xiaoxl/recipe_data huggingface dataset:
Sesame Buns Recipe


Ingredients:
plain flour, baking powder, cottage cheese, milk, salt, milk, pepper, salt

Directions:
Mix the flour with baking powder; Add eggs, milk and oil, add cheese and knead soft dough from these ingredients. Transfer dough to dusted working surface and roll it in round form to several mm thicknesses.
With knife cut each part into eight pieces and from piece roll a bun.
Arrange the buns in baking pan inlaid with baking paper; before baking smear them with egg wash with milk salt and pepper.
Sprinkle buns with seeds of your choice.
Bake the buns in preheated oven at 180<U+F0B0>C for about 40 minutes or until they get light golden color.
Banana Cream Pie in Almond Crust


Ingredients:
butter, sugar, egg, flour, baking powder, salt, water, unflavored gelatin, milk, vanilla beans, vanilla extract, sugar, cornstarch, confectioners' sugar, vanilla extract, bananas

Directions:
For crust: Cream butter and sugar in processor until smooth and fluffy; add egg and blend until smooth; add flour, 2/3s cup of almonds (retaining 1/3 cup for topping], baking powder and salt and process just until combined; gather dough into ball; flatten into disk.
Wrap in plastic and refrigerate 1 hour.
Press dough into 9-inch diameter glass pie dish, trimming excess even with edge of dish; crimp edge decoratively; refrigerate 1 hour.
Preheat oven to 350°F; line crust with foil; fill with dried beans or pie weights; bake 12 minutes; remove beans and foil and bake until crust is set and edges are golden-brown, about 20 minutes; transfer to rack and cool.
For filling: Pour 2 tbs water into small bowl; sprinkle gelatin over; let stand 10 minutes to soften; pour milk into medium saucepan; scrape seeds from vanilla bean into milk; add bean; bring to simmer; whisk yolks, 1/3 cup sugar and cornstarch in medium bowl until thick; gradually whisk in hot milk; return mixture to same saucepan and cook over medium heat until mixture just begins to boil and thicken, whisking constantly, about 3 minutes; add softened gelatin and stir to dissolve; press plastic wrap directly onto surface of pastry cream and chill until cool, about 30 minutes.
Beat cream, confectioners’ sugar and 1/2 tsp vanilla extract in large bowl to stiff peaks; carefully fold 1 ½ cups whipped cream into pastry cream; fold in bananas; spoon mixture into pie crust; spoon remaining whipped cream into pastry bag fitted with medium star tip; pipe whipped cream over filling, covering completely; chill until set, at least 3 hours and up to 6 hours; just before serving, sprinkle with remaining 1/3 cup of toasted almonds.
Note:  Because of the bananas, this pie is best eaten the day of making as they do turn brown as time passes - the flavour's still great, though.
Blue Cheese Vinaigrette


Ingredients:
olive oil, garlic, blue cheese, white wine vinegar, water, sugar, salt, pepper, fresh basil

Directions:
Heat 1 T oil in a small, heavy skillet over medium heat; add garlic and saute until golden, about 1 minute.
Transfer garlic mixture to a blender or food processor; add blue cheese, white wine vinegar, water, sugar, hot pepper sauce, salt, pepper and remaining 6 T of olive oil.
Blend well.
Transfer vinaigrette to a bowl; mix in chopped basil.
Can be prepared 2 days ahead, cover and refrigerate.
Curtido de Repollo


Ingredients:
cabbage, white vinegar, carrots, onion, salt, oregano, chili pepper

Directions:
Chop/shred cabbage, carrots and onion., Place in large mixing bowl., Add vinegar and spices., Push cabbage under liquid with spoon, until it is all covered., Allow to sit at room temperature for 6 hours before serving.
Brownie Shortbread


Ingredients:
all-purpose flour, sugar, unsalted butter, unsalted butter, eggs, sugar, baking powder

