xiaoxl/recipe_data huggingface dataset:
Chili Seasoning Mix


Ingredients:
chili powder, ground cumin, dried oregano leaves, ground coriander, cayenne pepper

Directions:
All you have to do is mix it up, absolutely no brain power involved!
If you are making a big batch, make sure to mix it very well so all of the spices get evenly distributed.
Ma La Chicken


Ingredients:
cornstarch, white mushrooms, onion, chicken broth, soy sauce, white pepper, cayenne pepper

Directions:
Cut chicken into small dice and dredge in cornstarch, shaking off., excess., Heat enough oil in a wok or deep skillet to fry chicken until it is., cooked through, and drain., Heat 1-2 tbs oil in wok and add chiles, cooking just for a moment,., then add mushrooms and onions, cooking until onions are softened., Add cooked chicken back to pan., Mix the chicken broth with soy sauce, hot bean paste, cayenne pepper,., white pepper and schezuan peppercorns powder along with 1 tablespoons., cornstarch and add to wok, stir-frying briefly until sauce thickens., If sauce thickens too much, just add a little water but the sauce., should be fairly dry., Serve with steamed rice if desired., Note: if you grind your own peppercorns, make sure you pass it through., a sieve or it might be gritty., You can also stir-fry the chicken instead of frying it, but the result., will not be quite the same, although lower in fat. It is however,., acceptible.
Rye Sourdough Starter and Bread


Ingredients:
water, water, water, salt, flour

Directions:
Starter:
Day 1: In a 1 quart jar with a lid mix 100 g rye flour with 100 ml lukewarm water. Stir well to completely mix. Don't mind if it seems not to be enough water and the dough is sticky. Just mix well to have a homogenous dough.
Close the lid of the jar loosely and let stand for 24 hours at room temperature, maybe not in the coolest room of the house --.
Day 2: Stir the starter well, close the lid again and let stand for another 24 hours.
Day 3: Stir in 100 g finely ground whole rye flour and 100 ml lukewarm water, cover again and let stand for another 24 hours.
Open the jar and check the smell: DON'T stick your nose into the jar! I did that with my first attempt and nearly burnt off my mucosa with the cloud of acetic acid that evaporated from the vinegar starter I produced --  So, open the jar and carefully check the smell. If it doesn't sting but smell pleasantly sour, proceed. The colour of the starter should be greyish brown.
Bread:
Place the flour in a large bowl, make a well and fill the sourdough starter into the well. Hold back about 2 tablespoons of the starter, put it into a glass jar, tightly close the lid and keep the jar in the refridgerator. It will not rise while in the fridge nor produce gas, so don't be afraid of tightening the lid.
Mix the starter with some of the flour, then add the salt and water and knead for about 15 minutes. The dough is very heavy, so most machines give in and collaps. I always kneaded by hand on a floured surface until the dough was smooth.
Form a ball and dust with flour, cover and let rest for 2 hours.
On a dusted surface, knead lightly, form an oval loaf, cover and let rest for another hour.
Preheat oven to 250 degrees Celsius (220 fan assisted].
Place bread on a baking tray layered with nonstick parchment paper, prick bread with a fork in a regular pattern all over and brush with water.
Place an ovenproof bowl with hot water on the bottom of the oven, then slip the baking tray into the oven and bake for 15 minutes.
After 15 minutes reduce heat to 200 degrees Celsius (180 fan assisted], continue baking for 30 minutes.
Put off the oven after 30 minutes, but don't open yet. Let the bread rest.
for another 15 minutes in the hot oven.
Take it out and knock at the bottom of the bread. It should sound hollow.
Let completely cool on a wire rack.
You need not keep the bread in the fridge.
If you use the starter for the first time, it works better if you add some yeast to the bread dough because the fresh starter is not very strong.
The starter which you hold back will be strong enough without adding yeast if you feed it again for 3 days like described above.
Spicy Banana Soup


Ingredients:
onion, chili pepper, orange zest, vegetable broth, ketchup, bananas, unsweetened coconut

