xiaoxl/recipe_data huggingface dataset:
Tomato Mushroom Soup


Ingredients:
fresh mushrooms, butter, onion, garlic cloves, carrots, celery ribs, all-purpose flour, beef broth, tomatoes, tomato sauce, kosher salt, black pepper, fresh parsley, sour cream

Directions:
In a dutch oven, melt 2 1/2 tbsp butter.  Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
Add the remaining butter (1 1/2 tbsp] and melt.  Add onions, garlic, carrots and celery.  Saute until tender.  Stir in the flour until smooth.  Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
Simmer, covered, for 30 minutes.  Add the parsley and the remaining mushrooms.  Simmer for 5 minutes longer or until heated through.
Garnish each serving with a dollop of sour cream if desired.
Watermelon Ice
Category: desserts
By missBAKER.

This easy, cool, and delicious frozen treat is perfectly refreshing on a hot summer's day!

Ingredients:
2 tablespoons water
1 teaspoon unflavored gelatin
4 cups cubed seedless watermelon
2 tablespoons lime juice
2 tablespoons honey

Directions:
Pour water into a small, microwave-safe bowl.  Sprinkle gelatin over the water and allow to soften for 2 minutes.  Microwave on High for 40 seconds, then stir.  Let stand again for 2 more minutes, and stir until smooth. Place one cup of the cubed watermelon into the bowl of a blender along with the lime juice and honey.  Pour in the melted gelatin, and process until smooth.  Add the watermelon a cup at a time, processing until smooth after each addition. Pour the mixture into an 8x8 inch square dish.  Place into the freezer and freeze until almost firm.  Transfer into a chilled bowl, then beat with an electric mixer until the mixture is fluffy, and bright pink.  Scoop into serving dishes, then return to the freezer and freeze until firm.  Remove from the freezer 15-20 minutes before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 3 hrs 20 mins
Yields: 4 servings

Calories: 81.4
Fat: 0.2 g
Carbohydrates: 20.8 g
Sugars: 18.2 g
Dietary fiber: 0.7 g
Protein: 1.5 g
Sodium: 3.5 mg
Harvest Loaf (Bread Machine)


Ingredients:
water, water, margarine, butter, bread flour, dry milk, sugar, salt, garlic powder, bread machine yeast

Directions:
"Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.  Use the Basic/White cycle.  Makes a 1 1/2 pound loaf."
Autumn Pumpkin Spice Pancakes


Ingredients:
all-purpose flour, baking powder, brown sugar, nutmeg, ginger, apple butter, skim milk, canned pumpkin puree

Directions:
In a bowl, sift the dry ingredients.
Next, stir in milk, pumpkin, and apple butter.
In a separate bowl, beat the egg whites into stiff peaks.
Carefully fold whites into batter.
Combine.
Use 1/3 cup batter for each pancake.
Brown on each side; flip to brown evenly.
Sweet and Sour Pork


Ingredients:
egg, all-purpose flour, cornstarch, salt, chicken broth, boneless pork, green pepper, carrot, celery, sugar, garlic, soy sauce, red wine vinegar, cornstarch, cold water, pineapple chunks, tomatoes, cooked rice

Directions:
Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees] for 5-6 minutes.
Drain.
Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
Cook until vegetables are tender but not browned.
Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
Stir cornstarch mixture into vegetable mixture.
Cook until thickened and bubbly.
Add pork, pineapple and tomato; cook just until well heated.
Serve over rice.
Traditional Apple Pie


Ingredients:
brown sugar, white sugar, ground cinnamon, nutmeg, salt, baking apples, lemon juice, cornstarch, dry tapioca, unsalted butter, milk

