xiaoxl/recipe_data huggingface dataset:
Lemon Glaze Cake


Ingredients:
lemon gelatin, eggs, water, vanilla, confectioners' sugar, butter, lemon juice

Directions:
Combine first six ingredients., Beat 5 minutes on medium speed., Pour into greased and floured 10 inch tube pan., Bake 350* for 1 hour., NOTES: Glaze: mix powdered sugar, butter and lemon juice well., Pour over hot cake.
Real Food Sloppy Joes


Ingredients:
olive oil, lean ground beef, yellow onion, green bell pepper, celery ribs, tomato paste, red wine vinegar, molasses, mild paprika, Worcestershire sauce, garlic, prepared mustard, ground black pepper, salt

Directions:
Use 4-5 1/2 quart slow cooker.
Warm a large skillet over medium heat for a few minutes, then pour in the oil and swirl it around to coat the hot surface.
Crumble the ground beef into the skillet; cook, stirring often, until well browned, between 4-8 minutes.
Use a slotted spoon to get the ground beef into the slow cooker.
Stir in onions, bell peppers, celery, tomato paste, vinegar, molasses, paprika, Worcestershire sauce, garlic, mustard, and pepper until the tomato paste is dissolved.
Cover and cook on low for 6 hours, or until the vegetables have almost melted into the thickened sauce. Season to taste with salt.
Serve by spooning the spiced beef mixture into the buns.
"Give Me Garlic!" Mayo


Ingredients:
garlic cloves, red wine vinegar, olive oil, onion powder, sea salt, ground black pepper, garlic powder, mayonnaise

Directions:
In a small bowl, whisk minced garlic with red wine vinegar and olive oil. Slightly mash the garlic with the whisk as you combine.
Whisk in the rest of the seasonings until well combined.
Add the mayonnaise and stir well.
Cover the bowl and allow to sit for a minimum of 1 hour in the fridge, allowing flavors to meld.
Give one more good stir before spreading on sandwiches or using in place of "plain mayo" in other recipes.
Lemon Potatoes


Ingredients:
potatoes, lemons, lemon juice, oregano

Directions:
Cut potatoes into 3/4-inch rounds, then cut rounds in half. Add to boiling, salted water and simmer approximately 10 minutes. Potatoes should be somewhat cooked but not soft. Drain pot and shake excess water from potatoes. Set aside.
In a heavy skillet, heat 2 tablespoons vegetable oil. Add one layer of potatoes, cook until golden, then turn over and cook other side till golden. Set cooked potatoes on paper towels on a plate. Add 2 more tablespoons oil and repeat, then repeat a third time until all potatoes are cooked. With the same pan, add sliced lemons and slightly brown, approximately 2 minutes on each side. Place potatoes in a serving dish, top with cooked lemons. Drizzle 1 tablespoon lemon juice over all, add oregano, and add salt and pepper to taste. Serves 2-4.
Savory Spinach and Artichoke Stuffing - Emeril Lagasse


Ingredients:
extra virgin olive oil, spinach, yellow onions, garlic, salt, fresh ground black pepper, artichoke hearts, eggs, heavy cream, lemon juice, parmesan cheese, fresh parsley leaves

Directions:
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
Lunchbox Hummus Vegetable Sandwich


Ingredients:
cucumber, carrot

Directions:
Spread 1 slice whole wheat bread with half the mixture of hummus and tapenade (optional].
Do the same on the second piece of bread.
Top hummus and tapenade with the 1/4 cucumber thinly sliced and the 1 carrot coarsely grated.
This recipe makes 1 sandwich.
Basic Pancakes


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, eggs, unsalted butter, pure vanilla extract, butter

