xiaoxl/recipe_data huggingface dataset:
Coffee Hazelnut Scones


Ingredients:
hazelnuts, milk, instant coffee granules, all-purpose flour, baking powder, salt, unsalted butter, brown sugar

Directions:
Heat oven to 350 degrees F.
Put hazelnuts in a baking pan with sides and bake for 15-20 minutes, shaking the pan once or twice, until the skins split and the nuts are lightly browned.
Pour the nuts into a dish towel; gather the towel around the nuts and rub them hard through the towel for a minute or so to loosen the skins.
Pick out the nuts and coarsely chop in a food processor or by hand with a chef's knife.
Turn oven up to 425 degrees F.
While the nuts are toasting, measure milk and stir in the instant coffee.
Put flour, baking powder and salt into a large bowl; stir to mix well.
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
Add sugar and hazelnuts; toss to distribute evenly.
Stir milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms.
Scoop 1/4 cupfuls of dough and place about 2-inches apart onto an ungreased cookie sheet.
Bake about 15 minutes or until the dough colors but does not get dark brown.
Put scones on a dish towel on a wire rack; cover loosely with the cloth and let cool 1 to 2 hours before serving.
Hot Chocolate and Toast


Ingredients:
milk, margarine, butter

Directions:
toast your bread., butter it., prepare hot chocolate., Dunk you toast in the hot chocolate., eat and enjoy.
Danish Curry Noodles


Ingredients:
penne pasta, carrots, butter, zucchini, onion, peas, salt, pepper, curry powder

Directions:
Boil penne noodles al dente.
Saute diced carrots in butter;.
add onion
cook until  just soft
add zucchini; add peas.
cook until just done
Add salt, pepper, and curry powder.
Add cream; add noodles.
cook a coupla minutes
stirring and shaking.
Strawberry-Apple Salsa With Cinnamon Chips


Ingredients:
flour tortillas, granulated sugar, cinnamon, strawberry, tart apple, liquid honey, brown sugar, orange zest

Directions:
For the Cinnamon Chips: Brush tortillas lightly with water; sprinkle with sugar and cinnamon.
Cut into wedges.
Place on baking sheet and bake for 5 minutes or until golden and crisp.
(This on it's own is wonderful. Also, I have brushed tortillas with Cajun spice as a snack separate from this entry].
Salsa: In a medium bowl, mash strawberries; add apple, honey and, if using, orange zest.
Serve with Cinnamon Chips.
(I mashed some strawberries, and diced some, just for texture variety].
Fettuccine a La Ferrari


Ingredients:
fettuccine pasta, butter, cognac, tomato sauce, prosciutto, butter

Directions:
Saute mushrooms and proscuitto in 2 tspns of butter until fragrant., Add tomato sauce, cream and cognac., Season with salt and pepper., Simmer for 5 minutes., Cook fettucine until al dente., Drain, add other 2 tspns of butter and sauce., Toss, taste and add salt and pepper to taste., I garnish with fresh grated parmesean and fresh parsley or Basil.
Super Easy Caramel Corn


Ingredients:
marshmallows, butter, brown sugar

Directions:
Pop half a cup of popcorn in your preferred method of popping corn! :]
Place remaining ingredients marshmallows, butter and brown sugar for 30 seconds at a time in the microwave.
Stir to mix well.
Pour over popcorn and mix evenly with a fork. Spread into single layer on wax paper. (I place my wax paper on a large cookie sheet.].
Allow to dry completely before storing in an airtight container (if there is any left!].
Maple Syrup Roasted Pumpkin With Pecans


Ingredients:
pumpkin, olive oil, maple syrup, pecan nuts, sour cream

Directions:
Preheat oven to 210C (190C fan forced].
Lightly grease a large roasting pan.
Add pumpkin to pan and season with salt and pepper and drizzle with oil and half the syrup and roast for 20 minutes or until jut tender and lightly browned.
Combine pecans and remaining syrup in a bowl.
Add pecan mixture to pumpkin mixture and roast for 10 minutes or until pumpkin is tender.
Serve with the sour cream.
TIP - you could add 1 teaspoon fresh thyme leaves with the oil in step 3.
Garlic Chicken Breast With String Beans


Ingredients:
chicken breast, soy sauce, rice wine, cornstarch, sugar, onion, garlic, green beans, red bell pepper, cooked rice

Directions:
Slice chicken breasts into 1/4 in strips; place in medium bowl.
Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat.  Cover: refrigerate 20 minutes or until ready to cook.
Heat vegetable oil in wok(or large nonstick skiller] over high heat until quite hot.  Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through.  Remove with slotted spoon to serving dish.
Return wok or skillet to high heat; add onion, garlic and black-bean sauce.  Quickly stir in green beans and bell pepper.  Add 1/4 C water, cover, and cook 3 minutes or until vegetables are tender-crisp.
Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.
Place in serving dish; serve immediately with rice or noodles.
Honey Limeade
Category: drinks
By NIKKY_1ST

A refreshing drink on a hot day. Serve over ice.

