xiaoxl/recipe_data huggingface dataset:
Chicken and Bok Choy Soup
Category: soups-stews-and-chili
By freshfoodie

I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.

Ingredients:
1 tablespoon vegetable oil
1  yellow onion, diced
2 cloves garlic, minced
6 cups water
4 teaspoons chicken soup base (such as Better than Bouillon®)
6 small potatoes, diced
4  carrots, sliced
6  large bok choy ribs with leaves, finely chopped
2 stalks celery, sliced
2  skinless, boneless chicken breast halves, cut into 1/2-inch cubes

Directions:
Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 175
Fat: 2.8 g
Saturated fat: 0.5 g
Carbohydrates: 28.8 g
Sugars: 4.2 g
Dietary fiber: 4.6 g
Protein: 9.6 g
Cholesterol: 15.3 mg
Sodium: 470.4 mg
Perfect Salsa


Ingredients:
tomatoes, red onion, green peppers, tomato paste, garlic cloves, fresh cilantro, liquid smoke, lime juice, salt, pepper

Directions:
"Mix all ingredients.  Season to taste."
Hot Dog Onions
Category: side-dish
By Lillian

I love the push cart hot dogs, mainly because of the onions they serve on top...so I mixed and matched many different ingredients until I came up with the perfect combination for this recipe! This tastes just like the kind of onions I often would get from my favorite hot dog stands!

Ingredients:
2 tablespoons corn oil
1 extra large onion, thinly sliced
1 ½ teaspoons hot pepper sauce (such as Frank's RedHot®)
1 teaspoon prepared yellow mustard
1 teaspoon white sugar
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
½ cup water
2 tablespoons tomato paste

Directions:
Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 109.3
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 11.1 g
Sugars: 5.7 g
Dietary fiber: 2.1 g
Protein: 1.5 g
Sodium: 717.3 mg
Quinoa - Stuffed Mushrooms


Ingredients:
quinoa, cremini mushrooms, garlic, leek, low sodium chicken broth, lemon juice, walnuts, flat-leaf Italian parsley, sea salt

Directions:
Preheat oven to 425°F.
Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
Separate mushroom caps from stems.
Finely chop stems and measure out a generous 1/3 cup.
Spray caps with olive oil spray inside and out. Set on baking sheet open side up
Swish quinoa again and them drain in through a fine sieve strainer.
Heat 1 tbs grape seed oil in a skillet over med-heat. Add leek, garlic and reserved mushroom stems, sautéing until fragrant. Stir in quinoa and broth. Bring to a boil.
Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
Stir in lemon juice, walnuts and parsley.
Season to taste with salt.
With a teaspoon, pack stuffing inside mushroom caps, mounding high.
Roast till hot and fork tender, about 10 minute
Serve hot or at room temperature.
Hommus (Arabic Dip)


Ingredients:
garbanzo beans, tahini, salt, garlic cloves, water, paprika, cumin, pine nuts, olive oil, fresh parsley

Directions:
Boil garbanzo beans for 5 minutes on medium heat, Drain (reserving liquid].
Place garbanzo beans, sesame Tahine, lemon juice, crushed garlic, salt, and water(or liquid from garbanzo] in food processor. Blend for about 20 seconds to make a smooth and creamy dip.
you can add more salt or lemon juice if desired. Also heat pignoli nuts with 2 tablespoons of olive oil and stir fry until light brown.
Place Hommus in a large flat serving plate and garinsh with chopped parsley, pignoli nuts, radish, and paprika.
cover hommus with 2 tbs. of olive oil.
Ready to serve. Hommus is best when served cold. Its great with Arabic (Pita] bread or Pita Chips.
Grilled Greek-Style Chicken Kabobs


Ingredients:
fresh lemon juice, fresh basil, of fresh mint, soy sauce, olive oil, garlic paste, white pepper, skinless chicken breasts, shiitake mushrooms, yellow bell pepper, red bell pepper, red onion

