xiaoxl/recipe_data huggingface dataset:
Pacific Pizza


Ingredients:
pineapple chunk, red bell pepper, mozzarella cheese, provolone cheese, barbecue sauce

Directions:
Bake at 450 degrees for 10 minutes., or until cheese is melted & crust is golden brown.
Truth Serum 2.0 Margarita


Ingredients:
fresh lime juice, water, lime wedge, salt

Directions:
Mix the lime juice, tequila and, water agave syrup in a measuring cup.  Stir until the syrup is fully incorporated with the liquids.
Take a lime wedge and run it around the rim of a glass; dip the glass into the salt/sugar mixture; take any excess salt/sugar off rim to make it look pretty!
Fill the glass just halfway with margarita mix, fill the glass the rest of the way with ice cubes and stir.
Pour a small "dollop" of orange liqueur on top of the ice (about 2 teaspoons].
Add a lime wedge and serve!
Make the concoction to suit your taste by adding more agave syrup (if you like it sweeter] or lime juice (for a more sour flavor].
Enjoy!
Peppered Pork Roast


Ingredients:
dried rosemary leaves, boneless pork top loin

Directions:
Heat oven to 350.
Mix garlic pepper and rosemary.  Rub over entire surface of roast.
Place roast, fat side up, on rack in shallow roasting pan.  Roast uncovered 40 to 50 minutes or until meat thermometer registers 155 degrees.
Let stand 5 to 10 minutes before slicing.
Grill Chicken Drumsticks


Ingredients:
chicken drumsticks, coconut milk, sugar, salt, star anise, cinnamon stick, tamarind pulp, kaffir lime leaf, onions, fresh ginger, galangal, lemongrass

Directions:
Marinate chicken with pounded ingredients, salt, sugar, star anise, cinnamon stick for at least 2 hours.
Arrange chicken in greased heatproof oven/stove dish and grill or bake for about 20 to 30 minutes. Turn drumstick and grill for another 20 minutes (keep gravy for later use].
Transfer drumstick to serving dish, pour gravy into hot oven/stove dish and heat on the stove. Mix coconut milk, tamarind and kaffir lime leaves.
Bring to boil and simmer until thick. Season with salt and sugar. Pour hot gravy over drumstick. Served with rice or bread or spaghetti or macaroni or etc -- .
Real Italian Pizza Dough
Category: bread
By Buckwheat Queen

Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there's no need to order out. This dough works for calzone as well as focaccia, and the recipe doubles perfectly!

Ingredients:
4 cups all-purpose flour, or more as needed
2 teaspoons salt
3 ¾ teaspoons fresh, compressed yeast
1 ¼ cups water, at room temperature
2 ½ tablespoons extra-virgin olive oil

Directions:
Preheat the oven to the lowest setting possible. Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated. Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth. Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours. Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes. Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C). Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza). Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 4 9-inch pizza crusts

Calories: 532.7
Fat: 9.7 g
Saturated fat: 1.4 g
Carbohydrates: 95.5 g
Sugars: 0.4 g
Dietary fiber: 3.5 g
Protein: 13.2 g
Sodium: 1167.7 mg
Easy Three Layers Bars


Ingredients:
butter, graham cracker crumbs, sweetened flaked coconut, sweetened condensed milk, creamy peanut butter

Directions:
Preheat oven to 325 degrees F.
In a bowl, combine 1/2 cup melted butter and graham cracker crumbs.  Press firmly and evenly into a 13" x 9" glass baking pan.
Evenly sprinkle the coconut over the graham layer.
Evenly pour the sweetened condensed milk over the cocnut layer.
Bake at 325 for 25 minutes or until just lightly browned; remove from oven.
While base is in oven, in a microwave-safe bowl, or a small saucepan, melt the chocolate chips and peanut butter together, stirring often until smooth.  Pour this mixture over baked base.  Allow to cool/set for at least 4 hours before cutting.
Grilled Honey Mustard Pork Chops


Ingredients:
honey, Dijon mustard, fresh tarragon, cider vinegar, white wine, Worcestershire sauce, onion powder

Directions:
Mix all ingredients together except pork., Heat up grill and grill chops 4 to 5 inches from hot coals., Grill 10 to 12 minutes or until pork is no longer pink., Brush occasionally with sauce., Discard sauce after grilling.
Microwave Pineapple Upside-Down Cake