Directions:
Preheat oven to 350*F. Lightly grease an 11"x7" baking pan with butter.
For base, process flour and sugar in food processor about 15 seconds. Add the butter and process until the dough comes togetther, 20-30 seconds.
Pat the dough gently over the bottom o0f prepared pan. Bake on center oven rack until it is lightly golden, about 20 minutes. Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on.
Meanwhile, prepare the topping. Melt the chocolate and butter in the top of a double boiler over simmering water. Cool slightly.
Beat the eggs, sugar, and baking powder together in a medium size bowl with a whisk. Add the chocolate mixture and stir vigorously with the whisk until the batter is blended. Spread the cohocoate mixture evenly over the base.
Bake the bars until the top rises and forms a very thin crust, about 20 minutes. The center will drop as it cools. Check with toothpick inserted in the middle. It may come out with a fudgy, crumbly batter on it, but it should not be liquidy. Cool completely on wire rack. Cut the shortbread with a thin knife. Enjoy!
Black Cherry Mojito


Ingredients:
mint sprigs, maraschino cherries

Directions:
In a large cocktail glass (like a pounder] add mint, Cruzan Black Cherry Rum and ice.  (Mint may be muddled to your preferences].
Add cherries and mojito mix and stir.
Top with a splash of soda and enjoy!
Diy Nutella


Ingredients:
hazelnuts, cocoa powder, vanilla extract, hazelnut oil, sea salt

Directions:
Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant.
Transfer the hazelnuts to a towel and rub off the skins if you can (I didn’t have a lot of luck with this].
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed.
Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in a glass mason jar in the refrigerator.
Bring to room temperature prior to serving.
Sunrise Casserole


Ingredients:
eggs, milk, ground mustard, salt, pepper, hash browns, red bell pepper, green onion, salsa

Directions:
Arrange sausages on an ungreased 15-in. x 10-in. x 1-in. baking pan.
Bake at 375ºF for 15-20 minutes, turning links once or until sausage is cooked through and lightly browned; drained.
Allow to cool slightly.
Slice sausage into 1/4 –inch coins.
In a large bowl, whisk eggs, milk and seasonings.
Add sausage, hash browns, cheese, bell pepper and onions.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered at 350ºF for 65-70 minutes or until a knife inserted in the center comes out clean.
Let stand 10 minutes before serving.
Serve with salsa or picante sauce.
Honey Teriyaki Marinade for BBQ Chicken


Ingredients:
soy sauce, honey, ginger, pepper, garlic powder, chicken breasts

Directions:
Mix all ingredients and pour over chicken in marinating dish or sealable plastic bag.
Let chicken marinate for 6-8 hours for best results.
Barbecue and enjoy!
Tea Cakes (Tekakor)


Ingredients:
margarine, milk, sugar, salt, flour

Directions:
Melt margarine in pan.
Add milk, heat until 45 C (115 F].
Dissolve yeast in liquid.
Add sugar, salt, bread spices, most of the flour.
Knead dough until mixed well.
Rise for 20 minute
Knead dough.
Use rolling pin to roll out large rounds (about 1/4-1/2 inches thick].
Cut circular shapes, about 4-5 inches in diameter (use bowl or something circular].
Put on cookie sheet, use fork to make air holes.
Rise for 30 minute
Bake in oven at 440 F (225 C] for about 10 min, or until golden.
Serve and enjoy.
Blueberry and Flax Milkshake


Ingredients:
skim milk, blueberries, stevia, flax seed meal, sunflower seeds, cinnamon, unflavored gelatin, vanilla

Directions:
"Combine ingredients in a blender and serve cold."
White Chocolate Fudge


Ingredients:
cream cheese, powdered sugar, vanilla extract, white chocolate baking bar, pecans

Directions:
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
Stir in chopped pecans.
Spread into a buttered 8-inch square baking pan or dish.
Cover and store in refrigerator.
Garlic Stuffed Sirloin


Ingredients:
olive oil, garlic, green onion, salt, ground black pepper, boneless beef top sirloin steaks

