xiaoxl/recipe_data huggingface dataset:
Tom Kha Kai Point 2


Ingredients:
broth, mushroom, green onion, kaffir lime leaf, ground galangal, dried lemon grass, lime juice, cilantro, chicken breast, light coconut milk

Directions:
Bring broth to a boil, add chicken.
While chicken is cooking, cut up peppers, mushrooms and onions.
Add veggies to soup and simmer about 5 minutes, until mushrooms are done.
Add coconut milk and seasonings.
Simmer about 5 minutes more.
Add lime juice, garnish with cilantro.
Fresh lemongrass, galangal and kaffir lime leaves would be great if available. If so, add with veggies.
Bullett Brownies


Ingredients:
butter, sugar, eggs, vanilla extract, flour, walnuts

Directions:
Preheat oven to 350°F, Beat together butter and sugar., Add eggs, vanilla and cocoa., Sift in flour., Stir in walnuts if desired., Pour into an 8 x 8 greased brownie pan., Bake for 30 minutes.
Old Fashioned Flapjacks


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

Directions:
Preheat griddle so that a drop of water beads when dropped on it.
Combine dry ingredients.
Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk].
Add wet ingredients to dry ingredients.
Mix but not too much.  Batter will be slightly lumpy.
Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
Serve with real butter and real maple syrup.
Oven-Fried Salmon
Category: main-dish
By Andrea Olsen

A delicious, unique way to prepare a wonderful fillet of salmon! People who think they don't like salmon may have something different to say about it after they try this oven-fried version!

Ingredients:
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1 cup bread crumbs
½ cup Parmesan cheese
1 tablespoon dried parsley
2 pounds salmon fillets

Directions:
Preheat the oven to 500 degrees F (260 degrees C). Grease a baking sheet. Pat salmon fillets dry with paper towels. Mix olive oil, garlic, and salt together in a bowl. Let stand 5 to 10 minutes. Combine bread crumbs, Parmesan cheese, and dried parsley in a medium bowl. Coat salmon on all sides with olive oil mixture using a pastry brush. Press salmon into the bread crumb mixture to coat on all sides. Place on the prepared baking sheet. Bake in the preheated oven until salmon flakes easily with a fork, about 10 minutes per inch at the thickest part of the salmon.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 405
Fat: 24.2 g
Saturated fat: 5.3 g
Carbohydrates: 13.7 g
Sugars: 1.2 g
Dietary fiber: 0.9 g
Protein: 31.2 g
Cholesterol: 80.3 mg
Sodium: 694.7 mg
Potato Hay
Category: side-dish
By N8TE

Air-fried spiralized potatoes.

Ingredients:
2  russet potatoes
1 tablespoon canola oil
kosher salt and ground black pepper to taste

Directions:
Cut potatoes into spirals using the medium grating attachment on a spiralizer, cutting the spirals with kitchen shears after 4 or 5 rotations. Soak potato spirals in a bowl of water for 20 minutes. Drain and rinse well. Pat potatoes dry with paper towels, removing as much moisture as possible. Place potato spirals in a large resealable plastic bag. Add oil, salt, and pepper; toss to coat. Preheat an air fryer to 360 degrees F (180 degrees C). Place half of the potato spirals in the fry basket and insert into the air fryer. Cook until golden, about 5 minutes. Increase temperature to 390 degrees F (200 degrees C). Pull out the fry basket and toss potato spirals using tongs. Return basket to the air fryer and continue cooking, tossing occasionally, until golden brown, 10 to 12 minutes. Reduce temperature to 360 degrees F (180 degrees C) and repeat with remaining potato spirals.

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

Calories: 112.9
Fat: 3.6 g
Saturated fat: 0.3 g
Carbohydrates: 18.6 g
Sugars: 0.8 g
Dietary fiber: 2.3 g
Protein: 2.2 g
Sodium: 106.4 mg
Gingered Watermelon Juice


Ingredients:
watermelon, fresh ginger, watermelon

Directions:
Place the watermelon and ginger in a blender., Process for 2 minutes, or until smooth., Add 6 ice cubes and process until the ice is crushed., Pour into chilled glasses and garnish with a thin slice of watermelon., Enjoy!
Chocolate Ginger Cake


Ingredients:
butter, molasses, brown sugar, flour, ground ginger, cinnamon, baking soda, milk, egg

Directions:
Optional: Place Baker's chocolate at room temperature several hours in advance to make the chopping easier.
Preheat oven to 300.
Put butter, sugar and molasses into a medium pot and stir over low heat until butter has melted. Chop chocolate into small pieces (not too small - spare yourself the trouble as they melt anyhow] while watching the pot. Turn off heat once butter has melted and ingredients in pot have blended.
Add flour, spices and baking soda to pot, and stir well.
Add milk, egg and chocolate and stir until smooth.
Pour into greased 9 inch square glass pan.
Bake 50/55 minutes, until knife inserted in middle comes out clean. Enjoy with fresh whipped cream!
Meatballs With Rolled Oats


