xiaoxl/recipe_data huggingface dataset:
Gluten-Free Coconut Protein Pancakes
Category: breakfast-and-brunch
By Ingrid Sia

These gluten-free protein pancakes made with coconut flour are easy to make and will disappear off the breakfast table on Sunday mornings.

Ingredients:
¼ cup coconut flour
1 scoop gluten-free protein powder (such as GNC Pro Performance® Isolate)
2 large eggs
½ cup 2% milk, or more to taste
¼ cup unsweetened coconut flakes
¼ cup miniature chocolate chips, or more to taste
olive oil cooking spray
1  banana, sliced
1 teaspoon honey, or more to taste

Directions:
Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well. Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet. Drop a large spoonful of batter over the banana slices in the same skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining banana slices and batter.

Prep time: 10 mins
Cook time: 11 mins
Total time: 21 mins
Yields: 8 pancakes

Calories: 100.4
Fat: 5.2 g
Saturated fat: 3.2 g
Carbohydrates: 10 g
Sugars: 6.5 g
Dietary fiber: 1.3 g
Protein: 4.6 g
Cholesterol: 47.7 mg
Sodium: 48.5 mg
Spicy Uighur Street Meat and Buttered Naan


Ingredients:
lamb chops, olive oil, cumin, cayenne, ground pepper, salt, dry active yeast, sugar, warm water, bread flour, salt, butter, plain yogurt

Directions:
For the kebabs:  Soak wooden skewers in water for at least 30 minutes. Prepare grill to high heat. Cut the meat into 1 inch cubes and place in a bowl.
Add the next 5 items and massage into the meat. Place the lamb/beef cubes onto the skewers.
Grill the skewers 3 minutes per side--turning once.
For the Naan:  Attach the bread hook to your electric mixer. Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 5 minutes.
Add the salt, butter and yogurt. Then slowly add the flour to the mixture. Allow the mixer to “knead” your dough for 5 minutes.
Oil the mixing bowl, then cover and let the dough rise until doubled in size—1-2 hours.
Preheat the oven AND two oiled pans to 450 degrees F. Baking stones work best! Dump the dough onto a floured surface. Cut the dough into 8 equal pieces.
Use a floured rolling pin to roll the dough into large ovals—about the length and size of a large shoe!
Place the ovals on parchment paper to rest. Once all the dough in ready, brush the tops with oil or melted butter and place on the HOT baking sheets.
Bake for 3-4 per side—flipping once. Serve warm, brushed with melted butter!
*You could add chopped garlic or a variety of seeds to the naan dough for variation!
Tempura Dipping Sauce


Ingredients:
mirin, light soy sauce

Directions:
Mix (make sure instant dashi is thoroughly dissolved if using].
Serve with food; store unused sauce in refrigerator.
Roasted Red Pepper Hummus


Ingredients:
chickpeas, olive oil, fresh lemon juice, garlic cloves, sour cream, salt, pepper

Directions:
Add chick peas to processor and puree., Add roasted pepper and remaining ingredients., Puree until smooth., Refrigerate., Serve with cracker,small pitas, vegetables.
Fusilli Cheddar Bake


Ingredients:
onion, butter, skim milk, light cheddar cheese, black pepper

Directions:
Oven at 350°F., Cook noodles as per package directions., Sautee onions in butter till softened., Divide cheese into 2 amounts, 1 1/2 cups and 1/2 cup., Mix all ingredients in a casserole dish, reserving 1/2 cup of cheese., Top with reserved cheese., Bake for 30 minutes, until hot and bubbly.
Banana Stuffed French Toast


Ingredients:
banana, 2% low-fat milk, vanilla extract, cinnamon, eggs, powdered sugar

Directions:
With a knife, slice the bread into triangles and make incisions on the edges of each piece. Cut the banana into small discs and stuff into pockets of the bread pieces.
In a bowl, combine the milk, vanilla, cinnamon and eggs. Whisk lightly.
Heat a nonstick pan over medium heat. Dip stuffed bread into egg wash and put into the pan (cook in batches if necessary]. Cook until golden brown on both sides, 3 to 4 minutes each side.
Remove from the pan and dust lightly with powdered sugar.
CC's French Onion Casserole


Ingredients:
sweet onions, butter, fresh mushrooms, swiss cheese, evaporated milk, Worcestershire sauce

