xiaoxl/recipe_data huggingface dataset:
Surprise Burgers


Ingredients:
fresh chives, ground beef, olive oil, gruyere cheese, lettuce leaves, beefsteak tomato, red onion

Directions:
Toss the shredded short rib meat with chives and just enough of the braising liquid to moisten.
Divide the ground beef and form 8 patties.  Arrange 2 tablespoons of short rib meat on each of 4 patties.  Top with remaining four patties and pinch edges to enclose.  Patties should be about 1 inch thick.  Let rest in refrigerator for an hour or overnight.  Remove patties 30 minutes before cooking to get to room temperature.
Heat olive oil in a large skillet over medium high heat.  Season burgers generously with salt and pepper.  Cook burgers about 7 to 10 minutes for medium rare, turning once or twice.  Baste burgers with accumulated fat.  Drape cheese over burgers during last minute of cooking, if using.
Meanwhile toast buns; brush with olive oil.  Moisten bottom buns with hot braising liquid.  Top with burger, onion, tomato, lettuce and top bun to serve.  Any additional braising liquid could be used as a dipping sauce for fries.
Cheesy Flower Power Pasta Bake


Ingredients:
water, ricotta cheese, mozzarella cheese, parmesan cheese, pasta

Directions:
Preheat oven to 400 degrees., In a large bowl, combine pasta sauce and water., Stir in ricotta, 1 cup mozzarella, and parmesan cheese, then uncooked pasta., Evenly spoon pasta mixture into a 13x9-inch baking dish., Cover tightly with aluminum foil and bake 45 minutes., Remove foil, then sprinkle with remaining 1 cup mozzarella cheese., Bake, uncovered, an additional 5 minutes or until mozzarella is melted., Let stand 10 minutes before serving.
Simple Mexican Casser-Olé


Ingredients:
ground beef, black beans, rice, adobo seasoning, red pepper flakes, dried cilantro, lime, tortillas, sour cream

Directions:
Preheat the oven to 375. Grease a 2 quart baking dish. Set aside.
Brown ground beef in a large skillet over medium high heat. Add corn, jalapeno and Enchilada sauce.Lower temp to medium. Sprinkle on the Adobo and red pepper. Mix well and let simmer for five minutes then change temp to low.
In a separate saucepan, combine the black beans and rice while the rice is still warm. Add cilantro and squeeze the lime. Stir to blend.
In the glass dish, place 1/3 of the meat mix on the bottom, followed by a layer of the rice/ bean combo. Sprinkle a little cheese then place tortilla strips to cover.
Repeat the layers at least one more time, but feel free to keep going if you are feeding a herd. End with the meat mixture layer and top with a healthy dose of cheese.
Cover with aluminum foil and bake for 45 minutes.
Top with whatever floats your boat!
Sausage and Bread Dressing


Ingredients:
sausages, olive oil, water, onions, celery ribs, garlic powder, dried sage, other dry white wine, chicken broth

Directions:
Skin sausage. Heat a 12-inch sauté pan with oil, over medium high heat. Crumble in meat. Cook stirring often till a fond develops on the bottom of the pan, the sausage may stick a little. Deglaze with a few tablespoons water.
Cook the meat, stirring occasionally, still, over medium-high heat, until it gets quite brown, it may need to be deglazed, a second time.  Remove from heat, retrieving sausage with a slotted spoon, reserving rendered fat in pan, there may only be a little, that is okay, it isn't necessary to add more.
Put back over medium-high heat. Add onions and celery and sprinkle with salt.
Cook until the onion turns a light shade of gold, if the bottom of the pan is dark, deglaze with a few more spoons of water. Make sure to evaporate liquids, then keep sautéing as needed. Stir in the garlic powder, sage, and liberal grinds of black pepper.
Stir till fragrant, then add sausage, with drippings, back to pan, add wine and deglaze thoroughly, make sure that liquid gets fully evaporated, the fat will sizzle in the bottom of the pan. Add the chicken broth, bring just to the simmer and remove from heat.
Taste the mixture, add salt if nessecary. Stir in the bread. Turn until thoroughly but lightly moistened, more liquid is not required.
Put the mixture into an ungreased (or lightly greased], 9x13 or 9x12 inch baking dish and set into the middle level or upper-middle level of a preheated 400 degree oven for 20-25 minutes. Serve immediately.
Chocolate Cranberry Rum Balls


Ingredients:
dried cranberries, dark rum, ground pecans, powdered sugar, margarine, white chocolate baking squares