Ingredients:
beef mince, onion, rolled oats, Worcestershire sauce, egg, paprika, tomato sauce, water, spaghetti

Directions:
Mix the mince with the onion, rolled oats, Worcestershire sauce, egg, paprika, tomato sauce and 1 tsp salt.
Heat oil in frying pan, shape mince mixture into meatballs and fry, carefully browning on all sides. Cook in batches, and transfer to a casserole dish when browned.
When all the mince mixture is cooked into meatballs add the sweet and sour sauce along with the water to the casserole dish.
Bake in a pre-heated 180°C oven for 30 minutes.
Cook spaghetti as per packets directions.
Fabulous Chicken Cacciatore


Ingredients:
bacon, onion, garlic clove, tomato sauce, salt, oregano, pepper, chicken, olive oil

Directions:
In large dutch oven sauté bacon until brown.
Add onions, garlic, and mushrooms, cook 1 minute.
Add tomato sauce, salt, oregano, Italian seasoning and pepper.
In another skillet, heat olive oil and brown chicken on all sides.
Add chicken to sauce, cover and simmer for 45 minutes or until chicken is tender.
Serve over hot spaghetti.
Easy Cheesy Macaroni and Cheese


Ingredients:
elbow macaroni, butter, flour, heavy cream, 2% low-fat milk, sharp cheddar cheese

Directions:
Cook macaroni until al dente. Drain and set aside.
Melt butter in large saucepan.  When melted, whisk in the flour until incorporated and cook for 30 seconds or so until thickened.
Slowly pour in cream and milk while whisking.  Cook until thickened on low heat, whisking frequently.  Usually 3-4 minutes.
Remove pot from heat and stir in the cheddar cheese, hot sauce, and salt and pepper to taste.  Once all the cheese has melted, add macaroni and stir well.  Adjust salt and pepper per taste.
Enjoy!
Barbequed Steelhead Trout
Category: seafood
By zeppelin68

A steelhead is really just a rainbow trout that has been to either one of the Great Lakes or to the ocean for most of its life and has returned to it's birthplace to spawn. This is a twisted way to serve steelhead or any other trout or salmon. It may sound odd, but this is a delicious dish.

Ingredients:
2 pounds steelhead trout fillets
¼ cup butter, melted
2 tablespoons lemon juice
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
¼ cup barbeque sauce

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate. Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 pounds

Calories: 284.8
Fat: 16.2 g
Saturated fat: 7.3 g
Carbohydrates: 4.3 g
Sugars: 2.9 g
Dietary fiber: 0.1 g
Protein: 28.8 g
Cholesterol: 100.7 mg
Sodium: 220.8 mg
Chicken Caesar Pitas
Category: meat-and-poultry
By Michelle

Enjoy a tender, flavorful chicken Caesar pita with homemade croutons.

Ingredients:
1 pound skinless, boneless chicken breast halves
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 slices bread, cut into 1/2 inch cubes
butter flavored cooking spray
1 teaspoon garlic salt
1 teaspoon dried parsley
½ pound bacon
1 large head romaine lettuce leaves, torn into bite size pieces
1 (8 ounce) bottle bottled Caesar salad dressing
freshly grated Parmesan cheese to taste
salt and black pepper to taste
1 (10 ounce) package (6-inch) pocket pita bread, halved

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken  is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips. Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley. Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool. Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble. Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 6 servings

Calories: 562.2
Fat: 33.5 g
Saturated fat: 8.8 g
Carbohydrates: 36.6 g
Sugars: 2 g
Dietary fiber: 2.9 g
Protein: 26.4 g
Cholesterol: 77.2 mg
Sodium: 1351.5 mg
Sopa De Elote (Fresh Corn Soup)


Ingredients:
corn kernels, onion, butter, salt, sour cream, cottage cheese, cream cheese, poblano chiles, green chilies

Directions:
Combine the corn kernals and the onion in a food processor and process to a puree.  Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
Stir in the chicken stock and season with salt if necessary.
Simmer, over low heat, for 10 minutes longer.
Stir in the sour cream and simmer for a few minutes longer.
When ready to serve, strain the soup.  Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.
Brats N' Tots Bake


Ingredients:
onion, sour cream, cheddar cheese

Directions:
Crumble bratwurst into large skillet; add onion.
Cook over medium heat until meat is no longer pink; drain.
Stir in the soup.
Transfer to a greased 13 in x 9 in baking dish.
Top with tater tots and sour cream.
Sprinkle with cheese.
Bake, uncovered at 350 degrees for 35-40 minutes.
White Chocolate Pound Cake


