xiaoxl/recipe_data huggingface dataset:
Spicy Corn Cups


Ingredients:
onions, tomatoes, cilantro, chili powder, cheddar cheese, egg, milk, sugar, cornmeal, pepper

Directions:
Preheat oven to 350°F.
In small bowl,  mix together onion, tomato, cilantro, and chili powder, set aside.
Spray three 8 oz. custard cups with cooking spray.
Using a slotted spoon divide the tomato mixture equally between the custard cups.
Put about 3 tablespoons of cheese atop each tomato mixture.
Put egg in medium sized mixing bowl, lightly beat; stir in corn, milk, sugar, breadcrumbs or corn meal or buttery crackers, garlic salt, and pepper.
Put corn mixture on top of the tomato mixture.
Place filled custard cups on a large pan-just so it is easier to handle, place in oven.
Bake for 40 minutes, or until browned on top.
Let cool for 5 minutes, run table knife around sides, then carefully tip out of pan onto serving plate.
Cap Cai
Category: world-cuisine
By eliza

This is a yummy Chinese-Indonesian vegetable dish that you'll find in restaurants all over Jakarta. It's a great pescetarian dish, too. We usually serve it with brown rice and a fried tofu. You can leave out the prawns and the taste is still great, or even substitute for chicken.

Ingredients:
3 tablespoons vegetable oil
4 cloves garlic, minced
1  onion, thinly sliced
10 ounces peeled and deveined medium shrimp (30-40 per pound)
1 head bok choy, chopped
1 ½ cups chopped broccoli
1 ½ cups chopped cauliflower
1 large carrot, thinly sliced at an angle
3  green onions, chopped
⅔ cup water
2 tablespoons cornstarch
2 tablespoons fish sauce
2 tablespoons oyster sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
salt to taste

Directions:
Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in the water, cover, and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 15 minutes. Dissolve the cornstarch into the fish sauce in a small bowl. Stir into the cap cai along with the oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 249.8
Fat: 11.9 g
Saturated fat: 1.9 g
Carbohydrates: 18.7 g
Sugars: 6.4 g
Dietary fiber: 4.4 g
Protein: 18.9 g
Cholesterol: 106.4 mg
Sodium: 818.8 mg
Fresh Applesauce


Ingredients:
red apples, water, honey, lemon juice, nutmeg, cinnamon

Directions:
Pour water and lemon juice in a bowl., Add sliced apples and let stand 15 minutes., Combine spice, honey, and half the apple slices in a blender., Blend, adding a balance of apples until all have been blended until smooth., Chill before serving.
Waffle Applewich (Ham, Cheese, and Apple Sandwiches on Waffles)


Ingredients:
low-fat American cheese, apple, deli ham

Directions:
Top one waffle with cheese, ham, and half of the apple slices.
Place second waffle on top.
Eat immediately dipped in syrup, or wrap sandwich in foil or plastic and place syrup in sealable plastic container.
German Strawberry Tart / Erdbeer Tortenboden


Ingredients:
sugar, flour, flour, eggs, strawberries

Directions:
Grease an 8 inch (20cm] raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.
Marcia's Famous Sticky Buns
Category: bread
By Colleen

I don't know if this is what you're looking for, but if you want something easy for the morning, this is it.  You have to start it the night before, but then all the work is done and it will seem like you went all out.

Ingredients:
1 cup chopped walnuts
1 (12 ounce) package frozen dinner roll dough
1 (5 ounce) package instant vanilla pudding mix
1 cup brown sugar
2 teaspoons ground cinnamon
½ cup margarine, melted

Directions:
Sprinkle nuts in the bottom of a greased Bundt pan.  Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon.  Pour the melted margarine over all.  Lay a damp paper towel over the pan and place it in a cold oven over night. In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes.  Remove from oven and let sit for 5 minutes, then flip out onto plate.