Directions:
Toss together the sugars, spices, and salt. Peel and core the apples and cut them into 1/2 to 3/4 inch slices. Toss the apples with the lemon juice and the dry ingredients, adding the cornstarch or the tapioca if you want a less runny pie.
Pile the apples into the rolled out bottom crust, making the pile higher in the center than at the edges. Dot with butter. Cover with the top crust. Decorate the edges with a fork or your fingers, using any method you choose. Refrigerate while you preheat the oven to 450.
Place the pie on a cookie sheet and brush the top lightly with milk; sprinkle with sugar. Use a sharp paring knife to cut two or three 2 inch long vent holes in the top crust. This will allow steam to escape. Place in oven for 10 minutes. Reduce oven temperature to 350 and bake another 40 to 50 minutes, or until the pie is golden brown. Do not underbake. Cool on the rack before serving to room temperature.
Hibachi Style Yellow Sauce


Ingredients:
mayonnaise, water, tomato paste, butter, garlic powder, sugar, turmeric, paprika, cayenne pepper

Directions:
Whisk all of the ingredients, except water, together until the sauce is creamy. Add the water a little at a time, until you get the consistency you want.
Refrigerate 2 hours or  over night for best results.
Buffalo Chicken Stromboli


Ingredients:
"blue cheese"

Directions:
Heat oven to 425°F Lightly spray cookie sheet with cooking spray.
Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle.
In small bowl, mix chicken and wing sauce; spread down center of rectangle to within 1 inch of edges. Sprinkle with cheese.
Fold shorter sides of dough 1 inch over filling. Bring long sides of dough over filling, overlapping in center; pinch edge to seal.
Bake 14 to 16 minutes or until golden brown.
Buffalo wing sauces vary in flavor. Experiment with different brands to determine your favorite.
Smoked Fish Curry Fern


Ingredients:
"coconut milk"

Directions:
minced onion, garlic, ginger. turmeric and cayenne pepper.
cut frond select parts of young leaves, wash and set aside.
diced smoked fish, wash and set aside.
stir-fry seasoning that has been mashed until fragrant, enter the bay leaf.
enter the coconut milk, stir until boiling.
after boiling enter salainya fern fronds and fish, add salt and flavoring.
stir not to break the coconut milk, after the leaves and tender smoked fish, lift  --  and ready to be served.
Brunch Huevos Rancheros


Ingredients:
olive oil, zucchini, green bell pepper, salt, cumin, diced tomatoes with mild green chilies, corn tortillas, eggs, cheddar cheese, fresh cilantro

Directions:
Heat oil in non-stick skillet (lid needed] on medium heat.
Add zucchini and bell pepper and sauté 5 minutes or until golden brown.
Add in canned tomatoes, salt, and cumin.
Stir and heat through.
Meanwhile, heat up tortillas in microwave according to package directions.
Break egg into small cup or bowl.
Slide egg on top of tomato mixture.
Repeat with remaining eggs.
Cover and cook until eggs are done, or break yolks when half cooked, cover until done.
Sprinkle cheese over eggs, cover until melted.
Serve one egg and 1/2 cup tomato mixture on top of one or two tortillas.
Sprinkle 1 tablespoons cilantro on each serving.
Smashed Potatoes


Ingredients:
olive oil, sea salt, pepper, dried parsley

Directions:
Boil and slightly cool potatoes., Heat oven to 425., Drizzle a rimmed baking sheet with olive oil., Smash each potato with your palm., Arrange potatoes on the sheet, sprinkle salt and pepper., Roast, turning half way through, until crisp and golden.  About 25 minutes.
Creamy Spiced Coleslaw
Category: salad
By Wilemon

A creamy coleslaw with lots of flavor. The seasonings complement each other and the cabbage. Sometimes I add fresh minced onion if I am in the mood to chop it up. My family and friends love this coleslaw especially with BBQ sandwiches and Italian dishes.

Ingredients:
1 cup mayonnaise
2 tablespoons sugar
½ teaspoon salt
½ teaspoon pepper
½ teaspoon celery seed
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons cider vinegar
1 (16 ounce) package shredded coleslaw mix

Directions:
In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 255.9
Fat: 23.3 g
Saturated fat: 3.5 g
Carbohydrates: 11.4 g
Sugars: 3.5 g
Dietary fiber: 0.9 g
Protein: 1.1 g
Cholesterol: 14.9 mg
Sodium: 315 mg
Healthy Chocolate Smoothie
Category: breakfast-and-brunch
By Chaya

The sweetness of the bananas in this smoothie means you don't need to add any sugar to sweeten the cocoa. This is my go-to for a midday energy boost and kids love it too.

