xiaoxl/recipe_data huggingface dataset:
Chicken Chupe


Ingredients:
salt, green onions, leeks, onions, green peppers, garlic cloves, cilantro, potatoes, kernel corn, heavy cream

Directions:
Cook the chicken breasts in a big pot with water. Add the corn and salt. Add the green onion, leek, onion, green pepper, and garlic in whole pieces. Let it cook in a medium high until chicken is totally ready. When chicken is cooked, take all the pieces out and cut in cubes. Keep the pot in the heat.
Take all the vegetables except the corn out of the pot and put them in a colander, put the broth you get back in the pot, discard the rest.
Now you have a clear broth with the corn pieces, add the chicken back to the pot, add the potatoes, cilantro and the kernel corn.
When the potatoes are ready, take the cilantro out. Add the heavy cream and the Cheez Whiz, keep stirring until it is dissolved.
To serve, put some white cheese in the plate, serve the Chupe, and enjoy.
Guacamole: a Basic Recipe


Ingredients:
Hass avocadoes, red onion, tomatoes, lime

Directions:
Remove avocados from their skins by slicing entire fruit around the center length-wise and then twisting to separate.
After removing the pit , use a spoon to get the flesh out of the skins and into the bowl.
Add in the jalapeno, red onion and tomato.
Sprinkle with a few generous pinches of sea salt and fresh ground pepper.
Squeeze the juice of one lime over everything.
Using with a large fork or a potato masher, gently mash and mix all of the ingredients just until everything distributed evenly.
Break out the tortilla chips and enjoy!
roasted lemon zucchini


Ingredients:
lemon, olive oil, salt, zucchini, sugar

Directions:
preheat oven to 500 degrees.
heat a 13x9 baking pan.
cut 5 slices of lemon from center of lemon, squeeze juice out of both ends.
wisk together lemon juice, oil, salt, pepper, add zucchini, toss to coat.
add to baking pan in single layer, cook for 10 minutes.
mix lemon slices with sugar, place in pan alongside zucchini, turn zucchini over and roast for 7 minutes more.
serve zucchini on a platter topped with lemon slices.
Skinny Chicken Chow Mein


Ingredients:
onion, garlic cloves, bean sprouts, mange-touts peas, chicken breasts, dark soy sauce, gingerroot, five-spice powder

Directions:
Preheat the oven to 190°C/375°F/Gas 5.  Put a piece of foil 30 x 40 cm onto a baking sheet and brush the centre with 1 tsp of the oil.
Place the chicken side by side onto the centre of the foil and sprinkle with 30 ml water. Close the foil around the chicken to make a loose but tightly closed parcel.
Bake the chicken for 30-35 minutes until cooked through. Allow to cool slightly, shred and set aside.
Thinly slice the onion, garlic and ginger.  Ttop and tail the mange tout.
Cook the noodle in a large pan of salted water according to packet instructions.
Heat the remaining oil in a wok or large pan and stir fry the onion and ginger over high heat until soft. Add the garlic, bean sprouts and mange tout and five spice. Fry for 1 minute.
Drain the noodles well, add to the wok with the chicken and soy sauce. Stir fry a further 2 minutes or so until piping hot, and then serve.
Horseradish Roast Beef Special Sandwich


Ingredients:
sour cream, salt, black pepper, Dijon mustard, butter, margarine, fresh garlic, roast beef, tomatoes, cucumbers

Directions:
in small bowl stir together all spread ingredients.
in another bowl stir together butter and garlic.
spread 1 side of each slice bread with garlic butter.
place on cookie sheet.
broil 5 to 6" from heat for 3 to 4 minutes or until bread is toasted.
to assemble each sandwich, layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber.
spoon about 2 tablespoons spread over cucumbers, top with 1 slice bread.
Buffalo Poppers - from Semi-Homemade W/ Sandra Lee


Ingredients:
"honey"

Directions:
Preheat oven to 350 degrees F.
Slice the chicken tenders into cubes. Place the coating mix into a large bowl and add cubed chicken. Toss so that all of the chicken is evenly coated. Place the coated chicken onto a sheet pan and bake in the oven for about 20 minutes.
Three minutes before the chicken comes out of the oven, combine hot sauce and honey in a large bowl. Microwave on high for 2 minutes.
Add the chicken to the hot sauce and mix to ensure all the chicken is evenly coated with the sauce. Place on a  platter with a small bowl of ranch and/or blue cheese dressing.
Vegetarian Chicken Salad


Ingredients:
Morningstar Farms Meal Starters chicken strips, carrot, celery, gala apples, Miracle Whip light, raisins, onion