Directions:
Combine lemon juice, basil, mint, soy sauce, olive oil, garlic, and pepper in a resealable plastic bag (zip-type works best].
Add chicken and place in fridge to marinate for at least 1 hour.
Prior to cooking, alternate chicken, mushrooms, bell peppers, and onion on skewers – (Note: it is best not to end with bell peppers as they tended to slide off after being cooked].
Cook on medium-high heat grill for approximately 7 – 10 minutes each side.
Alton Brown's Spatchcocked Game Hen


Ingredients:
kosher salt, fresh ground black pepper

Directions:
Preheat a panini press on high.
Place the game hen breast side down on a cutting board. Using scissors or poultry shears, remove the backbone by cutting down each side of it. Flatten the bird (Alton says to make a small slit in the cartilage at the base of the breastbone then grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone.] You may (but don't have to] cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
Spray both the top and bottom of the panini press with cooking spray and put the hen, skin side up onto the press; spray the skin side with cooking spray and close the lid, and squeeze HARD. Top the press with a brick or two or other heavy weights (10 pounds] and cook for 8 to 10 minutes or until the skin is golden brown.
Allow to rest 3 minutes before serving.
Endive and Pear Salad


Ingredients:
extra virgin olive oil, white wine vinegar, pear, Belgian endive, chicory lettuce

Directions:
In a small bowl whisk together oil, vinegar, and salt and pepper to taste.
Halve and core pear and thinly slice lengthwise. Cut endives crosswise into 1/2-inch-wide slices and tear chicory into bite-size pieces.
In a bowl toss greens with pear and vinaigrette.
Rich and Easy Dark Chocolate Pots


Ingredients:
dark chocolate, egg

Directions:
Bring the cream to a boil, making sure it doesn't burn.
Meanwhile, break the chocolate into small pieces and put in a tall jug.
Pour the cream over the chocolate and use a hand blender to mix well, until all the chocolate has dissolved.
Blend in the egg and liqueur.
Pour into ramekins or espresso cups and refrigerate until set.
Spinach and Meatball Soup With Outer Space Pasta


Ingredients:
olive oil, leek, carrot, celery, zucchini, tomatoes, pasta

Directions:
1. Heat oil in large saucepan over medium heat. Add leek, carrot, celery and zucchini. Cook while stirring occasionally until beginning to soften, about 5 minutes.
2. Add broth and passata; bring to a boil. Add pasta; stir occasionally until liquid returns to a boil. Reduce heat to a simmer; cook 5 minutes.
3. Stir in frozen meatballs; return to a simmer. Cook, stirring occasionally, until meatballs are heated through and pasta is tender but firm; about 7 to 9 minutes.
4. Stir in spinach, salt and pepper; cook until spinach is wilted, about one minute.
Chef's tip: Substitute a quarter cup frozen chopped spinach for fresh spinach, if that's what you have on hand.
Sweet Cherry Salsa Pork Chops


Ingredients:
boneless pork loin chops, cherries, corn kernel, scallion, fresh lime juice, lime zest

Directions:
Season pork chops with salt and pepper.
In skillet coated with cooking spray, cook chops for 3 minutes on each side, or until temperature reaches 160 degrees F. Transfer to plate, cover with foil.
In bowl combine cherries, corn, scallion, lime zest and juice. Season with salt and pepper, stir.
Top pork with cherry salsa.
BLANCHING TOMATOES for COOKING & CANNING


Ingredients:
tomatoes, boiling water

Directions:
Remove the core of each tomatoes and discard them. Cut a shallow "X" at the bottom of each tomatoes; set aside.
When water is boiling, transfer the prepared tomatoes and cook for 30 to 40 seconds. If cook linger, they'll get mushy.
Remove tomatoes from boiling water and plunge them in an ice bath. Leave tomatoes for 2 to 3 minutes.
When cool enough to handle, using a pairing knife, simply remove the skin from the flesh.
Whole Grain Honey Mustard Potato Salad, 344cals Per Serve


