xiaoxl/recipe_data huggingface dataset:
Cashew-Snow Pea Stir-Fry


Ingredients:
reduced sodium soy sauce, rice vinegar, chili sauce, fresh ginger, snow peas, radish, scallions, unsalted cashews

Directions:
Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.
Heat oil in a wok or large skillet over medium-high heat.
Add ginger; cook until fragrant, about 30 seconds.
Add snow peas, radishes and scallions; cook, stirring frequently, until the peas are tender-crisp, 2 to 4 minutes.
Add the sauce mixture and stir to coat well.
Remove from the heat; stir in cashews.
Fruit Salad in a Jar


Ingredients:
bananas, red grapes, kiwi fruits, papayas, cinnamon stick, water, sugar

Directions:
Layer fruit in chosen jar in this order: bananas, grapes, peaches, kiwis. Pour papaya and its syrup over top.
In a small, saucepan, dissolve sugar in the water. Add cinnamon stick and maple extract. Bring to a boil and simmer approximately 2-3 minutes or until all sugar crystals are dissolved. Remove cinnamon stick.
Cover the fruit with hot liquid and put on lid. Cool at room temperature then refrigerate until ready to serve.
Rich Chocolate Cake


Ingredients:
vinegar, milk, all-purpose flour, salt, cocoa powder, bicarbonate of soda, caster sugar, brown sugar, butter, margarine, vanilla essence, eggs

Directions:
Add the vinegar to the milk and set aside after stirring till the milk curdles (should not take more than 5-10 mins] Sift the flour, salt, cocoa, caster sugar (if using] and soda together into a mixing bowl.
If using the brown sugar, I add it to the butter while melting it and then cream till mixed.
Pour in the melted butter and half the soured milk into the dry mix.
Beat well for 2 mins.
Add the essence and the rest of the soured milk.
Add the eggs and mix for another 2 mins.
Pour mixture into a baking pan and bake in a preheated oven at 180C for 30-35 mins till a skewer comes out clean.
Allow to cool in the pan for 5 mins and then remove to cool on a rack.
When cool either cut the cake through and fill with cream and fruits (strawberry is lovely] (or you can use sandwich cake tins while baking] or just top with cream and fruit.
I moisten this cake too usually with a little sugar dissolved in a mixture of 2 tblsp of rum and 3-4 tblsp of water.
Drizzle this over the cake(both the parts if you have divided them]. If you want it moister then drizzle some more ;].
Then fill.
Heart-healthy, brain-boosting cholesterol-free Tofu Mayo


Ingredients:
tofu, soymilk, flax seed oil, Dijon mustard, salt

Directions:
Blend ingredients in a food processor for a full 1-2 minutes, or until it's smooth and creamy.
Chill and use in place of traditional mayonnaise or salad dressing.
Sausage and Mostaccioli With Rich Cream Sauce


Ingredients:
mostaccioli pasta, rotini pasta, button mushrooms, green pepper, garlic cloves, fresh basil, dried basil, parmesan cheese

Directions:
Cook pasta according to package directions, preferably al dente (firm to the bite]; keep warm.
For sauce, in a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic until sausage is brown. Drain fat.
Stir whipping cream and basil into sausage mixture; season with salt and pepper. Cook over medium-low heat for 5 to 8 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in Parmesan cheese.
Spoon the sausage mixture over pasta.
Chipotle Cheddar Sticks


Ingredients:
tomato paste, chipotle pepper, adobo sauce, green onions, cheddar cheese, butter

Directions:
In blender or mini food processor, purée together tomato paste, chipotle pepper, abodo sauce and green onions.
(Make-ahead: Refrigerate in airtight container for up to 2 days.].
Spread scant teaspoonful (5 mL] tomato mixture over each slice of bread. Top half with cheese; top with remaining bread slices, tomato side down. Spread butter on tops and bottoms. (Make-ahead: Cover and refrigerate for up to 3 hours.].
Arrange sandwiches on large rimmed baking sheet.
Broil, turning once, until golden and crisp, about 4 minutes.
Cut lengthwise into 1-inch (2.5 cm] wide sticks.
Cold Chicken Macaroni Salad
Category: salad
By Lori Roper

Cold macaroni salad meets chicken salad... good recipe for leftovers. If you want more flavor add in your favorite fruit, veggie, or whatnot--such as celery, grapes, or frozen green peas.  Happy eating.

