xiaoxl/recipe_data huggingface dataset:
Lebanese Chicken Marinade


Ingredients:
garlic, salt, fresh lemon juice, olive oil, cinnamon, hot paprika, black pepper, cayenne

Directions:
"Whip all the ingredients together with a whisk or better yet a food processor/blender."
French Beef Stew


Ingredients:
stewing beef, red wine, bay leaf, cloves, onion, garlic, butter, bacon, flour, thyme, butter, mushrooms, fresh parsley

Directions:
In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic.
Cover and marinate in refrigerator for 4-12 hours.
Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain.
Remove beef from marinade and pat dry.
Discarde marinade, reserving onion and garlic.
Dredge beef with flour to coat.
Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed.
Place browned beef in oven-proof casserole dish.
Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste.
Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender.
In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown.
Stir in crispy bacon and season with salt and pepper.
When stew is done, serve with mushrooms and bacon and sprinkle with parsley.
Gingerbread Squares (Gluten Free)


Ingredients:
white sugar, egg, molasses, ground ginger, ground cinnamon, ground cloves, salt, baking powder, powdered milk

Directions:
Combine DRY ingredients with the WET ones. Whisk until moist and no large lumps are visible.
Options:   Chopped candied ginger   (about 1/4 c.].
White raisins soaked in rum  (about 1/2 c.]
Plain yogurt or sour cream can substitute for sour milk.
If using candied ginger and raisins, stir into batter now.
Pour into prepared square pan (grease & flour it].
Bake in pre-heated 350deg. oven for about 45 minute.
* Check at 30 minute interval.
Cool in pan on wire rack; can be served warm, cold. doesn't matter!
Enjoy!
Super Chocolatey Zucchini Bread


Ingredients:
whole wheat flour, all-purpose flour, nutmeg, salt, baking soda, baking powder, egg, vanilla, brown sugar, ricotta cheese, cottage cheese, zucchini

Directions:
Preheat oven to 350°F and grease a loaf pan.
In a mixing bowl, beat together the egg, Truvia, sugar, Nutella, ricotta and applesauce.
Add the flours, nutmeg, baking soda, baking powder & cocoa, stirring just until moistened.
Fold in chocolate chips and zucchini.
Pour batter into prepared pan.
Bake 1 hour and 15 minutes.
Cool in the pan for 10 minutes, then carefully turn out and cool completely on a wire rack.
Serve topped with a cream cheese frosting or glaze.
Yummy Buttercream


Ingredients:
butter, shortening, confectioners' sugar, table salt

Directions:
Beat the butter and shortening until well-blended.
Add in the confecioners sugar, salt and extract and cream together.
If it is stiff add the cream until spreading consistency.
For colored icings or pure white icing use all Crisco.
Do a light crumb coat, let dry and then pipe or frost with remaining icing, decorate and devour.
Puree of Butternut Squash Soup


Ingredients:
leeks, bay leaf, kosher salt, chicken broth, fresh rosemary, olive oil

Directions:
Place the leeks, squash, bay leaf, salt, and broth in a large saucepan.  Bring to a boil.  Reduce heat and simmer gently until the squash is tender, about 12 minutes.  Let cool for at least 10 minutes. Remove and discard the bay leaf.
Puree the soup in batches and rewarm over medium-low heat.
Meanwhile, place the pumpkin seeds and rosemary on a cutting board and roughly chop.
heat the oil in a small skillet over medium heat.  Add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2 to 3 minutes.  Ladle the soup into bowls and sprinkle with the seeds and rosemary.
Mom's Filipino Escabeche


Ingredients:
salmon fillet, water, salt, soy sauce, vinegar, sugar, peppercorns, ground pepper, garlic cloves, sweet onion, ginger, carrot, red bell pepper, cornstarch

Directions:
Fish:
Use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
Pan fry the fish in the oil on medium heat. If you are using a fillet start with the flesh side down. You may need to score the skin of a whole fish in order to allow it to cook through.
Once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
Sauce:
Stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
The mixture should have a strong flavor of balanced sweet, sour, and salty. Add additional sugar, vinegar and/or soy sauce until you achieve this balance. Then set aside.
Saute garlic in the reserved oil in a wok on medium-high heat until golden.
Add onion and saute until it is also golden.
Add ginger and saute until flavors blend.
Add carrots, stir briefly then add liquid mixture.
Mix sauce until flavors blend nicely.
Simmer approximately 1 minute.
Taste again and re-balance the flavors.
Add bell pepper and corn starch mixture and stir together.
Simmer until reduced to about a cup.
Ladle the sauce over the fish and serve.
Curry Currant Hummus


