xiaoxl/recipe_data huggingface dataset:
Bloody Mary Shrimp Cocktail


Ingredients:
medium shrimp, tomato juice, vodka, sugar, fresh parsley, green olives

Directions:
Arrange shrimp in single layer in rectangular glass or plastic dish.
Heat tomato juice, vodka if using and pepper sauce to boiling in 1 quart saucepan over medium high heat.
Stir in sugar; reduce heat.
Simmer uncovered 5 minutes, stirring occasionally,.
Stir in celery salt and parsley; pour over shrimp.
Cover and refrigerate 2 to 3 hours.
(no longer than 3 hours or the shrimp will become tough.] Mix cocktail sauce and olives; pour into small serving bowl.
Remove shrimp from marinade with slotted spoon; arrange on serving platter.
Serve shrimp with sauce and toothpicks.
A pretty way to serve: Place shrimp in an oversized martini glass, 12 to 14 inches in diameter.
Pour cocktail sauce mixture over shrimp, and garnish like a bloody Mary with a skewer of colossal olives, small lime wedges and a celery stick.
Baked Spring Rolls


Ingredients:
lean ground beef, carrot, celery, daikon radish, onion, bean sprouts, mushroom, ground ginger, soy sauce, rice vinegar, red pepper flakes, cayenne pepper

Directions:
Preheat oven to 425°F.
In a wok or large pan, brown a pound of lean ground beef with some ginger.
Add a handful of pre-soaked rice noodles, chopped carrots, onions, celery, bean sprouts, daikon, mushrooms into the mix.
Add some soy sauce, red peppers, seaseme oil, and rice vinegar. Cook until heated through.
Roll a little less than a handful of mixture on a spring roll wrapper, roll it up (I used a bit of water to seal], and place on a baking sheet, pre-sprayed with PAM or some other nostick spray.
Bake for approx 20 minutes.
Enjoy with your choice of sauce.
Whole Wheat French Toast


Ingredients:
skim milk, vanilla, ground cinnamon, ground nutmeg

Directions:
In shallow bowl, combine egg whites, milk, orange juice, vanilla, nutmeg, & cinnamon. Beat until frothy.
Dip bread in egg mixture, coat both sides.
Coat large non-stick skillet w/ cooking spray & heat.
Cook bread over medium heat 2-3 minutes then turn.  Cook 2-3 minutes more until golden brown on both sides.
Cut bread diagonally & serve with honey, molasses, or syrup.
Ras El  Hanout


Ingredients:
ground ginger, ground coriander, ground cinnamon, ground black pepper, ground turmeric, ground nutmeg, ground allspice, ground cloves

Directions:
"Combine all ingredients; store in an airtight container."
Pancakes to Make the World Go Round


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, salt, eggs, lemon juice, butter

Directions:
Combine the dry ingredients in a big baking bowl. Melt butter in a non-stick skillet, and mix all the wet ingredients together in another bowl. Make a well in the middle of the flour-mixture, and pour in the liquid ingredients. Whisk together until well combined, but be careful not to over-mix. The batter should still be a little bit lumpy. Let stand on the countertop for at least 15 minutes.
Re-heat the same pan you used to melt butter. The pancakes actually get prettier if you don’t use an exaggerated amount of butter when cooking, so for once, keep clear of the fat. Pour approximately 1/4-1/3 cup of batter into the pan, and cook the pancake for 1-2 minutes, until bubbly on top. Flip, and cook an additional minute on the other side. Continue with the rest of the pancakes, and serve warm with syrup of your liking.
This recipe yields approximately 14 5-inch-pancakes and serves a family of four.
Venison Marsala


Ingredients:
flour, parmesan cheese, salt, butter, fresh mushrooms, green onions, beef broth, lemon juice, marsala wine, parsley

Directions:
Trim meat and cut into 1/4 inch slices.
Combine flour, cheese, and salt.
Dredge meat into flour mixture and shake off excess.
Melt 2 Tbsp butter in skillet and brown meat 1 min on each side.  Set aside and keep warm.
Add to skillet remaining butter and melt.  Add onions and mushrooms, saute until tender.
Add consomme, lemon juice, and wine.  Mix well.
Return meat to skillet and cover.
Simmer for 10-15 minutes or until tender.
To serve, pour pan juices over meat and sprinkle with parsley.  Nice served over rice, but that's up to you.
Strawberry Fields Salad


Ingredients:
red leaf lettuce, romaine lettuce, parmesan cheese, cracked pepper, pecans, dark brown sugar, water, strawberries, sugar, water