Ingredients:
white chocolate, butter, eggs, vanilla extract

Directions:
Place a rack in the center of the oven and preheat the oven to 350. Lightly mist three 8 inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour.
Heat the white chocolate in saucepan over low heat until melted, stirring constantly. Set aside to cool slightly.
Place cake mix, melted butter, milk, eggs, vanilla and slightly cooled white chocolate in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. The batter should look well blended. Divide batter evenly among the prepared pans. Place pans in oven.
Bake the loaves until they are light brown and spring back when lightly pressed with yout finger, 40-45 minutes. Remove pans from oven and cool on wire racks for 10 minutes. Run a dinner knife around the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35-40 minutes, before serving.
Naan Bread


Ingredients:
active dry yeast, sugar, all-purpose flour, kosher salt, baking powder, plain fat-free yogurt, olive oil, fenugreek leaves, sesame seeds, garam masala

Directions:
In a small bowl, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water. Let it sit on your counter until it's frothy, about 10 minutes.
Using a large, deep bowl, combine the flour, salt, remaining 1 teaspoon of sugar and baking powder.
Once the yeast is frothy, add the yogurt and the olive oil into the small bowl and stir to combine. Pour the yogurt mixture into the large bowl with salt, sugar, and baking powder. Note: fenugreek leaves aren't traditional ingredients in Naan bread, but they add a spectacular burst of flavor that I think you'll enjoy. Add them at this point if desired.
Gently mix the ingredients together with a wooden spoon. When the dry ingredients are blended, knead the dough by hand. It should feel slightly sticky. Resist the urge to add more flour, as this is exactly how it should feel. As soon as it comes together, stop kneading. Cover the dough with plastic wrap and let it sit in a warm, draft-free place for 2 to 4 hours.
NOTE: Pita bread recipes will have you "punch down" the dough after it rises, but don't do that here! If you plan to finish the bread later, seal the large bowl securely with plastic wrap and refrigerate. Return to room temperature before continuing the preparation.
Dust the work area with flour. Separate the dough into 4 equal portions. The dough should be extremely soft and sticky; again, resist the urge to blend in extra flour, since this is perfect. Flatten the dough by hand, using flour on the work space to keep it from sticking, and stretch out the dough. Use a rolling pin to roll each piece of dough into a teardrop shape that's about 1/4-inch thick. Once you've formed the general shape, pick up the dough and stretch it out by hand using your fingertips.
Warm a large cast-iron skillet over high heat until it's nearly smoking. Reduce heat to medium-high. Make sure you have a lid large enough to fit the skillet. Do not oil the pan!
Combine garam masala and garlic salt in a small bowl. Have sesame seeds ready separately.
Fill a small bowl with warm water and have it handy near the skillet. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. Dry hands, and sprinkle the naan with garam masala/garlic salt mix, then sprinkle on sesame seeds. The dough should start to bubble.
After about 1 minute, flip the naan. It should be blistered and somewhat blackened. Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the naan from the skillet. Place the naan in a bowl and cover with a kitchen towel. Repeat with the rest of the naans and serve.
Moroccan-Style Beef Kabobs


Ingredients:
garlic cloves, green onions, fresh cilantro, lemon, mild curry paste, olive oil, gingerroot, salt, low-fat plain yogurt, green pepper

Directions:
Combine 1/2 cup (125 mL] water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup (125 mL] and set aside.
In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.
Meanwhile, prepare couscous according to package directions, using 1-1/4 cups (300 mL] water; stir in 1/4 cup (50 mL] of reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.
Grill or broil kabobs using medium-high heat for 5 minutes per side or until medium-rare.
Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled kabobs with couscous and dipping sauce.
Tip: For the quickest fix, make this meal using store-made fresh beef kabobs, marinating the entire meat and veggie kabobs as directed in the recipe above.
Wienerschnitzel
Category: world-cuisine
By Loves2CookinMN

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Ingredients:
1 ½ pounds veal cutlets
½ cup all-purpose flour
3 tablespoons grated Parmesan cheese
2  eggs
1 teaspoon minced parsley
½ teaspoon salt
¼ teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices  lemon

Directions:
Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 514.5
Fat: 29.1 g
Saturated fat: 15.5 g
Carbohydrates: 33.7 g
Sugars: 2.4 g
Dietary fiber: 2.4 g
Protein: 29.1 g
Cholesterol: 229.6 mg
Sodium: 781.7 mg
Cranberry Sangria


Ingredients:
cranberry juice, red wine, orange

Directions:
Chill all ingredients.
Pour juices and wine into punch bowl.
Float orange slices on top.
Variations: You may adjust the proportions of juice to wine, depending on the strength and flavor profile of your particular wine.
This is also good with limes and lemons.
Ice cubes made of frozen juice are a nice addition, or you can freeze the citrus slices and use them to keep sangria cold.
This can be halved, doubled, tripled, etc. easily for any size group.
Sweet Corn Muffins with Real Corn
Category: bread
By Bob Manasco

Corn muffins with actual corn...delicious dessert-type muffin that we have when it's burrito night at our house.