Ingredients:
chickpeas, olive oil, garlic cloves, curry powder, lemon juice, water, salt, dried currant

Directions:
Combine chick peas, olive oil, crushed garlic, curry powder, lemon juice and water in a food processor or blender.
Puree until smooth.
Add salt to taste.
Transfer to a bowl and gently stir in currants by hand.
Cover with plastic wrap and chill at least 4 hour for flavours to blend.
Chinese Cabbage Salad I
Category: salad
By MOGELSBERG

A delicious salad with a variety of tastes and textures.  Uses packaged salad mixes.

Ingredients:
1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
½ cup white sugar
½ cup vegetable oil
¼ cup cider vinegar
1 tablespoon soy sauce

Directions:
In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 290.5
Fat: 21.3 g
Saturated fat: 3.6 g
Carbohydrates: 22.8 g
Sugars: 10 g
Dietary fiber: 1.8 g
Protein: 4.6 g
Cholesterol: 3 mg
Sodium: 262.9 mg
Filo Pie With Nettles and Yoghurt


Ingredients:
boiling water, phyllo pastry, eggs, sea salt, olive oil, olive oil

Directions:
Pour boiling water over nettles and wilt them for 4 – 5 minutes, stirring a couple of times. Drain into a colander, drain and leave to cool before squeezing out the excess moisture.
Chop the nettles, transfer to a bowl, add yogurt, eggs and salt. Mix to combine.
Place 1 filo sheet on a clean work surface. (To prevent remaining filo drying out, keep covered with a damp tea towel while you work.] Top with another filo sheet so that it covers only the half of the bottom sheet. Top the second sheet with another filo sheet so that it covers only the half of it.  Top with two more filo sheets across the middle. Fold the ends of the second and third sheet inches.
Sprinkle the top sheet with 1 tablespoon of olive oil and place 1/3 of the nettle and yogurt filling lengthways across half of the sheet. Roll up the sheets, starting with the side with the filling and working across to the other side. Repeat the whole process until you have three rolls.
Coil the length of one filo roll into a snail shape, place in the middle of a small round pan (20 cm in diameter] whose bottom is covered with parchment paper. Arrange two remaining rolls in semicircles around the middle coil.
Mix and combine yogurt and olive oil and brush liberally the rolls with it, especially in between coils (so they will, when baked, keep attached one to another].
Bake the pie in the oven at 200°C for about 40 minutes until the top is golden-brown in color. After the first 20 minutes cover the pie with the aluminum foil to avoid burning.
Cut into triangles and serve at room temperature.
Holiday Vegetable Casserole


Ingredients:
green beans, white shoepeg corn, onion, hard-boiled eggs, sour cream, cheddar cheese, butter

Directions:
"Combine all ingredients except crackers and butter. Pour into greased 2 quart casserole. Combine crumbs and butter and sprinkle over casserole. Bake at 350 for 45 minutes."
Ham and Dijon Croissant Sandwiches


Ingredients:
butter, Dijon mustard, poppy seeds, ham, swiss cheese

Directions:
Preheat oven to 350°F.
In a small bowl, combine softened butter with the Dijon, chopped onion, and poppyseeds.
Spread generously onto both (inner] sides of the split croissants.
Place one slice each of ham and Swiss cheese into each croissant, and replace tops.
Wrap each croissant or Hawaiian roll in a square of foil, sealing carefully. At this point sandwiches may be baked right away, or refrigerate or freeze (use a freezer bag] for later use.
Bake in a preheated 350 F oven for 15-20 minutes, until hot. If frozen, bake at 300 F for about 25-30 minutes, until heated through.
Serve hot, or at room temperature. Good sides are soup or salad, and fresh fruit for dessert.
NOTE: If using mini-rolls, you may bake them in a buttered baking dish (no need to individually wrap].
Lime Holiday Salad


Ingredients:
marshmallows, milk, lime Jell-O gelatin, cream cheese, heavy whipping cream, mayonnaise

Directions:
Melt the marshmallow in the milk, over low heat, stirring frequently.
Put lime Jello mix into a large bowl.
Pour the melted marshmallow mixture over the Jello and mix well.
Break cream cheese into small pieces in to the Jello mixture and stir until well blended.
Add drained pineapple and mix.
Cool.
Whip the cream and fold in to the Jello mixture with the mayonnaise.
Pour into Jello mold (or bowl] and chill until firm.
(You can substitute Cool Whip for the whipped cream if so desired, I just used the 2/3 cup measuring cup, and filled it up twice, it turned out good!].
Oatmeal, Banana, Applesauce Bars