Directions:
Slice strawberries into ¼-inch slices and mix with balsamic vinegar, sugar and water to coat strawberries. Set aside to marinate.
Mix chopped pecans with brown sugar and water in a pan and saute until glazed. (Be careful not to overcook]. Set aside.
Chop red leaf and Romaine lettuce into 2-inch pieces.
Toss lettuce, parmesan cheese, balsamic vinaigrette, and glazed pecans together and place in salad bowls.
Strain strawberries from glaze and arrange on top of salad.
Top with cracked pepper.
Warm Tandoori Chicken Salad (21 Day Wonder Diet: Day 4)


Ingredients:
yogurt, lemon juice, chicken tenderloins, tandoori spice mix, lebanese cucumbers, tomatoes

Directions:
Combine yogurt, coriander and juice in small bowl.
Cook pappadums in microwave oven on medium (50%] for about 40 seconds; break into pieces.
Sprinkle chicken with tandoori owder; spray with cooking oil.  Cook chicken on heated grill plate.  Slice thickly.
Combine spinach, cucumber and tomatoes in medium bowl; add chicken.  Serve salad sprinkled with pappadums, then drizzled with coriander yogurt.
Guacamole Pronto!


Ingredients:
"avocado"

Directions:
"Mash avocadoes with fork or potato masher.  Add picante to taste and salt and pepper."
Korean BBQ Short Ribs (Gal-Bi)
Category: world-cuisine
By funinthesun

This is a easy way to make Korean BBQ. You can also substitute chicken breast or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced green onion tops. This can also be broiled in the oven for the same amount of time.

Ingredients:
¾ cup soy sauce
¾ cup water
3 tablespoons white vinegar
¼ cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
¼ cup minced garlic
½ large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions:
Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better. Preheat an outdoor grill for medium-high heat. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 7 hrs 25 mins
Yields: 5 servings

Calories: 710
Fat: 55.5 g
Saturated fat: 22 g
Carbohydrates: 23.2 g
Sugars: 17 g
Dietary fiber: 1 g
Protein: 28.8 g
Cholesterol: 111.9 mg
Sodium: 2230.6 mg
Cheesy Chicken Pot Pie
Category: meat-and-poultry
By Chris

I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.

Ingredients:
1 ½ cups chicken stock
1 cup cooked, shredded chicken meat
¾ cup green peas
⅓ cup diced celery
⅓ cup diced carrots
1 ½ cups shredded Cheddar cheese
2 tablespoons cornstarch
¼ cup milk
1 recipe pastry for a 9 inch double crust pie

Directions:
In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil. Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour. Preheat oven to 325 degrees F (175 degrees C). Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

Yields: 1 9-inch pie

Calories: 369.9
Fat: 22.9 g
Saturated fat: 8.5 g
Carbohydrates: 25.8 g
Sugars: 1.1 g
Dietary fiber: 2.6 g
Protein: 14.7 g
Cholesterol: 38.7 mg
Sodium: 579 mg
Poppy Seed Cake (Low Fat)


Ingredients:
flour, salt, baking powder, eggs, applesauce, water, Splenda Sugar Blend for Baking, skim milk, poppy seed, vanilla extract

Directions:
Mix all ingredients and beat about 2 minutes.
Pour into greased bundt pan.
Bake at 350 degrees for 1 hour or until done (will be golden brown].
Cool 2-3 minutes before removing from pan.
No-Bake Peanut Butter Oatmeal Cookies
Category: desserts
By Becky Moore

These cookies are very easy to make and are loved by everyone.

Ingredients:
2 cups white sugar
½ cup milk
½ cup butter
⅔ cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats

Directions:
Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat. Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.

Prep time: 10 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 2 dozen cookies

Calories: 182
Fat: 8.2 g
Saturated fat: 3.4 g
Carbohydrates: 25.2 g
Sugars: 17.7 g
Dietary fiber: 1.5 g
Protein: 3.3 g
Cholesterol: 10.6 mg
Sodium: 62.8 mg
Parmesan Garlic Rolls


Ingredients:
all-purpose flour, fast rising yeast, granulated sugar, salt, garlic powder, water, milk, butter, parmesan cheese

Directions:
Combine 1 1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixing bowl.
Heat water, milk and butter until very warm (120 degrees to 130 degrees F].
Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Cover and let dough rest 10 minutes in bowl.
Portion dough evenly into 12 to 15 greased muffin cups.
Cover, let rise in warm, draft free place until doubled in bulk, about 35 minutes.
Combine egg white with 1 T water.
Carefully brush tops of rolls with egg mixture; sprinkle with cheese.
Bake at 375 degrees for 15-18 minutes, or until lightly browned on top.
Remove from pans and cool on wire rack.
Love Balls (Aka Astarpungar in Iceland)


