xiaoxl/recipe_data huggingface dataset:
Susan's Perfect Lemon Bars


Ingredients:
all-purpose flour, confectioners' sugar, cornstarch, salt, sweet unsalted butter, butter, eggs, granulated sugar, all-purpose flour, lemons, fresh lemon juice, salt

Directions:
Adjust oven rack to middle position and heat oven to 350°F.
Lightly butter a 9 x 13 inch baking dish and line it with a sheet of parchment paper.
Dot parchment paper with butter, then lay a second sheet of parchment crosswise over the first one, allowing the ends to extend over the top edge of the pan by about 1 inch.
To Mix Crust in Food Processor: In a food processor, fitted with steel blade, pulse together the flour, confectioner's sugar, cornstarch and salt to mix well.
Add 12 Tablespoons butter and process to blend (about 8 to 10 seconds], then pulse until mixture is a pale yellow color and resembles a coarse meal, (about three-1-second bursts].
To Mix Crust By Hand: Mix flour, confectioner's sugar, cornstarch and salt together in a medium bowl.
Freeze butter and grate it on the large holes of a box grater into the flour mixture.
Toss butter pieces to coat.
Rub coated butter pieces between your fingers for a minute, until flour turns pale yellow and coarse.
Sprinkle crust mixture into parchment lined pan.
Using both hands, firmly press mixture into an even, 1/4" layer over the entire pan bottom and about 1/2" up the sides.
Refrigerate for about 30 minutes.
Remove chilled crust and bake at 350°F for about 20 minutes, or until golden brown.
Filling: Prepare filling while crust is baking.
In a medium bowl, whisk eggs, sugar and flour.
Stir in lemon zest, juice, milk and salt; stirring to blend well.
Remove crust from oven, and reduce oven temperature to 325°F.
Stir filling mixture to reblend and pour over warm crust.
Return bars to oven and bake about 20 minutes, or until filling feels firm when lightly touched.
Remove from oven and place pan on wire rack to cool until almost room temperature (at least 30 minutes].
Grasp the edges of the lengthwise parchment paper (long sides of the pan] and lift the lemon bars out of the pan and onto a cutting board or counter.
Carefully peel the paper down from the sides and using a pizza cutter or knife, slice them into serving size bars, wiping pizza cutter or knife clean between cuts as necessary.
Sieve confectioner's sugar over bars, if desired.
Leftover bars can be sealed in plastic wrap and refrigerated for up to 2 days.
Scd Gluten Free Shepherds Pie


Ingredients:
olive oil, ground beef, cumin powder, salt, pepper, onion, lemon juice, cauliflower, butter, cheddar cheese

Directions:
Preheat oven 170 C (325 F], grease an oven proof baking dish.
Steam cauliflower until tender, about 15 minutes.
Saute beef until brown, add cumin, salt and pepper and stir until beef is cooked, about 20 minutes.
Add onions and cook.
Remove pan from stove, add lemon juice and transfer to oven proof baking dish.
Mash cauliflower with butter then spread over top of baking dish.
Add grated cheese to top and bake for 15-20 minutes.
Vegetarian Split Pea Soup Recipe


Ingredients:
olive oil, carrot, celery, onion, dried thyme, fresh ground black pepper, salt

Directions:
Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
Add the stock and split peas, and bring to a boil quickly over high heat.
Lower the heat and simmer until the peas are tender, about 1 hour.
Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
Add salt and additional pepper to taste.
Belizean Bread Pudding


Ingredients:
granulated sugar, seedless raisin, cinnamon, butter, evaporated milk, coconut milk, rum, water

Directions:
Break up the bread into a large bowl.   Add the sugar, raisins, butter, cinnamon, and mix gently with a large spoon.
In a saucepan over medium heat, mix together the evaporated milk, coconut milk, and water; cook until hot.
Add creamy mixture to the bowl with bread pieces, and set aside until bread is soggy.  Then add the alcohol (or vanilla extract] and mix well.
Preheat oven to 375°F/190°C,.
Grease a 9x13-inch baking pan,  Pour bread pudding into greased pan, and bake 90 minutes, or until the bread pudding is crunchy.  Let cool completely.
Turn out and place crunchy side up. It's delicious as is, or even better topped with ice cream, custard, or whipped cream.
Warm Mustard Potato Salad