Prep time: 10 mins
Cook time: 25 mins
Total time: 13 hrs 55 mins
Yields: 8 to 10 servings

Calories: 370.7
Fat: 21.4 g
Saturated fat: 3.2 g
Carbohydrates: 40.7 g
Sugars: 18.2 g
Dietary fiber: 1.9 g
Protein: 6.7 g
Cholesterol: 2.4 mg
Sodium: 366.2 mg
Apricot Oven Fried Chicken


Ingredients:
roasting chicken, cinnamon, butter

Directions:
Preheat oven to 350*.
Brush chicken liberally with preserves.
Dredge in crumbs & place in shallow dish or pan on a nonstick pad.
You may totally leave fat out or place chicken in sprayed pan and spray with Pam or drizzle melted butter over the chicken in the pan.
Cook uncovered 45 minutes or until done if chicken pieces are large.
**NOTE: DO NOT POKE CHICKEN WITH FORK TO CHECK IF ITS DONE, IT WILL MAKE THE JUICES RUN OUT AND IT WILL BE DRY**.
Fresh Salmon Medallions
Category: appetizers-and-snacks
By Chef John

Not only will I show you an easy and delicious way to make salmon, I'm going to show you what I think is a very clever technique for turning the least desirable cut of salmon into something absolutely fabulous. Basically, this is one of those "when life gives you lemons" lessons. Serve on top of a shaved cucumber salad and sprinkle with more cayenne pepper if you like.

Ingredients:
2 teaspoons olive oil, divided
1 pound boneless salmon tail fillet
aluminum foil
2 tablespoons mayonnaise
1 pinch cayenne pepper, or to taste
1 tablespoon fresh lemon juice
salt to taste
1 tablespoon chopped fresh dill  (Optional)

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and lightly grease with 1 teaspoon olive oil. Place salmon tail skin-side down onto a paper towel. Place a knife at the point of the tail; use a sawing motion to carefully cut the salmon away from the skin. Trim off any connective tissue. Cut salmon in half lengthwise into 2 equal pieces. Cut each piece lengthwise into 3 long strips. Place 1 strip of salmon on the prepared baking sheet. Wind the strip into a spiral, with the thickest part in the center. Overlap the thin end of a second strip over the first; wrap around the spiral. Position the third strip in a way that maintains the circular shape. Repeat with the other 3 strips to form the second medallion. Fold a 15x4-inch piece of aluminum foil a few times to make a long strip about 1 1/2-inches wide. Rub the foil with the remaining oil and wrap it around the outside edges of a salmon medallion, creating a collar. Pinch foil together and make sure salmon is as round and uniformly thick as possible. Repeat with the second medallion. Mix mayonnaise, cayenne pepper, and lemon juice together in a small bowl. Season the tops of the medallions with salt; spread the mayonnaise mixture evenly over each one. Bake in the center of the preheated oven until just cooked through, about 10 minutes. Carefully remove foil.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 2 servings

Calories: 508.7
Fat: 37.6 g
Saturated fat: 6.7 g
Carbohydrates: 1.2 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 39.3 g
Cholesterol: 116.8 mg
Sodium: 265.2 mg
Potato Soup


Ingredients:
salt, pepper, garlic, French style green beans, wheat flour, onion, butter, milk

Directions:
Cube Potatoes and finely chop onions.
Add Potatoes, onion, corn, peas, salt, pepper, garlic, and chicken stock to large pot.
Just cover vegetables with cold water and boil for 15-20 minutes.
Prepare milk (if using powdered milk].
Scald milk by placing it in a pot on medium high heat until small bubbles form around the edge of the pot.
Chop butter into smaller pieces and place in a mixing bowl with the flour.
Pour 3 cups of scalded milk into butter mixture and beat with a wire whisk.
Add remaining milk to soup.
Add green beans to soup.
Add thickened milk mixture to soup.
Simmer on low 15 minutes.
Classic Pimento Cheese Ball
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

This classic app is the perfect party treat made simple from Adrianna Adarme of A Cozy Kitchen.

Ingredients:
¾ cup pecans
1 (8 ounce) package cream cheese, at room temperature
1 clove garlic, minced
1 small dill pickle, minced
1 cup shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
1 (4 ounce) jar pimientos, drained and diced
Fresh ground black pepper to taste
2 teaspoons hot sauce
¼ teaspoon ground cayenne pepper
Reynolds Wrap® Aluminum Foil
Crackers
Vegetables such as radishes, celery, or carrots

Directions:
Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7-10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet. In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days. Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you're ready to serve. Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.