Directions:
Peel and dice onion.
Clean and dice the chili pepper.
Heat 1 Tbsp oil in a meium sauce pan and sauté onion and pepper until soft but don’t brown.
Add orange juice, zest, and 2 cups vegetable broth.
Stir in the ketchup.
Cover pot bring to boil, low heat to medium and cook for 5 minutes.
Add two of the bananas to the soup and puree.
In a  dry frying pan roast the grated coconut, until lightly browned, then let cool slightly on a plate.
Peel and slice the last banana, coat with the coconut by pressing the banana slices slightly and turning then pressing again.
In a frying pan heat 1 tbsp oil, then fry the coated banana slices on both sides.
To serve laddle the soup into bowls then float the fried banana slices on top, sprinkle any left over coconut on top.  Can garnish with finely sliced chili pepper rings and fine herbs.
Enjoy.
Coffee Cake


Ingredients:
brown sugar, cinnamon, Bisquick, sugar, egg, water, whole berry cranberry sauce, powdered sugar, vanilla, water

Directions:
*** Original Recipe ***.
Mix brown sugar, nuts and cinnamon.
Mix Bisquick, sugar, egg and water.
Beat 1/2 minute.
Spread in greased pan.
Sprinkle with nut mixture.
Spoon cranberry sauce over top.
*** Revised Recipe ***.
Mix brown sugar, nuts and cinnamon.
Mix bisquick, sugar, egg, water and Cranberry sauce together.
Beat 1/2 minute.
Spread in greased pan.
Sprinkle with nut mixture.
*** Cooking ***.
Bake 20 t 25 minutes.
While cooking mix all topping ingredients together.
May need to mix in TINY bits more water to make it just a little runny for a drizzle.
While warm drizzle with topping.
Homemade Gluten-Free Cinnamon Rolls
Category: bread
By Burnellfam08

Gluten-free Cinnabon®-like cinnamon rolls...the best! No one has guessed yet that they are homemade gluten-free cinnamon rolls! It took me a while to perfect this recipe that I came up with but it finally works.

Ingredients:
¼ cup white sugar
2 ¼ teaspoons quick-rise yeast
1 ¾ cups gluten-free all-purpose flour
2 ½ teaspoons baking powder
1 ½ teaspoons xanthan gum
½ teaspoon baking soda
½ teaspoon salt
⅔ cup milk
1 tablespoon unsalted butter
¼ cup olive oil
1 large egg
½ teaspoon vanilla extract
2 tablespoons gluten-free all-purpose flour, or as needed
½ cup brown sugar
1 tablespoon ground cinnamon
⅓ cup unsalted butter, melted
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese, softened
¾ cup powdered sugar
½ tablespoon lemon juice
½ teaspoon vanilla extract
1 dash salt

Directions:
Combine sugar and yeast for dough in a small bowl. Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl. Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into the yeast mixture and set aside to proof, about 5 minutes. Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes. Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour. Place dough in the center and cover with a little more flour and another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove top layer of plastic wrap. Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top. Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking pan, cover with plastic wrap, and place in a warm spot to rise for 15 minutes. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes. While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt. Remove cinnamon rolls from the oven and immediately drizzle frosting over top.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 10 rolls

Calories: 350.5
Fat: 17.7 g
Saturated fat: 7.8 g
Carbohydrates: 46.9 g
Sugars: 26.6 g
Dietary fiber: 4 g
Protein: 4.4 g
Cholesterol: 48.5 mg
Sodium: 385.3 mg
Floating Cucumber, Tomato, and Onion Salad
Category: salad
By Reuben Howell

This is a refreshing summer dish, served nice and cold.  Perfect on a hot summer's day; however, my family loves it year-round.

Ingredients:
8 cups peeled, thinly sliced cucumbers
1 large sweet onion, thinly sliced
1  tomato, seeded and chopped
1 ½ cups white sugar
1 cup distilled white vinegar
¼ cup balsamic vinegar
1 ½ tablespoons salt
1 teaspoon celery seed

Directions:
Toss together the cucumbers, onion, and tomato in a large salad bowl. In a separate bowl, whisk together the sugar, white vinegar, balsamic vinegar, salt, and celery seed until the sugar has dissolved. Pour over the vegetables, toss again, and cover. Refrigerate for 12 hours or overnight before serving.