Ingredients:
1 ½ cups all-purpose flour
1 cup white sugar
¾ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 (14.5 ounce) can cream-style corn
2  eggs, beaten
½ cup applesauce
1 cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups. Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 18 muffins

Calories: 133.5
Fat: 1.2 g
Saturated fat: 0.4 g
Carbohydrates: 28.6 g
Sugars: 13.3 g
Dietary fiber: 1 g
Protein: 3 g
Cholesterol: 21.8 mg
Sodium: 200.3 mg
Marinated Olives With Lemon and Fresh Herbs


Ingredients:
green olives, fresh thyme, fresh parsley, fresh rosemary, garlic cloves, lemon juice, fresh ground pepper, olive oil, fresh lemon zest

Directions:
In a food processor or blender, mix all the herbs, garlic and lemon juice.  Slowly add olive oil and blend.  Add zest.
Pour marinade over olives.  They can be served immediately but will improve with a day to marinate.
Salsa Salad


Ingredients:
romaine lettuce, black beans, black-eyed peas, bell pepper, corn, avocado, tomatoes, sweet onion, cheddar cheese, fresh cilantro, red pepper flakes, tortilla chips, beef

Directions:
Place lettuce on salad plates.
Layer remaining ingredients on top of lettuce in the order given with the crushed chips on top.
Balela Salad
Category: salad
By sister5design

This is a Middle Eastern-style bean salad that is full of flavor.

Ingredients:
2 (15 ounce) cans garbanzo beans, drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
½ cup (packed) chopped fresh mint
½ cup (packed) chopped fresh parsley
½ cup chopped onion
1 pint grape tomatoes, halved
1  jalapeno pepper, finely chopped
1 clove garlic, minced
¼ cup olive oil
3 tablespoons lemon juice
5 tablespoons apple cider vinegar
salt and ground black pepper to taste

Directions:
In a salad bowl, lightly mix together the garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes. Place the jalapeno pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender, and blend until thoroughly combined. Pour the dressing over the salad, and toss to mix; sprinkle with salt and black pepper to serve.

Prep time: 25 mins
Total time: 25 mins
Yields: 10 servings

Calories: 206.4
Fat: 6.4 g
Saturated fat: 0.9 g
Carbohydrates: 29.8 g
Sugars: 0.6 g
Dietary fiber: 9 g
Protein: 8.4 g
Sodium: 499.2 mg
Air Fryer Frog Legs
Category: everyday-cooking
By Soup Loving Nicole

Crispy air-fried frog legs for a healthier alternative...

Ingredients:
1 pound frog legs
2 cups milk
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons seafood seasoning (such as
®)
cooking spray

Directions:
Place frog legs in a bowl and pour milk over the top. Cover and refrigerate for 1 hour. Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Meanwhile, combine cornmeal, flour, and seafood seasoning in a gallon-sized resealable plastic bag. Seal and shake to combine. Remove 1 pair of frog legs from the milk, letting excess drain back into the bowl. Place in the bag with the seasoned cornmeal mixture and shake to coat. Dip the frog legs back in the milk and return to the cornmeal mixture. Shake to coat once more and transfer to a plate. Repeat with remaining frog legs. Spray the air fryer basket with cooking spray and add as many frog legs as you can without overlapping. Spray the tops with cooking spray. Work in batches if needed. Air fry for 5 minutes. Spray any chalky spots with cooking spray. Continue cooking until crispy, about 3 minutes more. Transfer to a plate and repeat with remaining batches.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 511.7
Fat: 4.5 g
Saturated fat: 1.8 g
Carbohydrates: 85.1 g
Sugars: 7 g
Dietary fiber: 4.3 g
Protein: 29.4 g
Cholesterol: 61.2 mg
Sodium: 932.4 mg
Classic Hot Fudge Sauce


Ingredients:
heavy cream, butter, sugar, brown sugar

Directions:
In a medium saucepan over medium heat, bring cream and butter to a simmer, stirring occansionly.
Add sugars and stir until completley dissolved. Whisk in cocoa powder until smooth, making sure there are no clumps.
Serve immediately over ice cream.
Wonton Chips


Ingredients:
wonton wrappers, salt

Directions:
Preheat oven to 350 degrees., Spray 1 or 2 baking sheets with nonstick spray., Cut each wonton wrapper to make 4 triangles., Place in a single layer on baking sheet., Sprinkle with salt to taste., Bake for 5 to 7 minutes, or until crisp and golden., These will keep for a week or two in an airtight container., If desired, reheat for 4 or 5 minutes at 350 degrees before serving.