Ingredients:
2  very ripe bananas
6  ice cubes
1 cup milk
1 ½ tablespoons unsweetened cocoa powder
1 tablespoon peanut butter
1 teaspoon vanilla extract

Directions:
Blend bananas, ice cubes, milk, cocoa powder, peanut butter, and vanilla extract together in a blender on high speed until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 smoothies

Calories: 229.3
Fat: 7.4 g
Saturated fat: 2.8 g
Carbohydrates: 36.7 g
Sugars: 21.2 g
Dietary fiber: 4.9 g
Protein: 8.1 g
Cholesterol: 9.8 mg
Sodium: 91.5 mg
Apricot Preserves


Ingredients:
apricot, water, salt, lemon juice, sugar

Directions:
Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
Season them with a pinch of salt and a squeeze of lemon.
Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
Bottle and process for 7 minutes.
Enjoy.
Lighter Coffee Cake with Yogurt, Pecans, and Raisins
Category: desserts
By DinaLaChef

I wanted to make a lighter version of the traditional coffee cake, and came up with this recipe. We loved it at home! We eat it as a snack or at breakfast. This is a delicious alternative to the traditionally butter- and sour cream-heavy coffee cake. The raisins add a lovely fruity bite, and applesauce, coconut oil, and nonfat yogurt give the cake a lighter, naturally sweetened taste. Wrap in aluminum foil to keep moist outside of the refrigerator for up to 4 days.

Ingredients:
½ cup chopped pecans
¼ cup white sugar
¼ cup brown sugar
Coffee Cake:
1  serving nonstick cooking spray
1 cup brown sugar
3 tablespoons unsweetened applesauce
3 tablespoons coconut oil
2 tablespoons butter, softened
1 cup nonfat plain Greek yogurt
⅓ cup light sour cream
2 teaspoons baking soda
1 cup all-purpose flour
1 cup whole wheat flour
2 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 cup seedless raisins
2 teaspoons ground cinnamon

Directions:
Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray. Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick. Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 Bundt(R) cake

Calories: 340.5
Fat: 12.3 g
Saturated fat: 6.1 g
Carbohydrates: 55.3 g
Sugars: 36 g
Dietary fiber: 2.7 g
Protein: 5.6 g
Cholesterol: 42.5 mg
Sodium: 395 mg
Grilled New York Strip Steak


Ingredients:
sea salt, pepper

Directions:
Trim all excess fat off steaks to prevent flare ups.
Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
Remove from grill, let rest for 3 to 5 minutes and serve.
Chocolate Angel Cake


Ingredients:
confectioners' sugar, cake flour, cream of tartar, salt, sugar, sugar, salt, vanilla extract

Directions:
Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.
Add sugar, 2 tbsp at a time, beating until stiff peaks form.
Gradually fold in the cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10 inch tube pan.
Carefully run a metal spatula or knife through batter to remove air pockets.
Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
Immediately invert pan and cool completely. Run a knife around edges of pan, and along center tube, to loosen and remove cake.
For frosting: combine all frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form and spread over top and sides of cake.
Store frosted cake in the refrigerator.
Blue Ice Vodka Spritzer


Ingredients:
vodka, limes, sugar, blueberries, raspberries

Directions:
Halve the limes and squeeze juice into a pitcher., Add Club Soda, Blue Ice Vodka, Ice and Berries., Stir and Serve!
Delicious Low Fodmaps Bread


Ingredients:
tapioca flour, cornstarch, vital wheat gluten, salt, water, sugar, active dry yeast, vinegar, egg, cornmeal