Ingredients:
eggs, sugar, flour, baking powder, salt, cardamom, milk, raisins

Directions:
Whisk eggs & sugar in a bowl.
Mix flour, baking powder, cardamom & salt. Stir this mixture into the egg mixture, alternating w/the milk. (NOTE: You may not need all the milk. The batter should be thick & almost able to hold its shape.].
Fold in the raisins. Heat oil to 365°F.
Shape balls using 2 tablespoons & fry 5-6 at a time for 3-4 min or till med-brown & puffy, turning several times to cook evenly.
Remove w/slotted spoon, drain on absorbent paper & repeat process to use all batter.
NOTE #1 Re Yield & Times: I have not made this recipe & admit I have no plans to do so in the immediate future since my child-bearing yrs are ancient history. My prob entering this recipe was that there was not a hint of yield or times. That said, they were entirely guesstimated.
NOTE #2: I was a bit surprised there was no mention of plumping the raisins. I would favor doing that, but it's your choice.
Habanero Simple Syrup
Category: side-dish
By Muffy

Habanero simple syrup!

Ingredients:
1 cup water
1 cup white sugar
2  habanero peppers, quartered

Directions:
Bring water to a boil in a saucepan. Slowly stir sugar into boiling water until sugar is dissolved, 2 to 3 minutes. Add habanero peppers to sugar-water mixture, reduce heat to medium-low, and simmer until syrup is thickened and pepper has slightly colored the syrup, about 15 minutes. Remove saucepan from heat and let syrup cool, about 1 hour. Remove peppers from syrup and store syrup in a glass jar.

Prep time: 5 mins
Cook time: 20 mins
Total time: 1 hr 25 mins
Yields: 8 fluid ounces

Calories: 48.6
Carbohydrates: 12.5 g
Sugars: 12.5 g
Sodium: 0.5 mg
Amarula Cream Gumdrop


Ingredients:
Amarula cream liqueur, blue curacao

Directions:
Combine Amarula, cream and schnapps in a shaker with ice. Shake until cold.
Strain into a cocktail glass and pour a dash of blue curacao down two opposite sides of the glass using a teaspoon.
Seared Scallops With Champagne Saffron Sauce


Ingredients:
saffron thread, butter, scallops, heavy cream, lemon, parsley sprig

Directions:
Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them].
Take the saffron threads out of the skillet and set aside.
Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
Transfer the scallops to a warm dish and keep covered.
Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
Return the scallops to the pan and stir until just heated through.
Transfer to plates and garnish with parsley. Enjoy :].
Dash's Donair
Category: main-dish
By DASHRIPROCK

For the true donair fan. This recipe is tried and tested. If you enjoy Halifax donairs, then you'll love this recipe. When making this recipe, use only the finest spices available; they make a huge difference.

Ingredients:
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon all-purpose flour
½ teaspoon ground black pepper
½ teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 pound ground beef
1 (12 fluid ounce) can evaporated milk
¾ cup white sugar
2 teaspoons garlic powder
4 teaspoons white vinegar, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it. Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do. Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. Serve, or allow the meat to chill before slicing and reheating. To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 488.8
Fat: 20.9 g
Saturated fat: 9.7 g
Carbohydrates: 49.5 g
Sugars: 47.5 g
Dietary fiber: 0.5 g
Protein: 26 g
Cholesterol: 98.4 mg
Sodium: 747.7 mg
Petite Peas With Thyme and Garlic


Ingredients:
olive oil, garlic clove, frozen baby peas, dried thyme, romaine lettuce, seasoning salt, fresh ground pepper

Directions:
Heat oil, garlic and peas in a skillet., Add thyme and lettuce., Mix well, then cover and steam over low heat for 5 minutes., Peas should be bright but tender and lettuce should be wilted., Add seasoned salt and pepper to taste.
Baby Bok Choy and Mushroom Stir Fry


Ingredients:
tamari, oyster sauce, tamari, sake, olive oil, garlic clove, ginger, carrot, baby bok choy, mushrooms, salt, pepper, potato starch, crushed red pepper flakes

Directions:
In a bowl, mix 2/3 cup (150 ml] water, tamari, oyster sauce and sake or Chinese rice wine.
Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
Infuse love into the food and serve!
Liver Cake for Dog


Ingredients:
chicken livers, eggs, flour, garlic cloves

Directions:
Chop up liver and get it into food processor to make liver paste., Separate the white and yolk of eggs and whisk white., Add yolk and garlic ground to 1 and mix., Add flour and mix bit by bit to 3., Fold whisked white into 4., Run 5 into mold., Light the oven and set it at 180~200 degrees. Bake 40 minutes.
Chicken and Broccoli Stir-Fry


Ingredients:
soy sauce, dry sherry, hoisin sauce, brown sugar, green onion, boneless skinless chicken breast halves, broccoli florets, fresh mushrooms, cornstarch, water, cooked rice

Directions:
Combine first 6 ingredients in a medium bowl, stirring well; set aside. Cut chicken into 2-inch strips; add chicken to marinade, toss to coat.
Refrigerate in tightly covered container 8-24 hours.
Pour oil around top of a preheated wok or skillet, coating sides; heat on medium-high for 1 minute. Remove chicken from marinade. Place marinade in a small saucepan; bring to a boil, and cook 5 minutes. Set aside.
Add chicken to wok; stir fry 2-3 minutes. Remove chicken, and set aside. Add broccoli to wok, and stir fry 2 minutes. Add mushrooms; stir-fry 2 minutes or until crisp-tender. return chicken to wok; add marinade, stirring well. Combine cornstarch and water; add to wok. Cook stirring constantly, until thickened. Serve chicken mixture over fried Chinese noodles or hot rice.
Sam's Famous Carrot Cake
Category: desserts
By Brian D'Amico

My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake.  He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!

