xiaoxl/recipe_data huggingface dataset:
Spicy Tuna Roll - Sushi


Ingredients:
nori, sushi rice, tuna, scallions, pickled ginger, wasabi, soya sauce, chili sauce

Directions:
Place the sheet of seaweed on your working space.
Take the sushi rice and place on top of the sheet, working it's way down to cover the whole sheet. (NOTE: it is easier to work with sushi rice if your hands are wet].
Mix all the rest of your ingredients together, along with the Spicy Sauce.
Flip your seaweed sheet with the sushi rice on it sushi rice down.
Place the tuna mixed with the other ingredients in the center of the seaweed.
Roll the seaweed sheet up and around the tuna and then take a bamboo sheet and make sure the roll is compacted and shaped.
Cut the roll into 4, 6 or 8 pieces.
Serve with the ginger, wasabi and soy sauce if desired.
Enjoy!
Vegan "Beef" Broth
Category: soups-stews-and-chili
By Tempest

This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I've had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don't have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don't need, or refrigerate for a few days.

Ingredients:
1  yellow onion, chopped
3 ribs celery, chopped
2  carrots, chopped
2  leeks, chopped
4 cloves garlic, diced
12 cups water
1 cup chopped fresh parsley
2 teaspoons dried thyme
2 teaspoons dried oregano
2  bay leaves
salt and ground black pepper to taste
¼ cup soy sauce
3 teaspoons liquid smoke
1 teaspoon vegan Worcestershire sauce

Directions:
Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes. Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.

Prep time: 25 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 15 mins
Yields: 12 cups

Calories: 42
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 6.9 g
Sugars: 2.4 g
Dietary fiber: 1.6 g
Protein: 1.3 g
Sodium: 357.8 mg
Breeze Blueberry Zucchini Bread
Category: trusted-brands-recipes-and-tips
By Almond Breeze

This moist quickbread made with Almond Breeze almondmilk combines blueberries and zucchini for summertime deliciousness.

Ingredients:
¾ cup sugar
½ cup Almond Breeze Hint of Honey or Vanilla almondmilk
½ cup vegetable oil
2  eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¾ cups shredded zucchini, patted dry between paper towels
1 cup fresh blueberries

Directions:
Preheat oven to 350 degrees F and coat a loaf pan with nonstick cooking spray. Whisk together sugar, Almond Breeze, vegetable oil, and eggs in a large bowl. Stir together dry ingredients and stir lightly into Almond Breeze mixture. Fold in zucchini and blueberries. Spread into prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in pan. This bread is best served the next day.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 loaf
Rice Krispy / Fruity Pebbles Treats


Ingredients:
butter, marshmallows, rice

Directions:
In a large sauce pan, melt butter over low heat.
Add marshmallows to the butter and stir until melted.
In a 13 x 9 x 2-inch pan, add Fruity Pebbles or Rice Krispy's and butter marshmallow mix.
Stir butter/marshmallow mix with Fruity Pebbles or Rice Krispy's, Press down with a fork to fill in gaps.
Cool in the refrigerator for 5 minutes
Cut into desired sizes.
One Pot Thai-Style Rice Noodles
Category: world-cuisine
By Kniterly

Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.

Ingredients:
2 tablespoons cornstarch
1 ½ tablespoons water
6 cups chicken broth
2 ½ tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon ground coriander
1 (16 ounce) package thick rice noodles
1 cup sliced zucchini
1 cup sliced red bell pepper
2  cooked chicken breasts, cut into 1-inch cubes
¼ cup crushed peanuts  (Optional)
¼ cup chopped fresh cilantro  (Optional)

Directions:
Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil. Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes. Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 586.8
Fat: 9.2 g
Saturated fat: 1.4 g
Carbohydrates: 104.9 g
Sugars: 3.6 g
Dietary fiber: 3.9 g
Protein: 17.4 g
Cholesterol: 29.6 mg
Sodium: 2736.3 mg
Dot Foshee's Cinnamon Rolls


Ingredients:
bread flour, salt, active dry yeast, margarine, milk, eggs, sugar, brown sugar, ground cinnamon, butter, cream cheese, butter, confectioners' sugar, salt, vanilla

