xiaoxl/recipe_data huggingface dataset:
Pork Fried Rice


Ingredients:
cooked white rice, eggs, soy sauce, broth, Chinese five spice powder, green onion

Directions:
Separate the rice in a bowl using your fingers dipped in cold water.
Heat 1 tbs of oil in a wok. Beat the eggs in a bowl until the yolks and whites are combined. Pour onto hot oil and stir frequently until scrambled. Place in a bowl and set aside.
Heat 1 tbs of oil in a wok. Cut up pork into cubes or strips and throw on hot oil. Cook until edges are golden brown. Remove into a bowl.
Heat remaining 2 tbs of oil. Add separated rice and cook for 5 minutes or until golden.
Add eggs, pork, vegetables, soy sauce, broth and five spice. Cook for few minutes until flavors combine.
Add chopped green onions.
Enjoy!
Note: You can add shitake mushrooms, I don’t because of allergies in my family but they are very good.
Ice Cream With Black Pepper and Single Malt Scotch


Ingredients:
vanilla ice cream, fresh black pepper

Directions:
Divide the ice cream into 4 bowls., Grind the black pepper over the ice cream, about 6 grinds per portion., Pour one tablespoon of Scotch over each dish and serve.
Apricot and Chicken Bruschetta


Ingredients:
olive oil, crushed red pepper flakes, Fontina cheese, prosciutto, extra virgin olive oil

Directions:
Preheat the oven to 350ºF.
Slice the bread into 10 slices, each about 1/2-inch thick.
Brush the bread slices with the olive oil and arrange on a baking sheet.
Bake for 10 to 15 minutes until crisp and golden.
Cool to room temperature.
Spread each slice of the toasted bread with the apricot preserves(already mixed with crushed red peppers] then place a slice of the cheese on top.
Arrange the sliced chicken on top of the cheese.
Cut each piece of prosciutto in half and place on top of the chicken.
Transfer the bruschetta to a serving platter.
Drizzle with the extra-virgin olive oil and serve at room temperature, that's what makes it so great! :].
Dairy-Free Coffee Creamer
Category: uncategorized
By Tammy Lynn

If you're vegan or just dairy-free, this creamer is a flavorful way to sweeten and lighten your coffee with just a few ingredients, including almond milk, maple syrup, and vanilla. You can leave out the corn starch, but it helps thicken it just a little to make it seem creamier.

Ingredients:
1 cup unsweetened almond milk
2 tablespoons maple syrup
½ teaspoon cornstarch
2 teaspoons vanilla extract

Directions:
Combine almond milk, maple syrup, and cornstarch in a small saucepan. Whisk until all the cornstarch is dissolved. Continue to stir frequently over medium heat until the mixture comes to a slow boil. Remove from heat and whisk in vanilla. Store in an airtight jar in the refrigerator for up to 5 days. Shake before serving.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 16 servings

Calories: 12.4
Fat: 0.2 g
Carbohydrates: 2.4 g
Sugars: 2 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 10.3 mg
Chile Relleno Casserole


Ingredients:
cheddar cheese, monterey jack cheese, whole green chilies, flour, evaporated milk, eggs, tomato sauce, dried oregano, tortilla, butter

Directions:
Grease a 8-9" square baking dish.
Layer in the following order; half of chilies (split open and laid flat], Jack cheese, remaining chilies, cheddar cheese.
Mix flour, milk and eggs.
Pour over layered ingredients.
Bake at 350 degrees F for 45 minutes.
Pour tomato sauce over top and bake for an additional 15 minutes.
Let stand for 5 minutes before serving.
Lime-Zested Grilled Chicken


Ingredients:
fresh lime juice, lime peel, garlic cloves, dried oregano, dried thyme, chicken breasts, lime

Directions:
Combine lime juice, lime peel, garlic, oregano, thyme and pepper to taste. Pour over chicken breasts in a large bowl, turning the chicken to coat. Refrigerate for at least 4 hours, turning every so often.
Preheat grill to medium (300º-350º]. Remove chicken from marinade. If you wish to use the marinade as a sauce, boil it in a saucepan first.
Place chicken on grill, on direct heat until grill marks appear, about 10-12 minutes each side.
Remove and let stand for at least 5 minutes. Serve with lime slices.
Omelets With Caramelized Onions and Bacon Crumbles


