xiaoxl/recipe_data huggingface dataset:
Vegetable Bechamel Lasagne


Ingredients:
olive oil, onion, garlic clove, Italian plum tomatoes, fresh parsley, salt, fresh ground pepper, unsalted butter, all-purpose flour, low-fat milk, salt, parmesan cheese, part-skim ricotta cheese, eggs, fresh parsley, ground cloves, fresh ground pepper, broccoli, bell pepper, carrots, zucchini, fresh spinach, olive oil, onion, garlic, salt, mozzarella cheese

Directions:
Make Chunky Tomato Sauce:  Heat 2 T. olive oil in medium skillet over medium heat.  Add 1/4 cup finely chopped onion and cook until softened, about 10 minutes.  Stir in garlic and cook 1 minute.  Add tomatoes with liquid.  Heat to boiling.  Reduce heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes.  Stir in parsley, salt, and pepper.  (This should make about 2 cups.].
Make Bechamel Sauce:  Melt butter in medium saucepan over low heat.  Stir in flour and cook, stirring frequently, 3 minutes.  Gradually whisk in milk, then cook, stirring constantly, until sauce thickens and boils. Season sauce lightly with salt.  (Makes about 2 cups also.].
Stir 1/4 cup Parmesan cheese into bechamel.
Stir ricotta, 1/4 cup Parmesan, the eggs, parsley, cloves, and pinch pepper together in mixing bowl.
Chop broccoli florets and stems (about 3 cups] and the bell peppers.  Thinly slice carrots and zucchini.
Add spinach to broccoli in mixing bowl.  Combine bell peppers, carrots and zucchini in second bowl.
Heat oil in large skillet over medium heat.  Add onion; cook until softened, about 10 minutes.  Add garlic; cook 2 minutes.  Remove half the onion mixture to saucer and reserve.  Stir broccoli and spinach into remaining onion mixture.  Cook, covered, stirring occasionally, over low heat until very tender, about 15 minutes.  Return to mixing bowl.  Stir in 2 T. Parmesan and salt and pepper to taste.
Return reserved onion mixture to skillet and heat over low heat.  Stir in bell pepper mixture and cook, covered, stirring occasionally, until very tender, about 15 minutes.  Return to mixing bowl and stir in 2 T. Parmwsan and salt and pepper to taste.
Meanwhile, cook lasagne noodles in large pot of salted boiling water until tender but still firm to the bite.  Drain and transfer to bowl of warm water to keep noodles from sticking together.
Heat oven to 350 degrees.
Spread half the tomato sauce in bottom of 13x9-inch baking dish.  Pat 5 noodles dry and arrange overlapping on tomato sauce.  Spoon broccoli mixture at intervals on noodles, then spoon half the ricotta mixture between dollops of broccoli.  Spread evenly and sprinkle with 1/2 cup mozzarella.
Layer 5 more noodles in dish.  Spoon remaining tomato sauce over top.  Spread bell pepper mixture over tomato sauce and top with remaining ricotta mixture.  Sprinkle with 1/2 cup mozzarella.
Add final layer of noodles.  Spread evenly with bechamel and sprinkle with remaining mozzarella.  (Lasagne can be prepared up to this point and refrigerated until ready to bake.].
Bake lasagne until browned and bubbly, about 1 hour.  Let stand 15 minutes before serving.
Butter Flaky Pie Crust
Category: desserts
By Dana

Butter makes this buttery flaky recipe the perfect crust for your pie!

Ingredients:
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Directions:
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 1 single crust pie

Calories: 172.8
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 14.9 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 2.1 g
Cholesterol: 30.5 mg
Sodium: 155 mg
Cold Siberian or Dutch Coffee


Ingredients:
coffee, Kahlua, vodka, heavy cream, Kahlua

Directions:
Put ice cubes into tall chilled glass., Add coffee, Kahlua, Vandermint liquer, Vodka and cream., Stir and top with whipped cream., Drizzle the remaining Kahlua over the whipped cream and enjoy.
Costolette Di Maiale Con Salvia (Pork Chops With Sage)


Ingredients:
potatoes, fresh sage leaves, bulb of garlic, prosciutto, butter, extra virgin olive oil, flour, pancetta

