xiaoxl/recipe_data huggingface dataset:
Liz's Spicy Chicken and Green Chile Soup


Ingredients:
chicken fillets, onion, chicken broth, diced green chilies, garlic, monterey jack cheese, avocado, tortilla chips, olive oil

Directions:
Rub chicken fillets with fajita seasoning mix., Place chicken in skillet and brown each side., Remove from skillet and allow to cool., Cut into bite-size pieces., Add 1 Tbs olive oil to skillet and saute onions, garlic, and green chiles., Move to large saucepan., Add enchilada sauce, chicken broth, Mexi-Corn, and chicken., Salt and pepper to taste., Bring to a boil, then turn down to simmer., Allow to simmer for 1/2 hour to 1 hour., Top with cheese, crumpled tortilla chips, and sliced avocado.
Country Ground Beef Gravy


Ingredients:
lean ground beef, garlic powder, 2% low-fat milk, beef bouillon cube, light sour cream, salt, black pepper, onion powder

Directions:
Place the beef in a large skillet, sprinkle with salt, pepper, & garlic powder. Brown until no longer pink then drain any excess grease.
Add the milk & bouillon, stir until it has melted. Next add in the soup, sour cream, & spices stir until blended.
Heat over medium heat until hot. Serve over mashed potatoes.
Sweet and Sour Sauce


Ingredients:
pineapple chunk, green pepper, white vinegar, dark brown sugar, molasses, cornstarch, cold water

Directions:
Mix first 6 ingredients in saucepan and simmer over low heat., Right before serving, mix the cornstarch and water., Bring sauce to a boil and stirring constantly, pour in cornstarch mixture., Boil for 2 minutes., May add a few drops of red food coloring for that chinese restaurant red color.
Basic Buttermilk Muffins
Category: bread
By DCKatie

This is a great basic muffin batter that can be adapted to almost anything.

Ingredients:
2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1  egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla. Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note). Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 167.7
Fat: 4.7 g
Saturated fat: 2.7 g
Carbohydrates: 27.5 g
Sugars: 9.5 g
Dietary fiber: 0.7 g
Protein: 3.7 g
Cholesterol: 26.5 mg
Sodium: 338.1 mg
Spicy Carrot-Cake Bars


Ingredients:
all-purpose flour, ground cinnamon, ground nutmeg, baking powder, salt, ground allspice, brown sugar, eggs, carrots, crushed pineapple with juice, cream cheese, sugar, all-purpose flour, egg, lemon juice

Directions:
Heat oven to 350 degrees.
Grease 13x9-inch baking pan with nonstick cooking spray.
In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
Stir in shredded carrots, pineapple and flour mixture until just blended.
Spread batter evenly in pan.
For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
Add egg and lemon juice; beat well.
Drop spoonfuls of cream cheese filling onto batter in a random pattern.
Using a table knife, cut through the mixture to create a marbled effect.
Bake 25 minutes or until top is set and edges pull away from sides of pan.
Transfer pan to wire rack and cool completely.
Cut into 32 bars.
Aloo Phujia
Category: world-cuisine
By CHRISTYJ

Spicy potatoes, tomatoes and onions with an Indian kick! This is super spicy so be aware!

Ingredients:
1  onion, chopped
¼ cup vegetable oil
1 pound potatoes, peeled and cubed
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
¼ teaspoon ground cumin
2  tomatoes, chopped

Directions:
Lightly brown onion in oil in a medium size skillet. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 to 6 servings

Calories: 235.4
Fat: 14.1 g
Saturated fat: 1.9 g
Carbohydrates: 25.7 g
Sugars: 4 g
Dietary fiber: 4 g
Protein: 3.3 g
Sodium: 593.4 mg
Easy Pasta Lasagna


Ingredients:
rigatoni pasta, eggs, ricotta cheese, parmesan cheese, minced garlic cloves, oregano, diced tomatoes, sour cream, mozzarella cheese

