xiaoxl/recipe_data huggingface dataset:
Smokin' Hot BBQ Sauce - W30 and Thermomix


Ingredients:
onion, garlic cloves, ginger, tomato paste, crushed tomatoes, dates, applesauce, Applesauce - W30 and Thermomix, white wine vinegar, Dijon mustard, lime, fish sauce, ground cloves, ground cinnamon, water, liquid smoke

Directions:
Get out your handy-dandy Thermomix. Set the blades spinning at 7 drop the onion and garlic onto the spinning blades. Scrape down and zap again if necessary to mince fine. Add the grated ginger. I find I prefer to grate my ginger by hand. If you prefer to toss the whole chunk into the Tmix with the onion and garlic - more power to you - do it!
Add in all remaining ingredients.
Cook 45 minutes/speed 3.5/100º. Scrape down occasionally.
Carefully-carefully-carefully raise the speed from 1 to 8 over about 15 seconds. Your sauce will be thick and delicious. Slather over the meat of your choice.
Honey Glazed Pearl Onions


Ingredients:
olive oil, beef broth, honey

Directions:
Heat olive oil in a skillet over medium heat.  Once hot, add onions and cook until they begin to brown in spots, stirring occasionally.
Add beef broth or reserved braising liquid and cook until nearly evaporated, about 20 minutes.  Stir in honey and cook 3 minutes longer, spooning the glaze over onions.  Season with salt and pepper.
Vegetarian Burrito Casserole
Category: world-cuisine
By BONF

I made this one night when I was trying to use up some leftover Mexican ingredients. It turned out very tasty and left everyone asking for more.

Ingredients:
¾ cup white rice
1 ½ cups water
1 (12 ounce) package frozen soy burger-style crumbles
1 (28 ounce) can whole tomatoes, drained, 1/4 cup juice reserved
2 ½ teaspoons chili powder
1 teaspoon cumin
1 (1.25 ounce) package taco seasoning mix
2 (10 inch) burrito-size flour tortillas
1 (14.25 ounce) can vegetarian refried beans, divided
2  fresh jalapeno peppers - seeded, sliced, and divided
1 ½ cups salsa, divided
2 ½ cups shredded Cheddar cheese, divided

Directions:
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 375 degrees F (190 degrees C). Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and   in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes. Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese. Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 486.5
Fat: 18 g
Saturated fat: 9.7 g
Carbohydrates: 35.9 g
Sugars: 6.3 g
Dietary fiber: 7.7 g
Protein: 50.8 g
Cholesterol: 45.3 mg
Sodium: 1806.7 mg
Indonesian Pineapple Curry


Ingredients:
cardamom seed, cumin seed, whole cloves, canola oil, spring onions, fresh ginger, water, sambal oelek, of fresh mint, fresh pineapple, pineapple chunks

Directions:
Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.
Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.
Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.
Heat the oil in a medium pan. Then add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.
Add the water, sambal oelek, mint and pineapple and bring to the boil.
Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.
Noodles and Beef


Ingredients:
ground beef, flour, cold water, onion powder, garlic powder, pepper, salt, cheddar cheese

Directions:
Brown ground beef, do not drain, set aside.
Combine gravy mix, flour, water, and all spices in a large pot, whisk in water and blend well.
Add ground beef with drippings, peas, noodles, and cheese and mix.
Bring to a boil.
Reduce heat to medium, simmer for 20 minutes.
Serve with warm biscuits.
Porkettes' Chops a L'orange


Ingredients:
long grain rice, water, apple, raisins, brown sugar, ground cinnamon, salt

Directions:
Preheat oven to 350 degrees.
In a large, deep oven-proof skillet, brown chops in hot oil over medium high heat. Cook 3-4 minutes per side. Season with salt & pepper. Remove chops & set aside, leaving drippings in skillet.
Saute rice in drippings until golden brown, stirring constantly. Stir in water and orange juice. Bring to a boil.
Reduce heat, stir in apple, raisins, sugar, cinnamon and salt.
Arrange chops on top of mixture. Cover with foil. Bake for 40 minutes. Remove foil. Arrange orange slices on chops and bake uncovered for 10 minutes longer.
Homemade Yogurt


Ingredients:
water, dry milk, milk, yogurt

Directions:
Heat to 114 to 120 degrees Fahrenheit., Keep at this temperature for 3 hours.
President's Choice Tiramisu


Ingredients:
eggs, granulated sugar, mascarpone cheese, brewed coffee, ladyfingers

