xiaoxl/recipe_data huggingface dataset:
Crepes With Blueberry Stuffing and Rhubarb Compote


Ingredients:
eggs, 2% low-fat milk, salt, sugar, flour, butter, blueberries, maple syrup, light sour cream, fresh rhubarb, sugar, cornstarch, orange marmalade, fresh mint leaves

Directions:
CREPES: Whisk the eggs and milk together in a bowl. Whisk in the salt, sugar, and flour. Set aside for 30 minutes.
Melt about 1/2-teaspoon butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter.
Lift and swirl the pan so the batter coats the bottom. Set pan on the burner and cook just until set and the underside is lightly browned.
Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a plate and continue with remaining batter.
BLUEBERRY STUFFING: In a bowl, gently fold together the blueberries, maple sugar and sour cream.
RHUBARB COMPOTE: Place the rhubarb, orange juice concentrate, sugar, and cornstarch in a saucepan and cook until the fruit falls apart and the mixture thickens.
TO SERVE: place the crepes on a platter and smear with marmalade. Place a spoonful of the blueberry filling down the center and roll up the crepe. Repeat with remaining crepes. Top off with some rhubarb compote and mint.
Ground Turkey Tacos


Ingredients:
tortillas, bell pepper, red onion, mushrooms, Worcestershire sauce, tomatoes, lettuce, cheese, sour cream, salsa

Directions:
Preheat oven to 400 degrees F.
take each tortilla shell and spray with cooking spray.
bend the tortillas around the edges of a large, oven-proof plate to create a taco-like shape.
Place in the oven for 10 minutes or until the tortillas have become rigid, then let them rest at room temperature, still around the plate.
Saute the ground turkey in a frying pan with 1/2 the packet of taco seasoning and Worcestershire sauce.
Dice the pepper, red onion, and mushroom, and mix with the turkey in the pan.
Cook until turkey is completely cooked and peppers are not brittle.
Set the mixture aside.
prepare a baking dish (rectangular] by covering it with tin foil and greasing it (I like to use 1 calorie spray].
Remove the shells from the plate and spoon the turkey mixture into the shells (it should only go up about 1/3 of the way of the taco].
Sprinkle cheese on top of the turkey mixture.
Place each stuffed taco into the baking dish. They should stand up on their own, supported by the others.
Bake for 7 minutes or until cheese has partially melted.
Take out of oven and add lettuce and tomato on top of the cheese.
Top with special sauce (recipe below].
Sauce:
Mix sour cream and salsa together in a small bowl.
Add the taco seasoning to taste.
Serve on top of the the tacos.
Real Nacho Cheese Sauce
Category: side-dish
By leeleeb

Great on any Mexican dish. I use any leftover cheese sauce to make enchiladas.

Ingredients:
1 ½ tablespoons butter
1 tablespoon cornstarch
½ cup milk, or more as needed
1 ½ cups shredded Cheddar cheese
2 tablespoons cream cheese
1 teaspoon taco seasoning mix
½ teaspoon hot pepper sauce

Directions:
Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes. Whisk Cheddar cheese, cream cheese,  , and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 cups

Calories: 129.9
Fat: 10.7 g
Saturated fat: 6.8 g
Carbohydrates: 2.3 g
Sugars: 0.9 g
Protein: 6.1 g
Cholesterol: 33.2 mg
Sodium: 199 mg
Cheese Pie


Ingredients:
butter, margarine, self rising flour, nonfat sour cream, yogurt, green onion, butter, feta, cheese, romano cheese, edam cheese, hard cheese, fat free cream cheese, fat free sour cream, eggs, half-and-half, heavy cream, salt, black pepper, parmesan cheese, sesame seeds, black pepper