Ingredients:
brown sugar, butter, margarine, butter, margarine, caster sugar, egg, milk, self-raising flour, cinnamon, ginger

Directions:
Grease an 18cm round dish and place a greased circle of paper in the base.
For the caramel, cream brown sugar and 2 tablespoons butter and spread over base.
Arrange a slice of pineapple in the centre with half circles around it.  Fill spaces with cherries.
For the cake mixture, beat 60g butter and sugar to a cream.  Add egg and mix carefully without beating.
Add the sifted dry ingredients alternately with the milk and mix.
Pour mixture over caramel and fruit.
Cook on MEDIUM-HIGH (70%] for 6-7 minutes or until just firm in the centre.  (I had to put mine on for an extra 2 minutes and 50 seconds, it will vary according to your microwave].
Allow to stand for 2-3 minutes before turning out onto a plate.
Serve hot with custard or cream, or warm for morning tea.
Sardine Spaghetti


Ingredients:
angel hair pasta, lemon pepper seasoning, oregano, basil, garlic powder, fresh parsley

Directions:
While the pasta is boiling, heat the pasta sauce., Mash the drained sardines in the sauce., Add the remaining ingredients, saving some fresh parsley as a garnish., Serve with grated cheese.
Chef John's Chicken Tinga
Category: world-cuisine
By Chef John

When I'm at a taqueria, it's hard to decide between the chicken with green sauce or with red sauce. Here's my version of the red sauce. It's great on a crispy tortilla and topped with the usual suspects.

Ingredients:
3 pounds skinless, boneless chicken thighs
3  peeled whole garlic cloves
1 large yellow onion, halved
2 teaspoons kosher salt, plus more to taste
½ teaspoon dried oregano
4 cups chicken stock
1 cup water
2 tablespoons olive oil
1 large onion, diced
1 (7 ounce) can chipotle peppers in adobo sauce
1 (28 ounce) can peeled plum tomatoes (preferably San Marzano)
2 tablespoons crumbled cotija cheese, or to taste
3 tablespoons chopped fresh cilantro, or more to taste

Directions:
Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat. Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl. Pour broth through a strainer into a large bowl. Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes. Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions. Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low. Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 482.5
Fat: 29.5 g
Saturated fat: 7.8 g
Carbohydrates: 13.6 g
Sugars: 6.1 g
Dietary fiber: 3.3 g
Protein: 38.8 g
Cholesterol: 136.5 mg
Sodium: 1915.2 mg
Potato Corn Ham Chowder


Ingredients:
new potatoes, onion, carrot, celery, frozen corn, chicken broth, water, milk, Velveeta cheese

Directions:
Combine potatoes and onion in soup pot.  Add chicken broth to cover.  Bring to boil, simmer for 10 minutes.
Add carrots, celery, ham and corn.  Simmer another 5 minutes.
Add water and milk as desired for consistancy and texture.
Bring to boil, add cubed Velveeta cheese, melt.
Add salt and pepper to taste.
Grilled Halibut


Ingredients:
halibut steaks, olive oil, basil, lemon

Directions:
Prepare barbecue for direct grilling. Preheat grill to high heat. Oil grill well. Season halibut fillets on both sides with salt and pepper. Sprinkle with basil. Drizzle with oil.
Place fillets down on the grill and allow to cook for 5 minutes per side or until nice golden char marks are achieved. Don’t touch the fish until after char marks are achieved as it will stick to the grill. Flip fish and continue to cook a further 4 minutes. Remove from grill and drizzle with fresh lemon juice.
Remove and serve with tamales and orange chili sauce.
4-Ingredient Teriyaki Pork Chops


Ingredients:
brown sugar, garlic

Directions:
Spray inside of slow cooker with cooking spray.
Combine teriyaki sauce, brown sugar and garlic in small bowl and mix well.
Place pork chops in cooker;pour mixture over top.
Cover and cook on low heat 7-8 hours.
Swedish (IKEA) Meatballs


Ingredients:
olive oil, onion, ground beef, ground pork, ground allspice, ground nutmeg, sea salt, black pepper, butter, all-purpose flour, beef broth, sour cream, sea salt, black pepper, fresh parsley leaves