Ingredients:
olive oil, sugar, eggs, milk, bacon, feta cheese, salt, pepper

Directions:
Place the onion slice in a skillet over low heat with the olive oil and sugar.  Cook over low heat, stirring often, for about 30 minutes to caramelize the onions.
Whisk together the eggs and milk with some salt and pepper.
Add about 1-2 tablespoons oil to a small skillet or omelet pan.  Cook the omelet.  Add the Feta, bacon and red pepper to the middle before folding over to serve.
Slide the omelet onto the serving plate and top with caramelized onions and some salt and pepper to taste.
Serve Omelets with Caramelized Onions and Bacon with a side of Fresh Fruit.
Roasted Beets 'n' Sweets
Category: side-dish
By DRUMNWRITE

This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.

Ingredients:
6 medium beets, peeled and cut into chunks
2 ½ tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

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

Calories: 195
Fat: 5.9 g
Saturated fat: 0.8 g
Carbohydrates: 33.6 g
Sugars: 11.5 g
Dietary fiber: 6.3 g
Protein: 3.5 g
Sodium: 447.8 mg
Home Style Cabbage Rolls


Ingredients:
eggs, sweet onion, raisins, lean ground beef, Worcestershire sauce, cooked long-grain rice, garlic powder, black pepper, dried oregano, cabbage leaves, brown sugar, lemon juice, tomato sauce

Directions:
Heat oven to 350 degrees.
In a large stockpot, steam cabbage leaves in about 2" of water over medium high heat until limp, about 3-4 minutes.  Drain and rinse under cold water.   With a sharp knife, cut out heavy center vein of leaves.
In a large bowl, combine ground beef with chopped onion; add eggs, Worcestershire sauce, cooked rice, pepper, garlic powder, and oregano.  Mix well by hand.  Add raisins and combine.
Place about 1/2 cup of meat mixture on each leaf.  Fold in sides and roll ends over meat.
Place stuffed cabbage rolls in a large (I use a 12" x 16" x 2" pan for  16 rolls] but if you are cutting the recipe in half, use a 9" x 12" x 2" baking dish.
In a medium sized bowl, combine the tomato sauce, brown sugar and lemon juice. Whisk together and pour evenly over the cabbage rolls.  Sprinkle with remainder of the dried oregano.
Cover tightly with foil and bake in preheated 350 degree oven for 1 1/2 hours.
Serve with whipped potatoes and a crisp green salad.
Gluten-Free Hamburger Buns
Category: bread
By Erron

After being gluten-free for 4 years and really missing out on eating burgers with buns, I experimented with a handful of bread recipes to come up with a good gluten-free, milk-free bun that the whole family enjoys.

Ingredients:
2 tablespoons white sugar
1 tablespoon active dry yeast
2 cups warm water
1 ½ cups rice flour
1 ½ cups gluten-free oat flour
¾ cup tapioca starch
¾ cup cornstarch
1 tablespoon xanthan gum
1 teaspoon salt
5  eggs
½ cup canola oil
1 tablespoon sesame seeds  (Optional)

Directions:
Preheat the oven to 200 degrees F (95 degrees C). Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes. Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds. Allow to rise in the preheated warm oven, 30 to 40 minutes. Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns. Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 25 mins
Yields: 18 buns

Calories: 207.1
Fat: 8.8 g
Saturated fat: 1.1 g
Carbohydrates: 28.3 g
Sugars: 1.5 g
Dietary fiber: 2.3 g
Protein: 3.9 g
Cholesterol: 51.7 mg
Sodium: 170 mg
Jim Goode's BBQ Beef Rub
Category: side-dish
By Martha

This beef rub is great for beef, pork and lamb. Once you mix the spices they'll keep about 4 months in an airtight jar. When ready to use, just rub into the meat, wrap in plastic, and refrigerate the night before grilling.