Ingredients:
small red potatoes, mayonnaise, Dijon mustard, red onion, green onions with tops, garlic, fresh dill, dill weed, salt, pepper, lime juice

Directions:
Place the potatoes in a saucepan and cover with water.
Cover and bring to a boil; cook until tender, about 25 minutes.
Drain thoroughly and cool slightly.
Meanwhile, combine the remaining ingredients.
Cut potatoes into chunks; place in a bowl.
Add the mustard mixture and toss to coat.
Serve warm.
Ginger Kisses


Ingredients:
butter, sugar, golden syrup, eggs, flour, baking powder, cinnamon, ground ginger, icing sugar, butter, milk

Directions:
Preheat oven to 200°C.
Combine the butter, sugar and golden syrup in a medium saucepan.
Stir over a low heat until butter has melted and mixture is smooth.
Beat eggs until thick and mix in alternately with sifted flour, baking powder, cinnamon and ginger.
Bake small spoonfuls on greased trays for 10-12 minutes.
Let them cool down completely then sandwhich together with custard filling.
For the custard filling, mix icing sugar, custard powder and butter in a bowl until combine.
Add little bits of milk into the bowl to make the mixture turn into an icing. Don't make it too runny, but if you do, simply add in more icing sugar.
I found that when I sandwhiched the kisses together they didn't stay together and the custard filling ran a little bit but it tasted so good! So I wrapped the kisses with cellophane and let the filling set! : ].
Pan Fried Potatoes


Ingredients:
potatoes, Linda's Fantabulous Baked Potatoes, onion, unsalted butter, paprika

Directions:
Microwave the potatoes or use leftover baked potatoes (Recipe #280220] and set aside until cool enough to handle. Peel the potatoes and slice about 1/3 inch thick in rounds.
Heat oil and butter in pan and when butter stops sizzling start cooking the onion but don't let them brown much.
I use a 9" preheated cast iron pan for this recipe.
Add potatoes to the pan and put a lid on it over medium low heat until the potatoes are starting to brown on the bottom, and then remove the lid and continue browning.  Add salt and pepper on top of the potatoes.
When the bottom of the potatoes are brown enough for you (should be mahogany colored] put a plate over the pan and flip the potatoes out.  Slide the potatoes back into the pan (first add a little butter if it needs it] and brown the potatoes. Do not replace the pan lid.
Slide potatoes onto a platter and sprinkle with paprika.  Cut into wedges and serve with eggs, beans, what you like.
"death by Chocolate" Copycat Dark Chocolate Sauce


Ingredients:
sugar, water

Directions:
Mix cocoa and sugar thoroughly.
Stir in water in small amounts, until desired consistency is reached.
Keep in tightly sealed container in refrigerator (for instance, the jar from a prior "Death by Chocolate" gift!].
Best served on second day, to make sure sugar completely dissolves.
Kielbasa Chow Mein


Ingredients:
kielbasa, water, soy sauce, cornstarch, water, cooked white rice

Directions:
Saute kielbasa in oil over medium high heat until lightly browned.
Add water and frozen vegetables, cook separating vegetables with a fork until defrosted.
Reduce heat, add soy and cook 4-5 minutes.
Mix cornstarch and water, add to the pan and cook, stirring constantly for about 3 minutes.
Serve over rice and top with Chow Mein Noodles.
Marinated Moroccan Olives


Ingredients:
black olives, green olives, ground cumin, ground coriander, garlic cloves, red pepper flakes, olive oil, lemon wedges

Directions:
In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
Cover and refrigerate overnight.  Leave out at room temperature for a few hours before serving.
Creamy Swedish Meatballs


Ingredients:
onion, ground pork, dill, sour cream, lemon

Directions:
Mix together the onion, pork, egg yolk, salt, pepper, lemon juice and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.
Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon over the meatballs. Serve with mashed potato or tagliatelle.
Quick Homemade Tomato Soup