Ingredients:
1 cup lime juice
5 cups water
⅔ cup white sugar
2 tablespoons honey

Directions:
In a pitcher, combine lime juice, water, sugar and honey. Stir until sugar is dissolved. Chill in refrigerator.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 117.5
Carbohydrates: 31.4 g
Sugars: 28.6 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 1.1 mg
Fresh Corn Zucchini and Napa Cabbage Saute


Ingredients:
fresh corn kernels, zucchini, napa cabbage, baby bok choy, seasoned rice vinegar, fresh garlic clove, fresh thyme, fresh cilantro, fine sea salt, fresh ground black pepper, toasted sesame seeds

Directions:
Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and sauté 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
Serve vegetables on warm plates.
Garnish with Toasted White Sesame seeds.
Goat Cheese and Arugula over Penne
Category: everyday-cooking
By Christine L.

This is a quick, easy, and elegant dish.  Serve as a main course with a good loaf of bread, or as a side dish.

Ingredients:
5 ½ ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
¼ cup olive oil
2 teaspoons minced garlic
½ teaspoon ground black pepper
½ teaspoon salt
8 ounces penne pasta

Directions:
Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl.  Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. Drain pasta, and toss with goat cheese mixture.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 316.7
Fat: 17.8 g
Saturated fat: 6.8 g
Carbohydrates: 29.7 g
Sugars: 2.1 g
Dietary fiber: 1.7 g
Protein: 11 g
Cholesterol: 20.5 mg
Sodium: 334 mg
Garam Masala for Cunswim


Ingredients:
cumin seed, cinnamon, green cardamom pods, black cardamom pods, cloves, nutmeg, black peppercorns, star anise, bay leaves

Directions:
Roast all the ingredients lightly in a heavy bottom pan (cast iron].
When the spices give off the fragrance allow to cool slightly. Grind to a powder in a coffee grinder (used for only spices not coffee].
Store this powder in a dry airtight container for up to a year.
Whole Wheat Snickerdoodles


Ingredients:
sugar, butter, margarine, egg, whole wheat flour, all-purpose flour, baking soda, salt, sugar, cinnamon

Directions:
Cream sugar and butter until fluffy.
Add egg and egg white and beat until well mixed.
Combine dry ingredients and add to creamed mixture.
Beat well (dough will be stiff].
Combine topping ingredients.
Shape dough into balls slightly larger than 1" and roll in cinnamon-sugar.
Place 2" apart on ungreased baking sheets.
Bake at 400° for 8-10 minutes.
Cookies will puff up and flatten as they bake.
Pan Fried Blueberry Corn Fritters


Ingredients:
cornmeal, flour, light brown sugar, baking powder, skim milk, margarine, fresh blueberries

Directions:
Heat oven to 250°F degrees.
Mix together cornmeal, flour, sugar, and baking powder.
Combine egg whites, milk and margarine, mix well.
Pour milk mixture into the dry ingredients, stir until just smooth (do not over mix].
In a large non stick skillet heat the 2 tbsp oil, heat until quite hot but not smoking.
Drop in a 1/4 cup of batter for each fritter.
Cook approx 4-6 minutes on each side.
Keep warm in the oven covered with foil until you have cooked all the fritters.
Serve with Blueberries or other fruit.
Enchiladas Calabaza


Ingredients:
cream cheese, scallions, chili powder, ground cumin, oregano, salt, cinnamon, corn tortillas, salsa, cheese

Directions:
Preheat oven to 350.
Mix squash, cream cheese, scallions and spices until smooth.
Warm tortillas in hot skillet until pliable.
Fill each tortilla with 1/4 cup of filling, Roll tightly and place in baking dish, seam side down.
Pour salsa over filled tortillas.
Sprinkle with cheese.
Cover dish with foil, bake 25-30 minutes or until heated through.
Easy Clam Sauce


Ingredients:
minced clams, onion, garlic, dry oregano, tomato sauce, olive oil, dry white wine

Directions:
Cook onion and garlic in oil until onion is tender (slightly brown is OK] Add minced clams (liquid included] Sprinkle mixture with oregano Add tomato sauce and simmer for about 2 minutes, stirring frequently.
If adding wine (optional] cook sauce longer to reduce.
Grown-Up Juice Pouches


Ingredients:
cranberry juice, ginger ale, lemons, citrus-infused vodka, vodka, triple sec

Directions:
Combine all ingredients in a large container. Add desired amount of ice. Place one lemon slice in each 4x6" zipper bag and fill with juice.
Optional: use a hole punch to make holes above the seal of the bag. Tie each end of a long piece of twine to a hole, and wear your jungle juice for hands-free party time.
Andes Grasshopper Cake