Ingredients:
all-purpose flour, baking soda, salt, cinnamon, butter, brown sugar, sugar, applesauce, eggs, vanilla, old fashioned oats, bananas

Directions:
Preheat oven to 350°.
Spray 9x13-inch pan with cooking spray.
Combine: flour, baking soda, salt, cinnamon in bowl set aside.
Combine: sugars, and butter and beat with mixer till well blended.
Add applesauce, eggs, and vanilla beat with mixer till smooth.
Add bananas with mix and mash by hand or with mixer (I’ve done both].
Stir in flour mixture till just combined.
Stir in oats.
Pour into greased pan.
Bake till golden brown, about 20-30 minutes depending on oven.
Cool and cut into bars!
Creamy Herb and Garlic Chicken over Gnocchi


Ingredients:
olive oil, chicken breasts, garlic powder, dried parsley, garlic cloves, dry white wine, lemon juice, instant chicken bouillon granules, fresh oregano

Directions:
Sprinkle combined garlic and parsley on both sides of all the breasts. Heat some olive oil in a large frying pan and cook chicken, uncovered, about 20 minutes or until cooked through.
Meanwhile pour some water in a pan add a little olive oil and bring to the boil.
While you are waiting for the water to boil, add a little oil to another saucepan, add garlic, cook, stirring, about 1 minute, Add wine to pan, to deglaze, evaporate all liquid, add lemon juice and the stock, stir.
Pour cream in and bring to the boil. Reduce heat to a simmer, simmer uncovered, about 5 Min's until sauce thickens slightly. (If you want it thicker just add a little cornstarch I prefer a more thin sauce when it is more like a pasta dish.] Stir in oregano, keep warm over a low heat while you cook the gnocchi.
Once the water is boiling add gnocchi and cook as per packet instructions, mine was only 3 minutes; drain.
While gnocchi is cooking remove breasts from pan, cut chicken into slices.
To Serve: Divide gnocchi among serving plates, top with sliced chicken, drizzle with sauce.
Coconut Balls (Hawaiian Candy)


Ingredients:
light corn syrup, granulated sugar, corn syrup

Directions:
Combine sugar and food coloring, add as many drops as you would like to achieve your desired color darkness, into a wide bowl and set aside.
Combine shredded coconut and corn syrup in a bowl, mash, squeeze and mix until coconut is fully saturated
Once combined, grab about a 1/2 inch section, squeeze again in palm and then roll lightly into a ball.
On a wax or parchment paper lined cookie sheet, place the coconut balls on the sheet. Continue rolling balls until bowl is emptied.
Add the remaining 1/4 cup of light corn syrup into a shallow bowl.
Take an already shaped ball, dip lightly in corn syrup and roll lightly in your palm again, then add to the colored sugar.
Roll ball again in palm, add to sugar once more, and toss lightly to coat again.
Place back onto cookie sheet and place in fridge for about an hour.
Once hardened, transfer to an airtight container and enjoy!
German Pfeffernusse Cookies - Gluten Free


Ingredients:
dark brown sugar, unsalted butter, egg, ground cinnamon, ground cloves, ground ginger, white pepper, black pepper

Directions:
Preheat oven to 190°C Line baking trays with greaseproof or baking paper.
Mix all ingredients in an electric mixer on a medium speed, until roughly mixed. Do not overbeat.
Using a spatula then,scrape down the sides of the bowl and mix until well combined.
Leaving the mixture in the bowl, knead with your hands (gloved if you wish!] until all of the ingredients are well mixed.
Roll mixture into balls, about the size of walnuts.
Place on baking sheets about 1/2 inch/ 1 cm apart. Bake for about 10 minutes at 190°C.
Allow the biscuits to cool completely on the trays. Store in an airtight container.
Italian Pasta Salad


Ingredients:
spiral shaped pasta, cherry tomatoes, fresh mushrooms, red bell pepper, green bell pepper, green onions, mayonnaise, parmesan cheese, mozzarella cheese, fresh ground black pepper, salt, hard-boiled eggs