Directions:
Preheat oven to 350°F.
Spray 9x13 inch baking pan with nonstick spray.
Cook rigatoni according to package directions, drain, and divide in half.
In large bowl, beat eggs and stir in ricotta and parmesan cheese, garlic, oregano, salt and pepper.
In large bowl, mix the two jars of pasta sauce with the can of diced tomatoes including juice.
Add 2 cups pasta sauce mix spreading to cover bottom of baking pan.
Add half of cooked noodles over sauce, and top with half of ricotta mixture, dropped by spoonfuls.
Add sour cream, dropped by spoonfuls.
Add 1 cup mozzarella, 2 cups pasta sauce mix, remaining rigatoni and ricotta mixture, and top with 1 cup mozzarella.
Add remaining pasta sauce mix and remaining mozzarella.
Bake covered with foil until bubbly, about 60 minutes.
Uncover and continue cooking about 5-10 minutes or until cheese is melted.
Let stand for 10 minutes before serving.
Spicy Thai Noodles with Vegetables


Ingredients:
mung bean sprouts, carrot, scallions, yellow bell pepper, red bell pepper, lemongrass, peanuts, cilantro, creamy peanut butter, brown sugar, soy sauce, fish sauce, ground cayenne pepper, fresh ginger, limes, juice of

Directions:
Cook noodles in boiling water until tender; drain.
Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking].
Add lemongrass and Thai chiles and cook until fragrant.
Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
Add bean sprouts and cook 1-2 minutes more.
Add drained noodles to the pan and pour sauce over noodles.
Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha], if desired.
Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.
Too-Easy Fudge (2 Ingredients)


Ingredients:
character(0]

Directions:
Place both in a glass measuring cup.
Microwave on HIGH 40- 60 seconds, stirring at 20 second intervals.  (Chips may not be completely melted]. Stir until chips are melted, and mixture is smooth.
Method 1: Pour mixture into 8 x 8 square pan lined with parchment paper.
If desired, sprinkle nuts, mini marshmallows,or chocolate chips on top.
Cool in fridge 30- 60 minutes or until firm.
Cut into squares and serve.
Method 2: Cool mixture slightly, to 80 degrees F Transfer mixture to a icing bag with a large star tip.
Pipe small rosettes onto a cooled surface, such as a cutting board.
Cool for 5-10 minutes and then continue with remaining batter.
Serve or chill.
Makes approx 90 pieces.
Quick & Easy Ginger Muffins


Ingredients:
egg, molasses, milk, butter, flour, baking powder, sugar, baking soda, ginger, salt

Directions:
Mix wet ingredients in food processor.  Add premixed dry ingredients.  Blend together until dry ingredients are just moistened.
To bake, preheat oven to 375°F  Grease bottoms only of medium size muffin cups, fill to 2/3 full.  Bake at once in a preheated 375F oven until golden brown, 15-20 minutes.
New Orleans Style Sloppy Roast Beef Poboy (Easy!!)


Ingredients:
deli roast beef, lettuce, tomatoes, mayonnaise, onion, dill pickle

Directions:
Have the deli slice the roast beef very thin, but not shaved.
Use your favorite beef gravy and heat in medium saucepan.  Add roast beef slice by slice into the hot gravy.  Remove from heat.
Preheat oven to 350 degrees.  Heat french bread for 3-4 minutes.  Slice in half, lengthwise.
Spread mayonnaise on inside of bread.  Add lettuce, tomato slices, onions, and pickles.
Distribute hot roast beef evenly between both loaves of bread.  Cut into 4 sandwiches.
Serve with french fries. :].
Watermelon and Tomato Salad
Category: salad
By KIERSA

An unexpected but deliciously addictive flavor combination! This recipe serves two, but you may want it all for yourself.