Directions:
prepare dough by mixing ingredients together by hand until well blended.
refrigerate until filling is ready.
Cook the green onion in the butter/margarine over low heat until just cooked, and let cool at room temperature.
place the cheeses, cream cheese, sour cream and milk in a food processor.
pulse until blended.
The mixture does not need to reach a totally creamy consistency.
Mix in 2- 3 eggs depending on how thick you want the filling to be.
Season to taste with salt and pepper.
flatten out 2/3 of the dough in a 9X13 inch pan, and preheat oven to 350.
Pour filling into pan over crust.
roll the remaining dough between your palms into strips and lay over the filling back and forth (make a lattice pattern].
Top with parmesan, sesame seeds and black pepper.
Bake for approximately 35-40 minutes, or until golden brown and slightly puffy.
Chicken Pot Pie I
Category: meat-and-poultry
By Sharon

Easy Chicken Pot Pie.

Ingredients:
4  skinless, boneless chicken breast halves
1 (10.75 ounce) can  condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie

Directions:
Boil or steam the chicken breasts until done.  Dice. Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Yields: 1 - 9 inch pie

Calories: 245.5
Fat: 11.1 g
Saturated fat: 2.9 g
Carbohydrates: 20.5 g
Sugars: 0.2 g
Dietary fiber: 4.8 g
Protein: 15.2 g
Cholesterol: 33.5 mg
Sodium: 626.7 mg
Heritage Pork Roast (Crock Pot)


Ingredients:
apple cider, sweet potatoes, onions, apples, Dijon mustard, black pepper, fresh sage leaves, dried sage, cold water, brown sugar, cornstarch

Directions:
Pour the apple juice into the crock pot.
Then layer the sweet potatoes, onions and apples in the crock pot.
In a nonstick skillet, brown the pork on all sides over medium-high heat.
Place the pork on top of the potato and apple slices.
Brush the mustard over the roast and sprinkle the roast with the pepper and sage.
Cover and cook on LOW until the roast is done and registers 165°F (73.9°C] on a quick reading meat thermometer, 7 to 9 hours.
Transfer the roast to a platter and keep it warm.
Using a slotted spoon, transfer the apple-sweet potato mixture to a bowl and keep it warm.
Combine the water, sugar and cornstarch in a measuring cup.  Stir the cornstarch mixture into the juices in the crock pot and cook on high, stirring often, until they thicken, 1 to 2 minutes.
Serve gravy over the roast and apple-potato mixture.
Seaside Pasta With Vegetables


Ingredients:
dill, garlic cloves, broccoli florets, salmon fillets, bow tie pasta, olive oil, kosher salt, grape tomatoes, chicken broth, feta cheese, red pepper flakes

Directions:
Prepare pasta following package instructions.
Chop dill, garlic, and broccoli florets into small pieces.
Zest lemon (1 teaspoon] and squeeze lemon for juice (2 tablespoons].
Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan. Season salmon with salt; cook 1-2 minutes on each side or until browned.
Add tomatoes, broccoli, and broth; cook and stir 3-4 minutes or until salmon separates easily with a fork. Cut salmon into small bite-size pieces.
Add pasta, lemon juice and zest, feta, dill, and red pepper flakes; toss to combine. Serve.
Marinated Cucumbers With a Thai Twist


Ingredients:
English seedless cucumbers, onion, garlic cloves, cilantro, white vinegar, white sugar, fresh lime juice

Directions:
Mix all ingredients together in a large mixing bowl., Let sit in fridge for at least 2 hrs, preferrably overnight before eating.
Almond Milk Pancakes


Ingredients:
flour, baking powder, Splenda sugar substitute, salt, canola oil, vanilla, eggs

Directions:
Whisk together flour, baking powder, sugar, and salt is small bowl., In separate bowl, mix together Almond milk, oil, vanilla and eggs., Add flour mixture to egg mixture and stir to just moisten. A few lumps are fine., Cook on a griddle over medium heat.   They will be light in color., Serve with butter and syrup.
Hi-Protein Honey Wheat Bread


Ingredients:
all-purpose flour, salt, active dry yeast, water, honey, margarine, butter, cream-style cottage cheese, eggs, whole wheat flour, rolled oats