Prep time: 30 mins
Total time: 12 hrs 30 mins
Yields: 8 servings

Calories: 184.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 46.6 g
Sugars: 42.3 g
Dietary fiber: 1.3 g
Protein: 1.4 g
Sodium: 1315 mg
Orange Spice Pancakes


Ingredients:
whole wheat flour, whole wheat pastry flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ground cloves, orange zest, flax seeds

Directions:
Set a medium size cast iron skillet (or other heavy skillet] over medium high heat to preheat while you mix the batter.
Mix together the dry ingredients (flour through flax].  Stir with a whisk till all is evenly and thoroughly incorporated.
Add orange juice to dry ingredients and stir gently till just mixed.  A few lumps are okay, but be careful not to overmix.
When the skillet is hot, spray lightly with olive oil (or butter flavored cooking spray if you prefer].  Drop batter by 1/4-cupfulls into skillet.  Pancakes will be rather thick and about 4 inches across.
Let cook a few minutes, then flip gently and cook the other side a few more minutes, till bottom is golden and the centers are done.
Remove to warm plate and tent with foil while you cook the remaining pancakes.  Serve with fresh fruit or maple syrup.
Creamed Butternut Squash Soup


Ingredients:
water, salt

Directions:
Cook butternut squash in water until soft, about 15 minutes.  Let cool to room temperature.
Transfer to food processor and puree until desired consistency is reached.  (If you have a lot of water left over, I wouldn't recommend pouring it all into the food processor -- it makes quite a mess!]  Add salt to taste.
Onion Sandwich Au Gratin


Ingredients:
onions, cold water, boiling water, part-skim mozzarella cheese, paprika

Directions:
Let soak the onion in cold water for 30 minutes.  Drain.
Put the onion in a saucepan.  Add boiling water.  Bring to boil.  Let simmer, covered, until onions are tender.  Drain.
Spread the onion on the slices of toasted bread.  Garnish each one with a slice of cheese.  Sprinkle with paprika.  Broil in oven until cheese is melted and ligthly golden.
Vegetarian Mi Goreng (Indonesian Fried Noodles)


Ingredients:
onion, minced garlic cloves, gingerroot, leeks, scallions, snow peas, mung bean sprouts, ketjap manis, cayenne pepper, eggs, firm tofu

Directions:
Prepare the noodles according to the package directions; drain and set aside.
In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp.
Stir in the leeks or scallions, snow peas, and bean sprouts, and cook until tender-crisp.
Then stir in the noodles, kecap manis, and sambal or cayenne.
Add the eggs or tofu.
Mix throughly until heated through (about 5 minutes].
Serve hot.
St. Patrick's Day Leprechaun Koolaid Cookies


Ingredients:
eggs, powdered sugar

Directions:
"Preheat oven to 350.  Mix cake mix, eggs, oil and Koolaid until well combined.  Shape into 1" balls and roll in powdered sugar, if desired.  Set on cookie sheet and bake for 10-12 minutes.  Let cool.  Enjoy!"
Salmon Loaf with Roasted Red Peppers
Category: seafood
By Dadburnit

A simple salmon loaf recipe that's easy to prepare. It's a family favorite.

Ingredients:
1 small onion, chopped
½ cup roasted red peppers, drained and chopped
1 (14.5 ounce) can red salmon, drained and flaked
24  saltine crackers, crushed
½ cup milk
1  egg, beaten
¾ teaspoon Worcestershire sauce
3 drops cayenne pepper sauce (such as Frank's® RedHot®)
⅛ teaspoon cayenne pepper
black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Blend onion and roasted red pepper in a blender until liquefied; transfer to a large bowl. Mix salmon, saltine crackers, milk, egg, Worcestershire sauce, cayenne pepper sauce, cayenne pepper, and black pepper with the onion mixture in the large bowl; transfer to the prepared loaf pan. Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 loaf

Calories: 197.3
Fat: 7.7 g
Saturated fat: 1.8 g
Carbohydrates: 11.8 g
Sugars: 2.1 g
Dietary fiber: 0.7 g
Protein: 19 g
Cholesterol: 62.4 mg
Sodium: 476 mg
French Butter Cakes (Madeleines)
Category: world-cuisine
By Judy Farris

Sponge cake cookie--in shell shaped molds.