Ingredients:
2 each skinless, boneless chicken breasts, diced
4 cups elbow macaroni
4 large eggs
1 cup mayonnaise, or more to taste
4 teaspoons white sugar
4 teaspoons white vinegar
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon prepared yellow mustard
1 pinch ground black pepper to taste

Directions:
Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces. While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water. At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for 1 hour, to overnight.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 468.5
Fat: 25.8 g
Saturated fat: 4.4 g
Carbohydrates: 42.5 g
Sugars: 4 g
Dietary fiber: 1.7 g
Protein: 16.2 g
Cholesterol: 119.6 mg
Sodium: 733 mg
Cucumber-Green Pepper Salad


Ingredients:
cucumbers, onion, green pepper, salt, celery seed, white vinegar, sugar

Directions:
Toss together the sliced cucumbers, onions and peppers., Mix together vinegar, salt, sugar and celery seed., Pour over cucumber mixture., Mix., Put into plastic storge container with lid., Refrigerate overnight.
Kunefe (A Sweet Cheese Pastry made with Kadaifi)


Ingredients:
phyllo dough, butter, milk, buffalo mozzarella, ricotta cheese, pistachios, confectioners' sugar, fresh nutmeg, water, sugar, lemon juice, rose water

Directions:
Preheat oven to 375ºF.
Place kadafi in a food processor and chop up finely.
Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
Top with the remaining shredded pastry.
Bake for 45 minutes.
Make a sugar syrup by boiling water with sugar and lemon juice.
Cook until reduced by a third and it becomes nice and thick.
Stir in rose water to taste.
When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
Serve hot.
Cake Mix Cookie Recipe


Ingredients:
cream cheese, egg, real butter, vanilla extract, powdered sugar

Directions:
Beat together all ingredients, except powdered sugar; refrigerate for at least 2  hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350°F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Beef in Pepper Sauce


Ingredients:
red bell peppers, green bell pepper, tomato sauce, garlic cloves, ground ginger, turmeric, salt, black pepper, cayenne pepper, ground cardamom, olive oil, water, paprika, cumin, onion, green bell pepper

Directions:
Remove 1 tablespoon of tomato sauce from the can to be used later. Then blend the ingredients for the pepper sauce (green pepper through caradamon] in a food processor until there are no chunks left. Set aside.
Pour the oil into a pressure cooker, sprinkle the beef with salt & pepper then brown over medium heat. Once brown add the water, reserve tomato sauce, paprika & cumin. Seal with the lid & cook for 10 minutes (after it begins to hiss]. Note: If using a regular pot you should cook the beef for 30 minutes.
Once the beef is done cooking pour it & the any sauce into a regular pot. Add the pepper mixture, sliced onions & green peppers, cover with a lid & simmer over medium-low heat for another 30 minutes. It is done once the vegetables are tender.
Bittersweet Beachside Brownies


Ingredients:
bittersweet chocolate, unsalted butter, unsalted butter, eggs, granulated sugar, dark brown sugar, dark brown sugar, vanilla extract, all-purpose flour, baking soda, cinnamon, unsalted butter

Directions:
Preheat the oven to 350°F.
In a medium saucepan over medium-low heat, melt the chocolate with the 1 cup butter, stirring occasionally; set aside.
In a large bowl, whisk together the eggs and both sugars.
Stir in the melted chocolate and butter.
Stir in the vanilla.
In a separate bowl, combine the flour, baking soda, and cinnamon.
Stir the flour mixture into the chocolate mixture until well combined.
Grease a 13 by 9-inch pan with nonstick cooking spray or the 1-2 tablespoons of butter.
Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean.
Let the brownies cool to room temperature before cutting into 3-inch squares.
Greek Pasta


Ingredients:
boneless skinless chicken breasts, black olives, red onion, green pepper, plum tomato, feta cheese

Directions:
Cut chicken into chunks and stir fry in olive oil until cooked.
Add olives, red onion, and green pepper; fry until softened.
Add spaghetti, dressing, feta cheese and tomato; stir fry until thoroughly heated and well combined.
Serve hot. Serves 4 generously.
Aztec Oranges