Ingredients:
1 pint cherry tomatoes, halved
2 cups cubed seeded watermelon
6 large basil leaves, thinly sliced
½ cup crumbled feta cheese
1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
1 ½ tablespoons white balsamic vinegar
salt and pepper to taste

Directions:
Place the tomatoes and watermelon into a mixing bowl. Sprinkle with the basil, feta cheese, and lemon zest. Drizzle with the olive oil and balsamic vinegar. Toss gently. Season to taste with salt and pepper before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 373.1
Fat: 27.7 g
Saturated fat: 11.4 g
Carbohydrates: 22.9 g
Sugars: 13.7 g
Dietary fiber: 2.4 g
Protein: 11.3 g
Cholesterol: 56.1 mg
Sodium: 721.2 mg
Apricot Chicken


Ingredients:
boneless skinless chicken breast halves, chicken broth, Dijon mustard, apricot brandy

Directions:
Season chicken breast with salt and pepper., Heat oil in large skillet., Brown chicken on both sides., Add broth., Cover simmer 30 minute until chicken is fork tender., Remove chicken to platter., Cover with foil to keep warm., Blend in remaining ingredient to remaining liquid in skillet., Return breast to skillet., Simmer 5 minutes to coat chicken well.
Smoked Salmon Sushi Roll
Category: appetizers-and-snacks
By Vivian Lee

A very basic and easy way to make sushi rolls.

Ingredients:
2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1  avocado - peeled, pitted and sliced
1  cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Directions:
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed.  Leave at least 1/2 inch  top and bottom edge of the seaweed uncovered. This is for easier sealing later.  Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed. Slightly wet the top edge of the seaweed.  Roll from bottom to the top edge with the help of the bamboo mat tightly.  Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Prep time: 30 mins
Total time: 5 hrs
Yields: 6 rolls

Calories: 291
Fat: 6.9 g
Saturated fat: 1.1 g
Carbohydrates: 45.1 g
Sugars: 0.2 g
Dietary fiber: 3.8 g
Protein: 11.1 g
Cholesterol: 8.7 mg
Sodium: 404.7 mg
Sichuan Spicy Hot Pot


Ingredients:
pork, chicken, fresh ginger, scallions, bay leaves, water, ginger, garlic cloves, cooking wine, star anise, peppercorn, black cardamom pod, green cardamoms, ginger, cinnamon stick, fennel seed

Directions:
Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Bring to boil then simmer for 3 hours. Alternatively, season with the bouillon of your choice to skip the 3 hours of boiling bones.
To make the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat.
Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste.
Enjoy the spicy goodness!
Braunda's Potato Salad


Ingredients:
potatoes, eggs, dill pickle cubes

Directions:
Peel and dice potatoes., You can also cook them whole it you like., Then cut them up., Boil eggs and dice up with your egg cutter., Drain out most of the juice of the dill cubes., Add mayonnaise., Salt and pepper to your taste., Fold to mix., You do not want to whip your taters.
Paula's Easy Carrot Cake


Ingredients:
sugar, eggs, carrots, crushed pineapple, all-purpose flour, baking soda, salt, cinnamon, cream cheese, butter, powdered sugar, vanilla

Directions:
Mix all cake ingredients together with a spoon., Pour in 12x14 sheet pan sprayed with Pam., Bake at 350°F degrees for 35-40 minutes., Mix icing ingredients together and spread on cooled cake.
Toilet Cleaner


Ingredients:
baking soda, white vinegar

Directions:
Mix baking soda and washing soda.
Apply to surface and scrub.
Add white vinegar (Mixture will bubble up and deodorise.].
Tangy Ginger Dip
Category: appetizers-and-snacks
By BRITTANYBEHRENS

This a great sauce for shrimp, chicken, or even some vegetables. It's spicy and delicious!

Ingredients:
1 cup mayonnaise
4 teaspoons soy sauce
1 teaspoon white vinegar
1 teaspoon ground ginger
2 tablespoons minced onion
1 dash habanero garlic hot pepper sauce

Directions:
In a small bowl, stir together the mayonnaise, soy sauce, vinegar, ginger, onion, and hot sauce. Chill until serving.