Directions:
Measure cranberries into small bowl. Add rum. Stir well. Let stand for 1 hour.
Combine next 4 ingredients in large bowl. Add cranberry mixture. Mix well. Shape into balls, using 1 tbsp for each. Place on waxed paper lined baking sheet. Let stand for about 1 hour until firm.
Heat white chocolate in small saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Place 1 ball on top of fork. Dip into chocolate until completely coated, allowing excess to drip back into pan. Place on same waxed paper lined baking sheet. Repeat with remaining balls and chocolate.
Sprinkle balls with chocolate sprinkles before white chocolate sets. Chill for 1 hour.
Ww Rum Milk


Ingredients:
"buttermilk"

Directions:
Place all ingredients in blender and process at high speed until smooth., Serve in tall glass.
Toffee Chocolate Chip Cookies
Category: desserts
By Aimee R.

Very, very good!!

Ingredients:
1 cup packed brown sugar
½ cup butter, softened
½ cup shortening
¼ cup white sugar
1  egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 cups mini semi-sweet chocolate chips
1 (6 ounce) package almond brickle chips
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix sugars, butter and shortening until light and fluffy.  Mix in egg and vanilla.  Stir in flour, baking soda, baking powder and salt.  Stir in chocolate chips and brickle chips. Drop dough by rounded teaspoons onto ungreased cookie sheet. Make 9-10 minutes until lightly brown.

Yields: 3 dozen

Calories: 346.1
Fat: 18.8 g
Saturated fat: 8.6 g
Carbohydrates: 44.3 g
Sugars: 30.1 g
Dietary fiber: 1.7 g
Protein: 3.4 g
Cholesterol: 25 mg
Sodium: 203.9 mg
Parent and Child Domburi (Oyako Domburi)


Ingredients:
short-grain rice, chicken breast fillets, chicken thigh fillets, mirin, dry sherry, Japanese soy sauce, eggs, salt, spring onions

Directions:
Cook rice according to recipe on pack for absorption method.
Skin and bone chicken, adding salt, cutting into small dice.
Heat chicken stock with mirin and soy sauce.  When boiling add chicken, return to the boil, cover and simmer for 8 minutes.
Meanwhile, beat eggs slightly, adding salt.  Add eggs and 3/4 of the spring onions to the simmering stock.  Without stirring, let mixture return to the boil, then turn heat very low, cover and cook for 3-4 minutes until eggs are set but still soft.
Spoon rice into a heated earthenware bowl, then pour hot chicken and egg mixture over.
Garnish top with remining spring onions.
Serve immediately.
PS  I like to marinate the chicken in 1 tablespoon each soy sauce and mirin for 15 minutes before cooking.  I also add 1/2 cup frozen corn when cooking chicken.
Pepper Steak With Port-Wine Mushroom Sauce


Ingredients:
all-purpose flour, port wine, sweet red wine, shallot, beef broth, Worcestershire sauce, tomato paste, dried rosemary, Dijon mustard, beef tenderloin steaks, black peppercorns, kosher salt

Directions:
To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
Combine wine, shallots, and vinegar in a medium skillet.
Bring to a boil and cook until thick.
Reduce heat to medium.
Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
Add mushroom mixture and cook 3 minutes, stirring constantly.
Stir in mustard.
Keep sauce warm.
Sprinkle steaks with peppercorns and salt.
Heat a nonstick skillet over medium-high heat.
Add steaks and cook 3 minutes on each side or until desired degree of doneness.
Serve Port-Wine Mushroom Sauce over steaks.
Hawaiian Chicken Wings


Ingredients:
chicken wings, sugar, ginger, garlic powder, onion, black pepper, soy sauce

Directions:
Remove wing tips from chicken and cut apart at joint., Combine remaining ingredients., Marinate chicken wings for at least 24 hours., Preheat oven to 375., Bake for 1 hour., Serve warm.
Lemon Froth


Ingredients:
fresh lemon juice, vodka, sugar, lemon twist

Directions:
Combine all ingredients except lemon twist in a cocktail shaker and shake vigorously until well blended.
Pour into chilled martini glasses and garnish with lemon twists.
Scoop and Bake Dinner Rolls


Ingredients:
all-purpose flour, sugar, salt, fast rising yeast, water, butter, egg