Ingredients:
3  eggs
¾ cup buttermilk
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. Allow to cool for at least 20 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 1 - 8x12 inch pan

Calories: 374.3
Fat: 18.8 g
Saturated fat: 3.6 g
Carbohydrates: 48.7 g
Sugars: 31.4 g
Dietary fiber: 2.5 g
Protein: 5.2 g
Cholesterol: 37.7 mg
Sodium: 259.4 mg
Low Calorie and Low Fat Cheesecake


Ingredients:
reduced-fat honey graham crackers, sweet creamy butter, Splenda sugar substitute, cake flour, salt, nonfat milk, fat free cream cheese, vanilla extract

Directions:
Preheat oven to 350 degrees F.
Melt butter in 8" round baking pan.
Be careful, make sure butter does not burn.
Remove from heat and stir in graham cracker crumbs until evenly distributed.
Press evenly and firm throughout the baking pan.
Bake crust for 10 minutes, remove and set aside.
Reduce heat to 325 degrees F.
With electric mixer, mix cream cheese, splenda, vanilla extract, egg whites until thoroughly mixed.
Add cake flour, salt, and milk.
With electric mixer,mix thoroughly.
Pour the batter into the cooled crust and bake for 1 hour at 325 degrees F.
Let cool at room temperature for about 20 minutes.
Place in refrigerator and chill for at least 2 hours.
Hey, it's definitely not the real thing-- but at 155 calories/serving, (1/8 of the cheesecake], it tastes pretty damn good!
Simple Mustard Salmon


Ingredients:
extra virgin olive oil, soy sauce, dijon-style mustard, light brown sugar, rice vinegar, salmon fillets

Directions:
In medium bowl, whisk together oil, soy sauce, mustard, horseradish, brown sugar and vinegar until smooth.
Place salmon fillets in large, resealable plastic bag and pour in all but 1/3 cup marinade.
Press air out of bag and seal tightly.
Turn bag to distribute marinade, place in bowl, and refrigerate for 15 to 30 minutes.
Remove fillets from bag and discard marinade.
Grill fillets, skin side down, over indirect high heat until opaque throughout, 10 to 12 minutes total.
During last two minutes of grilling time, brush fillets with the reserved marinade.
Transfer fillets to serving plates.
Oriental Tuna Salad


Ingredients:
tuna, quick oatmeal, celery, water chestnut, mayonnaise, lemon juice, curry powder, garlic powder, soy sauce, lettuce

Directions:
Dump undrained tuna into bowl and mix with oatmeal.  Let set about 15 minutes for the oatmeal to absorb the juice. Mix with veggies, mayo, juice, soy sauce and spices.  If tuna appears to dry add a bit more mayo.  If too moist add a bit more oatmeal.  Chill overnight for flavors to set.
Just before serving add chow mein noodles.  Serve on a lettuce leaf topped with slivered almonds.
Crock Pot Potato Soup


Ingredients:
potatoes, leeks, onions, carrot, chicken bouillon cubes, parsley flakes, celery, salt, water, butter, pepper, evaporated milk, flour, bacon, chives

Directions:
Peel 6 large potatoes. Cut into bite-size pieces.
Put in crock pot along with leeks, onions, carrot, chicken bouillon cubes, parsley flakes, chopped celery, salt, water, butter, pepper, evaporated milk, and flour.
Mix well.
Cook on low 8 to 10 hours.
Garnish with crumbled bacon and chives.
Herb Cream on Soba Pasta


Ingredients:
olive oil, carrot, fresh cilantro, scallion, cauliflower, broccoli, milk, salt, black pepper, cornstarch, watercress

Directions:
Heat the oil in a large saucepan. Sauté the carrots, cilantro, and scallions for 2 minutes.
Add the cauliflower and broccoli and sauté for 4 to 5 minutes, stirring constantly.
To the vegetables, add 4 cups of milk and the salt and pepper. Bring to a simmer.
Mix the remaining 1/2 cup milk and the cornstarch together until smooth. Add it to the vegetables to create a smooth sauce.
Stir the chopped watercress into the sauce and set aside for 2 minutes.
Spoon the sauce over the pasta and serve immediately.