Ingredients:
diced tomatoes, water, brown sugar, salt, black pepper

Directions:
Heat oil in soup pot over medium heat.
Add onion and allow to sweat for 5-6 minutes.
Add can of tomatoes, water, brown sugar, salt and pepper.
Check for personal taste on salt and pepper and add more if you wish.
Bring to boil and turn down.
** At this time I use my immersion blender to puree the soup a bit.  If you don't have one, you can pop it in your regular blender, of if you like it chunky, do not do this step**.
Allow to simmer for 5 minutes.
Garnish with sour cream, chives or croutons.
Black Bean and Corn Salad


Ingredients:
black beans, corn, green bell pepper, red bell pepper, red onion, cumin, salt, pepper, red wine vinegar

Directions:
Mix together black beans, corn, bell peppers, onion and jalepeno., Mix dressing ingredients together and toss with salad., Refrigerate 2-3 hours to allow flavors to mingle.
Won Ton Dough


Ingredients:
all-purpose flour, cornstarch, salt, egg, water

Directions:
Sift flour, cornstarch and salt into a bowl, and make a well in the middle.
Add the egg and pour in the water.
Mix the egg and water into the flour mixture with a spoon.
When this all binds together, scrape the spoon clean, and use your hands to work the dough into a smooth ball, leaving the bowl as free of the mix as possible.
Knead the dough on a clean surface until it's very smooth.
Cut the dough in half and wrap both portions in plastic wrap.
Set aside for 15-30 minutes.
Roll out one portion at a time.
Dust work surface and rolling pin lightly with cornstarch, then roll out dough until thin and even.
Either cut into squares, or use a circle cutter for dim sum and dumplings.
Chocolate Mud Brownies


Ingredients:
unsalted butter, dark chocolate, eggs, caster sugar, plain flour, salt, pecans, Bourbon, marshmallows, unsalted butter, evaporated milk, vanilla extract, icing sugar

Directions:
Preheat oven to 180ºC. Line the base and sides of a shallow 24cm square tin with baking paper. Put the butter and dark chocolate in a medium heavy-based pan and stir over a low heat until the butter is melted.
Crack eggs into a medium mixing bowl, add the caster sugar and beat until the mixture has increased in volume, and is thick and a pale yellow in colour. Add the flour and salt, then the chocolate mixture and stir to combine. Add the pecans and bourbon, and stir to combine.
Pour mixture into prepared tin and bake for 25-30 minutes or until a skewer inserted halfway into the centre comes out clean.
To make icing, put butter, chocolate and milk in a medium heavy-based pan and stir over a low heat until chocolate is melted and mixture is smooth. Stir in vanilla, then transfer to an electric mixer. Beat on medium speed while adding icing sugar. Beat the icing for 10 minutes, or until smooth.
Top brownie with icing and chopped marshmallows while still hot.
Set aside to cool and once cooled, cut into squares or bars using a hot, wet knife.
Sweet Thai Chili Sauce


Ingredients:
garlic clove, water, sugar, cider vinegar, kosher salt, water

Directions:
In a small blender pulse the garlic, peppers, water and cider syrup until finely minced.
Pour into a saucepan with the sugar, vinegar and salt.
Bring to a simmer and cook 5 minutes.
Meanwhile, whisk together Clear Jel and ¼ cup water in a small bowl.
Bring chili mixture to a boil and whisk in the Clear Jel.
Stir constantly for one minute.
Remove from heat.
Fill jar(s] with mixture, leaving 1/2” headspace.
Process for 15 minutes in a waterbath, or refrigerate up to 2 weeks.
Crab-Stuffed Manicotti
Category: main-dish
By Brandee

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Ingredients:
8  manicotti shells
1 ½ cups ricotta cheese
1 (6 ounce) can lump crabmeat
2 tablespoons minced fresh parsley
1 tablespoon grated onion
1 (16 ounce) jar Alfredo pasta sauce
½ cup chicken broth
1 teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon garlic powder
⅛ teaspoon dried thyme