Directions:
Add yeast and sugar to warm water; set aside.
Mix the three flours, cornstarch, vital wheat gluten and salt together.
Beat egg in a small bowl; add vegetable oil and vinegar.
Add water/yeast and egg mixture  to flour mix. Mix well (I did this by hand, but I suppose you could use a mixer]. Dough will be very wet and sticky – too wet to knead.
Cover with oiled plastic wrap and place in a warm spot to rise for about 1 hour.
After about an hour, dough should be airy and well risen. Keeping dough in bowl, punch down through plastic wrap.
Allow to rise again (for about 1 hour].
About ½ hour before the dough is finished rising, heat the oven to 450°F Place a Dutch oven or large glass casserole inside for about 20 minutes.
When the dough is risen, it will be quite wet, but full of air pockets. Carefully pull out the oven shelf with the pre-heated casserole. Toss a handful of cornmeal into the hot casserole. Then, tilt the dough bowl over the casserole and quickly pour and scrape the dough inside. Place the cover (or aluminum foil] on top and return to the oven.
Turn the heat down to 400 F., and bake for 25-30 minutes. Then remove the cover and bake for 10 minutes more. When done, the bread will be golden-brown, with a chewy-crunchy crust (especially the bottom]. The crumb will be just like regular bread.
To make oatmeal flour, grind regular oatmeal in a coffee grinder finely. Easy and quick.
These flour proportions aren't etched in stone. Rice and tapioca flour are rather expensive which is why I used a lot of oatmeal flour. I may try this again with only oat flour and cornstarch, for a very economical loaf,  and see how that tastes.
Baked Mexican Chips on a Stick
Category: appetizers-and-snacks
By lutzflcat

Forget about ripping open a bag of potato chips and make your own healthier baked potato chips on a stick. These chips have a subtle Mexican flavor, but get creative and use different seasonings that you like. Once you get used to threading the potato spirals onto skewers, these are not only fun, but easy!

Ingredients:
nonfat cooking spray
2  russet potatoes, unpeeled
2 teaspoons taco seasoning mix, or to taste
6  bamboo skewers
2 teaspoons sriracha sauce, or to taste
1 pinch sea salt to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray. Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces. Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral. Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle   on top. Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 6 servings

Calories: 59.4
Fat: 0.1 g
Carbohydrates: 13.3 g
Sugars: 0.7 g
Dietary fiber: 1.6 g
Protein: 1.4 g
Sodium: 206.1 mg
Beef and Green Onion Cheese Ball


Ingredients:
cream cheese, green onions, pecans

Directions:
Soften the cream cheese to room temperature.
Use your food processor to finely mince the dried beef.
Use your food processor to finely mince the green onions (white bulb and green stalks together].
Add the beef, the onions and 1/4 cup of pecans to the cream cheese and mix well.
Form into a ball.
Roll in remaining chopped pecans.
Refrigerate for at least one hour (but it's even better if you make it the night before and let the flavors blend].
Note: I've also made this by making the cheese mixture and adding 1/2 cup pecans instead of 1/4, then used it to stuff celery sticks. That was a hit too!
Caramelized Chicken Drumsticks


Ingredients:
soy sauce, sugar, water, fresh ginger, garlic, pepper, sesame seeds

Directions:
In a small bowl, combine soy sauce, sugar, water, ginger, garlic, sesame oil, and pepper.
Place drumsticks on non-stick skillet and pour the soy sauce mixture on top. Cover with lid and bring to boil. Reduce the heat to low and cook for 15 min until they are cooked through.
Remove the cover, turn up the heat to mid-high. The sauce will get thicken and start to caramelize in a few minutes. Continue to cook drumsticks turning them around so the sauce can cover them evenly, about 5 more minutes.
When you see the sauce becomes like dark brown glaze and stick on to the meat, it is done.
Remove from the heat, sprinkle sesame seeds all over them.
Serve with hot rice and my steamed broccoli (recipe #286792].
Beef and Wine Soup with Dumplings
Category: soups-stews-and-chili
By Elizabeth

Serve with toasted dark rye bread.