Directions:
Adjust oven rack to the middle position.
Heat oven to 200 degrees.  Maintain temperature for 10 minutes, then turn off the oven.
Grease the muffin tins.
Whisk 1 1/4 cups flour, sugar, salt and yeast in a large bowl.
Whisk  water, butter, and egg until very smooth, about 2 minutes.
Add remaining flour and mix with a rubber spatula unitl just combined.
Cover bowl with greased plastic wrap and place in the warm oven until the batter is doubled in size, about 30 minutes.
Remove bowl  from the oven and punch the dough down.
Scoop the batter into the prepared muffin tins.
Cover with the greased plastic wrap and let rise until the batter nearly reaches the rims of the muffin tin ( let rise at room temperature], about 15 minutes.
Remove the plastic wrap and bake until the rolls are golden, 14 to 18 minutes.
Rolls can be stored in an air tight contain for 3 days.
English Royalty Chocolate Chip Scones
Category: bread
By MARBALET

These scrumptious scones will make you feel like you're Queen for a day! The chocolate chips make them very tasty but the orange juice makes them special. Make sure butter is well chilled to produce the flakiest texture possible. Serve with clotted cream or lemon curd.

Ingredients:
1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons unsalted butter, chilled and cubed
½ cup miniature semisweet chocolate chips
3 tablespoons orange juice

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 scones

Calories: 167
Fat: 7.1 g
Saturated fat: 4.3 g
Carbohydrates: 24.6 g
Sugars: 9.9 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 12.7 mg
Sodium: 180 mg
Crostini with Mozzarella and Tomato
Category: appetizers-and-snacks
By ELEANOR1052

I had this in an Italian Restaurant close to home. This is my version. Make extra because these little treats disappear rather quickly.

Ingredients:
1  French baguette, cut into diagonal 1/2 inch slices
3 tablespoons extra virgin olive oil
4 cloves garlic, halved
6  plum tomatoes, seeded and chopped
1 bunch fresh basil, julienned
1 pound fresh mozzarella cheese, sliced

Directions:
Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor. Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper. Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.

Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Yields: 8 servings

Calories: 384.9
Fat: 18.4 g
Saturated fat: 9.1 g
Carbohydrates: 35.9 g
Sugars: 4 g
Dietary fiber: 2.1 g
Protein: 17.6 g
Cholesterol: 44.6 mg
Sodium: 453 mg
Seafood Parrillada


Ingredients:
olive oil, fresh salmon, red bell peppers, green bell pepper, yellow bell pepper, tomatoes, mushrooms, zucchini, light soy sauce, white wine, scallops, squid ring, large shrimp

Directions:
"In large skillet add the oil and heat. Add onions, saute until soft.    Add salmon and cook for 10 minutes.  Add remaining veggies and the soy sauce and wine and cook for another 3 minutes. Add all of the seafood ingredients and Old Bay Seasoning and cook for 3 -5 minutes or until shrimp are done,  Do not overcook or your shrimp will be tough and rubbery. Serve with rice, salad, and tortillas."
Stacked Enchiladas


Ingredients:
lean ground beef, black beans, cheddar cheese, corn tortillas

Directions:
In a small frying pan, brown then drain the ground beef.
In a small sauce pot, heat enchilada sauce.
In another sauce pot, combine the black beans and corn. Cover and heat.
I like to warm the tortillas in the microwave then put them in one of those handy plastic tortilla warmers. It's just better when they're warm and soft. (If you really want to go all out, try making your own tortillas with masa mix. You just add water and they taste sooooo much better!].
Now just make an assembly line. I usually have the two sauce pans on the front burners and the rest on paper plates to the side. Pile on in this order: tortilla, meat, bean/corn combo, sauce, cheese. Repeat so you have two layers. Yummy and quick!
Some other good toppings include sour cream, guacamole and olives.
Ceylon Curry Powder


Ingredients:
cumin seed, fennel seed, fenugreek seeds, cinnamon stick, whole cloves, cardamom seed, dried curry leaves, chili powder

Directions:
In a dry pan over a low heat separately roast the coriander, cummin, fennel and fenugreek, stirring constantly until each one becomes fairly dark brown.
Do not let them burn.
Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamon and curry leaves.
Blend on high speed until finely powdered.
Combine with chilli powder and ground rice if using.
Store in an airtight jar.
Baked Zucchini With Cheddar Cheese


Ingredients:
zucchini, ground nutmeg, egg, green onion, Dijon mustard, cheddar cheese, white pepper

Directions:
Place the sliced zucchini into a large bowl., Combine the remaining ingredients and toss well., Pour into a lightly oiled 2-quart casserole., Bake at 350°F for 35-40 minutes.
Lamb and Chickpea Soup With Lentils