Directions:
Preheat the oven to 425°F Put your potatoes into a pot of salted water and bring to a boil. Give them 3 or 4 minutes - you only want to parboil them - then drain them and allow them to steam dry.
Lay your pork chops on a board and insert a small paring knife horizontally into the side of each chop to make a hidden pocket. Make sure the tip of your knife stays in the middle of the chop, as you don't want to cut through the meat to either side. Be careful -watch your fingers!
Set aside 8 of the largest sage leaves. Add 8 more leaves to your food processor with a peeled clove of garlic, the prosciutto, butter, apricots, and a pinch of salt and pepper and give it a whiz. This is now a beautifully flavored butter that can be divided between the pork chops and pushed into the pockets.
Dress the 8 large sage leaves that you set aside with a little oil and press one side of them into some flour. Press a leaf, flour side down, onto each side of the chops (so you have 2 leaves on each chop]. Leave the chops on a plate, covered with plastic wrap, to come to room temperature while you get your potatoes ready.
If you're using thick strips of pancetta, slice them into matchsticks, as thick as a pencil. Put them into a large roasting pan, with your potatoes, the remaining sage leaves, and the rest of your whole unpeeled garlic cloves. Drizzle with a little extra virgin olive oil and put the pan into the preheated oven.
After 10 minutes, put a frying pan on the burner and get it very hot. Add a touch of olive oil and put in your seasoned pork chops. Fry for 10 minutes, until golden and crisp on both sides, then remove the pan of potatoes from the oven - they should be nice and light golden by now - and place the chops on top. Put the pan back into the oven for 10-15 minutes, depending on how thick the chops are, then remove the pan from the oven and serve.
Banana Ice Cream ( No Machine Needed)


Ingredients:
bananas, milk, sugar

Directions:
Place the frozen bananas and sugar in a processor. process until it starts to pulverise.
Start adding the milk and process until smooth and ice cream like.
serve.
Black Magic Cake
Category: desserts
By Marsha

Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.

Ingredients:
1 ¾ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2  eggs
1 cup strong brewed coffee
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan. In large bowl combine flour, sugar, cocoa,  baking soda, baking powder and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 - 9x13 inch or 2 - 9 inch round pans

Calories: 155.1
Fat: 5.5 g
Saturated fat: 1 g
Carbohydrates: 25.7 g
Sugars: 17.3 g
Dietary fiber: 1.1 g
Protein: 2.3 g
Cholesterol: 15.9 mg
Sodium: 239.6 mg
Homemade Ramp Mayonnaise
Category: 515
By nch

This garlicky mayonnaise is delicious with cold cuts, grilled or fried fish, or as a dip. The amount of ramps to use is really up to your personal taste--anywhere from a couple of tablespoons to a small bunch.

Ingredients:
1 large egg
2 large egg yolks
1 teaspoon Dijon mustard
salt to taste
¾ cup light olive oil
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice, or more to taste
minced ramps, to taste

Directions:
Combine egg and egg yolk in a food processor and start processing. Slowly pour in light olive oil and extra virgin olive oil until mixture becomes thick and creamy. Add lemon juice and salt. Transfer mayonnaise to a small bowl and stir in ramps. Spoon into a jar with a lid and refrigerate until serving.

Yields: 6 servings

Calories: 312
Fat: 34.8 g
Saturated fat: 5.4 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Protein: 1.9 g
Cholesterol: 99.3 mg
Sodium: 35.2 mg
Jayme's Coleslaw
Category: salad
By Jayme

Shredded cabbage is tossed in a tangy dressing in this quick five-ingredient coleslaw.

Ingredients:
½ cup brown sugar
½ cup apple cider vinegar
½ cup mayonnaise
1 teaspoon celery seed
4 cups chopped cabbage

Directions:
In a large bowl, whisk together the brown sugar, apple cider vinegar, mayonnaise, and celery seed. Add cabbage and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 cups

Calories: 166.3
Fat: 11 g
Saturated fat: 1.7 g
Carbohydrates: 16.8 g
Sugars: 15 g
Dietary fiber: 1.1 g
Protein: 0.8 g
Cholesterol: 5.2 mg
Sodium: 91.1 mg
43 Pina Colada


Ingredients:
"coconut cream"