Ingredients:
oranges, mixed berries, lime, brown sugar, lime zest

Directions:
Use a sharp knife to cut a slice off the top and bottom of each of the oranges, then remove the peel and pith, careful to retain the shape of the oranges.
Hold oranges on their side and cut horizontally into slices.
Place oranges in a nonmetallic bowl.  Cut the lime in half and squeeze over the oranges.  Sprinkle with the tequila and liqueur then sprinkle over the brown sugar to taste (two tablespoons or so should be plenty].
Cover and chill till ready to serve, then transfer to a serving dish, mix gently with the berries and decorate with lime zest.  Enjoy!
Barley Casserole


Ingredients:
barley, onion, butter, chicken broth, salsa

Directions:
Heat oven to 350 F degrees., Melt butter and saute onion and barley., Pour mixture into a casserole dish., Add rest of ingredients., Cook 1 hour covered.
Delicious Hot Cocoa


Ingredients:
cocoa powder, sugar, hot water, milk

Directions:
MIx the cocoa powder and sugar in a microwave-safe mug.
Add the hot water, and stir to make a paste.
Add the milk (enough to fill the mug] and stir again.
Then put the mug in the microwave for 45 seconds.
Bacon Guacamole Grilled Cheese


Ingredients:
bacon, monterey jack cheese, mayonnaise

Directions:
Cut the bacon in half crosswise.  Spread mayonnaise in an even layer over one side of each slice of bread.  With mayonnaise side down, place 2 slices of cheese on top of on slice of bread, top with guacamole, spreading to evenly coat.  Top with bacon, remaining two slices of cheese, and second slice of bread.
Preheat a skillet over medium heat for 1 minute.  Put the sandwich into the skillet and cook for 2 minutes then flip to second side.  Cook for 2 minutes more, or until sandwich is golden brown and cheese is melted and gooey.  Serve immediately.
Coconut Chicken Soup


Ingredients:
ginger, coconut milk, fish sauce, chicken, mushroom, carrot, lime juice, fresh cilantro

Directions:
1. In a pot, bring chicken stock and ginger to a boil, then reduce heat to low and simmer for 5 minutes.
2. Stir in coconut milk, fish sauce, agave, chicken, mushrooms and carrot.
3. Just before serving, stir in lime juice and cilantro.
4. Serve.
Baller Hummus..No Seriously, It's Awesome!


Ingredients:
water, tahini, garlic cloves, fresh lemon juice, extra virgin olive oil, ground cumin, salt, black pepper, chickpeas

Directions:
"Place first 3 ingredients in a food processor; process until smooth. Add juice and remaining ingredients; process until smooth, scraping sides occasionally."
Thai Noodle Salad


Ingredients:
boneless skinless chicken breast, cabbage, carrot, cucumber, red bell pepper, scallions, green onion, of fresh mint, fresh basil, lime juice, rice vinegar, sugar, fish sauce

Directions:
Heat oil in skillet over medium high heat.  Cook chicken until golden, about 2-3 minutes on each side.  Remove from heat and let cool.
Cook noodles in boiling water for 3 minutes.  Place cabbage in a colander and drain the noodles over the cabbage.  Immediately rinse with cold water, and drain again.
Toss cabbage, noodles, vegetables, and chicken in a large bowl.
Whisk remaining ingredients together, and drizzle over noodle mixture.
Aromatic Parsley Pesto Marinated Shrimp


Ingredients:
shrimp, red onion, tomatoes, tomatoes, fresh flat-leaf parsley, extra virgin olive oil, pine nuts, garlic cloves, salt

Directions:
Mediterranean food,., Mediterranean Recipes.
Rice Flour Pastry


Ingredients:
sugar, salt, baking powder, shortening, cold water, vanilla

Directions:
From the rice flour box: "rice flour pastry is very delicate and may break in handling, however it does repair readily and there is no worry of toughening the pastry from overhandling; Some cracks may appear in baked product".
Combine rice flour, sugar, salt and baking powder.
Cut in shortening until mixture is crumbly.
Combine water and vanilla.
Stir into flour mixture just until moistened.
With floured hands, press into 9 inch pie plate.
OR form dough into ball and roll between two sheets of waxed paper to about 1/8 inch thickness.
Remove top paper.
Turn into pie plate.
Remove remaining paper.
Carefully fit into pie plate.
Flute edges.
For filled pies, bake crust at 375°F for 5 minutes.
Then fill and bake pie according to recipe.
For baked pie shell, line with aluminum foil and sprinkle with dried beans, bake at 425°F for 12 minutes.
Remove foil and beans.
Bake 5 minutes longer or until lightly browned.
Hummus III
Category: appetizers-and-snacks
By RC2STEP