Directions:
In a large skillet sauté onions in 1 tablespoon of olive oil, stirring frequently, for 2-3 minutes over medium heat. When onions become translucent, remove pan from the heat and leave them to cool a little.
In a large bowl, combine ground beef, ground pork, breadcrumbs, egg yolks, allspice, nutmeg, salt, pepper and cooked onion. Using a wooden spoon or clean hands, mix until well combined.
Roll the mixture into 1 ¼-to-1 ½-inch meatballs (ice cream spoon helps to measure the amount needed for one meatball], forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel to get rid of any excessive fat.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper.
Serve immediately, garnished with parsley, and with cooked fresh pasta.
Diabetic Cottage Cheese Pancakes


Ingredients:
eggs, cottage cheese, buttermilk, all-purpose flour, sugar, salt, baking powder, baking soda

Directions:
Measure eggs, cottage cheese, buttermilk, flour, sugar, salt, baking powder, and baking soda into a mixing bowl.
Beat until smooth.
Heat griddle; spray with non-stick spray or oil if needed.
Pour batter from ladle or alrge spoon.
Turn each pancake as soon as it's puffed adn full of bubbles.
Cook other side until golden brown.
Makes about 30 small pancakes.
Cabbage and Noodles
Category: meat-and-poultry
By Kathryn Weidenheimer

Cabbage and noodles, cooked with bacon, is comfort food supreme, great for a chilly day.

Ingredients:
1 (8 ounce) package egg noodles
3 tablespoons butter
½ pound bacon
1  onion, chopped
1 small head cabbage, chopped
1 dash garlic salt

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 cups

Calories: 447.2
Fat: 19.1 g
Saturated fat: 8.7 g
Carbohydrates: 53.1 g
Sugars: 7.9 g
Dietary fiber: 6.8 g
Protein: 17.5 g
Cholesterol: 90.3 mg
Sodium: 616.1 mg
Southern Comfort Balls!


Ingredients:
pecans, powdered sugar, powdered sugar

Directions:
Place wafers and pecans in food processor and pulse till crumbly.
Add the next 4 ingredients and pulse till smooth.
Shape into balls about 1 inch in diameter. Using wet hands and cool kitchen so they don`t stick and for easy handling.
Roll in powdered sugar and chill.
Or if this method works for you try keeping finger and palms dusted with sugar while shaping cookies.
Better if stored in an air tight container for at least a week!
Froggies Aka New York Delight


Ingredients:
eggs, sugar, margarine, coconut, marshmallows

Directions:
In a medium saucepan, beat eggs, add sugar, margarine and coconut; cook for 1 minute.
Add marshmallows, and stir until dissolved.
Add graham wafer crumbs and mix well.
Press into lightly greased 8x8 square pan.
Chill in fridge until completely cool, approximately 1 hour.
Cut into bars and roll into crushed corn flakes.The easiest way to get the crumbs finely crushed is to put them in the blender for a few seconds, this makes it easier to roll them.
ROAST BEEF With FRESH HERBS


Ingredients:
sea salt, black pepper, dry mustard, olive oil, fresh rosemary, of fresh mint, fresh basil, fresh chives, fresh parsley, garlic cloves

Directions:
Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard. Heta an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF.
While roast is cooking, in a medium bowl combine herbs and garlic. Pour oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the oven and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking.
Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it’s too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes.
Note: Bone-in prime rib will take more time to cook in the oven.
Vegan Pumpkin Spice Cake With Vanilla Maple Frosting and Spiced


Ingredients:
whole wheat pastry flour, cinnamon, cardamom, ground ginger, ground nutmeg, baking soda, baking powder, sea salt, pumpkin puree, squash, coconut oil, pure vanilla extract, apple cider, apple cider, apple cider vinegar, sea salt, cinnamon, cardamom, nutmeg, vegan cream cheese, tofutti better-than-cream-cheese, pure vanilla extract, cornstarch