Directions:
Shake with ice in a cocktail shaker., Pour over ice chilled glass.
Steakhouse Lover's Pasta #A1


Ingredients:
fresh lemon juice, garlic, olive oil, fresh rosemary, sea salt, dried porcini mushrooms, shallots, unsalted butter, fresh spinach, ground nutmeg, fresh parsley

Directions:
Combine one tablespoon of the A1 with one tablespoon of the lemon juice and the grated garlic and half of the olive oil.  Whisk to combine.
Place rosemary sprig in the bottom of a marinating container an top with steak.
Pour the marinade over the steak.  Cover and refrigerate for 24 hours.  Remove from refrigerator about 30 minutes before grilling.
Cook pasta per package directions.  Once drained, mix with one tablespoon of the remaining olive oil.
Preheat grill pan to smoking hot.
Season the steak with the spiced sea salt.
Grill skirt steak on both sides for about two minutes each side.   Remove from heat and let steak rest.
Add porcini to a microwave safe bowl with the chicken stock.  Microwave for 30 seconds on high.
Add one half of the rest of the olive oil, the shallot and the butter to a sauté pan.  Cook until shallots just begin to brown.
Add in the remaining A1 from the 1/4 cup along with the porcini and hot stock. Stir an set aside.
Add remaining olive oil to large skillet.  Add 1/2 of the spinach and the nutmeg.
Once the spinach is wilted, add the cooked pasta, the rest of the spinach, and the sauce mixture.  Stir to combine.
Slice steak against the grain into bite sized pieces.
Pour into pasta bowl.  Top with steak.
Pour any remaining steak juices into plating bowl and combine.
Add goat cheese right before serving.
Top with fresh parsley.
Drizzle with the extra A1 before serving.
Sweet Won Tons


Ingredients:
dates, bananas, cinnamon, wonton wrappers, icing sugar

Directions:
Mix the dates, bananas, almonds and cinnamon.
Place a heaped teaspoon of the fruit mixture in the centre of a won ton wrapper. Brush the edges lightly with water.
Cover with another won ton wrapper at an angle, so that the wrappers make a star shape.
Press with your fingers as close to the fruit filling as possible to release any trapped air and to seal the won ton.
Repeat with the remaining ingredients. To make the job quicker have a "production line" of ten or so won tons lined up that you fill, cover and seal.
Put the filled won tons on a tray lined with baking paper. Make sure they don't touch as they stick to each other.
Heat oil in a large pan or wok until moderately hot.  Add the won tons in small batches and fry for 2 minutes or until crisp and golden.
Drain on paper towels.
Dust with icing sugar before serving.
Seven Layer Dip Made Easy
Category: appetizers-and-snacks
By Christina Suggs

Quick, easy and delicious. This is my favorite to take to parties. There are never any leftovers!

Ingredients:
½ cup sour cream
1 (1.25 ounce) package taco seasoning mix
1 (9 ounce) can bean dip
1  large avocado
2 tablespoons lemon juice
½ teaspoon garlic salt
½ cup sliced black olives
2 large tomatoes, chopped
1 (8 ounce) can jalapeno processed cheese spread
½ cup green onions
1 (14.5 ounce) package corn tortilla chips

Directions:
In a small mixing bowl combine the sour cream and taco mix; mix well. Spread bean dip into the bottom of a 9x13 inch clear glass dish. Layer avocado on top of the bean dip. Sprinkle the lemon juice and garlic salt over the mixture. Spread the sour cream mixture over the avocados. Layer the olives over the sour cream, the tomatoes over the olives; spread  the cheese dip and onions over the entire mixture. Serve with tortilla chips for dipping.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 9x13 inch pan

Calories: 480.7
Fat: 27.4 g
Saturated fat: 8.9 g
Carbohydrates: 48.7 g
Sugars: 4.9 g
Dietary fiber: 6.3 g
Protein: 12.3 g
Cholesterol: 26.1 mg
Sodium: 1259.1 mg
Confetti Fried Rice


Ingredients:
eggs, garlic cloves, gingerroot, rice, water chestnuts, ham, carrot, green onion, soy sauce