Directions:
In a bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, eggs, melted butter, and vanilla; bend well.
Pour the liquid ingredients over the dry ingredients; mix with the whisk, stopping when everything is just combined (don’t worry if the batter is a bit lumpy].
Lightly butter or oil or spray your griddle or skillet.
Preheat over medium heat (if using an electric griddle, set to 350°; if you want to hold the pancakes until serving time, preheat oven to 200°.
Spoon ¼ cup batter onto griddle for each pancake, allowing space for spreading.
When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
Serve immediately or keep the finished pancakes in the preheated oven while you make the rest of the batch.
Serve with desired toppings.
Spicy Sour Cream Guacamole


Ingredients:
avocados, sour cream, water, fresh cilantro, onion, anaheim chili, salt

Directions:
Slice and remove seeds from serrano and jalapeno peppers if desired, taking care to protect your hands while handling them.
Throw ingredients on at a time in blender. Blend to a creamy consistency.
Serve and enjoy.
Blue Cheese Dipper


Ingredients:
celery rib, carrot, shallot, garlic clove, blue cheese, sour cream, salt, fresh ground black pepper

Directions:
"Finely chop celery, carrot, shallot and finely minced garlic and add to a bowl, then add 5 oz. of a good crumbled blue cheese to the finely chopped vegetables, then add 8 oz. of sour cream, mix really well, give or take a little sour cream depending on the desired thickness, add a pinch of salt, freshly ground pepper and a pinch of garlic salt, ( optional ]. Best with buffalo wings. ENJOY!"
Vegan Spelt Buns or Rolls


Ingredients:
warm water, coconut oil, dry yeast, water, flax seed meal, salt, poppy seeds, sesame seeds

Directions:
Preheat oven to 400°F Grease a 9"x13" and set aside. (I used coconut oil cooking spray].
Mix the 1 tbsp flaxseed meal with 3 tbsp water, let sit 15 minutes. It should absorb the water, resulting in a thick and goopy mixture.
In your mixer bowl combine water, coconut oil, yeast and sugar. Mix and allow to rest for 15 minutes.
Using your dough hook attachment, mix in the salt, flax mixture and flour. Knead with hook until dough is smooth and soft (about 2 minutes]. You may add 2 tbsp more flour if it seems too sticky.
Form dough into 12 equal sized balls and place into the greased 9"x13" pan and allow to rest for 10 minutes.
Bake for 18 minutes or until tops are golden brown.
Brush with melted vegan butter and sprinkle some poppy or sesame seeds on top.
Lavender Dijon Dressing/Marinade for Salads, Chicken and Fish


Ingredients:
extra virgin olive oil, red wine vinegar, Dijon mustard, sea salt, garlic, fresh ground black pepper

Directions:
In a jar with a well-fitting lid, combine all ingredients.
Shake well.
Lovely served drizzled over fresh salad greens, or use as a tasty marinade for meats, poultry or fish (marinate for 15 minutes to  overnight].
Ham and Asparagus Fettuccine
Category: side-dish
By STEPHNDON

I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!

Ingredients:
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
½ cup butter
2 cups heavy cream
¾ cup grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ pound cooked ham, diced

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.  Stir asparagus into pot in the last five minutes of cooking; drain. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat.  When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne.  Continue cooking until mixture thickens, stirring occasionally.  Stir in ham and heat through. Toss pasta and asparagus with sauce and serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 754.3
Fat: 55.9 g
Saturated fat: 32.5 g
Carbohydrates: 45 g
Sugars: 2.5 g
Dietary fiber: 2.6 g
Protein: 20.9 g
Cholesterol: 179.3 mg
Sodium: 785.4 mg
Chimichurri Sauce for Steaks
Category: side-dish
By Ty Robbins

This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.