Ingredients:
2  eggs
¾ teaspoon vanilla extract
⅛ teaspoon salt
⅓ cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
¼ cup butter
⅓ cup granulated sugar for decoration

Directions:
Preheat oven to 375 degrees F (190 degrees C).    Butter and flour 12 (3 inch) madeleine molds; set aside. Melt butter and let cool to room temperature. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes. Sift flour into egg mixture 1/3 at a time, gently folding after each addition. Add lemon zest and pour melted butter around edge of batter.  Quickly but gently fold butter into batter.  Spoon batter into molds; it will mound slightly above tops. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip. Use the tip of the knife to loosen madeleines from pan; invert onto rack.  Immediately sprinkle warm cookies with granulated sugar.  Madeleines are best eaten the day they're baked.  Leftover madeleines are wonderful when dunked into coffee or tea. Variation: Chocolate Madeleines: Omit lemon zest.  Increase sugar to 1/2 cup.  Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Yields: 1 dozen

Calories: 108.8
Fat: 4.7 g
Saturated fat: 2.7 g
Carbohydrates: 15.3 g
Sugars: 11.2 g
Dietary fiber: 0.2 g
Protein: 1.6 g
Cholesterol: 41.2 mg
Sodium: 63.3 mg
Basic Vanilla Drizzle


Ingredients:
powdered sugar, milk, vanilla

Directions:
"Combine all ingredients and mix until smooth."
Instant Pot Gochujang Glazed Short Ribs


Ingredients:
pepper, salt, water, honey, water, green onions

Directions:
Sprinkle ribs with salt and pepper and place them in the instant pot. Add in 1 tbsp of the gochujang and 1 cup of water. Cook on high pressure for 35 mins and natural release for 15 minutes.
While the ribs are cooking, make the glaze. Whisk together the remaining gochujang, honey, sesame oil and water. Set aside.
Move the ribs to a baking sheet, careful not to break up the tender meat. Brush with gochujang glaze and broil in the oven for 5-7 minutes Rotate them as needed.
Serve with rice and chopped green onions.
Autumn Wild Rice


Ingredients:
onion, apple, garlic clove, wild rice, water, apple cider, pineapple sage, salt, pepper, walnuts

Directions:
Place the smart balance spread in the rice cooker and press start.
Dice the onions, apple, jalapeno, and garlic. Add to the rice cooker or pot if doing stove top. Saute till translucent.
Add  blend stir to coat.
Add  cup water and and cider.
Season with salt, pepper and sage.
Close and cook till done and fluff. Top with nuts.
If cooking stove top boil then bring to simmer place a lid on the pot and cook for 50 minutes.Adding additional water if needed.
Flavoured Oils


Ingredients:
lemon, orange, extra virgin olive oil, bay leaf, black peppercorns, chilies, extra virgin olive oil, black peppercorns, thyme, extra virgin olive oil, thyme, rosemary, oregano

Directions:
Tangy Citrus Oil - Using a vegetable peeler, remove 1 long strip of rind from lemon and 1 from the orange.
Place rind, oil, bay leaf and peppercorns in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
Carefully transfer to a heat proof serving bowl and serve immediately with crusty bread.
Hot Chilli Oil - Using a small knife, cut a 1cm long slip on the side of each chilli.
Place chillies, oil, peppercorns and thyme in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
Carefully transfer to a heatproof serving bowl and serve immediately with crusty bread.
Fresh Herb Oil - Place oil, thyme, rosemary and oregano in a small saucepan over medium heat and cook for 4 to 5 minutes or until heated through and fragrant.
Transfer to a heatproof serving bowl and serve immediately with crusty bread.
Avocado Lime and Coconut No-Bake Cheesecake


Ingredients:
fresh raspberry, fresh lime juice, avocados, cream cheese, lime zest, granulated sugar, butter, graham cracker crumbs, sweetened coconut

Directions:
Line bottom and sides of 9-inch (2.5 L] spring-form pan with parchment paper.
Toast coconut in dry frying pan over low heat 5 to 7 minutes, stirring frequently until golden and fragrant. Set aside to cool.
Stir together coconut, graham crumbs, and butter. Press onto bottom of prepared pan. Chill 15 minutes.
Meanwhile, place sugar and lime zest in food processor; pulse on and off until well-mixed. Add cream cheese; process until smooth. Add avocado and lime juice; process until completely smooth.
Pour cream cheese mixture over crust and smooth top. Cover; chill 6 hours or until set.
Unclasp side of pan and remove ring. Carefully peel parchment away from side of cake. Place cheesecake on cake plate and mound berries on top. Garnish with lime slices and fresh mint, if desired.
Super Spiced Black Tea