Directions:
HEAT oil in small, nonstick skillet over low heat.
Cook garlic for 5 minutes or until tender.
Add green onions; increase heat to medium-low.
Cook for 5 minutes or until green onions are crisp-tender.
Stir in salt and pepper.
Remove from heat; let cool.
PREHEAT grill.
TRIM excess fat from steaks.
Make a horizontal cut through the center of the steaks parallel to the surface of the meat, about 1 inch from each side, to form a pocket.
Cut up to but not through the opposite side.
Spoon cooled garlic mixture into pocket, spreading evenly.
Secure opening with wooden picks.
GRILL steaks over medium-low heat, turning once, for 26 to 32 minutes or to desired doneness.
Remove wooden picks; slice steaks into ½-inch slices.
Elk Steaks with Green Peppercorn Sauce


Ingredients:
garlic, butter, red onion, red wine, grainy mustard, green peppercorn

Directions:
Trim any visible fat from the steaks.
Combine the garlic and oil.
Pour   over steaks and marinate, refrigerated, overnight. Season the steaks   with salt and freshly ground pepper.
Grill or broil about five-six   minutes per side, depending on the heat level of the grill.
Stop while   the steak is still quite rare. Set aside on a heated platter in a low   oven until the sauce is ready.
GREEN PEPPERCORN SAUCE: In a small saucepan, melt the butter in the   oil over high heat until hot but not smoking.
Add onion, and saute,   stirring, until tender, about 30 sec. Add vinegar and wine, and cook,   scraping bottom of pan to dissolve residue, until reduced by about   half, 2 to 3 min.
Add stock and mustard, and cook, stirring   frequently, until reduced by about half, 4 to 6 min.
Remove from heat,   stir in peppercorns and correct sea  soning.
Drizzle sauce over steaks.
Serve at once.
Grilled Hoisin Beef
Category: world-cuisine
By Chef John

The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.

Ingredients:
1 (1 pound) beef skirt steak
⅓ cup hoisin sauce
3 tablespoons Chinese vinegar (or sherry vinegar)
1 tablespoon soy sauce
2 teaspoons hot sauce
2 teaspoons sesame oil
1 tablespoon grated fresh ginger root
4 cloves garlic, finely minced
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1  green onion, light parts only, minced
Toasted sesame seeds

Directions:
Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl. Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours. Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade. Preheat an outdoor grill for high heat and lightly oil the grate. Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes. Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Prep time: 10 mins
Cook time: 8 mins
Total time: 2 hrs 18 mins
Yields: 2 servings

Calories: 404.3
Fat: 16.4 g
Saturated fat: 4.9 g
Carbohydrates: 33.2 g
Sugars: 21.9 g
Dietary fiber: 2 g
Protein: 30.2 g
Cholesterol: 51.8 mg
Sodium: 2483.3 mg
South Beach Barbecue Sauce


Ingredients:
tomato sauce, white vinegar, fresh parsley, Worcestershire sauce, ground mustard, salt, black pepper, garlic powder

Directions:
"Combine all ingredients in a resealable plastic container. Refrigerate until ready to use."
Seafood and Pasta Salad


Ingredients:
tap water, rotini pasta, cucumber, mayonnaise, lemon juice, dried dill, garlic, fresh snow peas

Directions:
Bring water to boil in a large pot.
Add pasta to boiling water and cook uncovered for 8 minutes or until tender but still firm.
Mix cucumber,mayo, lemon juice, dillweed and garlic in a large bowl.  Add the seafood.
Thirty seconds before draining pasta, add snow peas.
Pour pasta and snow peas into colander; plunge colander in very cold water to chill contents.  Drain Well.  Add to dressing and stir to coat.
I like to refrigerate for a couple of hours to blend flavors.  Tastes geat the second day too.
Cheesy Italian Oatmeal Pan Bread


Ingredients:
water, rolled oats, butter, flour, sugar, salt, egg, mozzarella cheese, parmesan cheese, dried basil, dried oregano, garlic powder, butter