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain. In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish. In a saucepan, stir together the   and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish. Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 617.8
Fat: 41.1 g
Saturated fat: 17.3 g
Carbohydrates: 35.9 g
Sugars: 6.4 g
Dietary fiber: 1.3 g
Protein: 28.6 g
Cholesterol: 110.4 mg
Sodium: 1494.6 mg
Cajun Cutlets With Sweet Potato Mash and Tomato Chilli Jam


Ingredients:
lamb cutlets, sweet potatoes, margarine, garlic cloves, red onion, garlic cloves, tomatoes, red wine vinegar, brown sugar, red chili pepper

Directions:
Sprinkle lamb on both sides with Cajun seasoning, set aside.
Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy.  Set aside.
While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
Drain well, mash with margarine and garlic.
Grill lamb for 2-3 minutes each side, or until cooked to taste.
Serve on a bed of kumera mash, topped with rocket or other lettuce.
Accompany with jam.
Amazing Garlic Chicken Livers
Category: appetizers-and-snacks
By jchasko

This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.

Ingredients:
1 pound chicken livers - rinsed, trimmed, and patted dry
1 ½ tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon salt, or to taste
6 cloves garlic, minced

Directions:
Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 173.6
Fat: 9.8 g
Saturated fat: 2.2 g
Carbohydrates: 2.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 18.1 g
Cholesterol: 409.6 mg
Sodium: 346.9 mg
Air Fryer Tostones
Category: appetizers-and-snacks
By fabeveryday

Tostones are made with green (unripe) plantains and are a very popular side dish in many Caribbean and South American countries. The traditional method is to twice-fry the plantains in oil, but this air-fried version of my Puerto Rican family's recipe is much lighter as it uses olive oil spray instead of deep-frying.

Ingredients:
2  green (unripe) plantains
olive oil cooking spray
3 cups water, or as needed
salt to taste

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Slice tips off the plantain. Make a vertical cut in the skin from end to end, making sure to cut only through the thick skin and not into the plantain flesh. Cut plantain, still with the peel, into 1-inch chunks. Peel the skin off each chunk starting at the slit you made. Place the plantain chunks in your air fryer basket and spray them with olive oil spray. Air fry for 5 minutes. Meanwhile, prepare a bowl of salted water. Remove the plantain pieces from the air fryer with tongs. Smash to about 1/2-inch thickness using a tostonera (plantain smasher). Soak the smashed tostones in the bowl of salted water while smashing the rest. Remove the tostones from the salted water and pat dry with a paper towel. Return tostones to the air fryer in batches, filling the basket with a single layer each time. Spray the tops with olive oil spray and season with salt; air fry for 5 minutes. Flip with tongs and spray the other side with olive oil spray. Season with salt. Air fry until golden brown and crisp, 4 to 5 minutes more.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 109.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 28.5 g
Sugars: 13.4 g
Dietary fiber: 2.1 g
Protein: 1.2 g
Sodium: 47.7 mg
Ma'amoul (Lebanese Date Cookies)
Category: world-cuisine
By LauraF

After a few phone calls with my mom and grandma, I managed to write a detailed recipe for one of my favorite Lebanese sweets, ma'amoul. They take time to make, but are not very difficult. Wooden ma'amoul molds give them their distinctive decorative shapes.

Ingredients:
2 cups semolina flour
1 cup all-purpose flour
½ teaspoon ground mahlab
½ teaspoon salt
1 cup clarified butter, at room temperature
5 tablespoons milk
2 tablespoons white sugar
1 teaspoon active dry yeast
4 tablespoons orange blossom water, or more as needed
10 tablespoons date paste (such as Ziyad®), cut into small pieces
2 tablespoons powdered sugar, or to taste

Directions:
Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight. Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes. Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats. Sprinkle some flour over the ma'amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal. Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets. Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes. Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.

