xiaoxl/recipe_data huggingface dataset:
Design a Stylish Festive Spread With Beautiful Tarts


Ingredients:
sugar, egg, evaporated milk, water, light rum, salt, nutmeg, cinnamon, nutmeg

Directions:
1. Preheat oven to 350°F (180°C].
2. Arrange one package of tart shells on a baking sheet. Using an electric beater, beat together the sugar and eggs until light and fluffy. Stir in evaporated milk, water, rum, salt, nutmeg and cinnamon. Pour into the tart shells and bake for 25-30 minutes or until crust is golden and filling is set. Remove from the oven and cool.
3. Remove the remaining tart shells from the foil tins. Transfer to a lightly floured work surface and press to flatten. Using a 1 1/2 -2” (3.5-5 cm] star shaped cutter, cut a star from each piece of pastry. Place on a parchment paper lined baking sheet and bake for 8 minutes or until nicely browned. Remove from the oven and cool completely.
4. Mix icing and nutmeg together and place in a small piping bag. Pipe a thin line of icing around the edges of each star.
5. Top each tart with 2 tbsp (30 mL] of whipped topping and garnish with a star.
TEX•MEX POTATOES


Ingredients:
baby potatoes, coarse sea salt, red onions, garlic cloves, black pepper, butter

Directions:
Preheat oven to 400ºF. In a medium pot, add sea salt to water, then potatoes; bring to a boil and cook for 10 to 12 minutes. Remove from heat and transfer to a colander to drain for a few minutes.
Slice potatoes to ½-inch thick and transfer them to a baking dish lined with a large lightly greased foil. Add onions, peppers and garlic; toss to mix. Add BBQ seasoning, ground black pepper, hot sauce and pieces of butter evenly distributed. Fold foil tightly and transfer to preheated oven; bake for 35 to 40 minutes. Half way through cooking, stir ingredients. Remove from heat and transfer potatoes to a serving bowl. Makes 6 servings.
Spicy Mex-Style Chickpea Snacks


Ingredients:
chickpeas, chili powder, paprika, cornflour, cumin, oregano, garlic powder, onion powder, cilantro, cayenne pepper, nutritional yeast, salt

Directions:
Preheat oven to 375ºF/190ºC.
Mix chickpeas and oil.
In a small ball mix together corn flour & spices (except salt]. Add to chickpeas and toss to coat.
Bake on a baking sheet about 40 min.(or until crunchy].
- Sprinkle with salt.
Thai Vegan Coconut Ice Cream


Ingredients:
"sea salt"

Directions:
Stir the arrowroot into 1/2 cup of cold coconut milk.
Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Just about a minute.
Stir in the arrowroot mixture and stir on medium/low heat until thickened – about 5 minutes.
Stir in the coconut essence and shredded coconut and allow to cool.
Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable] until really cold.
Process in an ice cream maker according to the manufacturer’s instructions.
Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes IF it makes it that far! YUM!
If the consistency gets really grainy – place in your blender and pulse quickly before serving to cream it up a bit.
Kee's Fully Loaded Baked Potato


Ingredients:
broccoli, cheese, butter, extra virgin olive oil, russet potatoes, bacon, black olives, sour cream, chicken, beef, salt

Directions:
First bake your potatoes for about 1-1.5 hours until done all the way thru.
In a large skillet, combine onions, veggies, chicken, steak, olives and season to your liking. Remember, all these ingredients are fully cooked and your just combining to mix them together and heat them all.
Once you notice the pan drying up from the water left on the veggies, add your EVOO and let all ingredients cook until the meat and onions brown to your liking.
Once your toppings are complete, open your hot potatoes and add 2 TBSP butter each potato.
Use half cup of Mexican Shredded cheese on top of the melting butter for both.
Pour half the toppings all over the 2 potatoes and this should spill out over each potato. I like to use a large open bowls to house this meal.
Microwave the whole pack of ready made bacon takes 2-4 minutes and use half on each potato.
Microwave 2 packets of Velveeta Cheese Sauce for about 40-60 seconds and Pour it over the toppings.
Grab your ready made bacon and crumble it up in your hands and layer over the cheese.
Lastly, use 2 TBSP of Sour Cream on each to top it off and ENJOY!
Rice Cooker Tilapia and Rice