Prep time: 10 mins
Cook time: 7 mins
Total time: 2 hrs 17 mins
Yields: 6 servings

Calories: 546.4
Fat: 43.4 g
Saturated fat: 17 g
Carbohydrates: 27.4 g
Sugars: 3.9 g
Dietary fiber: 2.9 g
Protein: 13.8 g
Cholesterol: 69.2 mg
Sodium: 748.4 mg
Jeff's Tuna Noodle Casserole


Ingredients:
tuna, green beans, milk, salt, pepper

Directions:
Preheat oven to 400°F.
Cook egg noodles (boil for 10-minutes].
Mix cooked noodles, tuna, cream of celery soup, green beans, milk in a large pot and heat through on medium heat.  Add salt and pepper as desired for taste.
Poor mixture into a 9X13 Casserole dish.
Sprinkle bread crumbs over top of mixture. Then sprinkle cheese on top.
Bake in oven for 20 minutes at 400°F.
Remove and allow to cool for 5-10 minutes before serving.
Crab Cakes - Lightened Up


Ingredients:
light mayonnaise, green onions, red bell peppers, yellow mustard, parsley, egg substitute, lump crabmeat, panko breadcrumbs, light mayonnaise, dill pickles, fresh lemon juice, fresh parsley, paprika, chili powder, cayenne powder, ground cumin, salt

Directions:
To make dipping sauce: Combine all the ingredients in a small bowl. Cover and chill until you serve the crab cakes.
To make crab cakes: Put the first seven ingredients into a large bowl and blend together with a whisk. Gently fold in the crab meat and plain bread crumbs. In a non-stick standard-size muffin tin, lightly coat eight muffin cups with cooking spray, then fill the cups with equal amounts of the crab misture. Press down lightly on each crab cake so that the top is flat. (Don't press too hard or they may be hard to get out.] Cover the muffin tin with plastic wrap and refrigerate for about an hour. After an hour, try to take one of the crab cakes out of the tin. It if doesn't stay together firmly, put the muffin tin in the freezer for about 10 minutes.
Once the crab cakes are thoroughly chilled, preheat the oven to 400 degrees. fill a shallow dish with the panko bread crumbs. After removing each crab cake from the muffin tin, gently roll it in the panko until the whole crab cake has a light coating.
Lightly coat a non-stick baking sheet with cooking spray, then place each crab cake on the sheet. Lightly coat the top of each crab cake with cooking spray. Bake for 12 - 15 minutes or until the coating is crispy and lightly browned. Serve immediately with the dipping sauce.
Mike's Pantry Paella


Ingredients:
olive oil, red onions, celery, cucumber, green olives, garlic cloves, converted rice, saffron thread, sausages, tomatoes, chicken broth, shrimp, scallions

Directions:
Put 2 tablespoons olive oil into very large skillet (a paella pan is best] and add the chopped red onion, sauté until partially browned, about 8 to 10 minutes.
Meanwhile, in another skillet, heat 2 tablespoons oil over medium heat and add mushrooms and celery and sauté for 5 minutes.
Add the diced cucumber to the mushroom mixture and sauté an additional 5 minutes.
Add mushroom mixture into the onion mixture in the large skillet, along with roasted red pepper, artichoke, olives, garlic, rice, saffron, and salt and pepper (to taste], and sauté for 7 minutes.
Meanwhile, in another pan (you can use the one from the mushroom mixture], sauté the fresh sausage until browned, about 5 minutes.
Add browned sausage, tomatoes, and broth to the large skillet, stir and simmer for 5 minutes (do NOT stir after this point].
Top mixture with the shrimp and scallions and simmer for an additional 10 minutes or until the rice is done and the super-jumbo shrimp are pink and cooked through - you can cover it for the last 5 minutes to help the shrimp cook through, if necessary.
Serve immediately.
Cornbread (Sweet & Moist)


Ingredients:
cornmeal, flour, granulated sugar, brown sugar, baking powder, salt, eggs, shortening, honey, butter