Directions:
Heat 2 tablespoons oil in a 12-inch skillet.  Add eggs.  Tilt skillet so eggs form about a 6-inch pancake.  Cook until set spooning oil over eggs where necessary to set edges.  Remove from skillet with a spatula.  Cool; cut into strips.
Add 3 tablespoons oil to skillet.  Saute garlic and ginger.  Add rice; stir fry, lifting from from the bottom until grains separate. Add water chestnuts, ham, carrots, peas, green onion and soy sauce.  Continue to lift from bottom while stir-frying.  Remove from heat.  Stir in egg strips.
Curried Cauliflower Soup


Ingredients:
head cauliflower, salt, butter, onions, curry powder, water, reduced-sodium chicken broth, fresh parsley

Directions:
Preheat oven to 450F.
On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt.
Spread out, and roast until the florets turn brown, about 25 minutes.
In a medium saucepan, melt the butter over medium-high.
Add the sliced onions, and cook until soft, about 5 minutes.
Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
Uncover, lower the heat, and simmer 5 minutes.
Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
Stir the puree into the broth in the pan, and reheat if necessary.
Ladle the soup into bowls, and top with the reserved florets and parsley.
Secret Ingredient Veggie Dip


Ingredients:
Miracle Whip light, light sour cream, dried dill weed, seasoning salt, Worcestershire sauce

Directions:
Stir all together and chill., Don't forget the secret "Worcestershire sauce".
Roasted Fingerling Potatoes With Seasoned Salt


Ingredients:
coarse salt, fresh ground pepper, thyme, rosemary, fingerling potatoes, extra virgin olive oil

Directions:
Preheat oven to 400°F.
Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes.  Combine salt, pepper, thyme and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil.  Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
Remove from oven, and serve hot with additional seasoned salt on the side.
Cake Mix "Up-Sizer"


Ingredients:
flour, sugar, baking powder, baking soda

Directions:
In a clean, dry bowl combine; flour, sugar, baking powder, and baking soda.  Whisk all ingredients together and store in a clean, dry mason jar.
When you wish to increase a 15.25-ounce cake mix to 18.25 ounces, add three ounces of this mix (6 tablespoons] to your existing cake mix.
Some mixes may require more than three ounces of mix to make them 18.25 ounces.
Four Cheese Baked Ziti


Ingredients:
half-and-half, dried basil, crushed red pepper flakes, provolone cheese, mozzarella cheese, swiss cheese, parmesan cheese, ziti pasta, salt, ground black pepper

Directions:
Preheat oven to 375 degrees F (190 degrees C]. Butter a 2 quart ovenproof casserole dish; set aside.
Cook pasta in a large pot of boiling salted water until al dente. Drain.
Meanwhile, bring half-and-half, basil, and crushed red pepper to a simmer in a heavy, large saucepan over medium high heat. Add cheeses 1 handful at a time, stirring constantly until cheeses are melted and smooth. Remove from heat, and stir in egg yolks. Season with salt and black pepper to taste. Mix in pasta. Spoon into prepared dish.
Bake until heated through, approximately 10 minutes. Serve hot.
Wine Marinade for Poultry and Pork


Ingredients:
dry white wine, olive oil, rosemary, thyme, marjoram, parsley, salt, pepper, pork

Directions:
Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
Add the meat or poultry.
Turn to coat all sides.
Cover or seal tightly.
Marinate for at least 6 hours or overnight, turning occasionally.
Cooked in preferred method.
Meatless Tacos With Vegetable Protein Crumbles


Ingredients:
water, tomatoes, low-fat cheddar cheese, romaine lettuce, whole wheat tortillas

Directions:
Warm meatless burger crumbles in sauté pan.
Add water and taco seasoning and bring to a boil. Simmer and stir until desired consistency is reached.
Heat taco shells (or tortillas] according to directions on package.
Dice tomatoes, shred cheese and lettuce, all to desired amounts.
Pour two ounces of protein crumbles into shell, and add desired toppings.
Salt-Free Sweetened Rice Vinegar


Ingredients:
rice vinegar, sugar

Directions:
"Mix the sugar and vinegar well until the sugar (or artificial sweetner] has disolved."
Chipotle-Glazed Roast Chicken With Sweet Potatoes


Ingredients:
sweet potatoes, olive oil, chipotle chiles in adobo, garlic cloves, honey, cider vinegar, salt, cumin, cinnamon, boneless skinless chicken breasts, cilantro