Directions:
In large bowl, combine 2 cups all purpose flour, salt and yeast; blend well.
In medium saucepan, heat water, honey, margarine and cottage cheese until very warm (120 to 130*].
Margarine does not need to melt completely.
Add warm liquid and eggs to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in whole wheat flour, oats, nuts and enough all purpose flour to form a soft dough.
On floured surface, knead dough until smooth and elastic, about 10 minutes.
Place in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85*] until light and doubled in size, about 1 hour.
Generously grease two 8x4 or 9x5-inch loaf pans.
Punch down dough.
Divide dough into 2 parts; shape into loaves.
Place in greased pans.
Cover; let rise in warm place until light and doubled in size, about 1 hour.
Heat oven to 375*.
Uncover dough.
Bake 35 to 40 minutes or until loaves sound hollow when lightly tapped.
Immediately remove from pans; cool on wire racks.
For softer crusts, brush tops of loaves with melted margarine, if desired.
Yield: 2 (16 slice] loaves.
Thanksgiving Mashed Potatoes - Loaded!


Ingredients:
potatoes, cream cheese, sour cream, onions, salt, pepper, butter, butter, butter

Directions:
Quarter the spuds, cook in salted water until tender (25-30 min?], drain well, and mash.
Add remaining ingredients, mixing well (I use my KitchenAid mixer].
Butter a large casserole dish, spoon spuds into the pan, smoothing off the top.
Bake at 350 for 30-45 minutes OR zap in the microwave until heated through.
WARNING:  Taste-testing is addictive!
SERVE:  Stir, then spoon into a lovely LARGE bowl, add a dollop of butter at the top of the mountain.
Prepare extra copies of the recipe--someone will ask for it!
Prep time refers to peeling spuds & other prep work AND boiling potatoes.
Cooking time refers to the time needed to REHEAT in an oven (not microwave] at serving time.
Pork Steak Chop Suey


Ingredients:
onion, salt, pepper, celery, hot water, bean sprouts, cold water, cornstarch, soy sauce, sugar

Directions:
Pour shortening into a hot skillet., Add the pork steak and seer quickly., Add onion and fry for 5 minutes., Add celery, salt, pepper and hot water., Cover and cook for 5 minutes., Add drained, LaChoy bean sprouts., Mix thoroughly and heat to a boiling point., Add flavoring and thickening ingredients., Stir lightly and cook 5 minutes., Can be served over LaChoy chow mein noodles, or over rice.
Kale With Apples


Ingredients:
kale, onion, garlic cloves, mushrooms, apples, apple cider vinegar, fresh ground black pepper, walnuts

Directions:
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Coat large covered frying pan or dutch oven (at least 5 quarts] with oil. Add onion, garlic, mushrooms, apples, cider vinegar and pepper. Cook, stirring occasionally until tender crisp, about 4 minutes, adding small amounts of water if needed to prevent sticking.
Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
Cook, covered, until kale is tender.
Garnish with chopped walnuts.
Roast Pork Loin


Ingredients:
garlic cloves, salt, black pepper, rubbed sage, bay leaf, dried thyme

Directions:
Combine first 6 ingredients in a small bowl.
Rub mixture evenly over the roast.
Cover and refrigerate at least 8 hours, turning roast occasionally.
Preheat oven to 350 degrees.
Place rack in roasting pan and place pork on the rack.
Roast until thermometer inserted in center of roast registers 160 degrees F (about 1 hour 25 minutes.].
Pudding-Filled Biscuit Triangle


Ingredients:
chocolate pudding mix, icing sugar, milk, Kahlua, Baileys Irish Cream, milk