Ingredients:
long grain white rice, chicken broth, onion, garlic powder, parsley

Directions:
Rinse rice till water runs clean. Sauté onions in butter or oil., Place all ingredients in rice cooker with fish on top., Cook on regular setting.
Ginger Tea Granita


Ingredients:
water, gingerroot, lemon juice, honey, sugar, mint sprig

Directions:
Bring first 4 ingredients to a boil in a large saucepan.
Reduce heat, and simmer, stirring occasionally, 5 minutes.
Remove from heat.
Add tea bags; cover and steep 5 minutes.
Remove tea bags, squeezing gently; add sugar, stirring until dissolved.
Cool.
Pour tea through a wire-mesh strainer into a 13x9 inch baking dish.
Freeze 8 hours.
Remove mixture from freezer 20 minutes before serving.
Process mixture, one-fourth at a time, in a food processor or blender until smooth.
Serve immediately, and garnish, if desired.
Enjoy!
Crystallized Ginger Gingerbread


Ingredients:
all-purpose flour, baking soda, ground ginger, crystallized ginger, ground cinnamon, ground allspice, nutmeg, unsalted butter, sugar, molasses, eggs, plain nonfat yogurt

Directions:
Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg].
In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses.  Add eggs one at a time, beating continuously.
Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
Pour the batter into the pan and spread until even and sprinkle with raw sugar.
Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!
Ali's Balsamic Strawberries


Ingredients:
strawberry, sugar

Directions:
"Place strawberries in a medium sized bowl. Sprinkle sugar, then gently stir. Leave to stand for 10-15 minutes. Drizzle balsamic vinegar over strawberries. Gently stir one more time. Refrigerate or let stand for at least an hour."
Mu-Shu Style Pork Roll-Ups


Ingredients:
flour tortillas, hoisin sauce

Directions:
Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften. (Or wrap tortillas in white, microwave-safe paper towels; microwave on high [100 percent] power for 15 to 30 seconds or until tortillas are softened.].
Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
Spread each tortilla with 1 tablespoon of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling. Makes 4 servings.
Sweet Potato Bird Balls
Category: everyday-cooking
By Sandi

These are an excellent staple to have; when you need a quick treat, just defrost a few of these balls. Aside from softening the sweet potato in the microwave, this recipe does not require you to do any cooking at all. It's a relatively simple recipe you can make that will provide with a big batch of treats that freeze well. The fresh fruits and/or vegetables are especially nutritious for your bird, and the cereal give the balls a pleasant crunch.

Ingredients:
1 large sweet potato
1 cup frozen mixed vegetables, thawed
1  banana
½ cup raisins
1 cup diced apples
1 ½ cups quick-cooking oatmeal, corn flakes, granola, or similar cereal

Directions:
Pierce the skin of the sweet potato several times with a paring knife or skewer. Place into the microwave, and cook on High power until the potato is tender, 5 to 9 minutes, turning the potato over halfway through cooking. When done, allow to cool until cool enough to handle. Peel the potato and place into a large mixing bowl. Add the vegetables, banana, raisins, apples, and oatmeal. Mix using an electric mixer on high speed until the vegetables have been reduced to tiny pieces and the mixture is thoroughly combined. If the mixture is too dry, add a little water until soft enough to roll into balls. Line a baking sheet with parchment or waxed paper. Roll the mixture into marble-sized balls and place onto baking sheet. Feed Polly a couple now, then place the baking sheet into the freezer, and freeze solid. Once frozen, remove treats from parchment paper and store in a resealable plastic bag. Defrost treats before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 80 bird balls

Calories: 15.7
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 3.5 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 8.1 mg
Pork, Broccoli and Rice Casserole
Category: meat-and-poultry
By JULIE NOYES

I made this up one night when I had leftover pork roast that I had cooked in my slow cooker and frozen. Pork, broccoli and rice with a hint of curry. It's very homey and easy to make ahead of time.