Ingredients:
potatoes, salt, red onion, mayonnaise, unsweetened plain yogurt, milk

Directions:
Don't peel the potatoes. Just wash if needed. Then cut in to medium dice. Put in pan with enough water to cover. Add the amount of salt for your taste. Bring to the boil. Cook until tender, but not mushy. Cool a little.
While the potatoes are cooking mix all the other ingredients for the dressing together in a bowl or jug.
You may want to add more or less milk to the dressing, depending how thick or thin you want to coat the potatoes.
Cheese and Honey Glazed Carrots


Ingredients:
carrots, salt, honey, cheese

Directions:
Peel carrots and cut in half crosswise.
Cook in small amount of boiling salt water until carrots are tender (about 15 minutes].
Do not overcook.
Drain and place carrots in a greased baking dish.
Drizzle with honey.
Sprinkle shredded cheese over carrots.
Bake at 400 degrees for 10 minutes, or broil until cheese melts.
Enjoy!
Quick "Spanish" Rice with Corn


Ingredients:
tomato sauce, corn, chili powder, cumin powder

Directions:
In measuring cup, fill 2/3 c with tomato sauce, add water to equal a little over 1 cup.
In med.
saucepan, bring tomato sauce and water mixture to boil.
Add rice, corn, chili powder and cumin.
Cover, and remove from heat.
Let stand 5 minutes until liquids have been absorbed Fluff with fork and serve.
Louisiana Red Beans and Rice


Ingredients:
celery ribs, green bell pepper, onion, garlic cloves, bay leaves, cayenne pepper, black pepper, salt, water

Directions:
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Cook sausage, stirring constantly until no longer pink, about 5 minutes.
Add remaining ingredients, and water if necessary to thin out mixture.
Simmer for about 15 minutes, stirring occasionally.
Serve over cooked rice.
Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.
Broccoli-Almond Salad


Ingredients:
low-fat mayonnaise, cider vinegar, sugar, broccoli florets, red onion

Directions:
Whisk mayonnaise, cider vinegar and sugar in a medium bowl., Stir in broccoli and red onion. Toss until coated., Refrigerate at least 1 hour. Sprinkle with toasted almonds.
Chocolate Chip Mini Muffins
Category: bread
By MW

My kids love when I make these yummy muffins. After trial and error of several muffin recipes, I've come up with what I think is my favorite one. Enjoy!

Ingredients:
cooking spray
2 cups all-purpose flour
½ cup white sugar
2 tablespoons brown sugar
1 tablespoon baking powder
½ teaspoon salt
1  egg
1 ¼ cups milk
⅓ cup vegetable oil
2 teaspoons vanilla extract
¾ cup mini chocolate chips

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups. Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl. Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter. Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 dozen mini muffins

Calories: 122
Fat: 5.2 g
Saturated fat: 1.6 g
Carbohydrates: 17.5 g
Sugars: 8.9 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 8.8 mg
Sodium: 118.7 mg
The Big Burrito


Ingredients:
beef roast, onion, dry pinto beans, beef broth, water, salt, pepper

Directions:
Preheat the oven to 250°F.
Based on input from a friend here at Recipezaar (thanks Gingernut], I am recommending that you put your beans in a large kettle, cover them with water and bring them to a boil.  Remove them from the heat and drain and rinse the beans and put them in a roasting pan with the meat.  (The original recipe does not par-boil the beans but it is recommended for health/safety reasons.  If you do not par-boil your beans you should be prepared to cook the meat/bean mixture for 16-18 hours].
In a mixing bowl combine the picante sauce, cream of mushroom soup, onion, salt, pepper and water or beef broth ( I use beef broth for extra flavor].
Pour the mixture over the beans and meat.
Cover and cook slowly (250F] for 12-16 hours, stirring occasionally.
Just before serving, break meat into pieces with a large spoon and stir to combine meat, beans and pan juices.
Serve with flour tortillas and a variety of condiments including cheese, onions, jalapenos, olives, sour cream, lettuce, tomatoes and salsa.
Can be frozen for OAMC.
Biscuits