Directions:
Preheat your oven to 425°F.
First, add all of the dry ingredients together and mix - this will help keep the distribution of ingredients even.  Use the cornmeal, flour, granulated sugar, brown sugar, baking powder, and salt.
Then, add the remaining ingredients in any order and mix.  Use the eggs, milk, creamed corn, shortening, and honey.
Using a mixer or a whisk, combine all of the ingredients until well mixed.  Note: These mix easily so using a whisk and some elbow grease does the job just fine.
Add the mixture to a "prepared" baking dish.  You can prepare any baking dish by coating it with cooking spray or - as I like to do - use a paper towel to collect some Crisco and simply rub the dish until it's coated.
Bake at 425°F for about 40-45 minutes.  To see if the corn bread is ready, insert a table knife into the center and pull it out.  If it's dry, you're dish is done.  If it's still got some wet batter on it - let it cook for another 5 minutes - checking in intervals.  Be careful not to overcook.  You want the top of the corn bread to be delicately browned, but not so browned that you now have a hardened crust, so just keep an eye on it during the last leg of baking.
Now --  to use the butter!
Immediately after you remove the corn bread from the oven, drag as much as 2 tbsp of butter over the top slowly, allowing it to melt as you brush the top of the corn bread.  The 2 tbsp (especially if you're using slices of butter from a stick of butter] should be enough to adequately coat the entire loaf.  This is an important step.  You might think it's just for flavor, but the butter actually softens the top of the corn bread and keeps the texture from becoming too firm or stale.  As the butter melts and seeps down into the body of the corn bread, it adds further moisture to the dish, without turning the corn bread into a soft mush like it sometimes can if you slap a spoonful onto an open slice.
Let the corn bread sit for about 2-4 minutes, allowing the butter to do its job.  Then serve!
Pozole Rojo (Mexican Pork and Hominy Stew)
Category: soups-stews-and-chili
By Consuelo Aguilar

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Ingredients:
2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4  limes, quartered

Directions:
Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours. Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour. Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain. Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside. Transfer pork to a work surface and shred with 2 forks. Discard the pork bones. Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes. Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Prep time: 30 mins
Cook time: 3 hrs 23 mins
Total time: 3 hrs 53 mins
Yields: 8 servings

Calories: 407.7
Fat: 17.2 g
Saturated fat: 5.6 g
Carbohydrates: 35.3 g
Sugars: 4.6 g
Dietary fiber: 9.1 g
Protein: 29.8 g
Cholesterol: 81 mg
Sodium: 517.1 mg
Pecan Pie Surprise Muffins


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

Directions:
Preheat oven to 400 degrees F. Grease a 12 cup muffin tin.
Cut each frozen pie single into 4 chunks.  Place one frozen pie chunk in each muffin tin.
In a small bowl, beat together egg, milk, melted butter and vanilla extract.
In large bowl, combine flour, sugar, baking powder, and salt. Add egg mixture; stir just until blended.
Spoon batter into muffin tins, covering pecan pie chunks.  Stir together topping ingredients (sugar and cinnamon] and sprinkle evenly over muffin tops.
Bake for 20 minutes.  Let cool for 5 minutes; remove from muffin tins.
Lassie


Ingredients:
mascarpone cheese, saffron, banana, frozen blueberries, sparkling water, Splenda sugar substitute, cardamom, lemon juice

Directions:
Add cream to  mascarpone cheese and stir inn saffron until the texture soft and creamy.
Peel and cut the banana into slices.
Put cheese mixture, banana, frozen blueberries, sparkling water, splenda, cardamom and lemon juice into your blender.
Add ice cubes until they are well crushed.
Pour sugar free chocolate flavoured syrup into the blender and stir in to swirl. Do not blend completely!
Fill into 4 milkshake or long drink glasses.
Sprinkle with plain puffed rice cereal.
Serve right away.
Sesame Miso Salad Dressing


Ingredients:
garlic clove, fresh ginger, mirin, miso, pepper, sesame seeds, rice vinegar, olive oil

Directions:
"Combine all ingredients in a blender until smooth."
P.s. I Love You


Ingredients:
dark rum, Amaretto, Kahlua, Amarula cream liqueur

Directions:
Shake all ingredients together with ice in a cocktail shaker.
Fine strain into a chilled Martini glass. Garnish with sprinkles of flaked chocolate.
Green Bean Soup
Category: soups-stews-and-chili
By Jamie Elliott

This is my grandmother's recipe. She was a Transylvanian Saxon! This is a great soup and worth the experiment!