Ingredients:
clove, cardamom, anise, allspice, cinnamon, ginger, black tea

Directions:
Assemble all the ingredients and place in a tea ball.  Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
Place tea ball in hot water and steep for 10 minutes.
New York Cheesecake


Ingredients:
cream cheese, granulated sugar, eggs, vanilla extract, cornstarch, sour cream, graham cracker crumbs, butter, granulated sugar

Directions:
Preheat oven to 400 degrees.
Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Press mixture onto the bottom of one 9 or 10 inch springform pan. Place in freezer for 10 minutes.
Cream 3/4 cup of the sugar and cream cheese until smooth.  Beat in the eggs, vanilla, and cornstarch until just mixed. Stir in sour cream on low speed or with spatula until blended. (I prefer using low speed but do not go over 2 minutes]  Poor into the prepared crust.
Place in oven and Bake at 400 degrees for 15 minutes.
After 15 minutes, turn down the oven to 200 degrees for 45 minutes.
After baking for 45 minutes turn the oven off.  DO NOT OPEN OVEN door until the oven has completely cooled.  This will take about three hours though I like to bake this at night then turn the oven off when I go to bed.
After oven has cooled completely refrigerate for at least an hour and serve with or without your favorite topping.
Four-Ingredient Gluten-Free Italian Coconut Cookies
Category: desserts
By Buckwheat Queen

These traditional Italian soft cookies are a hit at any get-together.  I've made them gluten free but you can use the same amount of all-purpose wheat flour instead of gluten-free flour. There are many variations of this cookie in Italy. Some people add chocolate chips and some drizzle dark chocolate over them once cooled.

Ingredients:
3  egg whites
¾ cup white sugar
2 ½ cups shredded coconut, divided
¼ cup gluten-free all-purpose baking flour

Directions:
Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper. Beat egg whites and sugar in large bowl until soft and creamy, about 2 minutes. Stir 2 cups shredded coconut and gluten-free flour slowly into the mixture until combined into a dough. Shape dough into walnut-size balls. Roll in the remaining shredded coconut and place 2 inches apart on the baking sheets. Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 30 mins
Total time: 46 mins
Yields: 24 cookies

Calories: 66.1
Fat: 2.2 g
Saturated fat: 2 g
Carbohydrates: 11.3 g
Sugars: 9.2 g
Dietary fiber: 0.9 g
Protein: 0.8 g
Sodium: 28.9 mg
Twix  Bar Cookies


Ingredients:
margarine, milk, sugar, brown sugar, graham cracker, chocolate chips, crunchy peanut butter

Directions:
Line a 9 x 13 inch pan with Keebler Club Crackers.
Combine in saucepan margarine, milk and sugar.  Boil about 5 minutes.
Add 1 cup crushed graham crackers to mixture.  Stir.
Pour on top of Club crackers.  Lay another layer of Club crackers on top of sugar mixture.  Melt chocolate chips and crunchy peanut buttr together in double boiler or microwave, stirring often.  Pour over top.  Refrigerate.
Mexican Street Corn Casserole


Ingredients:
corn, mayonnaise, sour cream, monterey jack cheese, parmigiano-reggiano cheese, butter, egg, fresh cilantro, limes, Cotija cheese

Directions:
Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later.
Preheat the oven to 350 degrees.
Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine.
Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes.
Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole.
Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!
Avocado Feta Salad
Category: salad
By Jonathan Shields

A personal favorite. Adjust the feta to personal taste.

Ingredients:
3 cups cubed avocado
¼ cup olive oil
3 tablespoons lime juice
2 tablespoons lemon juice
6 cloves garlic, crushed
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup diced feta cheese

Directions:
Place avocado cubes in a bowl. Whisk olive oil, lime juice, lemon juice, garlic, salt, and pepper together in a bowl; mix in feta cheese. Pour dressing over avocado cubes; toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 352.7
Fat: 33.4 g
Saturated fat: 6.6 g
Carbohydrates: 13.4 g
Sugars: 1.8 g
Dietary fiber: 7.7 g
Protein: 4.9 g
Cholesterol: 14 mg
Sodium: 665.1 mg