Directions:
Put a double folded length of aluminium foil on the kitchen bench, around 60 cm.
Dip the biscuits in milk (adding Kahlua or Baileys if you like] and arrange three lengths down the foil to make a fairly long and narrow rectangle.
Beat the chocolate pudding mix with 2 cups milk in a small bowl and whip the cream with the icing sugar in a separate bowl. Carefully spoon the chocolate pudding on the middle length of biscuits and cover it with the whipped cream.
Let the pudding set a little to make it easier to handle as it shouldn't be runny. You might also want to decrease the amount of milk if your pudding doesn't thicken quickly.
Note that you may have a little left over depending on how big the biscuits you used were.
Then carefully lift up the sides of the foil and press gently together to form a triangle. It should be full completely with the mixture.
Melt the couverture in the microwave or in a baine-marie and carefully cover the biscuits with the melted chocolate. Before the chocolate sets sprinkle with sliced almonds or chocolate sprinkles.
Then cover carefully with the sides of the foil when the chocolate has set and keep in the freezer until serving.
Allow the cake to set in the freezer for at least 3 hours.
African Chicken Stew
Category: world-cuisine
By Leah Shaw

This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer.  Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts.

Ingredients:
1 tablespoon olive oil
1 (3 pound) roasting chicken, deboned and cut into bite size pieces
2 cloves garlic, crushed
1  onion, chopped
1 large potato, diced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
¾ cup unsalted natural-style peanut butter
1 (15 ounce) can garbanzo beans, drained and rinsed

Directions:
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan.  Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 615.1
Fat: 36 g
Saturated fat: 7.2 g
Carbohydrates: 31.5 g
Sugars: 3.9 g
Dietary fiber: 6.4 g
Protein: 43.7 g
Cholesterol: 99.6 mg
Sodium: 620.3 mg
Amish Buttered Egg Noodles
Category: pasta-and-noodles
By Carol Castellucci Miller

Very tasty, easy buttered egg noodle dish.

Ingredients:
2 tablespoons butter
2 (14 ounce) cans chicken broth
1 teaspoon chicken bouillon granules
1 (12 ounce) package egg noodles

Directions:
Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

Prep time: 5 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 6 servings

Calories: 259.6
Fat: 6.7 g
Saturated fat: 3.1 g
Carbohydrates: 40.6 g
Sugars: 1.8 g
Dietary fiber: 1.8 g
Protein: 8.7 g
Cholesterol: 60.5 mg
Sodium: 726.5 mg
Crunchy Deep Fried Chicken Wings


Ingredients:
chicken wings, cornstarch, tapioca starch, sorghum flour, egg, milk

Directions:
Preheat deep fryer to 375 degrees, and oven to 250 degrees.
Combine garfava bean flour, cornstarch, tapioca starch, sorghum flour and Stubbs seasoning in a plastic container with a lid. Shake to mix well.
Combine egg and milk in a bowl and beat until mixed well. Put chicken in the container of flour, and shake to coat. Shake off extra flour, dip in egg mixture, then return to container of flour for another shake. Remove from flour, shake off excess, and move to plate. Continue to coat remaining pieces of chicken.
Select largest pieces of chicken first. Dip chicken in flour one more time just prior to putting in fryer, and shake off excess flour. Fry chicken pieces for about 10 minutes, or until golden brown and juices are running clear. Do not cook all chicken at one time, or your oil will cool down too much. I cook "drummies" with "drummies" and "flatties" with "flatties".
When finished frying, move to wire rack on cookie sheet, and put in preheated oven while frying other pieces.
SERVING SUGGESTIONS:.
Wings may be served "naked", with sauces (barbecue, honey mustard, hot sauce] on the side, or tossed in sauce. You could also tweak the seasonings and serve with sesame our sweet and sour sauce.
Nectarine Raspberry Crisp With Spiced Oatmeal Crumb Topping


Ingredients:
all-purpose flour, quick-cooking oats, sugar, dark brown sugar, ground cinnamon, salt, ground cardamom, unsalted butter, nectarines, fresh raspberry, sugar, cornstarch, vanilla ice cream