Directions:
Beat yolks& sugar with an electric mixer until thick& lemon coloured.
Add mascarpone& beat until thick& smooth.
In a separate bowl, beat whites until soft peaks form.
Fold into mascarpone mixture.
Combine coffee& liqueur.
VERY QUICKLY, dip half of the ladyfingers into this mixture, then arrange in a single layer in a glass serving bowl.
Cover with half of the mascarpone mixture.
Repeat with the remaining ladyfingers& mascarpone mixture.
Dust with cocoa powder.
Cover with plastic wrap& refrigerate for at least 6- 8 hours& preferably overnight.
Spicy Mussels With White Wine and Garlic Sauce


Ingredients:
mussels, garlic cloves, red onion, olive oil, fresh lemon juice, white wine, low-fat plain yogurt, parsley, dill

Directions:
Heat the oil in a large saucepan. Add diced onion. Sauté for 5 minutes.
Add the mussels, chili, wine, garlic, salt and pepper.
Sauté until cooked; about 20 minutes, not really sure.
Add lemon juice, chopped herbs and yogurt (optional]. Stir well.
Best served with roasted veggies or baked potatoes with julienne onion on top.
Strawberry French Toast


Ingredients:
cream cheese, powdered sugar, vanilla extract, ground cinnamon, strawberries, eggs, milk, butter, powdered sugar

Directions:
Add the first 4 ingredients to a bowl; stir until mixture is smooth.
Spread one side of each slice of bread with the cream cheese mixture.
On 4 slices of bread (over the cream cheese], place sliced strawberries evenly.
Top with remaining bread slices, cream cheese side facing down (should make a sandwich]; press gently.
In a shallow bowl, add the eggs and milk; stir to mix.
In a large nonstick skillet, over medium-high heat, melt 1 tablespoon butter.
Dip sandwiches into the egg mixture, making sure to coat each side.
Place soaked sandwich in skillet and cook until browned on each side; repeat process with each sandwich, adding 1 tablespoon of butter to the skillet before each sandwich is cooked.
Right before serving, slice each sandwich diagonally, sprinkle with sifted powder sugar.
Note: keep sandwiches warm on a greased baking sheet in a 200 degree oven while finishing cooking the other sandwiches.
Small Fruit Salad


Ingredients:
strawberries, navel oranges, tangerines, clementine, banana, pear, apple, water

Directions:
Halve the lemon and, in a small bowl, mix with the water.
Wash and peel the oranges, tangerine, banana, pear, and apple (if using the latter]. Trim the strawberry tops. Core the pear and the apple, (if using the latter]. Trim any pithy parts from the oranges and tangerine as necessary.
Cut the apple and pear fruit into small, bite-sized chunks. Drop the chunks into the lemon water and then pick them back out, allowing any juice to drip off -- place the fruit in a medium mixing bowl.
Cut the banana into small, bite-sized chunks and dip the chunks into the lemon water, allowing the fruit to drain off, through your fingers, before placing it in the bowl with the pear and apple fruit. Discard the lemon water.
Cut the strawberries, the oranges, and the tangerine into small, bite-sized chunks and place directly into the bowl with the other fruit. Make sure to extract any seeds in the oranges and in the tangerine. Toss the fruit carefully.
Cover the bowl and allow the fruit to macerate in the refrigerator for 2-4 hours prior to serving.
Best Cheez-It Broccoli Casserole


Ingredients:
cheddar cheese, onions, mayonnaise, eggs

Directions:
Cook broccoli 5 minutes; drain well.
Combine next 6 ingredients to make sauce.
Combine sauce with broccoli.
Pour into an 8x8-inch casserole dish.
Sprinkle top with cracker crumbs.
Bake in a 400°F oven for 30 minutes.
Don't substitute salad dressing for the mayonnaise, it will make the casserole runny.
Peanut Butter Heaven
Category: desserts
By sal

These taste like a popular peanut butter candy bar!

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2  eggs
¾ cup peanut butter
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
2 ½ cups semisweet chocolate chips
½ cup peanut butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs, one at a time, then stir in the 3/4 cup peanut butter. Combine the oats, flour and baking soda; stir into the creamed mixture until well blended. Press the dough evenly into the prepared pan. Bake for 15 to 20 minutes in the preheated oven, until firm. In the microwave or over a double  boiler, melt chocolate chips and 1/2 cup peanut butter together, stirring frequently until smooth. Spread over cooled bars and allow to set up before cutting into squares.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 bars

Calories: 533
Fat: 31 g
Saturated fat: 14.4 g
Carbohydrates: 60.7 g
Sugars: 37.6 g
Dietary fiber: 4.2 g
Protein: 10 g
Cholesterol: 53.8 mg
Sodium: 268 mg
Creamy Halibut Olympia
Category: main-dish
By Brad

Baked Alaskan halibut in a creamy wine-caper sauce. Garnish with fresh dill, lemon, and paprika.