Directions:
Add all dry ingredients to large bowl of food processor or mixer with dough hook.  Mix well.
Melt stick of margarine in sauce pan and add milk, heat till candy thermometer reaches 115-120 degrees.  Add beaten eggs to milk mixture.  Now add milk mixture to dry ingredients and mix until smooth.  Put in stainless steel bowl and cover with dinner plate.  Allow to rise until doubled in size.  Roll out into square on mat or waxed paper.  Spread 1/3 c softed butter all over rolled dough.  Mix cinnamon and brown sugar together and sprinkle all over dough.  Now roll dough towards you and slice into 2 inches slices.  Place in lightly greased 11X13 in pan.  Cook on 400 degrees for 15 minutes or until lightly browned  In the meantime,  beat together cream cheese, confectioners sugar, vanilla extract, 1/4 c butter and salt until creamy.  Spread over warm cinnamon rolls.
Pink Ranger (Cocktail)


Ingredients:
vodka, coconut cream, cranberry juice

Directions:
"Shake. Serve in tall glass over ice.`."
Black Pepper Crab


Ingredients:
coarse black pepper, garlic clove, gingerroot, chili peppers, olive oil, water, eggs

Directions:
first, kill the crabs and remove all the soft tissue, throw the head away and break all the shells of the pincers.
chop the garlic and ginger and chilli padi together till finely minced and then add oil to the frying pan, and fry the whole mixture till lightly browned.
If you like to eat more garlic can add more minced garlic for flavour.
Next, add crab and fry and toss crabs till it's slightly cooked ( u can see it turning slightly red.].
Now, add 1 cup of water and turn the fire to high heat, when the water starts to boil, cover the frying pan for 2-5 minutes.
Check when the crabs are fully red, meaning they're cooked, add half a cup of water more.
Now add 3 table spoon of black pepper sauce, 3 table spoon of coarse black pepper
cover the frying pan again to let it boil again.
beat 2 eggs well.
When the crabs start to boil again, add the eggs into the pan and keep stirring till the eggs are cooked and absorb all the water to become a thick mixture, eggs should form a saucy texture.
When the egg mixture starts to boil and bubble again. Remove from frying pan and serve.
Brownie for One!


Ingredients:
flour, sugar, water, canola oil, salt, vanilla

Directions:
Combine all ingredients in a mug.
Mix well.
Microwave on high for 45-60 seconds, be sure not to overcook. Brownie should still be wet on sides and in the middle when done.
Let stand to cool for a few minutes.
Grab a fork and dig in!
Pork Meat With Verdolagas


Ingredients:
onion, cilantro, watercress, salt, cumin, garlic powder, seasoning salt, ground black pepper, onion, flour tortillas

Directions:
1] In a stock pot add water almost mid-way. When the water has come to a rolling boil add all the pork meat, ground cumino, seasoning salt, and black pepper to taste.
2] When the pork meat has turned color lower to medium heat and let simmer.
3] In a sauce pan fill the pot half way add the quartered onion, jalapenos, tomatillos, cilantro, and boil until the skin falls off of the tomatillos. When ready place them in the blender and liquify.
4] Add the sauce to the pot, make any adjustments to the seasonings at this time. Let simmer for 15 minutes and then add the verdolagas (after rinsing them] and let simmer for another 30 minutes or until meat is tender and verdolagas are soft.
5] Prepare the refried beans and flour tortillas. Serve hot. Enjoy!
Wilted Lettuce


Ingredients:
apple cider vinegar, brown sugar, water, all-purpose flour, onion, lettuce, bacon, hard-boiled eggs

Directions:
Fry bacon until crisp; drain off the drippings, saving 1 tablespoon of the drippings.
Crumble bacon.
Add vinegar to reserved drippings, along with the flour and the water. Let simmer a few minutes.
Sprinkle on the brown sugar.
Now pour this over the lettuce, cut up eggs, and bacon.
Bakinbaby's Bread and Butter Pickles


Ingredients:
cucumbers, sweet onions, green bell pepper, red bell pepper, kosher salt, white vinegar, sugar, mustard seeds, orange marmalade, celery seed, turmeric, dry mustard

Directions:
Combine veggies in a large bowl, sprinkle with kosher salt then ice cubes, allow to cool in frigerator at least 3hours, 6-8 hours is even better.
Drain and rinse veggies, set aside.
Heat vinegar,sugar,mustard seed,marmalade,celery seedturmeric and dry mustard in a medium saucepan for aboout 5-6 min., just till heated.
Pack drained veggies is quart jars, cover with heated vinegar solution,top with rings and lids, and keep in frig. for at least 3 days before eating.
Or, process in hot water bath for 15 minute
We prefer the frig. process as the cukes will keep crispy and fresh for up to one year.
Cauliflower Curry