Ingredients:
1 bunch fresh parsley, chopped
8 cloves garlic, minced
¾ cup olive oil
¼ cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper

Directions:
In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/2 cups

Calories: 189.9
Fat: 20.3 g
Saturated fat: 2.8 g
Carbohydrates: 2.2 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 0.5 g
Sodium: 296.3 mg
Pecan-Sunflower Seed Milk - Milk Does a Body Good


Ingredients:
pecans, sunflower seeds, water, pitted dates, honey, vanilla extract

Directions:
In blender, mix nuts, seeds and water. (The less water used, the creamier milk becomes].
Pour mixture into a nut milk bag. (you can also use paint bags found at Lowes or Home Depot, or use cheesecloth].Gently squeeze liquid from pulp into a bowl. Be careful not to apply too much pressure on bag, but be firm. Once you have done so, empty pulp into a zip lock bag and freeze. When you collect enough pulp, spread on a non-stick dehydrator tray, covered with a mesh sheet, and dehydrate @ 110 degrees F for 8-12 hours or until dry. Crumble or run through ginder or dry blade and use as almond flour. I store flour in glass mason jars, in freezer.
Pour milk back into blender and add dates and extract. Feel free to add fruit or chia seeds to thicken. Drink as is, or use a a base for smoothies.
Chorizo and Spinach Omelet


Ingredients:
butter, button mushrooms, eggs, chives, water

Directions:
Heat 10 grams of butter in a 18cm (base measurement] heavy based non stick frying pan over moderate heat and add chorizo and onions and cook and stir for 3 minutes or until chorizo is crisp and then add mushrooms and cook and stir for 2 minutes or until tender and then add the spinach and cook for 30 seconds or until wilted and transfer to a heatproof bowl.
Whope pan clean.
Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.
FOR EACH OMELET, melt 10 grams of the butter in clean pan over moderately high heat and add a quarter of the egg mixture and tilt to cover base and cook for 2 minutes until set underneath and then slide onto a serving plate.
Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.
Cherry Cream Cheese Cake


Ingredients:
fresh cherries, all-purpose flour, brown sugar, baking powder, baking soda, egg, sour cream, buttermilk, vanilla extract, cream cheese, sugar, egg

Directions:
Prepare the cake layer by whisking together the flour, sugar, baking powder, and baking soda in a medium bowl.
In a separate bowl, beat together the egg, sour cream, buttermilk, oil, and vanilla just until combined.
Add dry ingredients gradually to the wet and beat to combine. Set aside.
Prepare the cream cheese layer by beating the cream cheese until smooth. Add the sugar and egg; beat just until combined.
To assemble the cake, spread half of the cake batter into the greased and floured loaf pan. Spread half of the cream cheese mixture over the cake batter. Sprinkle evenly with half the cherries. Add remaining cake batter and then the remaining cream cheese. Sprinkle the remaining cherry halves over the top.
Bake in the oven at 180°C for 40-45 minutes or until toothpick inserted into the middle comes out clean. Let cake cool for 5-8 minutes at room temperature before removing to a wire rack to cool completely.
Tyropites (Cheese Pastries)


Ingredients:
cottage cheese, eggs, feta cheese, phyllo dough, olive oil, flat leaf parsley, pepper

Directions:
Crumble feta cheese into a bowl.
Add cottage cheese, parsley and eggs and beat together with fork until well blended.
Season with pepper.
Cut fyllo pastry down the longest length into 2 3/4-inch strips.
Take 1 strip and cover other strips with damp tea towel.
Brush strip with olive oil and put a heaped teaspoon of the cheese mixture on the bottom left-hand corner.
Fold over the corner with the filling so it meets long side edge and forms a triangle.
Continue folding the filling up and over from side to side to form a neat triangle.
Place on an oiled baking tray and brush with oil.
Continue with the rest of the fyllo pastry and mixture is used.
Bake in preheated oven 375 degrees for 15 minutes until golden brown.
Serve hot.
Pan-Fried Tilapia
Category: seafood
By Kim

Easy stove-top preparation for tilapia.