Ingredients:
2 cups water
1 cup uncooked white rice
1 ½ pounds leftover roast pork, cubed
2 (10.75 ounce) cans  condensed cream of celery soup
½ cup mayonnaise
½ teaspoon ground black pepper
½ teaspoon curry powder
1 (10 ounce) package frozen broccoli, thawed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil. Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 373.2
Fat: 18 g
Saturated fat: 3.7 g
Carbohydrates: 26.1 g
Sugars: 1.7 g
Dietary fiber: 1.9 g
Protein: 26 g
Cholesterol: 75.8 mg
Sodium: 714.2 mg
Homemade Almond Milk and Almond Flour


Ingredients:
water, artificial sweetener

Directions:
FOR THE MILK: Soak the almonds for 6-8 hours.  This helps remove the brown layering, which is an "anti-nutrient".
Drain and rinse almonds.
In a blender, blend 1 cup almonds with 3 cups of water for 30 seconds on high (for every 1 cup of almonds, blend it with 3 cups of water if doing this in batches].
Strain the mixture through a large cheesecloth and into a pitcher.  Squeeze out as much milk from the pulp as you can.  Save the pulp!
Pour mixture back into blender if using a sweetener.  Blend the milk on high for another 15 seconds with a sweetener of your choice (I use honey or raw dates].  Refrigerate.  Keep in mind the milk will separate.  Don't be alarmed, just stir it before use.
Note: If you don't like plain almond milk, pour 1 cup of milk in a blender with one banana for a tasty smoothie!
FOR THE ALMOND FLOUR: Spread the saved almond pulp evenly onto an ungreased baking sheet.  Dry it in the oven for 2 hours at 200 degrees F, or until dry.  Be careful not to bake it!  Every 30 minutes I sift it around with a fork so that it dries evenly.
Once the pulp is dried, scoop it into blender and grind for about 30 seconds until it's a fine flour.
Dump your almond flour into a container with a tight-fitting lid and store away at room temperature.  I use this flour to make muffins and have kept it around for at least 2 months.
Stir-fried Cukes and Peppers


Ingredients:
cucumbers, green onions, red bell pepper, tomatoes, sesame seeds, mint

Directions:
In a wok or skillet heat one tablespoon of oil over medium high heat. Add cucumbers and stir fry 2 minutes. Remove and set aside.
Add1 more tablespoon of  oil to wok and and stir fry green onions and pepper 3 minutes. Remove and set aside.
Add 1 more tablespoon of oil to wok and stir fry tomatoes 1 minute.
Return cucumbers, green onions and pepper to wok, along with the sesame seeds, mint, salt and pepper.
Cover and cook for 1 minute.
Alabama Slammer


Ingredients:
vodka, Amaretto, maraschino cherry

Directions:
Fill highball glass with ice cubes.
Add vodka, Southern Comfort, amaretto, orange juice, and grenadine to a cocktail shaker; shake vigorously for 5-10 seconds.
Pour mixture into the glass; garnish with a maraschino cherry.
Butternut Squash Pie


Ingredients:
sugar, salt, pumpkin pie spice, eggs, evaporated milk

Directions:
Add sugar, salt and pumpkin pie spice together.
In mixer; Beat eggs, add evaporated milk, then steamed and strained squash.
Mix in sugar mixture on slow to medium speed.
Mix well.
Pour into piecrust.
Bake at 450 for 10 minutes.
Then reduce to 350 and bake about 40 minutes or until knife inserted in center comes out clean. In my oven this can be as low as 30 minutes.
Roghan Ghosht


Ingredients:
onions, boneless leg of lamb, garlic cloves, ginger, green chilies, cumin seed, mint leaf, coriander leaves, cardamom, cloves, cinnamon, salt

Directions:
Heat 2 tablespoons of the oil in a pan, add on onion and fry until golden.
Add the lamb and hafl of the yoghurt, stir well, cover and simmer for 20 minutes.
Meanwhile, place the garlic, ginger, chillies, coriander seeds, cumin, mint, coriander leaves and 2 to 3 tablespoons yoghurt in an electric blender or food processor and work to a paste.
Heat the remaining oil in a large saucepan, add the cardamon, cloves and cinnamon and fry for 1 minute, stirring.
Add the prepared paste and fry for 5 minutes, stirring constantly.
Add the lamb and yoghurt mixture and salt to taste, stir well and bring to simmering point.
Cover and cook for 30 minutes. Add the almonds and cook for a further 15 minutes, until the meat is tender.
Berry Good Muffins


Ingredients:
flour, sugar, baking powder, baking soda, cinnamon, ginger, milk, eggs, canola oil, berries