Directions:
Cook the pasta according to package directions; drain and rinse the cooked pasta under cold water; drain again then place the cooked pasta into large a bowl.
Add in tomatoes, mushrooms, bell peppers and green onion or red onion and Italian salad dressing; toss to mix then cover and refrigerate for a minimum of 6 hours or overnight mixing a few times during chilling (the Italian dressing acts as a marinade].
After 6-24 hours chilling time drain any excess water or juice from the tomatoes and mushrooms that has accumulated in the bottom of the bowl (there might be no juice at all].
Add in the cubed mozzarella cheese, ham and olives; toss with a spoon.
In a small bowl whisk together the with mayonnaise and parmesan cheese until smooth and combined; add into the salad mixture; toss to combine.
Season with freshly ground black pepper and salt if desired (to taste] .
Transfer to a lettuce-lined bowl.
Place the egg wedges around the bowl.
Sour Cream White Cake


Ingredients:
sour cream, eggs, vanilla extract

Directions:
Preheat oven to 350.  grease and flour 9x13 cake pan.
In large mixing bowl combine all the ingredients.  In electric mixer beat on low 1 minute, scraping sides occasionally.  Increase speed to medium and beat 2 minutes more.
Pour into prepared cake pan and bake 35 to 40 minutes.  Cool 20 minutes on wire rack.  Remove from pan.
Frost cake, if desired.
Honey Lime Glazed Chicken


Ingredients:
chicken parts, honey, fresh lime juice, low sodium soy sauce

Directions:
Heat oven to 375°F  Arrange chicken, skin side-up, in cingle layer in shallow casserole dish or 11x7-inch baking dish.
Combine remaining ingredients except noodles in small bowl; mix well.  Brush 1/3 of honey mixture over chicken; bake 15 minutes.
Brush remaining honey mixture over chicken; bake 10 - 15 minutes more, or until juices run clear.  Transfer to serving platter.  Serve with noodles.
Lamb Chops With Orzo (Ww)


Ingredients:
orzo pasta, lemon zest, cremini mushrooms, salt, tarragon, lamb loin chops, ground pepper

Directions:
Cook orzo according to package directions; drain and transfer to bowl; stir in lemon zest.
Meanwhile spray skillet with Pam and set over medium high heat. Stir in mushrooms and 1/4 teaspoon salt. Cook; stirring occasionally until mushrooms are browned and liquid is evaporated (5-10 minutes]. Add to orzo; toss.
Meanwhile sprinkle lamb chops with 1/4 teaspoons salt and the pepper.spray skillet with Pam and set over medium high heat and add lamp chops turning once (8-15 minutes].
Serve with orzo.
Country Chicken Fricassee


Ingredients:
chicken thighs, olive oil, onion, milk, flour, tarragon, peas, salt, pepper

Directions:
Heat 2 tbsp of olive oil in a large cast iron skillet and brown the chicken thighs well on all sides.  Sprinkle with salt and pepper as you turn them so all sides have some.  Cook on medium-high.
Once browned remove thighs from pan and add the extra tbsp of olive oil and diced onion.  Lower the heat to medium and stir frequently till the onion is barely starting to brown.
When the onion is ready return the chicken back to the pan and add the chicken stock.  Simmer for about 20-25 minutes.
Poke the chicken with a fork and if the juices run clear and is tender transfer the chicken to large plate.
In a small mixing bowl whisk together the milk, flour and tarragon.  Turn up the heat for the skillet and whisk the flour mixture into the chicken stock.
Add the peas and and bring to a rapid simmer for 3-5 minutes.
Once the sauce is thick and the peas are heated through pour the sauce over the chicken thighs and serve immediately.
Garlic and Mushroom Burgers


Ingredients:
gruyere, garlic clove, butter, lettuce

Directions:
Heat grill to high, rub mushrooms with oil., Grill for 3 minutes each side or till cooked but still firm., Mix cheese, garlic, butter, salt and pepper together in a bowl., Spoon mixture into mushrooms., Grill until cheese melts., Place in toasted buns with salad., This could also be done in the oven.
Unsweetened Apple Sauce


Ingredients:
apples, cloves, cinnamon stick, water

Directions:
Roughly peel all the apples and core them. Slice the apples about 1 cm thick.
Add the apples to a saucepan with 1/4 cup water. Add the cloves and the cinnamon stick. Cover and let it simmer on a low flame for 15-20 minutes.
Add a bit more water if it starts drying out. Conversely, cook them uncovered if there's too much water.
What you're looking for at the end are well softened apples with very little liquid.
Once the apples are cooked, remove the cinnamon stick and cloves. Either purée the apples in a food processor or mash them with a potato masher. I used the food processor.
This apple sauce can be used in various low calorie baking recipes :].
Sour Cream Rhubarb Pie