Ingredients:
2 ½ tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 ½ teaspoons dried basil
1 teaspoon ground bay leaves
¾ teaspoon ground coriander seed
¾ teaspoon ground savory
¾ teaspoon dried thyme
¾ teaspoon ground black pepper
¾ teaspoon ground white pepper
⅛ teaspoon ground cumin
salt to taste

Directions:
In a small bowl, mix together the brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 /4 cup

Calories: 11.1
Fat: 0.2 g
Carbohydrates: 2.4 g
Sugars: 1.6 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 97.8 mg
Mussels Mariniere


Ingredients:
onion, garlic clove, butter, mussels, white wine, dry vermouth, carrot, parsley, bay leaf, thyme, thyme, tarragon, tarragon

Directions:
Scrub the mussels in several waters.
Fry onions and garlic in butter until golden.
Place mussels with the onion-garlic mixture on top into a large pot. Cover mussels with water just enough to cover.
Add wine, carrot and spices to pot. Cover and boil rapidly.
When the mussels open, they are done (throw out any that do not open].
Remove from pan, strain the bouillon and pour it over the mussels to serve.
Vegetable Cauliflower Fried "Rice" - 4 WW SmartPoints


Ingredients:
cauliflower, fresh asparagus, carrots, frozen green pea, garlic cloves, ginger, low sodium soy sauce, white pepper

Directions:
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 1-2 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, asparagus and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
Serve right away or portion out  and refrigerate for later. Enjoy!
Taco Casserole with Cottage Cheese


Ingredients:
lean ground beef, tomato sauce, onion, garlic powder, sour cream, cottage cheese, tortilla chips, monterey jack cheese

Directions:
Preheat oven to 350 degrees.
Coat a 2 1/2-quart casserole with nonstick cooking spray.
In a large skillet, brown ground beef over medium-high heat.
Remove from heat and drain if necessary.
Stir in tomato sauce, onion, taco seasoning mix, and garlic powder; set aside.
In a medium bowl, combine sour cream and cottage cheese; set aside.
Place half of the tortilla chips in the casserole dish and top with half of the ground beef mixture, then half of the sour cream mixture.
Sprinkle with half of the Monterey Jack cheese.
Repeat layers.
Bake, uncovered, 30 to 35 minutes, or until cheese melts and casserole is heated through.
Gluten Free Banana Bread or Cake


Ingredients:
sea salt, baking soda, eggs, vanilla extract, bananas

Directions:
1. In a large bowl, mix together almond flour, salt and baking soda.
2. In a smaller bowl, combine agave, grapeseed oil, eggs and vanilla, then stir in bananas.
3. Mix wet ingredients into dry.
4. Place batter in either a cake pan or two small (7x4 inch] loaf pans.
5. Bake at 350° for 40 minutes.
6. Remove from oven and allow to cool.
Doggie Bacon Chicken Layer Cake


Ingredients:
flour, baking powder, margarine, eggs, chicken, carrots, plain yogurt, bacon

Directions:
Generously grease and flour two 8" round cake pans; set aside.
Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth.
Add eggs and corn oil; mix well.
Add strained chicken and shredded carrots; mix until smooth.
Add flour mixture and mix thoroughly.
Pour batter into the 2 prepared 8" cake pans.
Bake at 325°F for 60 minutes.
Let cool for a few minutes before removing from pans.
Cool completely on wire racks.
Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks for candles.
Cinna Bun Latte


Ingredients:
milk, Cool Whip, cinnamon

Directions:
"Combine ingredients in 12 ounce cup; top with whipped cream and sprinkle with pinch cinnamon if desired."
Bacon Jalapeno Burgers With Chipotle Mayonnaise


Ingredients:
mayonnaise, chipotle pepper, adobo sauce, ground beef, garlic powder, red onion rings, colby-monterey jack cheese, lettuce