Ingredients:
Bisquick baking mix, milk

Directions:
Heat oven to 450ºF.
Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Easy Zesty Pizza Sauce


Ingredients:
tomato sauce, tomato paste, garlic powder, onion powder, sugar, olive oil

Directions:
Combine all ingredients except the oil in a medium bowl and whisk until well combined.
Whisk in the oil, pouring in a small amount at a time until incorporated.
Use right away or store in the fridge for up to a week. The longer this sauce sits the more the flavors mingle.
You can freeze this sauce for up to two months and it cans well.
Carrot Pasta Sauce


Ingredients:
carrot, tamari soy sauce, soy sauce, extra virgin olive oil, parmesan cheese, parsley, roasted sunflower seeds, penne

Directions:
Chop the onions well and saute them in a skillet with the oil for about 10 minutes. Add the grated carrots and cook for other 5-8 minutes adding your soy sauce and a few Tablespoons of the pasta water to keep the sauce moist. When ready puree the sauce in a hand blender and put it back in the skillet.
In the meantime cook the pasta as directed and before draining it save few spoons of its water. Add the pasta to the skillet and mix until well combined. Serve the pasta topped with sunflower seeds, parsley, parmesan cheese and a swirl of olive oil.
Pork Shoulder Roast With Potatoes


Ingredients:
onion, garlic cloves, oregano, cumin, kosher salt, black peppercorns, olive oil, rosemary, orange, lemon, Dijon mustard, white wine, yukon gold potatoes, butter, olive oil, kosher salt, sea salt, rosemary

Directions:
If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
Spread the onion slices on the bottom of a glass roasting pan.
Place the remaining marinade ingredients in a food processor and process to make a paste.
Rub pork should whth the mixture all over, making sure that it goes into the cuts.
Place pork on top of the onion slices.
Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
Preheat oven to 450 degrees F.
cut the potatoes into desired size.
Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
Lay around pork roast.
Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture].
Place in oven, make sure the fat side is up.
Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
Baste with it's own juices every 30 minutes.
Check temperature after 1 and 1/2 hours at 325.
Cook until internal temperature reaches 150 degree F.
Remove from oven and let the roast rest covered for 15 minutes before cutting.
Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional].
Mom's Grilled Enchilada Sandwiches


Ingredients:
sharp cheddar cheese
black olives
sweet onions
Taco Bell Mild Taco Sauce (Copycat]
masa harina
mayonnaise
real butter

Directions:
COMBINE the MOCK ENCHILADA FILLING ingredients in a small bowl (you may add more or less of any of the ingredients to suit your own flavor and consistency preferences, or add 1 small seeded diced pickled jalapeno pepper and 1 teaspoon finely minced fresh cilantro or a pinch of crushed oregano for a more piquant flavor].
SPREAD the MOCK ENCHILADA FILLING over one slice sourdough bread; TOP with remaining slice bread to make a sandwich.
REPEAT sandwich-making process until all of the filling is used (you can make as many as 5 sandwiches, or use more filling on fewer sandwiches].
PLACE 1 teaspoon of butter in a griddle or skillet, per every one sandwich placed, over low heat until butter melts.
PLACE sandwich(es] onto preheated griddle.
SWIRL sandwich(es] around evenly in melted butter in skillet until evenly coated.
COVER with a lid.
GRILL sandwich(es] slowly over low heat until golden and crisp on one side; GENTLY turn sandwiches over with a spatula; COVER; GRILL until the other side is golden and crisp.
REPEAT grilling process for remaining sandwiches.
SERVE immediately and ENJOY (I like to serve mine with taco sauce on the side for dipping]!
Garlic Rice Roast Chicken
Category: meat-and-poultry
By Chef John

We've done chicken next to rice, on rice, and in rice, but I believe this is the first time we're going to reverse it and do the rice in the chicken-and no, not stuffed in the cavity. This recipe involves stuffing the rice under the skin, and the results really were spectacular.