Ingredients:
2 tablespoons butter
2 teaspoons olive oil, or more to taste
1 tablespoon chopped onion
4 cloves garlic, minced
1 teaspoon Cajun seasoning
½ teaspoon dried basil
½ teaspoon parsley flakes
1 pinch lemon-pepper seasoning, or to taste
1 pound tilapia fillets

Directions:
Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, Cajun seasoning, basil, parsley, and lemon-pepper seasoning. Stir until fragrant, about 30 seconds. Add tilapia fillets and increase heat to medium-high. Cook tilapia until opaque and easily flaked with a fork, 3 to 4 minutes per side. Adjust temperature if it browns too quickly.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 193.2
Fat: 9.7 g
Saturated fat: 4.3 g
Carbohydrates: 1.7 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 23.6 g
Cholesterol: 56.9 mg
Sodium: 268.4 mg
Grilled Mahi Mahi in Thai Coconut Sauce
Category: world-cuisine
By Chris Denzer

This mahi mahi dish pairs well with steamed squash.

Ingredients:
1 ½ cups coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
2 tablespoons lime juice
4 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon fish sauce
2 (6 ounce) mahi mahi fillets
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion

Directions:
Heat a grill pan over medium heat. Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes. Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 fillets

Calories: 495.6
Fat: 37.5 g
Saturated fat: 32.4 g
Carbohydrates: 8.9 g
Sugars: 0.8 g
Dietary fiber: 2.6 g
Protein: 35.6 g
Cholesterol: 124.6 mg
Sodium: 360 mg
Spicy Beef Bulgogi
Category: world-cuisine
By Joel Sticha

My extra-spicy version of Beef Bulgogi that I learned from a woman in France. Serve over rice or noodles.

Ingredients:
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
¼ cup sriracha sauce
¼ cup chopped green onion
2 ½ tablespoons white sugar
2 tablespoons whole dried cayenne peppers
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1 teaspoon ground cayenne pepper, or to taste
½ teaspoon ground black pepper

Directions:
Place flank steak slices in a shallow dish. Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side. Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

Prep time: 15 mins
Cook time: 2 mins
Total time: 1 hr 17 mins
Yields: 1 pound flank steak

Calories: 248.4
Fat: 13.8 g
Saturated fat: 3.2 g
Carbohydrates: 15 g
Sugars: 8.4 g
Dietary fiber: 2 g
Protein: 16.3 g
Cholesterol: 25.2 mg
Sodium: 1792.2 mg
Soy Pickled Jalapenos


Ingredients:
soy sauce, water, lemon zest, dark brown sugar

Directions:
Combine all ingredients in a small heavy saucepan and bring to a boil., Remove from heat and cool to room temperature, stirring occasionally., Marinate, chilled, at least 8 hours., Chilled jalapenos will keep chilled 3 days.
Sweet Potato Pie


Ingredients:
sweet potatoes, sweet potatoes, sugar, milk, butter, eggs

Directions:
Preheat the oven to 350°F.
Wash and peel the potatoes. Place in a large pot and cover with water. Boil, 30 to 45 minutes, or until tender. Drain and place in a large bowl.
Mash the potatoes until smooth. Stir in 1½ cups of sugar, flour, milk, extract, and butter; mix well. Taste and add more sugar, if needed. Stir in the eggs. Divide into the pie crust and smooth the top.
Bake 1 hour or until a knife inserted in the center comes out clean. Cool completely.
Quick Steamed Carrots


Ingredients:
water, honey, ground ginger

Directions:
Put baby carrots in an open glass container with the water., Microwave on high for 3 to 5 minutes until tender., Drain and toss with orange juice, honey and ginger.
Puerto Rican Breakfast Custard
Category: world-cuisine
By Lu

This is a unique Spanish breakfast custard that my Puerto Rican father loved as a child and something my mother made for us as we were growing up. It takes patience to whisk the custard for 25 minutes, but the results are very delicious and warming on a cold winter morning.