Ingredients:
2 pounds fresh green beans
1 clove garlic, minced
1 sprig fresh parsley
1 pinch salt
2 slices bacon
3 tablespoons all-purpose flour
1  onion, chopped
1 cup sour cream
3 tablespoons vinegar

Directions:
In a large pot over medium heat,  combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender. Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps. Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 195.8
Fat: 12.5 g
Saturated fat: 6.5 g
Carbohydrates: 17.6 g
Sugars: 3 g
Dietary fiber: 5.7 g
Protein: 5.8 g
Cholesterol: 23.2 mg
Sodium: 110.7 mg
Tunisian-Style Chicken Thighs


Ingredients:
boneless skinless chicken thighs, fresh ground black pepper, ground cumin, olive oil, yellow onion, paprika, cayenne pepper, garlic cloves, lemon juice, parsley, white wine, parsley, lemon, green olives

Directions:
Coat a 9 x 13-inch roasting pan with nonstick cooking spray.
Combine all the ingredients for the marinade (pepper through white wine] and mix thoroughly.
Place 1/3 of the marinade in prepared roasting pan. Add the chicken on top of the marinade then cover with the remaining marinade mixture.
Cover and allow to marinate for at least 60 minutes (all day in the refrigerator is better].
Preheat oven to 350°F.
Uncover the pan and transfer to oven.
Bake 45 minutes, turning occasionally to brown the chicken all over.
Transfer the chicken pieces to a serving plate. Garnish with parsley lemon slices and green olives.
Serve with hot, cooked rice or cooked couscous.
Yummy Beef Soup


Ingredients:
onion, fresh garlic, fresh ginger, fresh parsley, cheese, carrots, celery ribs, hot water, beef bouillon cubes, navy beans

Directions:
In a medium pot, cook onion, garlic, ginger, and spice in a small amount of oil until the onion starts to brown.
Add ground beef and cook until brown stirring frequently so there are no big chunks.
Add celery,carrot,parsley and water. Bring to a boil.
Crumble the beef cubes into the boiling pot and stir well.
Rinse the navy beans well and add to pot.
Simmer for 15-20 minutes.
Roasted Chicken With Herbed Potatoes


Ingredients:
olive oil, Dijon mustard, fresh thyme, fresh rosemary, brown sugar, lemons, chicken drumsticks, chicken thighs, garlic, new potatoes, fresh parsley

Directions:
Whisk together oil, mustard, vinegar, and herbs.
Season to taste with a bit of salt & pepper and a large pinch or two of brown sugar.
Cut lemon in half, zest that half and reserve; juice the same lemon half and add juice to marinade.
Place chicken in a non-metal dish and pour marinade on top to coat.
Cut the other whole lemon into halves and add three lemon halves to the chicken, marinate for several hours in the fridge, or overnight.
Preheat oven to 200°C (400°F].
Cut a thin slice of of the top of each garlic head, exposing the cloves.
Drain marinade into a large roasting pan (big enough to also hold chicken later on] and add potatoes and garlic heads, tossing to coat then making sure the garlic heads are sitting upright again- roast for 20-30 minutes.
Set chicken chicken on top, scraping in any remaining bits of rosemary, lemons, etc.
Using tongs, toss to mix with veggies, then make sure chicken is skin side up (and garlic heads are upright again].
Season well with salt & pepper (be generous], to taste.
Roast for another 45-60 minutes or until potatoes are cooked and chicken is golden and crisp, fully cooked through, and juices ruin clear, garlic is mushy.
Combine the reserved lemon zest and parsley and sprinkle over the chicken.
Serve immediately, telling guests to squeeze out the garlic and then spread with a knife onto the chicken pieces and potatoes as desired.