Prep time: 45 mins
Cook time: 30 mins
Total time: 9 hrs 35 mins
Yields: 4 dozen

Calories: 56.5
Fat: 4.3 g
Saturated fat: 2.7 g
Carbohydrates: 4.4 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 11.1 mg
Sodium: 25.1 mg
Creamy Honey-Mustard Sauce


Ingredients:
yellow mustard, brown mustard, honey, brown sugar

Directions:
Whisk all ingredients till blended and sugar is dissolved.
Put in a container and keep in refrigerator.
It is better if it ages for about 4 days, but you can use it immediately if you need to (I have].
It will keep about 4-5 months in the refrigerator if it lasts that long.
Stewed Chicken With Andouille Sausage


Ingredients:
chicken thighs, kosher salt, andouille sausages, all-purpose flour, okra, lime, juice of, fresh cilantro

Directions:
1.  Cut each chicken thigh into quarters.  Pat dry and season with 1 teaspoon salt.  Heat the vegetable oil in a large skillet over medium-high heat.  Add the sausage and cook, stirring, 1 minute.
2.  Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes.  Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 minutes more.  Sprinkle the flour over the chicken and cook, stirring, 1 minute.
3.  Stir in the broth and potatoes and bring to a boil.  Reduce the heat and simmer,  covered, until the potatoes are just tender, about 10 minutes.  Stir in the okra and cook, uncovered, until the chicken and potatoes are cooked through, 5 to 10 minutes more.  Remove from heat and stir in the lime juice and cilantro.
Fresh Orange Cookies With Orange Glaze


Ingredients:
unsalted butter, sugar, sour cream, eggs, orange zest, flour, baking powder, baking soda, salt, unsalted butter, confectioners' sugar, orange zest

Directions:
Preheat oven to 375°F.
In a medium bowl, cream together the butter, sugar and sour cream until smooth.
Beat in eggs one at a time then add orange zest.
In another bowl, combine flour, baking powder, baking soda and salt. Stir into sugar-sour cream mixture, alternating with orange juice.
Drop by teaspoonfuls onto ungreased cookie sheets or in madeleine-style pans.
Bake for 8-10 minutes in preheated oven. Allow to cool on baking sheet for 2 minutes before moving to wire cooling rack.
In a small bowl, combine melted butter, sugar and orange zest. Mix in orange juice, 1 Tbs. at a time until desired consistency is reached. Spread over cooled cookies.
Trout Patties
Category: appetizers-and-snacks
By tiediedgirl

Came up with this recipe because I have 2 avid fishermen in my home and plenty of trout to cook. Also have a recipe for an easy homemade cocktail sauce, which goes well with the patties, but it's optional.

Ingredients:
3 pounds skinless, boneless trout fillets
3 tablespoons butter
3 tablespoons lemon juice
1 small onion, chopped
1 stalk celery, finely chopped
½ cup seasoned bread crumbs
3  eggs
2 tablespoons mayonnaise
1 ½ teaspoons lemon pepper seasoning
vegetable oil for frying
¾ cup ketchup
2 tablespoons prepared horseradish

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap up trout in a 9x13-inch baking dish. Place trout in the prepared pan; drizzle butter and lemon juice on top. Fold up aluminum foil to enclose trout in a packet. Bake in the preheated oven until flesh flakes easily with a fork, about 1 hour. Cool for 10 minutes. Flake into a large bowl; add onion and celery. Mix in seasoned bread crumbs. Beat eggs, mayonnaise, and lemon pepper seasoning in a small bowl until blended. Mix into trout mixture. Form trout mixture into 12 patties. Heat oil in a deep skillet over medium heat. Fry patties in batches until deep golden brown, 4 to 5 minutes per side. Mix ketchup and horseradish together in a small bowl to make cocktail sauce. Serve with trout patties.

Prep time: 25 mins
Cook time: 1 hr 8 mins
Total time: 1 hr 43 mins
Yields: 12 patties

Calories: 448.8
Fat: 20.4 g
Saturated fat: 8.5 g
Carbohydrates: 17.3 g
Sugars: 8.9 g
Dietary fiber: 1.1 g
Protein: 50.6 g
Cholesterol: 201.7 mg
Sodium: 877.8 mg