Directions:
Microwave the chick'n strips in a bowl until heated through (about 2 minutes depending on the power of your microwave].
Shred the carrots, celery, onion, apple, and chick'n strips in a food processor.
Transfer above items to a bowl and add the raisins and Miracle Whip.
If your other items were already refrigerated and cold, you can go ahead and enjoy.  Otherwise, chill for an hour or two.  Then serve on bread, in a pita, or my favorite--in a tortilla.
Boiled Patty Cakes


Ingredients:
sugar, water, sultanas, salt, butter, baking soda, mixed spice, golden syrup, egg, all-purpose flour, self rising flour

Directions:
Boil first 8  ingredients together  until sugar has dissolved.
Add except.
When sugar has dissolved, allow to cool.
Add egg and flours and mix well.
Spoon mixture into patty paper pans (or you can make muffin sized cakes]. Bake at 450F in top of oven approximately 12 minutes.
Sugar Cookies


Ingredients:
butter, confectioners' sugar, granulated sugar, eggs, vanilla, plain flour, baking soda, cream of tartar

Directions:
Cream butter, oil and sugars.
Add  beaten eggs and vanilla Mix well add flour,  baking soda and cream of tartar.
Chill dough.
Roll out with granulated sugar   Cut into desired shapes and bake on shiny cookie sheet for 10-15 minutes at 325  degrees.
Marian Allen
Diabetic Cranberry Sauce


Ingredients:
orange zest, pure maple syrup, molasses, brown sugar substitute, butter, kosher salt, plums, fresh cranberries

Directions:
Heat orange juice, orange zest, agave nectar, molasses, sugar substitute, butter and salt over low heat, stirring until sugar dissolves.
Add plums and cook about 5 minutes.
Add cranberries and cook until berries burst, about 10 minutes.
Continue cooking, until desired consistency, or about 5 minutes.
Pannetone French Toast With Coconut Milk


Ingredients:
vanilla bean, coconut milk, eggs, sugar, ground cardamom, butter, confectioners' sugar, blueberries

Directions:
Put the coconut milk, eggs, sugar, vanilla seeds, and cardamom in a  bowl and beat well. Pour into a shallow dish.
Over medium heat, heat half the butter into a large skillet.
Dip each slice of bread into the egg mixture and cook until golden brown on both sides.
Serve dusted with confectioner's sugar and topped with blueberries and cream.
Walleye Cakes
Category: appetizers-and-snacks
By Aimée

I have seen a lot of recipes for walleye fish, but they all seemed to be breaded and deep-fried or battered and deep-fried or just baked... So I figured if you can make fish cakes tasty with salmon and so on... Why not post a recipe up for walleye... Frankly I am just tired of deep frying up walleye once a week. It is time for a tasty change.

Ingredients:
1 cup cornflake crumbs
1 cup dry bread crumbs
3 tablespoons all-purpose flour
18 ounces skinless, boneless walleye fillets
8  baby carrots, finely chopped
1  zucchini, finely chopped
2 small onions, finely chopped
1 tablespoon garlic, minced
2 large eggs, beaten
1 teaspoon dry mustard
3 tablespoons lemon juice
1 teaspoon salt
ground black pepper to taste
3 tablespoons butter

Directions:
Combine the cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside. Grind the walleye fillets, or chop finely and place into a mixing bowl. Add the carrots, zucchini, onions, garlic, and eggs. Season with dry mustard, lemon juice, salt, and black pepper. Mix with your hands until evenly combined. Form the walleye mixture into 1/3-cup cakes about 3/4-inch thick, and press into the cornflake mixture. Set the walleye cakes onto a baking sheet in a single layer -- do not stack. Melt the butter in a large skillet over medium heat. Cook the walleye cakes in batches until firmed and golden brown on each side, about 8 minutes per side.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 319.9
Fat: 9.7 g
Saturated fat: 4.6 g
Carbohydrates: 35 g
Sugars: 4.8 g
Dietary fiber: 2.2 g
Protein: 23 g
Cholesterol: 150.4 mg
Sodium: 754.1 mg
Russian Pickled Tomatoes


Ingredients:
tomatoes, celery, carrots, garlic, fresh dill, caraway seed, sea salt