Ingredients:
1 pound halibut fillets
salt and ground black pepper to taste
1 tablespoon butter
1  onion, chopped
½ cup dry white wine
½ cup sour cream
½ cup mayonnaise
2 cloves garlic, diced
1 ½ teaspoons seafood seasoning (such as Old Bay®)
¼ teaspoon ground white pepper, or to taste
¼ teaspoon paprika, or to taste
1 sprig fresh dill, chopped, or more to taste
2 bunches green onions, chopped
¼ cup panko bread crumbs, or to taste
2 tablespoons drained capers, or to taste

Directions:
Season halibut fillets with salt and pepper. Melt butter in a skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Add wine; simmer until slightly reduced but still juicy, about 5 minutes. Pour mixture into the bottom of a baking pan. Place seasoned halibut on top. Preheat oven to 350 degrees F (175 degrees C). Combine sour cream, mayonnaise, garlic, seafood seasoning, white pepper, paprika, and dill in a bowl. Season with salt. Pour on top of halibut. Sprinkle green onions, panko, and capers on top. Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.

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

Calories: 515.5
Fat: 33.9 g
Saturated fat: 9.4 g
Carbohydrates: 22.3 g
Sugars: 5.7 g
Dietary fiber: 4.3 g
Protein: 28.5 g
Cholesterol: 67 mg
Sodium: 678.6 mg
Nanny's Toffee


Ingredients:
butter, brown sugar

Directions:
Butter 9x13 pyrex baking pan.
Spread 1 cup nuts in the dish (sometimes I leave them out, or only cover half the pan] to your liking.
In medium sauce pan (I use non-stick] boil butter and brown sugar, stirring constantly for about 7 minutes or until Hard Crack on  your candy thermometer. Too long and you will start to smell it kind of burning.
Acting quickly- Immediately pour into baking dish covering nuts. Quickly spread evenly with rubber or silicone spatula. pour on choc chips over the whole surface, and cover with large cutting board ( or something else that will keep the heat in enough to melt the chocolate.].
After a few minutes, remove the board and spread chocolate evenly over the top of the toffee. Refridgerate.
Once cool, use a butter knife in a vertical position appling slow even pressure until toffee cracks. repeat over the whole thing until you get a bunch of pieces. They will be irregular, and in some cases the chocolate may pop off. Eat the casualties.
Simple Chewy Granola Bars


Ingredients:
rolled oats, butter, brown sugar, peanut butter, vanilla, honey, chocolate chips

Directions:
Melt butter in microwave., Mix brown sugar, vanilla, and honey in with the butter., Heat up brown sugar mixture in microwave for 30 seconds., Mix in the peanut butter until smooth., Mix oats in with brown sugar mixture., Mix in chocolate chips., Press into a glass container and freeze for 9 minutes., Cut into 2 x 2 inch pieces, and Enjoy!
Salty-Sweet Chocolate Chip Cookie Pizza


Ingredients:
character(0]

Directions:
Preheat the oven to 350°F Line a large baking sheet with parchment paper.
On the prepared sheet, arrange the cookie dough rounds in a single layer in a round shape. Use your fingers to press the dough together to close the gaps and form an 8-inch circle. Make the center thinner and the edges thicker. Press the toffee bits and pretzels into the dough.
Bake until golden brown and cooked through, about 18 minutes. Cool completely on the sheet on a wire rack. Cut into wedges.
Spring Risotto With Shallots and Lemon


Ingredients:
butter, shallots, celery, extra virgin olive oil, arborio rice, lemon, zest of, lemon juice, dried rosemary, parmesan cheese, heavy cream, butter

Directions:
Chop shallots and celery finely.
In a small bowl, combine lemon juice, cream, and parmesan.  Set aside.
Heat oil and 2 T butter in a large skillet.  Add shallots and celery and cook until softened.
Add arborio rice and stir to coat rice with oil/butter.
Pour 1 cup of stock into the pan.  Stir until completely absorbed.  Repeat until risotto is creamy and tender.
Add lemon zest and rosemary.
Remove from heat and stir in the reserved bowl of cream and lemon juice.
Add butter, pepper and salt and serve.
Avacado Garlic Dip