Ingredients:
water, tomatoes, Italian plum tomatoes, Spanish onion, boneless leg of lamb, chickpeas, brown lentils, green lentil, extra virgin olive oil, tomato paste, ground cumin, rice, all-purpose flour, flat leaf parsley, cilantro

Directions:
In a large, heavy pot, combine the water, tomatoes, onion, lamb, chickpeas, lentils, olive oil, tomato paste and cumin.
Bring to a boil, stirring to dissolve the tomato paste.
Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
Add the rice and simmer for 10 minutes.
In a small bowl, whisk 1 cup of the soup into the flour.
Whisk the slurry into the soup and simmer until thickened, about 15 minutes longer.
Stir in the parsley and cilantro.
Season the soup with salt and pepper and serve.
Serve with warm pita bread if desired.
The soup can be refrigerated for up to 3 days.
Shrimp Egg Salad
Category: salad
By MEISENBACH

This recipe was inspired by the open face shrimp sandwich served at Ikea's cafeteria and my love of deviled eggs.

Ingredients:
1 pound cooked shrimp - peeled, deveined, and chopped
4  hard-cooked eggs, chopped
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 sprig chopped fresh dill
4 leaves green leaf lettuce

Directions:
In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.

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

Calories: 291.9
Fat: 17.5 g
Saturated fat: 3.6 g
Carbohydrates: 1.6 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 30.3 g
Cholesterol: 438.6 mg
Sodium: 428.8 mg
Chocolate Pikelets


Ingredients:
baking soda, low-fat milk, egg, sugar, caster sugar, flour, cocoa powder, cream of tartar, salt, margarine, butter

Directions:
In a small bowl, dissolve baking soda in milk, set aside.
In a large bowl Beat egg and sugar together until thick and pale.
Sift flour, cocoa, cream of tartar and salt together; Fold the dry ingredients into the beaten egg mixture alternating with adding the milk/baking soda mixture; Last, fold in the melted butter just till combined.
Heat greased frying pan and cook 1-2 tablespoonfuls of the pikelet batter until bubbles appear on the surface; Flip the pikelets to cook on the other side for 1 minute or until golden brown.
Spinach and Broccoli Soup


Ingredients:
olive oil, leeks, garlic clove, cracked pepper, spinach, broccoli florets, potato

Directions:
Remove the roots and leaves from the leeks, wash well, and chop roughly.
Heat the oil in a large, heavy-based saucepan or stock pot. Saute the leek until softened.
Add the garlic and pepper, and continue cooking, stirring, for around a minute.
Add the spinach, in batches if using fresh, broccoli, potato and stock. Cover and simmer until the potato is tender.
Remove from heat and allow to cool slightly.
Blend on high speed using a hand held/stick mixer.
Serve with grated parmesan or sour cream.
Hummus


Ingredients:
garlic clove, garbanzo beans, tahini, extra virgin olive oil, fresh lemon juice, kosher salt, cumin, ground coriander, cayenne pepper, cold water

Directions:
In a food processor, finely mince the garlic, stopping and scraping the sides occasionally, if needed.
Add the garbanzo beans and pulse the machine to chop them coarsely.
With the machine running, slowly add the olive oil, lemon juice, and the water through the feed tube. Scrape sides as needed.
Stop the processor and add the salt, cumin, coriander and cayenne.  Puree for a minute or so. Serve with pita bread at room temperature or chilled.
Crispy Skin Roasted Pork Shoulder


Ingredients:
onion, bulb of garlic, oregano, cumin, salt, black peppercorns, bay leaves, orange, lemon

Directions:
Using a sharp kinife make several shallow cuts about 1/2 inch deep in the pork.
Spread the onion slices on the bottom of a glass roasting pan.
Place the remaining ingredients in a food processor and process to make a paste.
Rub pork should whth the mixture all over, making sure that it goes into the cuts.
Place pork on top of the onion slices.
Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
Preheat oven to 450 degrees F.
Remove the plastic wrap and place in oven, fat side up.
Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
Baste with it's own juices every 30 minutes.
Cook until internal temperature reaches 150 degree F.
Remove from oven and let rest for 15 minutes before cutting.
Tangy-Sweet Greek Yogurt Ice Cream