Directions:
You will need a 1 quart (or a 1 liter] glass mason jar. For jars that are slightly bigger or smaller, adjust the ingredient quantities accordingly. Place all the ingredients except the sea salt into the jar. The jar should be full, so add or remove part or all of a tomato if necessary.Next, fill the jar with filtered water to the top. Then, while holding the lid over the mouth of the jar to prevent the vegetables from falling out, pour the water into a bowl.
Add the sea salt to the water and stir until all the salt is dissolved. Pour the salted water back into the jar and cover it very loosely.
Let stand for 2-3 days. Once a day, tighten the lid and turn the jar upside down for a few seconds, then set it back down, loosen the lid and let stand until the next day. After two days, taste to see if you like it. If you find it’s a bit bland for your taste, let it stand for another day. Then refrigerate and enjoy.
This will keep for approximately 2 months refrigerated.
Apple Pie Breakfast Quinoa


Ingredients:
quinoa, apples, cinnamon, allspice, clove, nutmeg, vanilla extract, salt, pecans, maple syrup

Directions:
Add everything except for pecans and maple syrup to a saucepan. Bring to a boil, cover and reduce to simmer for 20-25 minutes.
When the apples are soft, and quinoa has absorbed the water, fluff the quinoa with a fork.
Pour into bowls and top with maple syrup and pecans.
Penne Russo a la Vodka
Category: meat-and-poultry
By MARIANNER

A super quick and tantalizing tomato based recipe that knocks the socks off your friends at a dinner party.

Ingredients:
1 (16 ounce) package dry penne pasta
1 teaspoon olive oil
2 cloves garlic, minced
⅛ pound prosciutto, chopped
½ teaspoon red pepper flakes
2 (16 ounce) cans whole peeled tomatoes
½ cup vodka
1 cup heavy cream
1 cup Parmesan cheese
½ cup chopped fresh basil leaves
salt to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large skillet or wok over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes. Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 866.4
Fat: 36.4 g
Saturated fat: 19.7 g
Carbohydrates: 93.8 g
Sugars: 9.4 g
Dietary fiber: 6.3 g
Protein: 28.6 g
Cholesterol: 111.6 mg
Sodium: 929.7 mg
Everything Bagel Seasoning
Category: everyday-cooking
By Allrecipes Magazine

What makes an everything bagel so dependably delicious? The answer is so simple that the hardest part is not sprinkling this over, well, everything!

Ingredients:
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons dried onion flakes
1 tablespoon kosher salt

Directions:
Mix poppy seeds, sesame seeds, dried onion flakes, and kosher salt together in a small jar.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /2 cup

Calories: 13.6
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 0.9 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Sodium: 360.4 mg
Greek Pasta Salad


Ingredients:
cherry tomatoes, black olives, feta cheese, olive oil

Directions:
Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes.
Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
Toss in the drained pasta and spinach.
Serve.
Grilled Pork Chops With Calvados Demi-Glace and Maple-Bacon Almo


Ingredients:
water, dark amber maple syrup, sea salt, apples, calvados, cinnamon sticks, cloves, unsalted butter, dark amber maple syrup, dark amber maple syrup, bacon, kosher salt, fresh ground black pepper

Directions:
For the brined pork chops:
In a large container that will fit in your refrigerator, combine the room-temperature water, maple syrup and salt, stirring until the salt dissolves. Stir in the ice water. Add the pork chops and refrigerate for 24 hours.
For the Calvados demi-glace:
Combine the apples, stock, Calvados, cinnamon sticks and cloves in a large saucepan and bring to a boil over high heat. Adjust the heat and simmer until the liquid is reduced to about 1 cup, about 1 hour. Strain the sauce into a small saucepan. Place over low heat and swirl in the butter with a spoon. Stir in the maple syrup. Season with salt and pepper.
For the maple-bacon almonds:
Preheat the oven to 350 degrees F.
Place the egg white in a stainless-steel bowl and beat with a whisk until it forms soft peaks. Add the almonds, maple syrup, bacon and salt and mix well. Spread evenly on a baking sheet. Bake for 6 minutes, stir, and continue to bake for another 6 minutes. Remove from the oven and allow to cool. Coarsely chop the almonds.
To serve:
Preheat a grill to high and preheat the oven to 300 degrees F.
Remove the pork chops from the brine and pat them dry. Sprinkle with pepper and grill until they have grill marks on both sides, about 4 minutes. Place the chops on a pan and bake in the oven until an instant-read thermometer inserted into the center of each registers 140 degrees F, about 40 minutes. To serve, place the chops on plates.
Gently reheat the Calvados demi-glace if necessary and drizzle on the chops. Sprinkle with almonds.
Mushroom Beef Burger


Ingredients:
cremini mushrooms, salt, yellow onion, butter, extra virgin olive oil, fresh mozzarella cheese, mayonnaise, barbecue sauce