Ingredients:
avocados, garlic cloves, pico de gallo

Directions:
Slice the avacado into halves or quarters and scrape into bowl, removing the pit.
Using a fork and the edge of the bowl, mash and stir the avacado until moderately smooth (I like mine with lots of lumps].
Peel and mince the garlic cloves (I used a garlic press], and mix into the avacados.
Add some pico for a little depth, as much or as little as you'd like.
Enjoy!
Jennifer's Cobbler


Ingredients:
Grand Marnier, port wine, berries

Directions:
Stir the orange juice and Grand Marnier into an Old Fashioned glass filled with cracked ice. Stir well, and fill to the top with porto.
Decorate with fruits and berries of the season.
Serve with a straw and a spoon.
Lemon Spice Infused Oil


Ingredients:
lemon zest, whole cloves, bay leaf, cinnamon, whole allspice, whole black peppercorn, fresh lemon juice

Directions:
Heat oven to 300 degrees F.
With a mortar and pestle or a spice grinder, coarsely grind the lemon zest, cloves, bay leaf, cinnamon, allspice and peppercorns with the lemon juice to form a paste.
In a 1-cup metal measure or very small metal bowl, stir together paste and oil. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour.
Cool on a rack for 30 minutes.
Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.
Covered loosely and refrigerated at all times, flavored oil keeps for one month.
Light Beef Consommé With Diced Vegetables


Ingredients:
parsley, basil, chives, rosemary, thyme, garlic clove, potato, carrots

Directions:
Bring the beef stock to a rolling boil.
Wrap all of the herbs, including the garlic, in a piece of cloth, tie it with a piece of string, and add it to the broth.
Simmer for a few hours, tasting regularly. Do not let the broth boil.
Once you feel that the flavour of the herbs have infused sufficiently into the broth, remove the boquet garni, and add your diced vegetables.
Simmer until the vegetables are tender.
Beefaroni


Ingredients:
green pepper, onion, ground beef, salt, black pepper, garlic powder, elbow macaroni, tomato sauce, tomato paste, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees.
Saute the green pepper and onion in a large pot until tender. Add ground beef, salt, black pepper and garlic powder. Cook until the ground beef is browned and no longer pink. Drain.
Prepare macaroni according to package directions, salting the water liberally before boiling. Drain and combine with ground beef in a large baking dish. Stir in tomato sauce and tomato paste and mix well. Cover top with cheese and bake for 25 minutes.
Hot Chocolate


Ingredients:
skim milk, 1% low-fat milk, brown sugar, chocolate

Directions:
Make a paste with the chocolate and milk. If the paste starts to get too dry, add more milk.
When most or all of the chocolate is dissolved, add the remaining milk and pour into a sauce pan.
Add the sugar.
Heat over low to medium heat while stirring constantly until it steams.
Pour into your favourite mug and enjoy!
Black Bean and Quinoa Tostadas


Ingredients:
dried black beans, water, thyme, tomatoes, garlic cloves, water, quinoa, salt, sour cream

Directions:
Rinse the beans and cover with water in a pot, soak overnight.
3-4 hours before dinner, rinse the beans, and add the remaining bean ingredients. You can dice the onion as fine as you like, I usually cut the ends off one onion, cut it in half across its axis, peel off the outer layer, and throw one half in the pot.
Simmer the beans for 2-3 hours, until the beans are tender. Turn off the heat, cover, and set them aside if they're done before everything else.
About 1 hour before dinner, soak the tomatoes in hot (boiled, not boiling] water for a few minutes, then rinse them in cold water, and peel the skins off. Remove their seeds and cores, and dice the tomatoes fine.
Dice the onions, crush the garlic, add to the tomatoes.
Remove the seeds and membranes from the serranos, and dice them as fine as you can. Add them to the tomatoes, onions, and garlic.
Heat up a frying pan to medium high, pour in the corn oil. When the oil is nice and hot, add the vegetables (and fruit, if you insist on being pedantic about it :p ], and fry until the onion is clear.
Transfer the vegetables from your frying pan to your rice cooker, and add the remaining ingredients for the quinoa. Give it a good stir, and turn it on.
When your rice cooker is finished cooking the quinoa, strain and rinse the beans, and stir them into the quinoa.
Serve on tostadas with sour cream, crumbled goat cheese, and guacamole. You could use queso fresco instead of the goat cheese, but that little bit of pungence goes nicely with the quinoa. For the quacamole, I mash two avocados, and add crushed cumin seeds, one clove crushed garlic, kosher salt, lime juice, Buffalo chipotle sauce, and fresh cilantro, all to taste.
Mom's Chicken Stew