Directions:
Mix flour, oats, sugar, brown sugar, cinnamon, salt and cardamom in medium bowl.  Add melted butter and rub in with fingertips until mixture comes together in small clumps.  This topping can be made 1 day ahead--just cover and refrigerate.
Position rack in center of oven and preheat to 375 degrees.  Butter a 11x7x2 inch glass baking dish.  Combine nectarines, raspberries, 1/4 cup sugar and cornstarch in large bowl; toss to blend.  Transfer mixture to baking pan.  Sprinkle topping evenly over fruit.  Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes.  Cool 20 minutes.  Serve warm with vanilla ice cream.
Lentil & Tomato Soup


Ingredients:
butter, onion, smoked bacon, dried red lentils, chopped tomatoes

Directions:
In a large saucepan, heat butter (or oil] and cook onion and bacon till beginning to brown.
Stir in lentils, add stock, tomatoes and their juice and stir well.
Bring to boil and reduce heat. Simmer, covered, for 20-30 mins until lentils are cooked.
Liquidise soup in blender, add salt and pepper to taste.
Garnish with a swirl of cream, serve with crusty bread or toast.
Chicken With Avocado Salsa over Jasmine Rice


Ingredients:
salt, ground black pepper, ground cayenne pepper, boneless skinless chicken breast halves, olive oil, avocado, red onion, plum tomatoes, lime

Directions:
Cook Jasmine rice:  Mix 1/2cup of rice with 3/4 cup of water, salt and butter.  Bring to boil, cover and cook for 10 minute  Remove from heat and let sit for 5 minute  Fluff before serving.
Salsa:  Halve the avocado lengthwise. Slice one half (save for garnish] and roughly chop the other half.  Core the plum tomatoes,  and roughly chop.  Slice and chop the onion into similar sized pieces.  Mix all in a bowl.  Cut 2 wedges out of lime and juice the rest.  Add the lime juice to the bowl and season to taste with salt and pepper.   Set aside.
Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl.  Rub evenly into the chicken breasts.
Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side.
To Plate:  Place chicken on top of 1/2 cup rice.  Top with avocado salsa.  Place sliced avocado and lime wedges for garnish.
Traditional Abalone
Category: everyday-cooking
By ABALONEDIVER

A delicious breaded and pan fried abalone with home made cocktail sauce.

Ingredients:
½ pound abalone without shell
1 ½ cups seasoned dry bread crumbs
2  eggs, beaten
2 tablespoons milk
1 cup olive oil for frying
½ cup ketchup
1 tablespoon prepared horseradish
1 teaspoon lime juice
chopped fresh parsley for garnish

Directions:
Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable. In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use. Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat. Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 813.5
Fat: 63.2 g
Saturated fat: 9.7 g
Carbohydrates: 44.4 g
Sugars: 10.3 g
Dietary fiber: 2.5 g
Protein: 19.1 g
Cholesterol: 135.8 mg
Sodium: 1438.4 mg
German Cucumber Salad with Sour Cream


Ingredients:
cucumbers, green onions, tomatoes, parsley, sour cream, prepared mustard, fresh dill, white vinegar, milk, salt, pepper

Directions:
In a bowl, combine all the salad ingredients., In another small bowl, mix together well all the dressing ingredients., Pour over the cucumber salad mixture and toss gently., Cover and chill for at least an hour.
Spicy Carrot Cake


Ingredients:
carrots, eggs, granulated sugar, shortening, vanilla, all-purpose flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, nutmeg, cream cheese, butter, vanilla, powdered sugar

Directions:
Preheat oven to 350 with rack in middle position. Grease a pan with shortening.
Wash, peel, and grate carrots, set aside.
In a good-sized mixing bowl, beat together eggs, sugar, oil, shortening and vanilla till smooth.
Put flour on top of egg mixture, with leavening, salt and spices. Beat with a whip to combine.
Add grated carrots.
Pour mixture into prepared pan. Bake 30 minutes. The center of the cake may still be a little soft, but it will test done. Cool on a rack and frost.
For frosting: beat all ingredients till smooth.