Directions:
1. Blend/pulse mushrooms until fine in a food processor.
2. Cook mushrooms on a griddle or large frying pan over medium heat for about 4 to 5 minutes, stirring often. Set aside to cool.
3. Give the griddle a quick wipe-down, turn it down to low medium, and toss in your sliced onions along with butter. Cook for about 15 to 20 minutes, stirring often, until soft and golden.
3. While onions are cooking and once mushrooms have cooled, combine mushrooms together with ground beef in a prep bowl. Stir until well-combined and form into four patties. Place on a plate, cover and put in the fridge.
4. Once onions are the right texture and colour, add balsamic vinegar and cook another 2 minutes, stirring often. Remove from griddle and set aside.
5. Wipe down griddle, turn it back up to medium, then add a small lug of oil and spread it around.
6. Combine salt and pepper in a small prep bowl, then sprinkle roughly half of the seasoning on burgers. Place them on the griddle with the seasoned side facing down.
7. After about 4 minutes, season the tops with the other half of the salt and pepper mix, then flip. Cook an additional 3 to 5 minutes until no pink remains.
8. Build burgers by applying mayo to both sides of buns, then add patties and top with one to two slices of fresh mozzarella and caramelized onions.
Mushroom Garlic Sauce


Ingredients:
fresh mushrooms, shallot, fresh garlic, curry powder, crushed red pepper flakes, chicken broth, soy sauce, nutmeg, cornstarch, dry white wine

Directions:
In a large saucpan, cook mushrooms, shallots, garlic, curry powder and crushed red pepper in hot oil until the mushrooms are tender.
Add in 3/4 cup chicken broth, soy sauce and nutmeg; bring to boiling.
In a small cup or bowl whisk together wine and cornstarch until smooth.
Add to the saucepan; cook and stir until smooth and slightly thickened.
Doug's Easy Applesauce
Category: side-dish
By Doug Matthews

A simple applesauce using brown sugar and apple cider.

Ingredients:
12 medium apples - peeled, cored and chopped
⅓ cup light brown sugar
1 ½ teaspoons ground cinnamon
1 ½ teaspoons lemon juice
1 cup apple cider
1 pinch salt, or to taste

Directions:
Mix apples, brown sugar, cinnamon, lemon juice, apple cider, and salt together in a large pot over medium-high heat. Bring to a boil, then reduce heat to low and simmer for until apples are soft, about 20 minutes. Use a potato masher while cooking to help break down the apples. Serve warm or cool.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 160.3
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 42.1 g
Sugars: 34 g
Dietary fiber: 5.2 g
Protein: 0.6 g
Sodium: 8.1 mg
Cauliflower Cheese Soup


Ingredients:
butter, onion, cauliflower, potato, milk, cheddar cheese

Directions:
Heat butter in large saucepan.
Add onion, cook till soft.
Add cauliflower, potato, stock, milk and seasoning.
Bring to the boil, reduce heat, simmer 30 mins or till cauli is cooked and potato soft.
Whizz in food processor till thick and cream.
Add more milk to thin if you like.
Stir through cheese pieces.
Serve.
Quick Cream Cheese Fruit Dip
Category: appetizers-and-snacks
By Karen Pugh

Serve this quick and simple dip with your favorite fruit.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow cream

Directions:
Whip cream cheese and marshmallow cream together in a bowl until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 44.2
Fat: 2.5 g
Saturated fat: 1.5 g
Carbohydrates: 5 g
Sugars: 2.9 g
Protein: 0.6 g
Cholesterol: 7.7 mg
Sodium: 25.6 mg
Lilly's Liver Treats - Canine Cuisine


Ingredients:
chicken liver, egg, seasoning salt

Directions:
Preheat oven to 400°. Prepare an 11x15" baking sheet with cooking spray.
Combine the chicken livers, cornbread mix, the whole egg (including the shell] and seasoning in the bowl of the food processor.  Puree until consistency of baby food.
Pour mixture into pan and bake for 30 minutes.  Use a fork to prick holes as it puffs during baking time.  Remove from oven, reduce heat to 350° and allow mixture to cool to room temperature, about 15 minutes.
Cut treats into preferred uniform shapes, then return to oven and bake and additional 15 minutes.  Remove and allow to cool.  These also freeze well.
Old Style Spaghetti Sauce