Ingredients:
water, eggs, non-dairy whipped topping, cream cheese

Directions:
Cake:  Prepare two 8" or 9" cake layers according to directions on devils food cake mix box.  Cool for approximately 40 minutes before frosting.
Meanwhile make Chocolate Curls: With vegetable peeler, shave along side of each Andes mint lengthwise to equal about 1/2 cup of curls.  Chop broken pieces and reserve for use in frosting (about 1/3 cup].
Frosting:  In large bowl with mixer on medium speed, beat the cream cheese until smooth, then lower the speed and slowly mix in the non-dairy whipped topping.  Fold the Andes thin mints pieces into the cream.
Assembly:  Place one cake layer on serving plate; top with half the frosting and spread evenly.  Place the second cake layer on top and spread remaining frosting on top of cake.  Sprinkle top with Andes Mint Curls.
Cover and refrigerate cake if not serving immediately.
Raspberry Cream Cupcakes


Ingredients:
water, unsalted butter, vanilla extract, fresh raspberries, fresh strawberries, heavy whipping cream, powdered sugar, powdered sugar

Directions:
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
Mexican Pork Chops and Rice


Ingredients:
diced tomatoes, onions, garlic cloves, green bell pepper, boneless pork chops, Minute Rice, cheese

Directions:
Pre-heat oven to 350.
In a large saucepan combine the tomatoes, 2 jalapeno peppers (quartered], 1 onion (quartered], 3-4 cloves garlic (whole], 3/4 of the bell pepper (sliced] and salt and pepper to taste.  Cook over medium high heat until the peppers and onions are tender.
While the sauce is cooking, dice the remaining jalapeno, onion, garlic, and bell pepper. Set aside.
In a large deep skillet fry pork chop strips over medium heat until fully cooked and tender (no need to add oil].
When the pork chops are fully cooked, pour the tomato mixture into a blender until liquified.  Pour over pork chops in skillet, cover and simmer on low heat.
While that is simmering, cook the rice according to directions.  Saute the diced peppers, onion, and garlic in oil until tender.  Pour cooked rice into sauted ingredients and mix well.
Pour rice into 13x9 baking dish, pour pork chop mixture over rice and cover with shredded cheese. Bake uncovered for 10-15 minutes.
Asparagus Appetizer - Spear Ecstasy


Ingredients:
sour cream, mayonnaise, red onions, lemon juice, capers, capers, dried tarragon, onion powder, sugar, pepper, asparagus spears, water, kosher salt

Directions:
To make Dipping Sauce:  Mix well the sour cream, mayo, onion, lemon juice, capers, tarragon, onion powder, sugar and pepper together using a whisk.
Refrigerate until chilled, about 2 hours.
Steam asparagus until fork tender, 6 to 8 minutes.
Mix Ice Bath together in large bowl.  Plunge asparagus into ice water and let sit until cold.
(I personally skipped the water bath and just let steamed asparagus drain in colander until cooled.] Transfer to paper towel to drain.
Refrigerate.
Serve chilled asparagus with dipping sauce.
Note Do Ahead tips:  The dipping sauce can be prepared up to 2 days in advance and regrigerated.  The asparagus can be prepared 1 day in advance and refrigerated.
Black Pepper and Parm Cheesy Popcorn


Ingredients:
butter, coarse black pepper, parmigiano-reggiano cheese

Directions:
"Combine the popcorn and oil in a large kettle or pot with a tight fitting lid and place over medium high heat. when the corn begins to pop, shake the pot constantly. When the popping slows, remove the pot from the heat and pour the butter over the top. Combine the spices and toss with the popped corn. This is also good with a little nutritional yeast added. Yum!"
Copper Penny
Category: salad
By KRYM

This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.

Ingredients:
2 pounds carrots, sliced
1 stalk celery, chopped
1  green bell pepper, chopped
1  onion, chopped
1 (10.75 ounce) can  condensed tomato soup
.3 cup vegetable oil
½ cup distilled white vinegar
⅔ cup white sugar

Directions:
Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well. In a mixing bowl combine the celery, green pepper, carrots and onion. Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

Yields: 5 side salad servings

Calories: 351.1
Fat: 14.6 g
Saturated fat: 2 g
Carbohydrates: 55.5 g
Sugars: 41.1 g
Dietary fiber: 6.2 g
Protein: 3.2 g
Sodium: 471.2 mg
The Best-Ever Fried Rice


Ingredients:
butter, eggs, carrots, garlic cloves, rice, green onions, soy sauce, oyster sauce, pork

Directions:
Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using], and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
Cheesy Italian Bread Wedges
Category: bread
By LoveFood

A cheesy Italian starter, perfect for dipping in ranch or marinara sauce.

