xiaoxl/recipe_data huggingface dataset:
Cucumber Tea Sandwiches


Ingredients:
creme fraiche, dill, seedless European cucumber

Directions:
Combine creme fraiche and dill.
Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
Pierce garnish with frilly toothpick and through the sandwich.
Bite-Sized Salmon Tikka
Category: main-dish
By Tarama

Salmon is versatile, highly nutritious, and can be bought fresh or frozen. This 'Indianised' recipe is quick, tasty, and ideal as a short snack or a meal eaten with a salad. Serve with Masala Chai. You can try this recipe with any white fish: cod, haddock, pollock, etc.

Ingredients:
2 teaspoons ground red pepper (cayenne)
½ teaspoon ground turmeric
½ teaspoon salt
½ pound wild Pacific salmon fillets, cut into 1-inch cubes
2 teaspoons cornstarch
½ cup oil for frying

Directions:
Mix together the cayenne, turmeric, and salt in a bowl. Add the salmon to the bowl and toss to coat. Allow to sit 15 minutes. Heat the oil in a skillet over medium-high heat. While the oil is heating, sprinkle the cornstarch over the salmon and again toss to coat. Cook the salmon in the heated oil until golden brown, about 1 minute per side.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 2 servings

Calories: 229.3
Fat: 12.5 g
Saturated fat: 2.2 g
Carbohydrates: 3.8 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 24.5 g
Cholesterol: 50.4 mg
Sodium: 629.3 mg
Weight Watchers Creamy Corn, Potato, and Bacon Soup


Ingredients:
olive oil, onion, yellow bell pepper, potato, reduced-sodium chicken broth, corn, chives

Directions:
Heat oil in large saucepan over medium heat.
Add onion and bell pepper and cook, stirring, until softened (about 5 minutes].
Add potatoes and broth and bring to a boil.
Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
Stir in corn and cook until tender, about 5 minutes longer.
Remove saucepan from heat and let cool 5 minutes.
Puree soup, in batches if needed, in food processor blender.  Return soup to saucepan.
Stir in half-and-half.
Reheat over medium heat.
Ladle soup evenly into 4 bowls and sprinkle evenly with bacon and chives.
Smoked Paprika Roasted Salmon With Wilted Spinach


Ingredients:
olive oil, olive oil, dried thyme, salmon fillets, brown sugar, cinnamon, sea salt

Directions:
Mix orange juice, 2 Tbsp of the oil and 1 tsp of the thyme in a small bowl.
Place salmon in a large glass dish.  Add the marinade; turn to coat well.
Cover and refrigerate for 30 minutes (or longer for extra flavor.].
Mix sugar, paprika, cinnamon, orange peel, remaining 1 tsp thyme and sea salt in a small bowl.
Remove salmon from marinade. Discard any remaining marinade.
Place in a greased foil-lined baking pan. Rub top of salmon evenly with smoked paprika mixture.
Roast salmon in preheated 400 degree oven 10-15 minutes or until fish flakes easily with a fork.
Meanwhile, heat remaining 1 tsp of oil in a large skillet on medium heat.
Add spinach; cook and stir 2 minutes or until wilted.
Serve Salmon over spinach.
Chicken & Mushroom Crepe Casserole


Ingredients:
all-purpose flour, eggs, milk, water, unsalted butter, salt, swiss cheese, gruyere cheese, mayonnaise, sour cream, garlic clove

Directions:
Combine flour and eggs in a large mixing bowl. Once combined, slowly pour in water and milk.
Stir well and add melted butter and salt.
Place a small frying pan (7-8 inches] over medium-high heat and melt 1/2 tablespoon butter.
Once hot, pour 1/4-1/3 cup batter into the pan, swirling so it evenly coats the bottom, and cook until golden brown. About 2 minutes.
Repeat with remaining batter and set crepes aside.
Preheat oven to 350<U+222B> F and rub halved garlic all over the inside of 9×13-inch baking dish.
In a large bowl, combine mayonnaise, sour cream, mushroom soup and cheeses.
Stir and fold in shredded chicken, and season with salt and pepper.
Spoon 1/3 cup of mixture into each crepe and roll it up like a burrito.
Cut crepes in half (or into thirds if they’re large] and carefully transfer to baking dish. Place them close together so they stand upright.
Sprinkle extra cheese over the top of casserole.
Put baking dish in oven and bake for 20-25 minutes, or until cheese is melted and bubbly.
Remove from oven and let rest 5 minutes before serving.
White Choc-Chip Cookies


Ingredients:
butter, sugar, sweetened condensed milk, plain flour, baking powder, white chocolate chips