Directions:
For the Chipotle Mayonnaise:
Mix together ingredients until combined.
For the Burgers:
Divide the ground beef into four 1/3 pound burgers. With a light hand, shape into patties. Season both sides with a salt, pepper and garlic powder. Set aside until ready to grill.  May, also, be pan fried.
Heat grill (or pan] to medium - medium-high heat and grill for a 4-7 minutes on each side until desired doneness. During the last minute of cooking , add a slice of cheese over each burger and close cover until cheese begins to melt. While the burgers are cooking, add the onion slices and allow them to char a bit on each side and begin to soften. Remove burger and onions from grill and allow to rest for 2-3 minutes before serving.
Place a burger on each toasted bun bottom, topping with 2 slices of bacon and 4-5 jalapeno slices. Slather some of the chipotle mayo on the top bun and place a grilled onion round on top. Add lettuce, if so desired, and top with the top half of the bun.
Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops


Ingredients:
fresh pumpkin, dark amber maple syrup, unsalted butter, bay leaves, carrot, fresh garlic cloves, white wine, heavy cream, ground allspice, ground mace, pumpkin pie spice, ground nutmeg, Tabasco sauce, fresh sea scallop, cayenne pepper, fine sea salt, white pepper, parsley

Directions:
Pre-Heat oven to 450°F and place oven rack in middle.
Coat pumpkin cavity with Maple Syrup using a pastry brush. Place on a sheet pan and roast for 1-hour at 375°F.
Baste pumpkin every 15-minutes.
Remove pumpkin flesh from shell and place into a bowl.
In a 5-quart soup pot melt 2-tablespoons butter, add bay leaves, Maui onion, carrots, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and Saute' 4-5 minutes.
Add 1/4 cup white wine and reduce by half.
Add chicken stock, roasted pumpkin and slowly bring  to a full boil stirring. Reduce to a simmer for 20-minutes uncovered.
Wisk in cream, allspice, mace, pumpkin pie spice, nutmeg, tabasco sauce and bring to a full boil for for 10-minutes. Stir to prevent from burning.
Reduce to a simmer for 30-minutes and stir several times.
Remove from heat, discard bay leaves and puree the bisque.
Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, salt and white pepper.
Add butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
Season bisque with salt and pepper to taste.
Serve bisque in hot bowls with Blackened Alaskan Sea Scallops.
Garnish Pumpkin Bisque with Fresh Chopped Parsley.
Apricot Shortbread


Ingredients:
butter, margarine, light brown sugar, flour, lemon zest, sugar, cornstarch, walnuts

Directions:
Preheat oven to 350°F.
Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
Add in flour.
Pat mixture into an 8 by 8" pan.
Bake 12 minutes or till light golden in color.
Cool completely on a wire rack.
Filling: Place apricots in a small saucepan& add just enough water to cover.
Bring to boiling.
Reduce heat and simmer, covered, for 15 minutes.  Watch carefully & add a bit more water if needed.
Drain apricots, reserving 3 T liquid.
Chop apricots finely.
Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
Bring to boil and boil for 1 minute, stirring.
Let filling cool 10 minutes& spread over shortbread crust.
Spread with nuts, if desired.
Bake 20 minuts.
Cool completely on wire rack.
Cut into bars.
Pumpkin Seed Spread
Category: appetizers-and-snacks
By Chef John

My version of pumpkin seed spread straddles the fence between sweet and savory, and is very adaptable. It was inspired by a similar (but savory) spread that Cortney Burns and Nick Balla serve at their San Francisco restaurant, Duna.

Ingredients:
½ cup vegetable oil
8  peeled garlic cloves, halved or quartered depending on size
2 cups green (hulled) pumpkin seeds
½ cup diced onion
2 tablespoons diced green serrano or jalapeno chilies
¾ cup apple juice
2  limes, juiced
1 cup fresh cilantro leaves
1 teaspoon salt, plus more to taste
½ cup apple juice or water, to adjust texture of spread
2 teaspoons apple cider vinegar  (Optional)