Directions:
Preheat oven to 350 degrees Fahrenheit and grease a 12 cup muffin pan.
Combine dry ingredients in a small mixing bowl and set aside.
Whisk together the eggs, oil and milk in a medium size bowl until frothy.
Pour the dry ingredients into the egg mixture until just incorporated.
Add the berries to the mixture and stir until well coated and smooth and creamy texture.
Pour into greased muffin cups and put in the oven for 20 minutes or until a knife inserted in the center comes out clean.
The Cake Mix Doctor - Peanut Butter Brownies


Ingredients:
crunchy peanut butter, butter, eggs, sweetened condensed milk, pure vanilla extract

Directions:
1]  Place rack in the center of the oven and preheat to 350°F Set aside ungreased 13 by 9 inch metal baking pan.
2]  Place the brownie mix, peanut butter, butter and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. The mixture will be thick. Set aside about 1 ½ cups for the topping.  Place the remaining brownie mixture in the baking pan, pressing it over the bottom of the pan with your fingertips so that it reaches all sides.  Set pan aside.
3]  Place the chocolate chips and condensed milk in a medium size microwave-safe glass bowl and microwave on high power for 1 minute. Stir in the vanilla and continue stirring until the chocolate has melted and the mixture is smooth and creamy. Pour the chocolate mixture into the baking pan, spreading it evenly with the rubber spatula so that it reaches the sides of the pan.  Using your fingertips, crumble the reserved topping and scatter it over the chocolate mixture.  Place the pan in the oven.
4]  Bake the brownies until the edges have set and the top crust springs back when lightly pressed with a finger, 28 to 32 minutes. Transfer the baking pan to a wire rack and let the brownies cool for 20 minutes before cutting them into bars and serve.
HOMEMADE APPLE SAUCE


Ingredients:
apples, lemon juice, brown sugar

Directions:
Prep apples and if making a lot, squeeze a little lemon juice to prevent from browning. In a saucepan over medium heat, pour the apple juice and bring to a gentle boil.  Add apples, reduce heat to medium-low and cook for 20 minutes or until apples are soft, stir often. Last 5 minutes of cooking, cover with a lid.
Remove from heat and mash mixture using either a fork, potato masher, immersion blender or food processor, until desired consistency is reached . Taste sauce and if needed, add sugar to taste - can also add a little ground cinnamon, freshly grated lemon or orange zest, a splash of lemon juice or Calvados, a pinch of ginger, cloves nutmeg or a little butter. I am a purist….
Store covered in the refrigerator for up to 1 week or in the freezer for about a month. Pour into sterilized jars, then 15 minutes in hot water bath for pint-sized jars or 20 minutes for larger jars. Makes approximately 2 cups.
Thai Banana Salsa with King Prawns
Category: appetizers-and-snacks
By suyin-melissa

Extremely refreshing. I make extra salsa to keep in the fridge for a pick-me-up after a long day at uni. You can serve it on a banana leaf with lime wedges.

Ingredients:
2  bananas, peeled and thinly sliced
2  cucumbers - peeled, seeded, and diced
½ cup fresh mint leaves
½ cup fresh cilantro leaves
1 teaspoon finely chopped fresh ginger root
1  fresh red chile pepper, thinly sliced
¼ cup lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
1 ½ pounds tiger prawns, peeled and deveined

Directions:
In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa. In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa. Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

Prep time: 15 mins
Cook time: 3 mins
Total time: 25 mins
Yields: 4 servings

Calories: 259.5
Fat: 2 g
Saturated fat: 0.1 g
Carbohydrates: 25.4 g
Sugars: 13.2 g
Dietary fiber: 2.4 g
Protein: 36 g
Cholesterol: 258.8 mg
Sodium: 281.2 mg
My Favorite Gingersnaps


Ingredients:
shortening, sugar, egg, molasses, flour, ground ginger, baking soda, ground cinnamon, salt, sugar

Directions:
Cream shortening until soft.
Add sugar gradually, creaming well after each addition.
Beat in egg and molasses.
Sift dry ingredients together.
Sift dry ingredients over creamed mixture.
Mix well.
Form teaspoons of dough into small balls.
Roll round dough into sugar and place on an ungreased cooking sheet.
Bake at 350 degrees for 12-15 minutes until tops are slightly cracked and rounded.
Steak Au Poivre