Ingredients:
1 tablespoon active dry yeast
1 teaspoon white sugar
1 cup warm water
2 teaspoons vegetable oil
1 teaspoon salt
2 ½ cups all-purpose flour
2 (1 ounce) packages dry Italian-style salad dressing mix
1 teaspoon dried oregano, or to taste
½ teaspoon ground black pepper, or to taste
¼ teaspoon red pepper flakes, or to taste
1 cup shredded Colby-Monterey Jack cheese

Directions:
Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours. Preheat oven to 400 degrees F (200 degrees C). Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes. Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about  30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.

Prep time: 25 mins
Cook time: 30 mins
Total time: 2 hrs 55 mins
Yields: 8 servings

Calories: 242.8
Fat: 7.1 g
Saturated fat: 4.1 g
Carbohydrates: 35.2 g
Sugars: 4.2 g
Dietary fiber: 1.5 g
Protein: 8.5 g
Cholesterol: 16.3 mg
Sodium: 1559.9 mg
Nestles Pumpkin Nog


Ingredients:
pumpkin puree, evaporated milk, honey, ground cinnamon, vanilla ice cream, rum, ground nutmeg

Directions:
Place pumpkin, evaporated milk, honey and cinnamon in blender container; cover.
Blend until smooth.
Add ice cream and rum; blend until smooth.
Sprinkle with nutmeg.
Serve immediately.
Banket


Ingredients:
unsalted butter, unsalted butter, flour, cold water, almond paste, sugar, eggs, lemon juice, sugar

Directions:
Crust., Mix butter and flour as you would pie crust., add cold water., place into 9" by 13" pan., refrigerate over night., Filling., beat sugar, eggs and egg yolk together., break up almond paste into  egg mixture., add lemon juice., once mixed well place into 8" by 8" pan., refrigerate over night., Baking., Divide both filling and crust into 12 parts., roll crust into 8" by 3" strips., roll filling into long hot dog shape and place on crust., fold over the ends., roll up., Place on cookie sheet., poke with fork., brush with egg white., Sprinkle with sugar., Bake in oven at 425 degrees for 20 minutes or until crusts is golden brown.
Portuguese Pork (Porco Frita á La Portuguesa)


Ingredients:
garlic cloves, paprika, cayenne pepper, bay leaves, sea salt, ground black pepper, olive oil, white wine, potato

Directions:
Cut pork into small slices. Add all seasoning ingredients and 3 tbs of the oil to a large, shallow bowl and mix. Add pork and stir. Cover, and leave preferably overnight in fridge. Min 3 hours.
Add remaining 3 tbs of oil to large skillet and put on high heat. When hot add pork mixture and stir fry until pork is cooked through (5 minutes]. Then lower heat and simmer, stirring occasionally for a further 10-15 minutes.
During this time, blanch the potatoes in boiling water and deep fry. When ready, add potatoes into pork mixture, stir and serve. Its that simple.I serve with fresh lemon wedges on the side to add that tangy extra if desired.
For a less distinct flavor, lower the garlic and bay leaf quantities evenly.
Cooking time does not include marinading.
Pizza Cupcakes


Ingredients:
all-purpose flour, white sugar, salt, baking powder, nonfat milk, mozzarella cheese, dried basil

Directions:
1. Preheat oven to 400°F Line a cupcake pan with 8 cupcake liners.
2. Sift together flour, sugar, salt and baking powder in a large mixing bowl. Add in vegetable oil, egg and milk into flour mixture and stir until batter is smooth. It will be quite sticky and thick. Stir in cheese, Italian seasoning and pepperoni. Fill muffin cups about 2/3 full.
3. Bake for about 15-18 minutes until muffins turn out golden and knife inserted comes out clean. Lower oven to 350°F Cover tops of muffins with more cheese and about 6 slices of mini pepperoni and bake for 4-5 minutes at 350F until cheese is melted. Sprinkle some additional Italian seasoning on top if desired. Serve while warm. You can serve with a side of marinara sauce for dipping.
Fancy Tuna Melts


Ingredients:
sherry wine vinegar, sugar, bay leaf, onion, baguette, garlic clove, tuna steaks, fresh thyme, extra virgin olive oil, Dijon mustard, fontina, gruyere cheese

Directions:
In a saucepan, combine the vinegar, sugar and bay leaf; season with pepper and bring to a boil over medium-high heat, stirring until the sugar is dissolved. Pour the mixture over the onion, cover and let stand for 20 minutes. Drain.
Rub the toasted bread with the garlic. Season the tuna with salt, pepper and the thyme. In a skillet, heat the EVOO, 2 turns of the pan, over medium-high heat.
Add the tuna and cook until just about opaque, about 5 minutes. Flake the tuna into chunky pieces.
Preheat the broiler. Spread a light layer of mustard on each baguette slice, then top with tuna, onions, cornichons and cheese. Place on a baking sheet and broil until the cheese is melted.