Directions:
Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and cider together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs]. Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier]. When chilled, slice cakes horizontally in half so that you have 4 layers.
To make spiced pepitas, heat oven to 375, line a baking sheet with foil, and spray with non-stick spray. Toss seeds with agave nectar, sugar, spices, and sea salt and mix until well combined. Spread out on prepared sheet, and bake for 10-15 minutes until seeds are fragrant and toasted. Remove pan from oven and let cool completley. Set aside until finished frosting the cake.  You will only need some of these for the cake decorations, so you can snack on the rest!
To make frosting, beat cream cheese in a large bowl until very fluffy and smooth, Then beat in remaining ingredients until well blended. To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then top with another layer and repeat. Top with another cake layer, another frosting layer, then the top cake layer. Spread the frosting over the top and the sides of the cake, and press spiced pepitas decoratively around the top of the cake, and a couple in the middle on the top. Place around the bottom of the cake as well.  If you have leftover frosting, you can also pipe some of it decoratively on top of the cake.  Chill the cake at least a few hours to set filling before serving.
*if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
Mrs. Fields Cookie Recipe II
Category: desserts
By Sonnia

These are just like Mrs. Fields...makes 112 cookies.

Ingredients:
2 cups butter, softened
2 cups white sugar
2 cups packed brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
4  eggs
4 cups all-purpose flour
5 cups rolled oats
4 cups semisweet chocolate chips
8 ounces finely grated chocolate bar
3 cups chopped walnuts

Directions:
Preheat oven to 350 degrees F (180 degrees C). Cream together  butter or margarine, white sugar, and brown sugar.  Add  eggs and  vanilla. Mix together in a separate bowl: salt, baking powder, baking soda, flour and  oatmeal (put small amounts of oatmeal in blender until it turns to powder. Measure out 5 cups of oatmeal and only "powderize" that, NOT 5 cups "powderized" oatmeal). Mix all of the above. Add: chocolate chips,  grated chocolate bar, and chopped nuts (any kind). Bake on greased cookie sheet (make golf ball sized balls) and bake about two inches apart. Bake  for 8 -10 minutes. Do not overbake.

Yields: 112 cookies

Calories: 301.1
Fat: 16.4 g
Saturated fat: 7.7 g
Carbohydrates: 37.6 g
Sugars: 23.9 g
Dietary fiber: 2.2 g
Protein: 4.1 g
Cholesterol: 31.7 mg
Sodium: 162.3 mg
Easy Stir Fried Vegetables


Ingredients:
green bell pepper, red bell pepper, carrots, broccoli florets, low sodium soy sauce, ground ginger, green onion, cornstarch, chicken broth, cold water

Directions:
Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
Bring to a boil and cook and stir for 2 minutes or until thickened.
Camarones En Salsa / Shrimp in Sauce


Ingredients:
raw shrimp, butter, onion, garlic cloves, tomato sauce, ketchup, light brown sugar, red wine vinegar, mustard, chili powder, paprika, cumin, red pepper flakes, lemon zest, lemon juice, fresh chives, cooked rice

Directions:
Shell, de-vein and rinse shrimp, drain and set aside.
Heat 2 Tbsp butter in skillet(I use a wok] over medium-high heat and saute onions and garlic.
Add the Shrimp and cook until mostly pink.
Add the lemon zest and lemon juice from one lemon and stir.  Cook for about a minute.
Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin.  Cook over medium heat for 5 to 8 minutes or until hot.
You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve.
Top with fresh chives if desired.
Mini Chocolate Cupcakes
Category: desserts
By EmmyLumia27

I'm very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. This recipe contains extra-virgin olive oil and no coffee. Use good quality cocoa powder because I do notice a difference when using generic. I hope you all enjoy it as much as I do! Happy baking!

Ingredients:
½ cup all-purpose flour
¼ cup light brown sugar
¼ cup white sugar
3 tablespoons unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
⅓ cup whole milk
1  egg
4 teaspoons extra-virgin olive oil
½ teaspoon vanilla extract
⅓ cup prepared chocolate pudding (such as Jell-O®)
¼ cup semisweet chocolate chips (such as Nestle® Toll House®), or to taste  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners. Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk. Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick. Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 16 mini cupcakes

Calories: 74.3
Fat: 2.7 g
Saturated fat: 1 g
Carbohydrates: 12 g
Sugars: 7 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 11.1 mg
Sodium: 88.5 mg