Directions:
Cream butter and sugar in a medium bowl. Beat in condensed milk. Cream until the mixture is light and fluffy.
Sift flour and baking powder. Stir into butter mixture, along with half of the choc chips.
Roll tablespoons of mixture into balls. Place on a lined oven tray. Press the biscuits down to flatten, and decorate with the remaining choc chips.
Bake at 190C for 15 minutes, or until golden brown.
Easy Chicken Casserole


Ingredients:
boneless skinless chicken breasts, poultry seasoning, cheddar cheese, mozzarella cheese, butter, margarine, flour, milk

Directions:
Preheat oven to 350°F.
Place chicken breasts on cookie sheet and sprinkle poultry seasoning on top.
Bake in oven for 30 minutes (don't worry if not totally done, we will be baking casserole in oven too!].
Meanwhile prepare to make a cheese sauce, place butter in a sauce pan and melt.
Once melted, add the flour in and stir with wire whisk to combine. Let cook 1 minute.
Remove saucepan from heat and SLOWLY add a little of the milk. Stir. Continue doing this untill all flour mixture is incorporated into the milk.
Bring just to a boil then add cheeses. Stir to combine. Set aside.
Once chicken is done dice into pieces. Leave oven on!
Combine chicken, noodles and cheese sauce in a casserole dish and crush Ritz crackers on top.
Cover casserole and place into oven and bake for 30 minutes.
Uncover and continue cooking for 10 minutes until top is golden brown.
Enjoy!
Rustic French Bread


Ingredients:
white flour, warm water, flour, warm water, salt

Directions:
Plan on making sponge first.
I use active yeast and mix with water first to proof it.  After 5 minutes, mix in flour with plastic or wood utensil  until starter leaves side of bowl. I like to use a glass mason jar with lid.  Let sit at least 6 hours in warm place until it triples, refrigerate if not using right away(take out and leave at room temperature for an hour before use].
Mix in 4 1/2 cups of flour (I used 2 cups whole wheat and the rest white], water, sponge starter, salt.  Knead for about 10 minutes.  Dough should be sticky, but not stick to your hands.  Place in lightly oiled bowl and turn over once to coat.
Let rise until double in bulk (about 2-3 hours].
Punch down and shape into 2 loaves on 2 cookies sheets dusted with flour.
Place in warm place (I heat oven alittle and place in it .]Let rise until double.
Preheat oven to 450. Place a small pan on lower shelf to hold  2 cups of boiling water.  Score top of loaves with and x.
Place boiling water in pan on lower shelf, place loaves on center shelf and bake for 40 minutes. I baked mine for 30.  Bottom of bread should sound hollow.  I agree as stated by reviewer, 450 degree was too high a temperature for full 40 minutes.  I baked until golden brown all over for 30 minutes, turned off oven with bread inside for last 10 minutes directly on rack.
Turn off oven and let sit for 10 minutes to develop crust.  Take out and let cool off on cooling rack.  I served with my recipe for roasted garlic.
Banh Bao
Category: main-dish
By capri3p

I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.

Ingredients:
1 pound ground pork
2  shallots, minced
2 tablespoons fish sauce
1 ½ tablespoons oyster sauce
1 tablespoon soy sauce
4 ½ cups self-rising flour
1 ½ cups milk
¾ cup white sugar
3 links Chinese sausages, sliced on the diagonal
4  hard-boiled eggs, peeled and quartered
waxed paper

Directions:
Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes. Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes. Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun. Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid. Steam buns until puffed up, about 30 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 18 buns

Calories: 276.8
Fat: 9.6 g
Saturated fat: 2 g
Carbohydrates: 34.6 g
Sugars: 9.7 g
Dietary fiber: 0.9 g
Protein: 12.9 g
Cholesterol: 65.1 mg
Sodium: 736.4 mg
Kerris' Mums Sweet & Sour Beef


Ingredients:
salt, Worcestershire sauce, soy sauce, vinegar, mustard powder, cornflour, pineapple chunks, water, celery, capsicum, tomatoes

Directions:
Trim any fat off meat and place into casserole dish.
Dissolve chicken cube in a little hot water. Place capsicum, tomato, celery and pineapple into casserole dish.
Mix cornflour, mustard, sauce and dry ingredients with cup of water in a saucepan. Bring to boil and pour over the other ingredients in casserole dish. Cover and cook for 2 hours in a moderate oven (180C].
Serve hot with steamed or boiled rice.
Sweet and Sour Green Beans
Category: side-dish
By DEBOKC

A slightly tart green bean side dish flavored with onion and bacon. Goes great with ham or pork.