Prep time: 7 mins
Total time: 7 mins
Yields: 1 cup

Calories: 200.7
Fat: 21.8 g
Saturated fat: 3.3 g
Carbohydrates: 1.5 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 10.4 mg
Sodium: 309.1 mg
Cranberry Bread


Ingredients:
oranges, whole wheat flour, all-purpose flour, baking powder, baking soda, sugar, walnuts, cranberries

Directions:
Preheat oven to 325 degrees.
Lightly oil two 9-by-5 inch loaf pans and set aside.
Grate the rind off the oranges and reserve.
Cut the oranges in half and squeeze out the juice.
Add enough boiling water to juice to make 1-1/2 cups liquid.
Combine the juice and rind with the remainig ingredients.
Place in prepared pans and bake for 1 hour or until wooden pick inserted in center comes out clean.
Allow to cool 5 minutes in pan, turn out and cool thoroughly before slicing.
Roasted Garlic Potato Soup
Category: soups-stews-and-chili
By KATMAC

A stick to your ribs meal! Serve with cheese, bacon or herbs.

Ingredients:
6  potatoes, peeled and cut into 1 inch pieces
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
1  onion, chopped
6 cloves garlic, peeled
3 cups chicken broth
1 cup water
1 cup whole milk
salt to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil.  Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned.  Reserve 1 cup of roasted potatoes. In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes.  Add potatoes and garlic and stir in broth and water.  Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes. Spoon half of broth mixture into a blender; blend until nearly smooth.  Repeat with remaining mixture; return all to pot.  Stir in milk and season with salt to taste.  Ladle into bowls and top with reserved roasted potatoes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 240.9
Fat: 6.1 g
Saturated fat: 1.4 g
Carbohydrates: 42.9 g
Sugars: 4.6 g
Dietary fiber: 4.3 g
Protein: 5 g
Cholesterol: 4.1 mg
Sodium: 479.4 mg
Triple Lemon Pound Cake
Category: desserts
By foraging4food

This is my adaptation of my favorite classic pound cake recipe. This is not difficult to make, even though it's made from scratch, and it always gets rave reviews.

Ingredients:
2 sticks butter, softened
½ cup vegetable oil
3 cups white sugar
5  eggs, at room temperature
3 ⅓ cups all-purpose flour, sifted twice
½ teaspoon baking powder
¼ teaspoon salt
1 cup milk
1  lemon, zested and juiced
2 teaspoons vanilla extract
1 teaspoon lemon extract

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan. Beat butter in a bowl with an electric mixer until creamy. Add oil; beat until creamy. Pour in sugar and beat until thoroughly incorporated, pausing to scrape down the sides of the bowl as needed. Add eggs one at a time, beating well after each addition. Stir flour, baking powder, and salt together in a bowl. Add to the sugar mixture alternately with milk, beginning and ending with the flour mixture. Mix in lemon zest and juice. Add extracts. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool in the pan on a rack. Remove from the pan when cool.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 1 tube cake

Calories: 581.5
Fat: 27.4 g
Saturated fat: 11.9 g
Carbohydrates: 78.8 g
Sugars: 51.3 g
Dietary fiber: 1.4 g
Protein: 7.2 g
Cholesterol: 119.8 mg
Sodium: 216.3 mg
Kim's Shrimp Dip


Ingredients:
baby shrimp, mayonnaise, sour cream, soy sauce, sugar

Directions:
Mix all together and refrigerate 8 hours or overnight., Serve with potato chips, beef stick, or celery sticks, etc., Enjoy!
Chocolate Cream Pie II
Category: desserts
By Cecil

This is an old family recipe my grandmother used to make me when I was a little boy.

Ingredients:
1 (9 inch) pie crust, baked
3  egg yolks, beaten
1 ½ cups white sugar
3 tablespoons cornstarch
½ cup unsweetened cocoa powder
½ teaspoon salt
3 cups milk
1 tablespoon butter
1 ½ teaspoons vanilla extract
1 cup frozen whipped topping, thawed

Directions:
In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently. Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

Yields: 1 - 9 inch pie

Calories: 360.2
Fat: 13.2 g
Saturated fat: 6.8 g
Carbohydrates: 57.7 g
Sugars: 44.8 g
Dietary fiber: 2 g
Protein: 5.9 g
Cholesterol: 88 mg
Sodium: 301.8 mg
Spicy Black-Eyed Pea Skillet


Ingredients:
ground beef, onions, green bell pepper, black-eyed peas, whole tomatoes, salt, black pepper

Directions:
In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
Drain off excess fat.
Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
Mix well.
Bring to a boil.
Reduce heat to low and simmer 20 minutes, stirring occasionally.
I serve with corn muffins and cold spiced peaches for an easy one dish supper.
NOTE- If you don't have the spicy black-eyed peas, you could add chopped jalapenos to suit your taste along with plain black-eyed peas.
This dish freezes well.
Fried Onions Ready-To-Use!