Ingredients:
heavy whipping cream, sugar, salt

Directions:
4Combine 1 cup heavy whipping cream, 1 cup whole milk, and 1/2 cup sugar in heavy medium saucepan. Bring mixture to simmer, stirring until sugar dissolves.
Whisk 3 large egg yolks and remaining 1/4 cup sugar in large heatproof bowl until blended. Gradually add hot cream mixture to yolk mixture and whisk until blended. Return mixture to saucepan and stir over medium-low heat until custard thickens slightly and coats back of spoon when finger is drawn across and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil].
Pour custard through strainer set over medium bowl. Place bowl with custard in larger bowl filled halfway with ice and water. Whisk occasionally until custard is almost cool to touch, about 5 minutes. Remove bowl with custard from ice water. Whisk yogurt and pinch of salt into custard. Refrigerate custard until well chilled.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer yogurt ice cream to freezer container. Cover and freeze until ice cream is firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
Crustless Cheeseburger Quiche
Category: breakfast-and-brunch
By Yumbolt

This is a favorite Atkins-friendly recipe. We frequently eat this or sometimes make a Greek version...

Ingredients:
3 thick slices bacon, diced
½ small yellow onion, diced
1 ½ pounds lean ground beef
salt and ground black pepper to taste
1 tablespoon garlic salt
1 tablespoon onion powder
1 cup shredded Cheddar cheese, divided
6  eggs
½ cup mayonnaise
½ cup heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium heat. Add bacon and onion; cook and stir until sizzling, about 5 minutes. Add beef; season with salt and pepper. Cook and stir until beef is no longer pink, about 5 minutes. Season with garlic salt and onion powder. Cook until browned, about 5 minutes more. Drain excess grease. Press beef mixture into the bottom of a 9-inch pie plate. Cover with 3/4 cup shredded Cheddar cheese. Whisk eggs, mayonnaise, and heavy cream together in a bowl. Pour over Cheddar cheese and beef mixture in the pie plate. Bake in the preheated oven until set, about 45 minutes. Sprinkle remaining 1/4 cup Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 9-inch quiche

Calories: 453.6
Fat: 37.1 g
Saturated fat: 13.9 g
Carbohydrates: 2.7 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 26.7 g
Cholesterol: 240.7 mg
Sodium: 1081.4 mg
Lemon Parmigiano Chicken


Ingredients:
dry vermouth, Dijon mustard, butter, rubbed sage, garlic clove, chicken thighs, parmesan cheese

Directions:
Preheat oven to 400°F
Whisk together the lemon juice, vermouth, mustard, butter, sage and garlic.
Place the chicken thighs in a baking dish. Pour the lemon mixture over all. Sprinkle with the Parmesan, salt and pepper.
Bake until done, about 45 minutes, basting occasionally with the pan juices. Serve immediately.
Radish Salad


Ingredients:
radishes, swiss cheese, green onions, garlic clove, hard-boiled egg, salt, pepper, Miracle Whip light, Dijon mustard, sugar, lettuce leaf

Directions:
In a large bowl, combine radishes, cheese, onion, garlic salt and pepper.
In a small bowl combine salad dressing, sugar and mustard; mix well.  Pour over the radish mixture and toss to coat.
Chill.
Serve on top of lettuce leaves; optional.
Never fail Garlic Bread


Ingredients:
margarine, garlic, sugar

Directions:
Mix margarine and garlic till combined., Sprinkle as much italian herb as you want for the zest taste., Combine sugar into the mixture., Spread mixture on bread and put under hot grill for 5-10 minutes., Serve!
Ricotta With Raw Honey and Pears


Ingredients:
ricotta cheese, raw honey, gluten-free vanilla extract, pears, fresh lemon juice

Directions:
Blend ricotta, honey and vanilla extract in a food processor until smooth; transfer to a bowl.
Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
Just before serving, slice pears lengthwise into wide sections; gently toss pear slices in a small bowl with lemon juice.
Divide ricotta mixture among 6 wineglasses.
Top with pear slices and serve.
Spicy Shrimp and Bok Choy Noodle Bowl


Ingredients:
crushed red pepper flakes, garlic cloves, gingerroot, bok choy, salt, fresh ground black pepper, shrimp, scallions

Directions:
Heat a medium soup pot over med-high heat.
Add in the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy; season to taste with salt and pepper.
Add in the chicken stock and seafood stock; put the lid on the pot and bring the soup to a boil.
Add in the shrimp and noodles; cook for 3 minutes.
Add in the scallions; cook for 2 minutes.
Turn off the heat and let the soup sit for 2-3 minutes more.
Adjust seasoning and serve.