Ingredients:
2 (15 ounce) cans green beans, drained, juices reserved
3 slices bacon, chopped
1 cup chopped onion
1 tablespoon all-purpose flour
¼ cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper

Directions:
Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more. Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

Prep time: 10 mins
Cook time: 17 mins
Total time: 27 mins
Yields: 6 servings

Calories: 82.7
Fat: 2 g
Saturated fat: 0.6 g
Carbohydrates: 12.6 g
Sugars: 7.7 g
Dietary fiber: 2.9 g
Protein: 3.3 g
Cholesterol: 5.1 mg
Sodium: 892.6 mg
Dutch Oven Ground Beef Goulash
Category: soups-stews-and-chili
By Phil C

This is a smoky, rich, Dutch oven goulash. The cavatappi pasta captures large amounts of this great paprika sauce. While the red pepper and lemon, added towards the end of cooking, add a little freshness which helps balance the sauce. Serve with a dollop of sour cream and some chives.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 pound lean ground beef
2 teaspoons ground black pepper
1 teaspoon kosher salt
1 (28 ounce) can fire-roasted diced tomatoes
1 ½ cups beef broth
3 tablespoons red wine
3 tablespoons sweet paprika
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 teaspoons chopped fresh thyme
2 teaspoons caraway seeds
1 teaspoon chopped fresh rosemary
2  bay leaves
10 ounces cavatappi pasta
1 medium red bell pepper, chopped
1 teaspoon lemon juice

Directions:
Heat oil in a Dutch oven over medium heat. Cook and stir onion in the hot oil until translucent, about 5 minutes. Increase heat to medium-high. Add ground beef, black pepper, and salt; cook and stir until browned and crumbly, about 10 minutes. Pour in tomatoes, beef broth, wine, paprika, garlic, Worcestershire, thyme, caraway seeds, rosemary, and bay leaves. Reduce heat to medium and simmer until reduced to a thick, stew-like consistency, about 45 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Stir bell pepper and lemon juice into the beef mixture and cook for 10 minutes more. Stir in cooked pasta to coat.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 417
Fat: 13.1 g
Saturated fat: 4.1 g
Carbohydrates: 50.4 g
Sugars: 5.8 g
Dietary fiber: 5.4 g
Protein: 23.7 g
Cholesterol: 52.7 mg
Sodium: 946 mg
Thick Cut-Outs
Category: desserts
By Margo

A big batch of big thick sugar cookies. These are THE big soft sugar cookies you have been looking for. Frost them while warm and sprinkle with colored sugar.

Ingredients:
2 ⅛ cups white sugar
2 cups butter, softened
4  eggs
6  egg yolks
1 ½ teaspoons vanilla extract
7 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 cups confectioners' sugar
¼ cup vegetable oil
½ teaspoon vanilla extract
1 tablespoon hot water or as needed

Directions:
In a large bowl, cream together the sugar and butter until smooth. Beat in the eggs and egg yolks, one at a time, mixing well after each. Mix in vanilla extract. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thickness and cut into desired shapes using cookie cutters. Place 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack. To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. gradually add enough hot water to achieve a spreadable consistency. Spread over warm cookies.

Yields: 75 cookies

Calories: 147.5
Fat: 6.4 g
Saturated fat: 3.5 g
Carbohydrates: 21.1 g
Sugars: 12 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Cholesterol: 39.3 mg
Sodium: 68.5 mg
Best Bourbon Chicken
Category: meat-and-poultry
By Rikster67

Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.

Ingredients:
4 tablespoons olive oil
3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup water
1 cup packed light brown sugar
¾ cup apple-grape-cherry juice
⅔ cup soy sauce
¼ cup ketchup
¼ cup peach-flavored bourbon liqueur (such as Southern Comfort ®)
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon dried minced onion
¾ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground ginger
¼ cup apple-grape-cherry juice
2 tablespoons cornstarch

Directions:
Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl. In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes. Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 417.4
Fat: 10.9 g
Saturated fat: 2.1 g
Carbohydrates: 36.7 g
Sugars: 32.2 g
Dietary fiber: 0.4 g
Protein: 37.1 g
Cholesterol: 97 mg
Sodium: 1382.2 mg
Spiced Pecans and Pepitas -Martha Stewart


Ingredients:
pecan halves, chili powder, coarse salt

Directions:
Preheat oven to 350.
Toss together pecans, pepitas, oil, chili powder, and salted on a rimmed baking sheet, and spread in a single layer.
Bake, stirring once, until well toasted, about 10 minutes.  Let cool completely.
Mixture can be stored in an airtight container at room temperature for up to a week.
World's Easiest Grilled Shrimp