Ingredients:
tomatoes, cauliflower, onion, cumin seed, chili powder, cilantro

Directions:
Heat the oil in the pan and put tomatoes, cauliflower, onion and cumin seeds in the oil.
Place the lid on the pan, until the cauliflower is cooked, about 15 minutes.
Add salt and chilli powder to taste.
Garnish with cilantro.
Chicken With a Lemon Herb Sauce


Ingredients:
extra virgin olive oil, boneless skinless chicken breast halves, garlic clove, salt, fresh parsley leaves, of fresh mint, fresh ground black pepper, lemon, juice and zest of, extra virgin olive oil

Directions:
Preheat an oven to 450 degrees F.
Heat a large ovenproof skillet over medium-high heat.
Add the olive oil and swirl to coat the skillet.
Season the chicken breast with salt and pepper on the smooth side of each breast.
Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes.
Season the top side of the chicken and flip.
Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more.
Place on a cutting board and let rest.
For the sauce, smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste.
Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice.
Pulse until coarsely chopped and then slowly drizzle in the olive oil.
Pour into the skillet and deglaze the pan with the sauce.
Slice the chicken into small strips or shred and place back in the skillet.
Heat over medium until heated through.
Ms.delores "fried Corn off the Cob" Just Like Grandmas


Ingredients:
fresh corn, frozen corn, bacon, water, sugar, cornstarch, flour

Directions:
Begin cutting corn off the cobb in a soft downward motion. After cutting corn scrap cobb for excess corn.
Fry bacon until crisp; drain well, leaving about three tablespoons of the fat in the skillet.
Add the corn, salt, pepper 3 tbl spoons of sugar and cornstarch or  flour  to the fat.
Add water as needed stir occasionally.
Sauté everything together for about 20 minutes or until the vegetables are tender.
Add the fresh corn and crumble the cooked bacon over the top.
Continue cooking for an additional ten minutes.
Serve while hot.
Rose Beads


Ingredients:
salt, flour, water, rose extract

Directions:
Measure 4 tablespoons of salt and 1 3/4 cups of flour into a bowl, then add a little water to make a smooth dough. Finely chop three cups of rose petals, then press them into the dough. On a floured counter, roll out the dough to 1/4 inch thickness.
Use a thimble to cup the dough. Roll the circles in your palms till it forms a smooth ball. The shapes can be round, oval or even square if you want.
When you finish rolling each bead, string it on #24 florist's wire. The beads should then be hung in a dark place until they are dry. As the beads are drying, move them around occasionally to keep them from sticking together. You can then string them onto some dental floss. The beads are now ready to be made into a necklace.
Experiment with not only silver and gold, but also try crystal beads with your rose beads, for a different look. If you wish for more fragrance, try a drop of rose oil or rose extract on the necklace beads. Have fun!
Apple Walnut Bread (Bread Machine - Abm)


Ingredients:
unsweetened applesauce, butter, margarine, egg, salt, bread flour, brown sugar, cinnamon, baking soda, active dry yeast, walnuts

Directions:
All ingredients should be at room temperature.
Place ingredients into your bread machine as the instructions that came with it direct.  Mine are the following:.
Add liquid ingredients to the bread pan.
Add all dry ingredients, except yeast, to the pan.
Form a well in dry ingredients and carefully pour in the yeast.
Bake on "Sweet" Bread setting and choose your crust color, if applicable.
Press start!
(Note: The directions don't indicate to add the walnuts at the "beep", where you'd normally add fruit or nuts.  Of course, you may hold them out and add them at the beep if you prefer.].
Eggnog Poke Cake (Tres Leches Style)
Category: world-cuisine
By Yoly

This delicious eggnog-enriched dessert in the style of a traditional tres leches cake is perfect for the holidays. Serve topped with whipped cream.

Ingredients:
1 tablespoon butter, or as needed
4  eggs, at room temperature
¾ cup white sugar
¼ cup white rum
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 ½ cups eggnog, at room temperature
3 tablespoons white rum

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter. Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool. Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 283.4
Fat: 7.7 g
Saturated fat: 4.3 g
Carbohydrates: 42.8 g
Sugars: 33.1 g
Dietary fiber: 0.3 g
Protein: 6.7 g
Cholesterol: 86.9 mg
Sodium: 175.4 mg
Mama’s Best Ever Spaghetti & Meatballs


Ingredients:
lean ground beef, eggs, spaghetti

Directions:
Directions.
Combine ground beef, bread crumbs, eggs and 1/2 cup Sauce in medium bowl; shape into 18 meatballs.
Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.
Serve over hot spaghetti.
Ridiculously Easy Queso Fresco "Dip"
Category: appetizers-and-snacks
By Jillian Eileen

On a recent trip to the local Costco®, I ended up purchasing a huge thing of queso fresco, or Mexican white cheese. Not sure what to do with it, I created this modified dip that goes perfectly with any Mexican-themed meal! It's so ridiculously easy, and looks much more refined than classic chile con queso. Serve with tortilla chips and enjoy! Reheat as needed.