Ingredients:
1 ½ cups cold cooked rice
6 cloves garlic, crushed
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
½ teaspoon freshly ground black pepper
1 teaspoon salt, divided, or as needed
1 pinch cayenne pepper
4 tablespoons salted butter, melted
1 (3 1/2) pound whole chicken
⅓ cup sherry vinegar

Directions:
Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan. Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large. Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity. Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt. Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes. While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 616.8
Fat: 28.3 g
Saturated fat: 11.9 g
Carbohydrates: 18.9 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 66.7 g
Cholesterol: 229.2 mg
Sodium: 858.9 mg
Cashew Chicken


Ingredients:
catsup, soy sauce, salt, Worcestershire sauce, sugar, cayenne pepper, chicken broth, cornstarch, sugar, salt, chicken breasts, garlic, onion, carrots, green bell pepper, snow peas, cashews, cooked white rice

Directions:
Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
In a bowl, combine cornstarch, sugar, and salt.
Toss the chicken with cornstarch mixture.
Heat a wok or frying pan to a high heat and add cooking oil.
When oil is hot add chicken.
Add gingeroot, garlic and onion.
Stir fry mixture until chicken is cooked through and opaque.
Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
Continue to stir fry until tender crisp.
Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
Add the cashews and serve immediately over a bed of white rice.
Baked 'caught' Fish


Ingredients:
flour, cornmeal, pepper, butter, cod, parmesan cheese

Directions:
Melt butter in baking pan at 350., Mix flour, cornmeal, onion salt,& pepper., Dredge fillets in flour mixture., Place in pan, turning once to coat both sides with butter., Sprinkle with Parmesan cheese., Bake 10 minute.
Caramel Tart


Ingredients:
brown sugar, butter, plain flour, eggs, vanilla, white sugar, cream of tartar

Directions:
1] In a bowl mix together brown sugar, milk, butter, flour, egg yolks and vanilla. Pour mixture into a saucepan, stir mixture over heat till it boils.
2] Pour mixture into pastry shell.
3] In a bowl, with an electric mixer, beat the egg whites with the cream of tartar until foamy. Gradually add the sugar and beat until stiff peaks form.
4] Pile this mix on top of caramel tart. Bake at 350 degrees for 12-15 min or till meringue is golden brown.
Homemade Sloppy Joes


Ingredients:
hamburger, tomato paste, water, ketchup, onion, brown sugar, mustard, Worcestershire sauce

Directions:
In a large fryingpan, brown the hamburger, about 5-7 minutes. Drain.
Add the remaining ingredients, except for the hamburger buns, and simmer, uncovered, for 1 hour.
Place the hamburger buns face open on individual serving plates, generously spoon the hamburger mixture over the buns, and serve warm.
Black Bean and Sweet Potato Burritos (Slow Cooker)


Ingredients:
chili powder, dried oregano, ground cumin, sweet potato, black beans, pinto beans, garlic cloves, onion, green pepper, frozen corn, fresh lime juice, cilantro, monterey jack cheese

Directions:
Combine Chili powder, oregano, and cumin in small bowl and set aside.
Layer sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno pepper, green pepper, remaining half of chili powder mix and corn in slow cooker. (Note: I cook the onions, garlic, and sometimes add some green salsa, before I put them in the crock pot. Also, Sometimes I just throw in some taco seasoning.].
Cover and cook on LOW 5 hours ore until sweet potato is tender. (Note: with my crock pot it takes about 3-4 on low].
Stir in lime juice and cilantro.
Spoon 2 TBS cheese in tortilla and top with 1 cup filling.
Fold tortilla to close.
Microwave until cheese melts.