Ingredients:
whole black peppercorns, olive oil, garlic clove, red wine, salt

Directions:
If you have the time, prepare your steaks several hours ahead.  Start by crushing the peppercorns very coarsely.  Take a shallow dish, large enough to hold the two steaks, without them touching.  Pour in one tablespoon olive oil, mixed with half of the crushed garlic.  Coat each steak evenly on both sides with the peppercorns, and pressing them in firmly (use a heavy plate to do this].  Lay the steaks in the dish and spoon over the other tablespoon of oil and the rest of the garlic.  Cover and leave them in the fridge for several hours, turning once.
When you’re ready to cook the steaks, you will need a cast iron skillet (or heavy based frying pan].  Place it over very high heat and let it preheat until it is very hot – the more daring you can be, the better the finished dish!  Now, quickly drop each steak directly into the pan.  Sear them quickly on each side – about 1 minute per side.
(Do not be tempted to move the steaks other than to flip them as directed.  Furthermore, flip your steaks with tongs rather than a fork, which will pierce them and allow juices to escape. ].
Once seared, lower the heat and cook them.  I like them “blue” which means they are seared and very rare.  For medium rare give them 3 more minutes and for well done, 4 more minutes.  You won’t need to turn them.
Either way 1 minute before the end of the cooking time, pour in the wine and let it bubble and reduce down to a syrupy consistency, about 1/3 of its original volume.
This whole process is very brief, and I actually don’t even bother setting a timer, I just count the minutes in my head.  Once done, sprinkle with salt and serve as quickly as possible.  This is best with a mixed green salad and a basic vinegaret dressing.
Japanese-Style Miso Salad Dressing


Ingredients:
white miso, roasted sesame seeds

Directions:
Shake together first 4 ingredients in a small jar., Drizzle over prepared salad/vegetables., Sprinkle over sesame seeds.
Meatiest Vegetarian Chili From Your Slow Cooker
Category: soups-stews-and-chili
By Simone

This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.

Ingredients:
½ cup olive oil
4  onions, chopped
2  green bell peppers, seeded and chopped
2  red bell peppers, seeded and chopped
4 cloves garlic, minced
1 (14 ounce) package firm tofu, drained and cubed
4 (15.5 ounce) cans black beans, drained
2 (15 ounce) cans crushed tomatoes
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon liquid hot pepper sauce, such as Tabasco™

Directions:
Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes. Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

Prep time: 30 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 40 mins
Yields: 8 servings

Calories: 454.5
Fat: 18.2 g
Saturated fat: 2.7 g
Carbohydrates: 58.2 g
Sugars: 4.9 g
Dietary fiber: 22 g
Protein: 21.2 g
Sodium: 1645.5 mg
Goat Cheese-Pecan Finger Sandwiches


Ingredients:
cream cheese, pecans, fresh parsley

Directions:
Stir together goat cheese, cream cheese, pecans, and parsley.
Spread on 7 bread slices.
Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices.
Remove crusts; cut into desired shapes. Serve!
Almond Vegetable Slaw


Ingredients:
broccoli stem, zucchini, celery, red onion, red bell pepper, extra virgin olive oil, lemon juice, rice vinegar, sugar, fresh parsley, of fresh mint, lemon zest

Directions:
In a large bowl, toss together broccoli, zucchini, celery, onions, bell peppers and almonds.
In a small bowl, whisk together oil, lemon juice, parsley, mint and lemon zest.
Pour over vegetable mixture; toss gently to coat. Season with salt and pepper.
Enjoy!
Baked Eggs on Spanish Rice


Ingredients:
rice, tomatoes, onion, salt, bay leaf, whole cloves, butter, flour, cheese, eggs

Directions:
Preheat oven to 350F and grease a casserole dish very well.
Cook rice in boiling salted water until tender; drain and rinse with hot water.
Simmer tomatoes, onion, salt, bay leaf and cloves together for ten minutes; strain.
Blend butter with flour in saucepan and add the strained tomatoes slowly, stirring constantly.
Arrange a layer of rice in prepared casserole dish; make six depressions in the rice.
Place an egg in each depression, pour tomato sauce over all and sprinkle with cheese and bread crumbs.
Bake until eggs are set, about 15 minutes.