Directions:
Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success].
Bring water to a boil in a medium saucepan (or in the microwave]; stir in rolled oats and butter.
Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker].
Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well.
Add rolled oats mixture and egg.  Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed.
By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough.
(*I just put everything in my standing mixer bowl and mixed it with the dough hook.].
If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic.
(Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.].
Shape dough into a ball and let rest for 15 minutes.
Punch down dough and press into prepared pan.  Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine].
Repeat in opposite direction, creating a diamond pattern.
Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast].
Heat oven to 375.  Uncover dough, redefine diamond pattern if you like.
Combine parmesan cheese, basil, oregano and garlic powder and set aside.
Spoon 2-4 T of butter across the dough.
Bake 10-15 minutes.
Brush remaining butter over partially baked bread.
Sprinkle with parmesan/herb mixture.  Bake for an additional 10-15 minutes, till golden brown.
Serve warm or cool.
Aunt Mag's Spoonburgers


Ingredients:
hamburger, onion, ketchup

Directions:
cook onions over low to med heat until tender., add hamburger,cook until brown., add 57 sauce,ketchup and hot sauce., simmer 15 minutes., SPOON over the buns of you choice.
Vegetable-Lentil Stew


Ingredients:
dry lentils, brown rice, tomatoes, tomato juice, water, garlic, onion, celery ribs, carrots, bay leaf, dried basil, dried oregano, dried thyme, pepper, fresh parsley, zucchini, potatoes, lemon juice, dry mustard, salt

Directions:
In a large Dutch oven, mix together the first 15 ingredients.
Bring to a boil; reduce heat to low and simmer until rice and lentils are tender, about 1 hour.
Add more water or tomato juice if necessary.
Stir in the remaining ingredients.
Cover and continue cooking until vegetables are tender, usually 1 hour.
Carolina Girl's Cornbread Dressing/Stuffing


Ingredients:
celery, roll of pork sausage, chicken broth, eggs, poultry seasoning, butter

Directions:
1. Preheat oven to 350 deg.
2. In a pan, saute onions and celery in butter until translucent.
3. Add sausage to pan, cook until done.
4. In a large bowl mix cornbread, crushed saltine crackers, and bread cubes.
5. Pour onion and sausage mixture into bowl with bread mix.
6. In separate bowl, mix chicken broth and eggs together then add to bread mix.
7. Add can of soup, mix well.
8. Add poultry seasoning and salt and pepper to taste.
9. Pour in to greased baking dish (mix should be pourable but not soupy].
10. Bake in oven for 45 mins to 1 hours.
Shrimp Scampi


Ingredients:
extra virgin olive oil, salt, pepper, fresh oregano, garlic cloves, jumbo shrimp, lemons

Directions:
In a plastic food storage bag, combine oil, salt pepper, oregano, and garlic.
Add shrimp to oil mixture and turn shrimp to coat well.
Marinate shrimp for 2 hrs in refrigerator turning shrimp several times.
Skewer shrimp through the middle of the body and fit them so they are barely touch.
Place shrimp on a broiler pan and brush with marinade.
Broil 3 inches from the heat Broil 6 minunts on one side.
Turn shrimp over and brush with marinade.
Continue to cook 6 minutes or until opaque inside and well seared on the outside.
Serve with lemon wedge on the side.
Tuna Rice Salad


Ingredients:
brown rice, tuna, garbanzo beans, carrot, white vinegar, water

Directions:
Cook Brn. Rice according to package and cool. Add tuna, garbanzo beans, olives and carrots together. Add dressing and toss together.
Chill well and serve over shredded lettuce or lettuce leaves for main dish, or just as a side dish.
Maple Rice Pudding


Ingredients:
low-fat extra-firm silken tofu, pure maple syrup, pure vanilla extract, ground cinnamon, ground allspice, dried cranberries, cooked long-grain rice, nutmeg

Directions:
Process tofu and maple syrup in a food processor or blender until smooth.
Add vanilla, cinnamon, and allspice and process until combined.
Add cranberries and pulse to chop. Stir in rice.
Transfer mixture to a serving dish. Sprinkle with nutmeg and almonds.
Cover and refrigerate until chilled.
NOTE: I like to toast the almonds in the microwave by spreading them on a microwave-safe plate and nuking them on HIGH for 45 seconds, stirring them, and continuing to nuke them in 20 second increments until they are fragrant and brown.
Fresh Strawberry Banana Trifle