Directions:
Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.
Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.
Murgh Phalhar Salad - Chicken salad with honey and mint dressing


Ingredients:
chicken, pineapple, red bell pepper, spring onions, olive oil, honey, mint leaves, salt, mustard powder, black pepper, heavy cream, oranges

Directions:
Peel the oranges and remove the pith and seeds from the segments., Blend all the ingredients for the dressing in a food processor or liquidiser., Place all the ingredients for the salad in a bowl., Add the dressing., Mix well., Arrange the salad on a flat dish., Garnish with the olives and orange segments., Serve!
Moroccan Stuffed Peppers


Ingredients:
bell peppers, onions, garlic cloves, olive oil, ground beef, cooking apples, tomatoes, raisins, pine nuts, salt, ground cumin, ground cinnamon

Directions:
Cut off the tops of the peppers, and remove the seeds and membranes.  Cook the peppers in boiling water to cover in a Dutch oven for 10 minutes or until tender. Drain well, and set aside.
Saute onion and garlic in oil in a large skillet over medium heat, stirring constantly, until tender.
Add the ground beef, and cook until the meat is browned, stirring until meat crumbles. Drain.
Combine the meat mixture, apple, and the next 7 ingredients.  Mix well.
Stuff the reserved peppers with the meat mixture; place in a greased 13x9x2 inch baking dish.
Bake uncovered at 350 degrees for 25 to 30 minutes or until thoroughly heated.
Old-Fashioned Chicken and Noodles
Category: main-dish
By Roge

This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.

Ingredients:
1 (2 to 3 pound) whole chicken, cut into pieces
4 stalks celery, diced
celery tops
1  carrot, shredded
1  onion, halved - unpeeled
ground black pepper to taste
3 (32 fluid ounce) containers chicken broth
2  eggs, beaten
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon salt
3 cups all-purpose flour

Directions:
In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper.  Pour broth over and bring to a boil.  Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes. While chicken is cooking, make noodles.  In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough. Strain chicken stock, reserving meat, celery and carrots.  Pull meat from bones and return strained stock and meat, celery and carrots to pot.  Bring to a boil.  Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water.  When the noodles rise to the surface they are done.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 430
Fat: 16 g
Saturated fat: 3.8 g
Carbohydrates: 40.2 g
Sugars: 3.2 g
Dietary fiber: 1.9 g
Protein: 28.2 g
Cholesterol: 117.1 mg
Sodium: 1991.4 mg
Fresh Maple Vanilla Soymilk


Ingredients:
dried soybeans, water, vanilla extract, maple syrup

Directions:
In a large bowl, cover the soybeans in 6 cups of water.
Make sure they are submerged completely.
Set aside and leave to soak overnight.
When beans have finished soaking (about 8-10 hours], drain out excess water.
In a kettle or small pot, bring 3 cups of water to a boil.
In a blender or food processor, blend one-third of the beans with one cup of boiling water until pureed.
Pour into a large stock pot and set aside.
Repeat twice with the remaining two-thirds of the beans and add to stock pot.
Add 7 cups of cold water to the bean puree and slowly bring the mixture to a boil over medium heat, stirring continuously.
Once boiled, remove from heat immediately, cover with lid, and set aside to cool.
Once cool enough to safely handle, strain the mixture through a cheesecloth or a metal strainer into a pot.
Discard the pulp.
Add the vanilla and syrup to the milk and cook for 30 minutes on medium heat, stirring occasionally, in a double boiler.
(If you don't have a double boiler, you can use two different-sized pots. Put the milk in the smaller pot and water in the larger one.] Transfer to a pitcher or container and refrigerate.
Stays fresh for 5-7 days.
Green Sauce Chicken (Crock Pot) OAMC


Ingredients:
chicken thighs, chicken breasts, onion

Directions:
Brown chicken (or not].
Place in crock pot.
Add onions.
Pour enchilada sauce over chicken.
Cook for at least 4 hours.
You can make a gravy after chicken in cooked by adding cornstarch slurry to the sauce and cook on high for 15 to 20 minutes.
I did not brown chicken because I had bl/sl chicken thighs, but if I had skin on I would have browned first.