Ingredients:
jumbo shrimp, olive oil, garlic, wasabi powder

Directions:
Rinse shrimp thoroughly and pat dry with a paper towel.
Combine olive oil, garlic, salt, pepper and optional wasabi powder in a bowl.  Add shrimp, ensuring shrimp are evenly coated.
Heat a non-stick grill to medium high and lay down the shrimp when the grill comes to temperature.  Shut the lid and check in two minutes as they cook quickly.  Flip and cook for another minute or so.  Remove from heat, cover in foil and let rest for 5 minutes.  (The meat should no longer be translucent inside].
Serve with melted butter or cocktail sauce or just peel and eat.
Chocolate Peanut Butter Pie


Ingredients:
graham cracker pie crust, peanut butter, cream cheese, butter, sugar, salt, real vanilla extract, sweetened condensed milk, Cool Whip

Directions:
Peanut Butter Filling: with a hand mixer or food processor, mix peanut butter, cream cheese and butter, and salt. Slowly add the sugar and then the 1 tsp vanilla until well blended. Add peanut butter mixture to the pie plate (or plates if making 2 small pies], pressing down on all sides to make flat.
Chocolate Mousse topping: Melt the unsweetened chocolate squares in a sauce pan on low. (Do not overheat or boil!] When the chocolate is completely melted, add sweetened condensed milk and remove from heat. Add remaining tsp vanilla and mix quickly. Cool to room temperature.
Fold 12 oz cool whip into chocolate mixture. Let cool. Carefully pour/scoop onto peanut butter mixture. Add to pie plate(s] and refrigerate or freeze for faster setting time. Sprinkle chocolate shavings over the top, **Optional.
Little Turbans


Ingredients:
salted butter, sugar, vanilla, tahini, whole wheat flour, baking powder, cinnamon, ground ginger, ground cloves, sesame seeds, raisins

Directions:
Preheat oven to 325°F.
In a large mixing bowl combine butter and sugar.
Add tahini and vanilla.
Using a sifter, combine flour, baking powder, cinnamon, ginger, and cloves and add to wet ingredients. Combine well.
Pour sesame seeds into a small bowl. Make 2 tablespoon balls from dough, about 24 plus some, and roll in sesame seeds. Top each with a raisin.
Place cookies about 2 inches from each other on non-greased cookie sheet.
Bake for 11-13 minutes. Do NOT over-bake. The cookies need a little moisture to keep from crumbling apart.
Leaving the cookies on the baking sheet, cool on baking racks for 5 minutes before handling. Again, to control the crumble factor.
Apricot-Ginger Chicken


Ingredients:
boneless skinless chicken breast, apricot, crystallized ginger, ground ginger

Directions:
Layer the apricot and crystallized ginger over half the chicken and fold over., Combine ground ginger and Mrs. Dash., Season the chicken with ginger/seasoning mixture., Grill on a preheated grill for 8-10 minutes or until fully cooked., Enjoy!
Extra Chocolaty Muffins


Ingredients:
flour, baking soda, baking powder, salt, sugar, instant coffee, milk, egg, canola oil, vanilla, bittersweet chocolate, chocolate chips, sea salt

Directions:
Preheat oven to 350 degrees. Spray muffin/cupcake tin with nonstick cooking spray and line with paper liners if using.
Whisk of sift together the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
In a larger bowl whisk or beat together the sugar, instant coffee, milk, egg, oil, and vanilla until it is mixed well.
Slowly mix the dry ingredients into the wet, about a cup at a time. Some lumps are okay as you do not want to over beat it. With a rubber spatula scrape the sides and give it s stir just to make sure it is combined.
Fold in the chocolate chunks and chocolate chips.
Fill each paper liner (prepared cupcake well] with ¼ cup of the batter. Sprinkle with a generous amount of Sea salt (if using.].
Bake at 350 for 20-25 minutes. Allow to cool for 10 minutes before transferring to a cooling rack to finish cooling completely. It will make roughly 21 small muffins.
Pinto Beans With Mexican-Style Seasonings
Category: side-dish
By Lyndsay

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Ingredients:
1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1  yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

Directions:
Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight. Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours. Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 12 hrs 15 mins
Yields: 8 servings

Calories: 267
Fat: 5.2 g
Saturated fat: 1.5 g
Carbohydrates: 40.9 g
Sugars: 1.9 g
Dietary fiber: 13.5 g
Protein: 16.4 g
Cholesterol: 10.2 mg
Sodium: 509.8 mg