Directions:
Place garlic pieces in a cold, dry skillet. Add vegetable oil. Cook garlic on low heat until it starts to soften but does not get brown, about 8 to 10 minutes, stirring occasionally. When garlic is tender, remove skillet from heat; let garlic cool in the oil. Place pumpkin seeds in a cold, dry skillet. Set heat to medium. Stir seeds until hot and fragrant but not browned, 3 to 5 minutes. Remove from heat. Transfer to a bowl. Heat vegetable oil in a skillet over high heat. Add onion and Serrano pepper. Cool until edges start to brown and some bits begin to char, 3 to 5 minutes. Pour in apple juice. Reduce heat to medium and cook until liquid is reduced almost all the way and has a syrup-like consistency, about 5 minutes. Remove from heat. Place pumpkin seeds, cilantro leaves, onion mixture, softened garlic and oil, lime juice, and salt in the bowl of a food processor. Cover and pulse on and off until mixture becomes a coarse paste, scraping down sides with a spatula a few times, 1 or 2 minutes. If mixture is quite thick, add a few tablespoons of apple juice or water (apple juice will make it sweeter). Continue to process until mixture is to your desired consistency. Transfer to a bowl. Cover; refrigerate until chilled, about 2 hours. Taste, and adjust seasonings and acidity as needed with additional salt and/or apple cider vinegar.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 3 cups

Calories: 227.3
Fat: 19.7 g
Saturated fat: 3.4 g
Carbohydrates: 9.8 g
Sugars: 3.6 g
Dietary fiber: 1.5 g
Protein: 6 g
Sodium: 201.4 mg
Strawberry Pie: Simple and Southern


Ingredients:
strawberry gelatin, sugar, cornstarch, ginger ale, fresh strawberries

Directions:
Bake the pie shell according to the directions on the package and set aside to cool.
In a medium saucepan, combine the remaining ingredients except for the strawberries over medium heat.
Cook, stirring occasionally, for 5-7 minutes or until Jell-O has dissolved and the mixture is clear.
Remove mixture from heat, let stand about 5 minutes.
Stir in strawberries and pour into the pie shell.
Chill for about 4 hours or until set.
No Sugar, No Fat, No Cholesterol Pumpkin Pie


Ingredients:
Splenda granular, salt, cinnamon, ground ginger, pumpkin pie filling, fat free mozzarella cheese, egg substitute, warm water

Directions:
Preheat oven to 400 degrees.
Combine the first four ingredients in a small bowl.
Stir pumpkin into skillet & heat slowly.
Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.].
Mix in the Splenda and spice.
Mix egg replacer well with the water, add.
Stir whole mixture, pour into crust.
Bake at 400 degrees for 10 minutes.
Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
The cheese is what “binds.” Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.] And you needn’t bake at such high temps for so long, because you’re not waiting for sugar to melt, egg yolks to cook – and you’ve already heated your ingredients.
Mike's Homemade Pizza
Category: world-cuisine
By MJUCHT

A great recipe for homemade pizza dough and sauce. The sauce is especially good. Top with whatever you like.

Ingredients:
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
3 cups all-purpose flour
¼ teaspoon salt
2 tablespoons shortening
1 tablespoon vegetable oil
½ cup chopped onion
1 (6 ounce) can tomato paste
6 fluid ounces water
½ teaspoon white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon ground cumin
¼ teaspoon chili powder
⅛ teaspoon crushed red pepper flakes

Directions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine flour, salt and shortening. Stir in the yeast mixture. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 45 minutes. Heat oil in a small saucepan over medium heat. Saute onion until tender. Stir in tomato paste and water. Season with sugar, salt, black pepper, garlic powder, basil, oregano, marjoram, cumin, chili powder and red pepper flakes. Simmer 15 to 20 minutes. Recipe makes 2 (12 inch) pizzas. Divide dough in half, and spread onto pizza pans. Cover with sauce, and desired toppings. Bake at 400 degrees for 20 minutes, or until crust is golden brown.

Prep time: 1 hr 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 2 (12 inch) pizzas

Calories: 239.1
Fat: 5.6 g
Saturated fat: 1.2 g
Carbohydrates: 41.3 g
Sugars: 3.5 g
Dietary fiber: 2.6 g
Protein: 6.2 g
Sodium: 535.4 mg
Spa Camomile Tea


Ingredients:
water, cinnamon stick, clove, fresh ginger, orange

Directions:
Combine the water and apple juice in a small pan.  Bring to a simmer over medium-high heat.
Add the camomile tea, cinnamon, clove and ginger.  Let simmer gently for 10 minutes to infuse flavours.
Strain into a heated teapot and serve immediately.  Garnish with the orange slices.