Ingredients:
rhubarb, flour, tapioca, maraschino cherries, sour cream, sugar, salt, cherry juice

Directions:
Combine all ingredients and spoonful into unbaked pie shell., Cover with top crust and bake at 400 degrees for 20-30 minutes or until done., If frozen increase baking time.
Apple Sunrise Punch


Ingredients:
cranberry juice, carbonated water, sliced apples

Directions:
Combine apple and cranberry juices., Pour over ice in glasses or cups., Carefully top off with carbonated water., If desired, add an apple or orange slice to the rim of each glass.
Pears in White Wine


Ingredients:
water, white wine, cinnamon sticks, sugar, pears

Directions:
Placve water, wine, cinnamon stick & both sugars into a saucepan.
Stir over low heat until the sugar dissolves, then bring to the boil, and add the pears. Cover and simmer until the pears are tender (approc 5 minutes].
Chill well before serving and serve with a little of the sauce spooned over the top.
Dynasty Thai Shrimp


Ingredients:
shrimp, garlic cloves, oyster sauce, green onions, sriracha sauce

Directions:
Heat a non-stick skillet or wok over high heat.
Add oil and heat until nearly smoking.
Add Shrimp and garlic to pan.
Stir-fry for 1 minute then add the oyster sauce.
Continue to stir-fry until shrimp is pink, about 2 minutes.
Remove from heat and add the green onions and Sriracha Sauce. Stir and serve over steamed rice.
Baked Italian Sausage and Rigatoni


Ingredients:
Italian sausage, onions, celery, garlic cloves, thyme, salt, pepper, chicken broth, Worcestershire sauce, rigatoni pasta, cheddar cheese, green pepper

Directions:
In a skillet, heat 1Tbsp oil over Medium-High heat. Add sausage and cook till no longer pink.
With slotted spoon, transfer to slow cooker and drain liquid from pan.  Reduce heat to Medium.
Pour remaining oil to pan, add onion and celery and cook vegetables until soft stirring occasionally.
Add garlic, thyme, salt, pepper and cook 1 minute stirring constantly.
Add tomato soup, chicken broth and worcestershire sauce.
Transfer sauce to slow cooker.  Cover with lid and cook 8 hours on Low or 4 hours on High.
Add pasta during last hour of cooking time.
Add cheese and green pepper and cook on High 20 minutes more until cheese is melted and pepper is heated through.
For the picture I posted I made this ahead and refrigerated.
When the meal was due I heated it up 60 minutes 350*oven; added cheese last 15 minutes.
Parmesan Potato Sticks


Ingredients:
parmesan cheese, garlic powder, salt, black pepper, potatoes, butter

Directions:
Preheat the oven to 400 degrees.
Melt butter.
Coat a 9 x 13 dish with nonstick cooking spray.
In a small bowl combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper; mix well and set aside.
Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips.
Dip each strip in the melted butter, then in Parmesan mixture, coating completely.
Place in a single layer in the baking dish.
Pour any remaining melted butter over potatoes.
Bake for 30 to 35 minutes, or until potatoes are tender, turning them over once or twice.
Super Strawberry Fig Jam (Low-Sugar)


Ingredients:
fresh figs, lemon juice, strawberry, lemon juice, kosher salt, white sugar

Directions:
Place figs and 1/4 cup bottled lemon juice in a 3 quart saucepan & bring to a boil. Simmer until figs fall apart easily when stirred, about 20 minutes.
Add strawberries to figs, along with grape juice & the 3 T lemon juice - put the 3 T lemon juice in the one cup measure then fill with grape juice to the one cup measure.
Sprinkle the pectin into the fruits & mix well to avoid any lumps.
Bring the fig, strawberry, juice mix to a hard boil that can't be stirred down - watch & stir to avoid scorching.
Add the sugar & bring to a boil. Boil hard for 3 minutes & then place in hot sterilized jars (I use the boiling water bath to sterilize the jars when they come out of the dishwasher].
Lid & process 10 minutes for 1/2 pints & 15 minutes for pints.
English Beer Batter


Ingredients:
eggs, beer, butter, salt, pepper, flour, flour

Directions:
Let beer stand at room temperature until flat.
Refrigerate egg whites; beat together egg yolks, beer, butter or oil, salt and pepper; whisk into flour to make a smooth batter; refrigerate batter 3-12 hours.
When ready to fry fish (I use cod or halibut] pieces, bring egg whites to room temperature then beat them until stiff; fold beaten egg whites gently into beer batter.
Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
Deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve.