xiaoxl/recipe_data huggingface dataset:
Bananas Foster Cream Pie


Ingredients:
butter, bananas, light brown sugar, vanilla extract, cinnamon, dark rum, walnuts, half-and-half, sugar, salt, cornstarch, unsalted butter, vanilla extract

Directions:
Bake pie shell according to package (empty]; cool and set aside.
Melt butter in saute pan, add banana slices and cook for a minute to two minutes (do not over cook or the bananas will cook down] on low heat.
Add brown sugar, vanilla and cinnamon, stirring for two minutes (this avoids cooking down of bananas].
Turn off heat, add rum and walnuts. Stir and cool. (It will thicken as it cools].
Cream Layer:
In a medium sauce pan over medium heat, combine half and half, six tbsp of measured sugar and salt. Bring to simmer, stirring occassionally (till sugar is disolved]. Keep on heat while making the yolk mixture.
In a small bowl, whisk egg yolk together till smooth. Add remaining sugar and whisk till combined.
In another small bowl, whisk together cornstarch and a little water till fully blended.
Add cornstarch to yolk mixture, whisking till fully blended.
Take half and half mixture and pour ribbon slowly (just a little] into yolk mixture whisking fast (too much and fast could cook the eggs!].
Pour yolk mixture into the half and half mixture and continue to cook over medium heat.
Whisk constantly until mixture is thickened and glossy.
Remove from heat and stir in butter slices and vanilla extract until fully blended.
Strain cream in fine mesh strainer into a medium bowl-push all throughly and may do it twice to remove any lumps.
Cover top in plastic wrap (prevents from skin-forming] and cool.
Pie Assembly:
Pour Banana Foster's into cooled pastry shell.
Next, spread pastry cream over the Banana Fosters.
Place plastic wrap on pastry cream top and chill.
When ready to serve, remove plastic wrap and decorate, garnish with whipped topping/whipped cream, sprinkles,. chopped nuts, dried banana chips, if like.
Lime Butter Cookie Wreaths


Ingredients:
unsalted butter, confectioners' sugar, egg, lime zest, lime juice, salt, all-purpose flour, confectioners' sugar, lime juice, light corn syrup

Directions:
Dough:
Beat butter, sugar, egg, yolk, lime zest and juice, food color and salt in large bowl with mixer on medium speed until creamy.
On low, beat in flour until blended.
Divide dough in half; wrap in plastic and refrigerate 30 minutes.
Heat oven to 350, line a baking sheet with parchment paper, nonstick foil or reusuable nonstick liners.
Working with half the dough at a time, roll rounded tsps dough into balls; chill until form, about 15 minutes.
Roll each ball into a 7 inch rope.
Gently twist 2 ropes together and shape into a wreath, attaching ends together.
Place 1 inch apart on prepared baking sheet.
Bake 12 minutes or until edges are lightly browned.
Cool on baking sheet 3 minutes.
Remove to wire racks to cool completly.
Repeat with remaining dough.
Glaze and Decorations:
Whisk glaze ingredients until smooth (thin with a little extra water to create a dip-able glaze if needed]  Working with one cookie at a time, dip the face of cookie lightly into glaze, letting excess drip back into bowl.  Place on a wire rack; immediately sprinkle with nonpareils.
Repeat with remaining cookies.
Let stand until glaze hardens.
Tie a small bow around each wreath with red or green ribbon if desired.
STORAGE TIP:  Store airtight at cool room temperature with wax paper between layers up to 3 weeks or freeze up to 2 months.
Joni's Date Logs - Christmas


Ingredients:
butter, margarine, sugar, dates, egg, vanilla, walnuts, sweetened flaked coconut

Directions:
Put butter, sugar, dates, and eggs in a heavy bottomed pan.  Bring to boil over medium heat, and stir.  When it starts to boil, stir constantly (about 10 minutes] until the liquid starts pulling away from the sides of the pan while you are stirring it, then remove from heat.
Add vanilla, walnuts and Rice Krispies, and mix in well.
Butter your hands and put enough mixture in the palm of your hand (about 2 T.].  Roll into logs with your hands.The logs should be about 3" long by 1/2" wide.   (The mixture will be hot, so be careful and work quickly].
Roll each log in flaked coconut and place on waxed paper until completely cool.  Store in a plastic container with cover.
Banana Cinnamon Walnut Muffins


Ingredients:
whole wheat flour, baking soda, salt, egg, banana, sugar, walnuts, butter

Directions:
Blend egg, bananas, sugar, oil.
Combine dry ingredients separately and add to wet mixture.
Stir until moistened.
Let sit in bowl for several minutes for a fluffier muffin.
Divide between six large muffin cups. Sprinkle walnut bits on muffin tops.
Bake at 400 for 19 minutes.
Remove from oven and smear butter on muffin tops (let butter melt with heat of muffins]. Enjoy!
Daikon Carrot Salad


Ingredients:
carrots, daikon radishes, cucumber, mayonnaise, sour cream, salt

Directions:
"Grate carrot, cucumber and daikon together into a medium bowl. Stir in horseradish and a pinch of salt. Add a spoonful of mayo and two heaping spoonfuls of sour cream. Mix well, adding additional mayo or sour cream as needed to pull the salad together. Taste, adjust horseradish and salt as needed."
Fruity Carrots


Ingredients:
mandarin oranges, carrot, curry powder, seedless grapes, lemon juice

Directions:
Rinse the oranges in water., Pour orange juice into a medium large sauce pan, & turn heat on to medium., Add carrots & curry powder, stirring well., Cover & cook about 10 minutes or until carrots are tender & liquid is absorbed., Add grapes, oranges & lemon juice, mixing well., Cover & heat throughout. Serve hot.
Creamy Sweet Corn


Ingredients:
corn, half-and-half, butter, margarine, sugar, salt

Directions:
"Combine all ingredients in a pan, bring to a boil over medium heat, reduce heat and simmer uncovered for 6-8 minutes, stirring frequently."
Crème De Brie® Mango-Cranberry Crostini


Ingredients:
French baguettes, olive oil, mango chutney, dried sweetened cranberries, fresh mint leaves

Directions:
Heat oven to 375°F
Arrange baguette slices on large ungreased cookie sheet. Brush with olive oil. Bake 5 to 7 minutes or until lightly toasted and crisp.
Place on 2 serving plates and cool 1 minute. Spread each with about ½ tablespoon Alouette Crème de Brie.
In small bowl, combine chutney, and cranberries. Spoon small dollops over cheese. Garnish sparingly with mint.
Cheesy Egg in a Bowl


Ingredients:
eggs, fresh chives

Directions:
HEAT oven to 375ºF.
CUT tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll.
CRUMBLE 6 bacon slices; sprinkle into bread bowls. Top with VELVEETA. Slip 1 cracked egg into each bowl; place on baking sheet.
BAKE 20 to 25 minute or until egg whites are completely set and yolks begin to thicken but are not set, adding tops of rolls, cut-sides up, to baking sheet for the last 5 minute.
SPRINKLE eggs with chives. Replace tops of rolls. Serve with remaining bacon slices.
Kraft Kitchens Tips.
Serving Suggestion.
Serve with your favorite fresh fruit to round out the meal.
Variation.
Prepare using brioche sandwich rolls. Or to serve as open-face sandwiches, substitute 1-inch-thick crusty bread slices for the rolls.
Chili Con Carne


Ingredients:
lean beef, onions, beer, chili powder, tomato puree, garlic cloves, ground cumin, dried oregano, Tabasco sauce

Directions:
Saute the onion and garlic in oil. Stir in the beef cubes and quickly brown. Add the chilli powder, oregano,cumin,Tabasco, tomato puree and beer.
Cover and simmer for about 45 minutes, adding more liquid if necessary. Uncover, taste for seasoning, then simmer for about 15 minutes more.
Serve with hot rice and or red kidney beans.
Veggie Quesadilla


Ingredients:
"monterey jack cheese"

Directions:
Spray large non-stick skillet with olive oil nonstick spray. Preheat skillet over medium heat.
While skillet preheats, place tortilla on plate and top half of the face of the tortilla with the peppers, cheese and sauce.
Fold the tortilla over so it looks like a half-circle and place in skillet.
Cook until golden brown and flip; cook until second side golden brown and remove from heat.
Enjoy!
Cucumber Sandwich
Category: main-dish
By REDVELVT22

I worked at a sandwich shop that made these vegetable sandwiches stuffed with cucumbers, sprouts, tomatoes, and avocadoes. They were a veggie's dream!

Ingredients:
2 thick slices whole wheat bread
2 tablespoons cream cheese, softened
6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1  tomato, sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
½  avocado, mashed

Directions:
Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 496.2
Fat: 32.5 g
Saturated fat: 9.8 g
Carbohydrates: 46.3 g
Sugars: 4 g
Dietary fiber: 12.3 g
Protein: 11.4 g
Cholesterol: 31.9 mg
Sodium: 1023.6 mg
Mushroom Bolognese


Ingredients:
olive oil, carrot, celery ribs, onion, sea salt, kosher salt, fresh ground black pepper, garlic cloves, red wine, mushroom, dried porcini mushrooms, beef broth, vegetable broth, whole tomatoes, tomato sauce, bay leaves, sugar, dried oregano, dried thyme

Directions:
Soak the dried porcini mushrooms in 1 cup of very warm water and let sit for 20 minutes.  Strain through a cheesecloth or a coffee filter and keep the liquid.  Do not use a metal mesh strainer for this step - it is not fine enough.  Chop the mushrooms.
Saute the onion, carrot and celery in a large pot in the olive oil with a big pinch of kosher or sea salt and a few grindings of pepper.  Let the vegetables cook for about 8 minutes, on low heat.  Add the garlic and cook for one minute. Increase heat and add the wine.  Cook for 5 minutes, making sure the wine is simmering. Add the mushrooms.
Add the rest of the ingredients, including the reserved porcini mushroom liquid. Simmer, uncovered, for about an hour to an hour and a half, until the sauce has reduced down and a lot of the liquid has cooked off - cook until you like the thickness of the sauce.  Taste for salt and adjust seasoning.
This recipe will be more than enough to coat a pound of pasta.  If you don't use all the sauce, it's great the next day or you can freeze it.
Old Bay® Tilapia with Broccoli
Category: seafood
By Claire M

This is an easy and delicious tilapia recipe with Old Bay® that only takes about 20 to 25 minutes!

Ingredients:
1 tablespoon salted butter
6  frozen tilapia fillets, thawed
1 tablespoon seafood seasoning (such as
®)
½ tablespoon garlic salt, or more to taste
2 tablespoons lemon juice
1 (10 ounce) package frozen broccoli

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish. Place tilapia fillets in the prepared baking dish. Cut butter into 6 pieces and place 1 on top of each fillet. Season fillets with seafood seasoning and garlic salt and squirt a little lemon juice over each one. Arrange broccoli around the fillets. Bake in the preheated oven until fish is flaky and white all the way through and broccoli is blanched but still a little crunchy, about 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 143
Fat: 3.6 g
Saturated fat: 1.6 g
Carbohydrates: 2.9 g
Sugars: 0.8 g
Dietary fiber: 1.4 g
Protein: 24.4 g
Cholesterol: 46.1 mg
Sodium: 779.4 mg
Steak Pie with Cheese Crust


Ingredients:
seasoned flour, onions, carrots, mixed herbs, nutmeg, salt, black pepper, cloves, plain flour, salt, butter, cheshire cheese, lancashire cheese

Directions:
Preheat oven to 375 F degrees.
Roll the meat in the seasoned flour.
Reserve 2 teaspoons of the excess flour.
Heat the fat or oil and just soften the onions and carrots in it but do not let them color.
Remove them and put them in a flameproof dish.
In the same fat quickly brown the meat all over and add it to the vegetables.
Add the herbs and spices to the pan juices, together with the reserved seasoned flour.
Mix well to absorb the fat, then add the stock and mix well until it boils and becomes smooth.
Pour the thickened stock over the meat and vegetables, bring back to the boil then cover and put into the oven for 1-1½ hours.
Meanwhile, make the crust by putting the flour and salt into a bowl, then rubbing in the butter until it is like coarse breadcrumbs.
Add the cheese and mix well.
When the meat is cooked, allow to cool slightly, then sprinkle the pastry mix evenly over the meat and bake for about 30 minutes or until it is golden and cooked.
Asian Sesame Cod


Ingredients:
cod fish fillet, white wine, chicken broth, green onions, brown sugar, rice vinegar, soy sauce, garlic, lemon-pepper seasoning, sesame seeds

Directions:
Place the cod fillets in a greased 8-inch square baking dish.  In a small bowl, combine the wine, green onions, brown sugar, ginger, rice vinegar, soy sauce, oil, garlic and lemon-pepper.  Spoon over the fish fillets; sprinkle with sesame seeds.
Bake, uncovered, at 400 degrees for 15-20 minutes or until fish flakes easily with a fork.
Skillet Chicken With Tomatoes


Ingredients:
boneless skinless chicken breast halves, olive oil, Italian-style stewed tomatoes

Directions:
In a resealable plastic bag, combine chicken and salad dressing. Set aside in refrigerator for 20 minutes.
Remove chicken from marinade, reserving marinade.
Warm oil in a medium skillet over med-high heat. Add chicken and cook 5 minutes, or until no longer pink, turning occasionally.
Stir in reserved marinade and tomatoes with juice.
Heat to boiling, reduce heat to low, cover, and simmer 15 minutes, or until a thermometer in thickest portion registers 160 degrees and juices run clear.
Baked Pasta With Chicken Sausage


Ingredients:
coarse salt, pepper, olive oil, red onion, garlic cloves, vodka, tomatoes with juice, dried oregano, heavy cream, rigatoni pasta, Fontina cheese, parmesan cheese

Directions:
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
Meanwhile, preheat oven to 400°. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
Note: If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5.
Spicy Canned Tuna Fish Cakes
Category: appetizers-and-snacks
By Matthew Francis

A simple and yummy recipe to use up the canned tuna you have in your pantry along with other simple ingredients. Serve with Sriracha-mayo, and freshly cut limes.

Ingredients:
1 (12 ounce) can tuna, drained
½ cup chopped scallions
½ cup dry bread crumbs, or as needed
1 large egg
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon Sriracha
salt and ground black pepper to taste
2 tablespoons olive oil, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties. Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray. Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 fish cakes

Calories: 319.2
Fat: 12.6 g
Saturated fat: 2.2 g
Carbohydrates: 16.3 g
Sugars: 1.9 g
Dietary fiber: 1.4 g
Protein: 33.5 g
Cholesterol: 95.6 mg
Sodium: 466.6 mg
Famous Queso Dip: Green Goodness


Ingredients:
tomatoes, cheese, cilantro

Directions:
Combine undrained tomatoes, cilantro and cheese in microwaveable bowl.
Microwave on HIGH for 5 minutes or until Velveeta is melted completely and mixture is blended, stirring after 3 minutes.
Sprinkle additional cilantro on top if desired.
Serve warm as a dip with tortilla chips, crackers, or cut-up fresh vegetables.
Instant Pot® Short Ribs
Category: main-dish
By Shauna James Ahern

It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.

Ingredients:
1 (750 milliliter) bottle full-bodied red wine
4 pounds beef short ribs
salt and ground black pepper to taste
1 cup all-purpose flour
¼ cup olive oil
3 tablespoons unsalted butter
1 ½ cups chopped white onion
1 cup peeled and minced carrots
2 cloves garlic, sliced
2 sprigs fresh rosemary
1 quart chicken stock, or as needed
¼ cup water
2 tablespoons cornstarch

Directions:
Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight. Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour. Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot. Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes. Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up. Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes. Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot. Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.

Prep time: 20 mins
Cook time: 1 hr 39 mins
Total time: 10 hrs 4 mins
Yields: 12 servings

Calories: 484.9
Fat: 35.5 g
Saturated fat: 14.3 g
Carbohydrates: 13.2 g
Sugars: 1.4 g
Dietary fiber: 0.7 g
Protein: 15.9 g
Cholesterol: 70 mg
Sodium: 277.4 mg
Pickles in a Blanket


Ingredients:
ham, cream cheese, pecans, kosher dill pickles

Directions:
In medium sized bowl, combine the cream cheese, picante sauce and pecans; blending well.
Take one slice of ham and spread a light layer of the cream cheese mixture onto the ham slice.
Beginning at one of the short ends, place a pickle and roll up tightly.
Once you get to the other end, place toothpicks in approximately 1/2 inch spaces.
I use 5 toothpicks per rollup.
Slice between toothpicks resulting in bite sized rollup.
Refrigerate until time to serve.
Chef John's New Orleans-Style Barbequed Shrimp
Category: seafood
By Chef John

This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.

Ingredients:
1 ½ pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
1 ½ tablespoons vegetable oil
1 tablespoon freshly ground black pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon seafood seasoning (such as Old Bay®)  (Optional)
1 tablespoon butter
2 cups chicken stock
lemon, juiced
2 tablespoons Worcestershire sauce, or more to taste
2 dashes hot sauce, or to taste
3 tablespoons cold butter, cut into chunks
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 sprig fresh rosemary for garnish

Directions:
Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan. Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour. Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes. Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine. Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side. Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock. Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 307.9
Fat: 18.6 g
Saturated fat: 8.6 g
Carbohydrates: 7.8 g
Sugars: 1.2 g
Dietary fiber: 2 g
Protein: 29 g
Cholesterol: 289.8 mg
Sodium: 836.7 mg
They will beg for it Beer Cheese Soup


Ingredients:
garlic, potatoes, onions, carrot, broccoli, water, margarine, chicken bouillon cubes, salt, pepper, milk, flour, sharp cheddar cheese, cheddar cheese, dry mustard, cayenne pepper, beer, cheese

Directions:
Combine first 10 ingredients and simmer on low heat for 30-45 mins, until very tender.
Mash with potato masher until desired consistency.
Combine milk and flour and slowly add to mixture.
Add cheese and the rest of the spices.
Simmer over low heat until cheese melts.
Stir in beer and allow to heat through.
Provencal Soup


Ingredients:
butter, garlic cloves, red onion, red bell pepper, zucchini, dry white wine, diced tomatoes, black olives, fresh basil

Directions:
In a saucepan, heat oil and melt butter.  Brown garlic and onion 4 minutes.  Add salt and pepper.  Add red bell pepper and zucchini, and let cook 4 minutes.  Deglaze with the white wine.
Add tomatoes and vegetable stock.  Heat and let reduce, uncovered, 5 to 7 minutes.  Add olives and basil.  Stir delicately and heat a little bit more.
Serve with garlic croutons.