Ingredients:
banana instant pudding, frozen mixed berries, fresh strawberries

Directions:
Heat oven to 350 degrees.  Prepare cake according to package directions.  Bake and let cool.
While cake is baking, prepare the pudding according to package directions.  Set aside.
Rinse frozen berry medley under running water in strainer and let thaw.
Clean and slice strawberries.
To assemble the trifle:
In a trifle bowl, layer slices of cake.
Top with about 1/2 cup of pudding.
Arrange strawberries around the edge of the bowl and sprinkle a third of the berries on top of the pudding.
Repeat layers, ending with the berries and strawberries.
Refrigerate until ready to serve.  This can be prepared a day ahead and refrigerated.
Serves 8.
Goat Cheese and Herb Dip


Ingredients:
olive oil, plain yogurt, fresh chives, fresh Italian parsley, fresh cilantro, of fresh mint, fresh thyme, fresh rosemary, salt, pepper, baguette

Directions:
Blend goat cheese, oil and yogurt in processor until smooth.
Transfer to small bowl.
Mix in the herbs.
Season dip to taste with salt and pepper.
Cover and refrigerate until dip is cold and flavors blend, about 3 hours.
(Can be made 1 day ahead. Keep chilled.] Serve dip with toasted baguette slices and raw vegetables.
Delicious Ham Salad


Ingredients:
ham, mayonnaise, chopped pimiento, dry mustard, pepper

Directions:
Mix all ingredients well., Chill., Serve on bread or on lettuce leaves.
Mango-Banana Bread
Category: bread
By sara therese

My Hawaiian family got me every type of fruit bread you can think of while I was in Maui. I fell in love with all of them, and now that summer is here I decided to take a shot at this bread recipe. So here is my first attempt at mango- banana bread!

Ingredients:
1  mango - peeled, seeded, and chopped
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
¾ cup unsalted butter, softened
½ cup white sugar
½ cup brown sugar
3 large eggs
1 ¼ teaspoons vanilla extract
½ cup mashed banana
½ cup toasted shredded coconut
¼ cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Take about 1/4 of the chopped mango and puree in a food processor or blender until it is the same consistency as mashed bananas; it should yield about 1/2 cup pureed mango. Reserve remaining chopped mango. Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl. Combine butter, white sugar, and brown sugar in a small bowl until blended; mix in eggs and vanilla extract. Fold into the dry ingredients until just combined. Fold in chopped mango, pureed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 357
Fat: 19.1 g
Saturated fat: 11.8 g
Carbohydrates: 43.4 g
Sugars: 24.8 g
Dietary fiber: 2.1 g
Protein: 4.9 g
Cholesterol: 77 mg
Sodium: 332.8 mg
Ginger and Orange Sauce for Salmon, Halibut or Vegetables V L S


Ingredients:
unsalted butter, extra virgin olive oil, gingerroot, garlic cloves, white flour, whole wheat flour, nonfat milk, black pepper

Directions:
Melt butter in a medium saucepan and combine with oil., Add the ginger and garlic and saute for 1-2 minutes., Stir or whisk in the flour and cook for 3-4 minutes., Slowly add the milk, still whisking., Cook over lowest heat for 5 minutes., Add the orange juice, zest, and pepper to taste., Cook for another 10 minutes, stirring occasionally.
Creepy Spider Cookies


Ingredients:
character(0]

Directions:
Slightly flatten two cookies with bottom of can or palm of your hand. Set aside. Roll out a Cocoa Loco bar length-wise and cut into long strips, about the size of small pretzel sticks. Attach three of the strips on top of a cookie so they hang over the sides forming the legs. (Gluten-free pretzels and licorice are a fun alternative too!].
Mix Sunbutter with the brown rice syrup to make the spider filling. Place ½ tablespoon of filling on top of the legs in the center of the cookie. Top with the remaining cookie. Use dried fruit or seeds for the spider's eyes.
Note: Spider can be made without the Sunbutter filling by sticking the two cookies together after the legs are put on.