Ingredients:
onions, water, sugar, salt

Directions:
Sit outside where a breeze is blowing, and peel the onions.
Slice thinly on a wooden board. Best is to stay outside even if you need a parka, because inside you'll cry a lot over so many onions.
Use the largest pot you have, like a soup pot, and heat. When hot, add about an inch of oil (2 1/2 cm]. Let oil heat well.
Slowly add onions to the pot. The good thing about a deep pot is that there is less spattering. You might have to add in batches if you peeled a very large amount, and you might have to add more oil.
Stir every now and then. This will take a long time, so have a nice paperback nearby  --
Fry the onions with patience until they soften. Add a few splashes of water if they threaten to catch. You could add more oil, but you cannot keep adding oil as the end result will be too oily.
When at long last the onions have collapsed and actually starts to colour slightly, add the vinegar, sugar and salt. Stir through. This improves the flavour -- add more or less, to taste.
Read your book and keep stirring as you don't want to burn the lot at this late stage.
When the onions are done to your taste, pull off heat and cool.
The least bulky way to freeze them is to put them in ziplock bags. You will know how much sauteed onions you use per average dish -- rather put in too little because you can always use more than one pouch. If you freeze too much in a bag, some might go to waste.
Push out air, seal, label, cool completely, and freeze.
Honeyed Chicken Wings


Ingredients:
lime juice, soy sauce, ginger, fresh cilantro, chicken wings, honey, tomato sauce, fresh scallions

Directions:
To make marinade, mix together lime juice, soy sauce, ginger, hot-pepper sauce or to taste and cilantro.
Cut wing tips from wings, coat with marinade mixture.
Allow to marinate in the refrigerator for 6 to 12 hours.
Mix honey, tomato sauce and 2 tablespoons of marinade.
Drain the chicken wings and grill for 5 minutes.
Brush with honey mixture and grill for another 5 minutes.
Turn the wings over, brush with more of the honey mixture and grill for another 10 minutes.
Garnish with scallions.
Littlemafia's Mozzarella Croquettes


Ingredients:
flour, eggs, mozzarella cheese, salt, pepper

Directions:
Mix the flour,salt and pepper.
Add the eggs in the middle of the flour mixture.
Add the mozzarella and keep stirring.
Shape into balls or croquettes and roll them in the breadcrumbs till well coated.
Deep fry till they are golden brown.
Xiang Luo Bu Si (Sounding Radish Slivers)


Ingredients:
daikon radish, salt, red chile, scallions, light soy sauce, rice vinegar, cornstarch, potato flour, cold water

Directions:
Peel the radish and cut into 2 1/2-inch sections; cut each section first into very thin slices, and then into fine slivers; combine with 3/4 teaspoon salt, then set aside for 15 minutes.
Discard the stems and seeds of the chili, and cut into fine slivers to match the radish; cut the scallion greens into similar slivers.
Drain the radish slivers and squeeze dry; set aside.
Mix the cornstarch and water into a paste.
Heat the wok over a high flame until smoke rises, then add the peanut oil and swirl around. Add the chili and sizzle for a few seconds before adding the radish slivers. Stir-fry vigorously for a couple minutes, adding the soy sauce and salt to taste, if necessary.
When the radish slivers are hot, add the scallions and vinegar and stir well to combine. Add the cornstarch paste to the middle of the wok, stirring rapidly as it thickens to a gloss. Finally, remove the wok from the heat, stir in the sesame oil, and serve.