Ingredients:
2 tablespoons butter
1 cup chopped onion
1 clove garlic, chopped
3  carrots, chopped
1 ½ cups chopped celery
2 (10.5 ounce) cans condensed beef broth
2 cups red wine
2 cups tomato juice
2 cups diced cooked beef
salt to taste
ground black pepper to taste
2 tablespoons margarine, softened
2  eggs
6 tablespoons all-purpose flour
¼ teaspoon salt

Directions:
In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper. In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 438.5
Fat: 23.4 g
Saturated fat: 9.1 g
Carbohydrates: 19.4 g
Sugars: 6.9 g
Dietary fiber: 2.4 g
Protein: 23.5 g
Cholesterol: 132.4 mg
Sodium: 1011.3 mg
Crispy Carrot Harissa Dumplings With Green Schug Pesto


Ingredients:
garlic cloves, fresh parsley, fresh cilantro, extra virgin olive oil, fresh lemon juice, ground cardamom, ground cumin, flax seed, ricotta cheese, green onion, cilantro, cornstarch, wonton wrappers, egg

Directions:
Schug Pesto: Pulse almonds and garlic in food processor until finely chopped. Add parsley, cilantro, jalapeño peppers, oil, lemon juice, cardamom, cumin, salt, and pepper. Process until herbs are finely chopped and mixture is smooth. Transfer to serving bowl; set aside.
Dumplings: Mix dip, ricotta, green onion, cilantro, salt, and pepper. Dust rimmed baking sheet lightly with cornstarch; set aside.
Place one wonton wrapper on work surface. Lightly brush two neighbouring sides of the wrapper with egg wash. Place 1 1/2 tsp (7 mL] ricotta mixture in centre of wrapper. Fold wrapper diagonally, bringing egg wash sides over to dry sides to form a triangle. Gently press out air between wrapper around mound of filling. Holding wonton triangle with centre point towards you, brush top of left point with egg wash. Firmly press bottom of right point on top of left point. Place dumpling on prepared baking sheet; cover with kitchen towel to prevent drying.
Repeat with remaining filling and wrappers, forming dumplings six at a time to speed assembly. Meanwhile, pour vegetable oil into large saucepan to a depth of 1 inch (2.5 cm]. Heat over medium-high heat to 350°F (180°C] on deep-fry thermometer. Fry dumplings seven at a time, turning frequently, 1 to 2 minutes per batch or until golden. Transfer with a slotted spoon to paper towel-lined rimmed baking sheet to drain.
Transfer to serving platter and serve with schug.
Spicy Sweet Potato Puff


Ingredients:
sweet potatoes, low-fat milk, brown sugar, eggs, butter, nutmeg, cinnamon, chipotle chile in adobo, butter, walnuts, pecans, brown sugar

Directions:
Preheat oven to 400 degrees.
In a large mixing bowl (I use an electric mixer], mash the sweet potatoes.
Add the remaining ingredients and blend until smooth and creamy.
Spread mixture into a greased 9x9 inch casserole.
Bake for 20 minutes or until set.
While puff is baking, combine ingredients for topping.
After 20 minutes, or once puff has set, spread topping over puff and bake for ten more minutes.
Jade Elephant


Ingredients:
light rum, green creme de menthe, triple sec, lime juice, powdered sugar

Directions:
"Shake well with ice and strain into a glass. Top with a wedge of lime."
Refreshing Cucumber Salsa
Category: appetizers-and-snacks
By Walter Masten

Easy to make low calorie salsa that is great with fish tacos.

Ingredients:
½ bunch fresh spinach, minced
1  cucumber, cubed
1  tomato, cubed
½ small red onion, cut into 1/4-inch pieces
2 cloves garlic, minced
1  lemon, juiced
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon ground black pepper

Directions:
Mix spinach, cucumber, tomato, red onion, garlic, lemon juice, olive oil, salt, and black pepper in a large bowl. Cover with plastic wrap and refrigerate, 1 hour to overnight.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 60.9
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 2.8 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 0.9 g
Sodium: 191 mg