Ingredients:
1 (12 ounce) package queso fresco
1 (16 ounce) jar salsa
1 bunch fresh cilantro, chopped
1  jalapeno pepper, seeded and diced
2 dashes hot pepper sauce (such as Frank's RedHot®)

Directions:
Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish. Spread salsa evenly over queso fresco and pour any residual juices around the dish for the queso fresco to marinate in. Top with cilantro, jalapeno, and hot sauce. Cover with plastic wrap and let marinate, at least 2 hours, preferably longer. Heat queso fresco in the microwave until slightly softened, about 3 minutes.

Prep time: 10 mins
Cook time: 3 mins
Total time: 2 hrs 13 mins
Yields: 8 servings

Calories: 79.1
Fat: 3.7 g
Saturated fat: 2.2 g
Carbohydrates: 6.2 g
Sugars: 1.8 g
Dietary fiber: 1.1 g
Protein: 6.1 g
Cholesterol: 13.8 mg
Sodium: 401.6 mg
Creamed Asparagus on Toast
Category: side-dish
By Bud Stonerook

My mom made this when I was a kid. My wife makes it for me often. It's easy and delicious. I am not a big fan of asparagus prepared any other way. I like to pour over one slice of toast, add another on top, and then pour more over it.

Ingredients:
2 pounds fresh asparagus, trimmed
5 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
6 slices bread, toasted

Directions:
Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain. Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes. Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 236.5
Fat: 12.2 g
Saturated fat: 7.3 g
Carbohydrates: 25.3 g
Sugars: 7.7 g
Dietary fiber: 3.8 g
Protein: 8.4 g
Cholesterol: 31.9 mg
Sodium: 662.4 mg
Lighter Chicken and Biscuits (Oamc)


Ingredients:
Bisquick, milk, butter, all-purpose flour, low-fat milk, water, chicken broth, carrots, celery, kosher salt, black pepper, dried thyme, boneless skinless chicken breast halves

Directions:
Biscuits:.
Preheat oven to 450 degrees.
In a large bowl, combine baking mix and milk with a fork or your fingers. Mix until combined.
Knead 10 times until dough becomes smooth. It will still be sticky. Do not overknead as this will make the biscuit tough.
Turn dough out onto a board  or counter dusted with more baking mix (I use a sheet of waxed paper or parchment taped to the counter for easy cleanup] and gently roll dough out to 1/2" thick.
Cut with a 3" round cookie cutter dipped in baking mix. Gather and gently reroll scraps.
Put into a greased pyrex or ceramic casserole pan or a baking sheet lined with a silicone sheet (silpat] or parchment. Biscuits can touch and can be pulled apart after baking. Brush tops generously with butter, allowing some to drip in between.
Bake 8 to 10 minutes until golden brown.
Chicken:.
In a large heavy pot, heat oil over medium high heat, add onions, celery, and carrots. Season with salt and pepper. Cook, stirring frequently, until onions are translucent, about 8 to 10 minutes.
Sprinkle 2 tbs of flour on vegetables. Stir in milk, water, and half of the chicken broth, and thyme.  Simmer until liquid has thickened, about 5 minutes. Add more chicken broth and rest of flour to your preference.
Add chicken, Simmer until cooked through, about 10 minutes.
Serve piping hot over fresh biscuits.
Note: If you have never used thyme, I encourage you to try it in this dish. It has a light and fresh flavor that enhances the flavor and gives the chicken a homestyle chicken soup flavor. If you have fresh, use two to three sprigs. If you don't have thyme, dry parsley will work nicely too. I would not substitute rosemary because it is too strong.
OAMC: double chicken recipe. Freeze biscuits covered on a cookie sheet, then wrap individually and pack in resealable bags. When reheating the chicken, add a bit of chicken broth if it is too thick.
Greek Salad in a Pita


Ingredients:
tomatoes, cucumbers, red bell pepper, kalamata olives, red onion, fresh Italian parsley, extra virgin olive oil, red wine vinegar, dried oregano, feta cheese

Directions:
Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.]
eat OR stuff in a pita.