Ingredients:
fresh tomatoes, onions, garlic cloves, oregano, ground pork, salt

Directions:
Place tomatoes in boiling water for 10 minutes. Allow to cool. Remove skin from tomatoes.
Put skinless tomatoes in a large pot, and smash with a potato smasher, or food processor if your so lucky to have one, (I live in Thailand],.
Finely chop onions and garlic, and add to the tomatoes.
Brown the ground pork and drain excessive fat, add to large pot of sauce.
Add seasoning, and bring to a boil.
Reduce heat and simmer for  8 hours, stirring occasionally, (do not cover, you want the liquid to evaporate]. You can alternatively put in a crock pot on low over night,.
Note: I like meatballs instead of ground pork, but that's your choice.
Can be served on spaghetti pasta or can be used to make delicious meatball sandwiches. Add mozzarella or par mason cheese.
Super Easy and Delicious Pulled Pork


Ingredients:
seasoning salt, black pepper, barbecue sauce, mayonnaise, sugar

Directions:
Turn crock pot on "low".
Rub seasoning salt and black pepper into roast.
Pour Dr. Pepper into crock pot. (I used diet].
Place shoulder roast in crock pot, cover and allow to cook 6-8 hours.
Place cole slaw mix, mayo and sugar in a bowl.  Mix well, cover and refrigerate. Cole slaw will sweat and be a good consistency by the time the meat is cooked.
Pull apart meat using two forks, discarding fat.  I leave the meat in larger chunks instead of smaller strands and prefer the texture when eating it.
Heap onto ciabatta rolls, add a shot of Stubb's honey pecan and top with slaw.
Creamy Parmesan Garlic Polenta


Ingredients:
butter, garlic cloves, low sodium chicken broth, polenta, ground black pepper, parmesan cheese

Directions:
1 In a medium-large pot melt the butter over medium high heat until the foam subsides. Add the garlic. Cook for a minute. Add the broth. Turn the heat to high and bring to a boil.
2. Slowly sprinkle in the polenta, whisking as you pour. Turn the heat to medium and cook for 20 to 25 minutes stirring frequently until the polenta is thickened and soft to taste.
3. Turn off heat and stir in pepper and parmesan. Serve immediately or pour into a 9x13 inch pan to set. Once cool, cut polenta into squares.
Kid's Favorite Baked Oatmeal
Category: breakfast-and-brunch
By MARGARET N

If your family doesn't care for the texture of regular oatmeal, then this is for you. It's more cake-like. This is the most requested recipe at the sports camp my kids went to. I modified the recipe to cut the fat and sugar and it is my kid's favorite breakfast. Make a pan on Monday and eat a quick, healthy breakfast the rest of the week.

Ingredients:
6 cups quick-cooking oats
1 ½ cups milk
4  eggs, lightly beaten
⅔ cup chunky applesauce
½ cup brown sugar
⅓ cup butter
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix oats, milk, eggs, applesauce, brown sugar, butter, white sugar, baking powder, cinnamon, and vanilla extract together in a bowl until oats are evenly moistened; pour into prepared baking dish. Bake in the preheated oven until set and just golden brown, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 9x13-inch pan

Calories: 356.1
Fat: 12 g
Saturated fat: 5.5 g
Carbohydrates: 53 g
Sugars: 19.7 g
Dietary fiber: 5.3 g
Protein: 10.2 g
Cholesterol: 93.6 mg
Sodium: 193.7 mg
Bulgur Saute


Ingredients:
margarine, butter, Bulgar wheat, onion, celery, water, low sodium beef broth, fresh parsley

Directions:
In a medium saucepan, melt margarine.
Stir in bulgur, onion and celery.
Cook over low heat, 10 to 15 minutes.
Stir in water and beef bouillon; bring to a boil.
Reduce heat, cover and simmer for about 15 minutes or until bulgur is tender and water is absorbed.
Stir in parsley.
Garden Vegetable Omelette Braid(Pampered Chef Copycat)


Ingredients:
cream cheese, milk, all-purpose flour, eggs, dill weed, salt, black pepper, asparagus spear, red bell pepper, red onions, green onion, butter, margarine, cheddar cheese

Directions:
Preheat oven to 375*F.
In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
Add asparagus, bell pepper, and onion to the bowl, mix well.
Melt the butter or margarine in a 12" skillet over medium heat.
Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
Remove pan from heat.  Set aside.
Unroll the 2 packages of crescent rolls, do not separate.
Arrange dough on a cookie sheet with longest sides of rectangles across the width of the cookie sheet. Roll the dough with a rolling pin(or round drinking glass] to seal seams.
Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
Using an ice cream scooper, scoop filling evenly over center of dough.
Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
Repeat, alternating strips of dough to form a braid.
Fold the bottom edges of the dough up at the ends of braid.
Brush top of braid with the remaining lightly beaten egg white.
Bake 25-30 minutes or until golden brown. Enjoy!