Ingredients:
2 tablespoons cornstarch
⅛ teaspoon salt
3 tablespoons white sugar
⅛ teaspoon ground cinnamon
2 cups whole milk

Directions:
Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 249.8
Fat: 7.9 g
Saturated fat: 4.6 g
Carbohydrates: 37.2 g
Sugars: 29.8 g
Dietary fiber: 0.1 g
Protein: 7.9 g
Cholesterol: 24.4 mg
Sodium: 243.7 mg
Mustard Mayonnaise Sauce
Category: side-dish
By sanzoe

A creamy mayonnaise with a kick. This is great served on steak sandwiches. We also like to serve it alongside crab cakes. Can be stored for 4 days in fridge.

Ingredients:
1 ½ cups mayonnaise
3 tablespoons Dijon mustard
1 ½ teaspoons prepared horseradish
¾ teaspoon Worcestershire sauce

Directions:
Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 3/4 cups

Calories: 173.1
Fat: 18.7 g
Saturated fat: 2.8 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Protein: 0.2 g
Cholesterol: 9 mg
Sodium: 218.9 mg
Tomato Goulash


Ingredients:
hamburger, onion, elbow macaroni, tomato sauce, chili powder, pepper

Directions:
Cook noodles, drain., Add tomato sauce., Cook hamburger and onion, drain., Mix into noodles., Add chili powder, salt and pepper to taste., Let simmer, but not too long, you don't want it mushy., We grate cheese on top of each bowl sometimes.
Crock Pot Cola Beef


Ingredients:
potatoes, carrots

Directions:
Place the meat in the slow cooker., Sprinkle the soup mix over the meat., Pour the cola over everything., Cover and cook on Low 8-10 hours., Serve as a roast or shredded, mixed with the sauce and serve on buns., Enjoy!
Ground Beef and Cabbage Casserole


Ingredients:
ground beef, onion, garlic cloves, crushed red pepper flakes, tomato sauce, cabbage

Directions:
In a skillet, brown the ground beef; drain off the excess grease.
Add beef back to the skillet, then add the onion, garlic, salt & pepper, and the red pepper flakes.
Add the tomato sauce, stir and heat the tomato/beef mixture, over low heat.
At this point, set the oven temp to 350 degrees.
Spray the inside of a 2-1/2 quart casserole baking dish, with a no-stick cooking spray.
Add 2 cups of the shredded cabbage to the casserole baking dish.
Add half of the tomato/beef mixture, over the shredded cabbage.
Repeat layer of cabbage and tomato/beef mixture.
Sprinkle casserole with the parmesan cheese.
Cover, and bake in oven for 45 minutes.
Hearty Sausage Casserole


Ingredients:
pork sausage, green pepper, onion, cooked rice, tomatoes, frozen corn, cheddar cheese, Worcestershire sauce, salt, parsley, basil, poultry seasoning, butter

Directions:
Cook sausage until no longer pink; add green and red peppers and onion.
Cook for 2 minutes.
Add the next 9 ingredients; mix well.
Place in greased 3 qt casserole.
Mix crumbs and butter; sprinkle on top.
Bake at 350* for 40 minutes.
Saag Paneer


Ingredients:
onion, garlic cloves, fresh ginger, frozen spinach, plain yogurt, buttermilk, red chili powder, garam masala, half-and-half, paneer cheese, salt

Directions:
Grind the onion, garlic, and ginger into a fine paste.
In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala.
Simmer at medium heat for 20 to 30 minutes.
Mash the ingredients with a potato masher.
Add the half and half. Simmer until the mixture has a creamy consistency, 10 to 15 minutes.
Add the cheese, simmer 5 minutes. Season with salt.
Banana Toast


Ingredients:
banana, cream cheese, honey

Directions:
Toast your two pieces of bread.
Spread either the honey or cream cheese on the toast. (you can do one piece cream cheese and the other honey].
Place half of the banana slices on one piece of toast, and the other half on the second piece.
Cut your toast in half and ENJOY!