Directions:
Cut onion in half from top to bottom, then with cut side down, slice moderately thinly.
Melt butter in a large skillet over medium-high heat, cook onions and mushrooms, stirring constantly until tender.
Spoon onion/mushroom mixture into lightly greased 2 quart baking dish.
Sprinkle with 1 cup of cheese.
Combine soup, milk and worcestershire sauce and pour over cheese.
Top with bread slices and sprinkle with remaining cheese.
Cover and refrigerate for 4 to 8 hours.
Remove baking dish from refrigerator and let stand at room temperature for 30 minutes.
Bake covered at 375º for 30 minutes.
Uncover and bake 15 to 20 additional minutes or until thoroughly heated.
Let stand 5 minutes before serving.
Italian Seed Cookies


Ingredients:
all-purpose flour, granulated sugar, baking powder, salt, butter, shortening, eggs, milk, vanilla, sesame seeds

Directions:
Preheat oven to 375°F.
Sift flour, sugar, baking powder and salt together in a bowl; set aside.
In a mixing bowl, blend butter and shortening.
Add eggs, milk and vanilla.
Gradually add dry ingredients, making a soft dough.
Divide dough into 4 pieces.
Roll each piece into a long roll, about a 1/2-inch diameter; cut into 2-inch pieces.
Roll each piece in sesame seeds.
Place 1-inch apart on a baking seet.
Bake 20-25 minutes, until lightly golden brown.
Cool on wire racks.
Store in airtight containers.
Persimmon Cobbler
Category: desserts
By Buckwheat Queen

A classic biscuit topping covers sweetened persimmons for a twist on a classic cobbler dessert. Top with fresh whipped cream.

Ingredients:
1 tablespoon unsalted butter
1 pound Fuyu persimmons, peeled and cut into 2-inch chunks
¼ cup brown sugar
3 tablespoons white sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Madagascar vanilla powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup all-purpose flour
¼ cup fine cornmeal
1 teaspoon baking powder
½ cup cold unsalted butter
½ cup cold buttermilk
1 tablespoon milk
2 tablespoons cane sugar

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch square baking dish. Set aside. Place persimmon chunks into a large mixing bowl. Sprinkle in brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Mix well and set aside. Mix flour, cornmeal, and baking powder together in a mixing bowl. Cut in the butter until it resembles small pebbles. Add buttermilk, little by little, mixing the dough with your hands. Once the dough forms a ball, turn out onto a flour-dusted work surface. Knead until smooth. Roll into an 8x8-inch, 1/2-inch thick square. Pour persimmon mixture with all its juices into the prepared baking dish. Tear off pieces of dough and lay them onto the top of the persimmons like patchwork. Allow a bit of space between each pieces so the juices can bubble up around the pieces. Brush the top with milk and sprinkle with cane sugar. Bake in the preheated oven until persimmons are bubbling and the biscuit topping is browned, about 40 minutes. Allow to cool before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9-inch cobbler

Calories: 323.9
Fat: 13.7 g
Saturated fat: 8.4 g
Carbohydrates: 49.7 g
Sugars: 14 g
Dietary fiber: 1.7 g
Protein: 3.1 g
Cholesterol: 35.1 mg
Sodium: 82.9 mg
Wild Rice and Corn Chowder


Ingredients:
bacon, onions, celery, garlic cloves, wild rice, fresh thyme, fresh basil, red pepper flakes, frozen whole kernel corn, salt

Directions:
Cook bacon in a large skillet until almost crisp.  Add onion, sweet red pepper, celery, and garlic, and saute 5 minutes.  Drain well, and set aside.
Bring chicken broth to a boil in a large Dutch oven; stir in rice.  Add the reserved vegetable mixture, thyme, basil, and red pepper flakes; stir well.  Return the mixture to a boil; reduce heat, and simmer, uncovered, for 45 minutes.
Cook the corn according to the package directions; drain.  Add the corn, cream, and salt to taste to the mixture in the Dutch oven; simmer for 15 minutes.  Ladle chowder into individual soup bowls.
Chicken Breasts With Pears and Dried Figs


Ingredients:
fresh oregano, fresh marjoram, garlic clove, pears, chicken broth, dried figs, sugar, boneless skinless chicken breasts, salt, cracked black pepper, figs, fresh oregano, fresh marjoram

Directions:
*NOTE: If using feta, it is high in sodium, so you may want to adjust the amount of salt indicated in the recipe. Also, the directions did not say to peel the pears, but I did anyway.
In a small bowl, mix together the cheese, fresh herb and garlic. Place 2 rounded tablespoons of the mixture onto the center of each pear half.
In a blender or food processor, puree the chicken broth, figs, balsamic vinegar and sugar until smooth. (You may have to do this in batches.].
Pour the chicken broth mixture into a strainer over a bowl. Using a spatula, press the liquid through the strainer into the bowl. Discard the solids.
Pour HALF of the fig sauce into a 13 x 9-inch baking pan. Place the chicken breasts over the sauce in the pan. Sprinkle with salt and pepper.
Now take a filled pear half and place cut side down (that means the filled half is placed cut side down] over each chicken breast. Drizzle with the remaining fig sauce.
Preheat oven to 375 degrees.
Cover baking dish with foil and bake in oven for 20 minutes.
Remove the foil and continue baking, basting the chicken occasionally, for approximately 30-40 minutes or until the internal temperature of the chicken reaches 160 degrees.
Cut chicken breast and pear in half to serve. Spoon fig sauce over pear. Garnish with cut up figs and sprigs of herbs.
Skillet Chicken, Broccoli, Ziti, and Asiago Cheese


Ingredients:
olive oil, boneless chicken breasts, onions, onion, garlic cloves, dried oregano, red pepper flakes, ziti pasta, ziti pasta, water, low sodium chicken broth, broccoli florets, broccoli florets, heavy cream, asiago cheese, asiago cheese, asiago cheese, fresh lemon juice

Directions:
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
Add the chicken pieces in a single layer and cook for 1 minute without stirring.
Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared, and the chicken is lightly browned around the edges, 1 to 2 minutes longer.
Transfer the chicken to a clean bowl and set aside.
Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet.
Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes.
Stir in the minced garlic, oregano, and red pepper flakes, and cook until fragrant, about 30 seconds.
Add the ziti, 2 cups of the water, and the broth.
Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
Add the broccoli and the remaining 3/4 cup water.
Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
Uncover and return the heat to high.
Stir in the cream, Asiago cheese, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes.
Turn off the heat, stir in the lemon juice and season with salt and pepper to taste.
Serve.
Georgian Meatballs With Tahini and Walnut Sauce


Ingredients:
onion, garlic cloves, pine nuts, Hungarian paprika, ground allspice, ground cinnamon, fresh coriander, of fresh mint, walnuts, garlic cloves, tahini

Directions:
To make the sauce, toast the walnuts in a large heavy frying pan, stirring over a medium heat for about 5 minutes until the walnuts are golden brown. Remove from the pan and leave to cool.
Set aside a few walnuts to use as garnish, then grind the remainder in a food processor.
In a medium bowl, combine the garlic, tahini, and lemon juice and season to taste. The paste will be very thick at this stage, so add 4-5 tablespoons of water and beat with a fork until you have the consistency of very thick double cream, adding more water as needed. Add the ground walnuts to the tahini and refrigerate until ready to use.
To make the meatballs, combine the minced veal and chicken in a bowl, then add the onion, garlic, sour cherries, pine nuts, paprika, allspice and cinnamon. Mix well, then stir in the beaten egg white. Add the fresh herbs and salt and pepper to taste and mix thoroughly.
Shape the mixture into balls the size of golfballs. Heat the oil in a large frying pan. Fry the meatballs a few at a time, turning occasionally, until cooked through and brown on all sides, about 10 minutes per batch. Keep the cooked meatballs warm while you fry the remainder.
To serve, garnish the tahini and walnut sauce with the reserved whole walnuts, and serve with the hot meatballs and some crusty bread.
Steak and Ale Meat Marinade


Ingredients:
soy sauce, dry white wine, red wine vinegar, sugar, garlic

Directions:
Simply mix all ingredients together.
You can let the meat sit in here for up to 24 hours.
I would highly suggest a grilling, or even a pan frying of the meat of your choice. Add a little bit of butter to the pan if you are going to cook it in a skillet.
Biscota Thipla Me Marmelada


Ingredients:
flour, baking powder, eggs, sugar, vanilla, butter, milk, marmalade, marshmallow cream, chocolate

Directions:
Sift flour with baking powder into a bowl; make a well in the middle of it.
In another bowl, beat egg yolks with sugar and vanilla, then pour into the well in the flour.  Add the melted butter. Slowly incorporate the dry into the wet.
Knead mixture into soft dough, slowly adding the milk as you knead.
Let dough rest for 10 minutes.
Separate dough into 4 parts (for ease of handling] and roll each out a 1/4" thick; cut into rounds, and place carefully on a buttered cookie sheet.
Beat egg whites lightly, brush over cookies; press 1/2 an almond into the center 1/2 of the cookies.
Bake in preheated 300°F oven for about 15 minutes.
Remove from oven and cool.
Spoon some marmalade (or other filling] onto the plain half of the cookies and then top them with the ones that have the almonds.
Pineapple-Ginger Muffins


Ingredients:
crushed pineapple, brown sugar, butter, liquid honey, fresh ginger, flour, wheat germ, baking powder, baking soda, salt, brown sugar, egg, ginger, plain low-fat yogurt, liquid honey

Directions:
Preheat oven to 375*F degrees.
--------Topping--------.
Grease 12 large muffin cups.
Place 1 Tbsp of crushed pineapple in each tin.
Then place in each tin 1 Tbsp brown sugar, 1 Tbsp butter, mix together honey and ginger and add 1 Tbsp to each tin.
----------Muffins--------------.
Stir flour with wheat germ, baking powder and soda, and salt in a large mixing bowl.
Stir in sugar.
Whisk egg with yogurt, oil, ginger and honey.
Pour into flour mixture and stir until just combined.
Spoon batter into muffin tins on top of the pineapple mixture.
Bake in the center of preheated oven and tops are golden-around 25 minutes.
Cool for 5 minutes.
Flip to remove and serve warm.
Garlic Yogurt Sauce


Ingredients:
garlic cloves, lemon juice, onion powder, olive oil, salt

Directions:
"Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash] mix well into yogurt then add remaining ingredients.  Chill for at least 3 hours before serving with chicken."
Curly Pasta With Spinach and Chickpeas


Ingredients:
fresh spinach, extra virgin olive oil, pancetta, garlic cloves, spaghetti, chickpeas

Directions:
Heat a large skillet. Gradually add the fresh spinach and cook over moderately high heat, stirring between additions, until wilted.
Transfer the spinach to a colander and rinse under cold water, then gently squeeze fairly dry.
Coarsely chop the spinach.
In the same skillet, heat the olive oil. Add the pancetta and garlic and cook over low heat, stirring, until the garlic is lightly browned, about 12 minutes.
In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
Transfer the pasta to a large bowl.
Return the spinach to the skillet and cook over high heat, stirring, until heated through.
Add the chickpeas and reserved pasta water and simmer for 3 minutes.
Pour the sauce over the pasta and toss well. Season with salt and pepper and serve at once.
Tomatoes Vinaigrette


Ingredients:
red wine vinegar, garlic, dried oregano, sugar, olive oil, fresh parsley, tomatoes

Directions:
Place the chopped tomatoes in a large bowl.
In another bowl whisk together red wine vinegar, garlic, salt, black pepper, oregano, sugar and oil.
Pour the dressing over the tomatoes; toss to coat.
Sprinkle with fresh parsley.
Season with more salt and pepper if desired.
Garlicky Crab With Pasta


Ingredients:
spaghetti, butter, garlic cloves, fresh parsley

Directions:
heat a large stockpot of salted water to a boil over high heat;  add crab legs; cover.  Cook until crab is cooked through, 6 minutes; transfer crab to a colander but don't drain the water out of the pot, keep it boiling.
Add spaghetti to the crab water; cook according to package directions.  Drain; keep warm.  Meanwhile, crack crab legs into smaller, more manageable pieces.
Melt 3 T. of the butter in a large skillet or wok.  Add garlic; cook, stirring, until garlic is slightly browned and aromatic, about 2 minutes.  Add crab legs and parsley to skillet; toss to coat the shells and the meat with the hot butter and garlic.  Transfer to a plate and set aside.
Melt remaining 1 T. butter in the skillet over medium heat.  Add cooked pasta, tossing until well coated.  Transfer pasta to a platter; top with reserved crab.
Lime Grilled Chicken and Polenta With A.1. Mole Sauce #A1


Ingredients:
boneless skinless chicken thighs, limes, juice of, sea salt, black pepper, olive oil, onion, garlic cloves, chili powder, ground cinnamon, dried oregano, ground cumin, tomato sauce, low sodium chicken broth, chocolate chips, polenta, avocado

Directions:
Marinate chicken in a medium bowl with lime juice, salt and pepper for 1 hour.
While chicken is marinating: In a large pan, heat olive oil over medium heat. Add onion, garlic, serrano and pasilla peppers. Saute for 5 minutes.
Add chili powder, cinnamon, oregano and cumin. Stir for 1 minute.
Add A.1. Original Sauce, tomato sauce and chicken broth to pan. Bring to a boil, and add chocolate chips.
Stir well and reduce heat to medium-low. Let sauce simmer for 15 minutes, stirring occasionally.
Heat electric grill on High. Spray with non-stick cooking spray. Add chicken thighs (grill in two batches] and close grill. Grill until chicken is fully cooked through, about 15 to 20 minutes.
Remove chicken from grill. Slice polenta crosswise into 8 circles. Place polenta slices on grill. Close grill, and cook until golden and brown grill marks appear, about 8 minutes.
Plate grilled chicken and polenta slices. Spoon A.1. mole sauce over. Top with slices of avocado.
Strawberry Cheesecake Ice Cream (Lite)


Ingredients:
Splenda sugar substitute, lemon juice, vanilla, fresh strawberries

Directions:
Place all ingredients (except 4 strawberries] into a blender and mix well. Pour into ice cream machine and allow to churn for 20 minutes.
Meanwhile, chop remaining strawberries into small pieces. Add to machine and continue churning for an additional 5 minutes.
Serve as soft-serve or place into a plastic container, cover and freeze for later (if it lasts that long].  :].
Georgetown Cupcake's Chocolate Ganache Cupcakes


Ingredients:
flour, baking soda, salt, unsalted butter, sugar, eggs, vanilla extract, cocoa powder, heavy cream

Directions:
Cupcakes:.
Preheat the oven to 350 degrees.  Line a standard cupcake pan with 12 baking cups and a second pan with 6 cups.
Sift together the flour, baking soda and salt on a sheet of wax paper.
Beat the butter on medium speed until fluffy.  Stop to add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract and milk in a large liquid measuring cup.
Reduce the speed to low. Add 1/3 of the flour mixture to the butter mixture, then gradually add 1/3 of the milk mixture, beating until well incorporated.  Add another 1/3 of the flour mixture, followed by 1/3 of the milk mixture.  Stop to scraped down the bowl as needed.  Add the remaining flour mixture, followed by the remaining milk mixture, and beat until just combined.
Add the cocoa powder, beating on low until just incorporated.
Use a standard size ice cream scoop to fill each cupcake paper with batter, so that the wells are 2/3's full.  Bake for 18-20 minutes (start checking at 15 minutes] or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.
Ganache:.
Lay a large piece of wax paper on the work surface.
Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat.  Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2-3 minutes.  Working with one cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated.  To prevent drips, quickly turn the cupcake right side up and place on the wax paper.  Allow the ganache to set for 5 minutes before serving.
Warmed Tarragon Mustard Sauce


Ingredients:
sour cream, Dijon mustard, half-and-half cream, dried tarragon, butter, olive oil, fresh lemon juice, black pepper

Directions:
In a saucepan combine all ingredients except pepper., Heat/whisk over low heat until heated through., Spoon warmed, over fish or steak., Sprinkle with pepper and additional tarragon., DELICIOUS!
Strawberry Jam
Category: side-dish
By Katharine

This is by far the easiest recipe I have found for strawberry jam without using a pectin.  The jam is soft, spreadable and delicious.

Ingredients:
2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

Directions:
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).  Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 5 cups

Calories: 85
Fat: 0.1 g
Carbohydrates: 21.9 g
Sugars: 21.1 g
Dietary fiber: 0.5 g
Protein: 0.2 g
Sodium: 0.2 mg
Bacon Cheeseburger Balls


Ingredients:
egg, ground beef, all-purpose flour, milk, cheddar cheese, bacon, eggs

Directions:
FOR THE MEATBALLS: In a bowl, combine egg and soup mix.
Crumble beef over mixture and mix well.
Divide into 36 portions; set aside.
In a bowl, combine the flour and milk until smooth.
Add cheese and bacon; mix well.
Shape cheese mixture into 36 balls.
Shape one beef portion around each cheese ball.
FOR THE COATING: In a shallow bowl, beat the eggs.
Place cracker crumbs in another bowl.
Dip meatballs into egg, then coat with crumbs.
In a large skillet over medium heat, cook meatballs in oil for 10-12 minutes or until the meat is no longer pink and coating is golden brown.
Yield: 3 dozen.