Ingredients:
chicken, water, onion, russet potatoes, idaho potatoes, dried parsley, pepper, butter, flour

Directions:
Place cleaned chicken in a 6 quart soup pot and cover with water.
Bring chicken to a boil, reduce heat to medium and slow boil for 1 hour to cook the chicken and create a chicken broth.
Skim fat off the top and add more water if necessary to keep chicken covered.
Remove chicken to a bowl and set aside to cool.
Strain all of the fat out of the chicken broth.
Mix the chicken base and water into the broth.
Add onions, carrots, potatoes, pepper and parsley to the broth and bring it up to a slow boil for 30 minutes.
While the veggies cook remove all the meat from the chicken and add it to the pot.
Melt butter in the microwave for 40 seconds in a glass measuring cup.
Add the flour to the butter and stir until smooth and creamy.
Pour into the boiling soup and stir to mix.
Reduce heat to low and simmer for 15 minutes to thicken and then serve.
TinTN: You make a good point that sometimes it does not thicken, I think sometimes the potatoes have more starch than other times and that there may be more or less stock when you take out the chicken because I have that problem at times too. My solution -- I make another batch of the butter and flour and add some more until it thickens. Hope it helps!
Air-Fried Kale Chips
Category: appetizers-and-snacks
By LauraF

I harvested some kale from my garden this weekend and decided to make chips in an air fryer instead of the oven. It's super quick!

Ingredients:
6 ounces kale leaves
1 ½ tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon paprika
¼ teaspoon garlic powder
1 pinch ground black pepper to taste
1 pinch cayenne pepper, or to taste

Directions:
Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions. Stir kale leaves off the stems and chop into small pieces. Place in a large bowl; add olive oil, salt, paprika, garlic powder, pepper, and cayenne. Toss until well coated. Add a layer of kale leaves to the air fryer basket. Cook for 3 minutes. Shake the basket and pour kale out onto a cutting board or baking sheet to cool and crisp up. Repeat with remaining kale, working in batches to prevent it from steaming and getting soggy.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 68.2
Fat: 5.4 g
Saturated fat: 0.7 g
Carbohydrates: 4.7 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 1.5 g
Sodium: 258.7 mg
Cheesy Parmesan Crackers (so easy!)


Ingredients:
butter, all-purpose flour, parmesan cheese, water

Directions:
Preheat the oven to 350.
In large bowl or food processor,cut butter into the flour until the mix resembles coarse meal.
Add cheese& egg yolk,mix well.
Add just enough water to form a dough that will hold together in a cohesive ball.
(Texture will be somewhat crumbly,but dough will hold together when pressed] Divide dough into 2 equal portions for rolling.
On floured surface,roll each into a rectangle about 1/4 inch thick.
Cut out individual crackers about 2 inches across with cookie cutter or sharp knife.
Place them on ungreased baking sheet,& prick each 2 or 3 times with a fork.
Bake 10 minutes,& turn the crackers over.
Bake another 5-10 minutes,or until medium brown.
Let them cool on wire rack.
Gumdrop Cake 1975


Ingredients:
golden raisins, dark raisins, Crisco shortening, brown sugar, eggs, all-purpose flour, baking soda, cinnamon, nutmeg

Directions:
Chop fruit, gumdrops.
Yes even the black ones they give an anise flavour.
Sift flour, baking soda.
Pour one cup over the chopped gumdrops and raisins.
Cream crisco, sugar, and egg yolks, well.
Mix liquid alternating with the dry ingredients.
Add the gumdrop mixture.
Beat the egg white until stiff.
Fold egg whites beaten into the cake batter.
Line 6 loaf pans with foil.
Bake in preheated oven 2 1/2 hours- 3 hours at 275 degrees F.
Remove from oven and let cool.
Rewrap cooled cakes in the same foil from the pans then double wrap in saran wrap.
When left for two weeks, foil will come away very easy.
Note glazed cherries may be used as part of the raisins or gumdrops.
But a total  of 10 pounds fruit should be used.
Chicken and Grapes


Ingredients:
butter, broiler chickens, scallions, dry white wine, white grapes, paprika, salt, pepper

Directions:
Melt butter in a skillet. Add chicken and brown., Season with salt and pepper., Transfer chicken to casserole., Add scallions to the skillet and cook until browned., Add wine and heat. Pour over the chicken., Cover., Bake at 350 degrees for 30 minutes. Remove cover., Add grapes and bake an additional 5 minutes., Sprinkle with paprika.