Hummus is a pureed garbanzo bean dip with Middle Eastern origins. Serve with pita and an assortment of fresh vegetables. This is the secret combination straight from a Boston restaurant. Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores.

Ingredients:
2 cups canned garbanzo beans, drained
⅓ cup tahini
¼ cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Directions:
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 77.1
Fat: 4.3 g
Saturated fat: 0.6 g
Carbohydrates: 8.1 g
Sugars: 0.1 g
Dietary fiber: 1.9 g
Protein: 2.6 g
Sodium: 236.4 mg
St. Louis Toasted Ravioli
Category: pasta-and-noodles
By Barb

The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.

Ingredients:
2 tablespoons whole milk
1  egg
¾ cup Italian seasoned bread crumbs
½ teaspoon salt  (Optional)
½ (25 ounce) package frozen cheese ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 (16 ounce) jar spaghetti sauce

Directions:
Combine milk and egg in a small bowl.  Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden.  Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 dozen

Calories: 374
Fat: 19.2 g
Saturated fat: 4.6 g
Carbohydrates: 39.3 g
Sugars: 8.8 g
Dietary fiber: 4.3 g
Protein: 11.4 g
Cholesterol: 56.5 mg
Sodium: 885.9 mg
Egg Gravy for 2


Ingredients:
eggs, butter, flour, skim milk, salt, black pepper

Directions:
In a 8 to 10 inch nonstick fry pan.  Break both eggs and discard shells.
Pierce egg yokes and cook egg until whites and yoke are no longer runny.
You can lightly season eggs with the salt and pepper at this time, if you wish.
Once finished, remove eggs from pan.  Add butter to pan and melt completely.
With heat on low to medium, Stir in flour slowly until completely incorporated with the butter.
Next, slowly add in the whipping cream.  You may have to smash the butter/flour mixture until this becomes smooth.  Continue to watch the heat, you do not want this to boil, yet.
Last, add the skim milk.  Pour in a little at a time and mix thoroughly.  At this time you can bring the heat up just a little.  You want this mixture to get to a low boil.  The boiling process is what will start to thicken the gravy.
Once it thickens (I do not like super thick gravy] turn down the heat and add your seasoned salt and pepper.  You can do one of two things with the eggs that you set aside.  You can chop the egg up and throw it back in the gravy or place one egg on each plate and top it with the gravy.  I like to do a piece of toast, top with the egg and the smother with the gravy.
Sour Cream-Banana Bread


Ingredients:
butter, sugar, banana, eggs, flour, baking soda, salt

Directions:
HEAT oven to 350 degrees F. Beat butter and sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Add combined dry ingredients; mix just until moistened. Stir in nuts.
POUR into greased and floured 9x5-inch loaf pan.
BAKE 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely before slicing to serve. Refrigerate leftovers.
Potato and Sausage Skillet Dinner


Ingredients:
olive oil, kielbasa, smoked sausage, onion, potatoes, all-purpose flour, fresh thyme, dried thyme, fresh ground black pepper, chicken broth, apple cider, dry white wine, bay leaf

Directions:
Heat the oil in a very large skillet with sides at least 2 inches high. Add the sausage and onion and sauté over medium heat, stirring, until the onion is softened and the sausage begins to brown, about 6 minutes.
Add the sliced potatoes, sprinkle with the flour, thyme, and pepper and toss gently but thoroughly to combine well. Pour the broth, apple juice, and wine over the potato mixture and add the bay leaf.
Bring to a boil over high heat, reduce the heat to low, and cook, covered, until the potatoes are tender, 35 to 40 minutes.
Remove the bay leaf halves before serving.
Meatloaf Sauce (Or Stuffed Peppers)


Ingredients:
tomato sauce, water, vinegar, brown sugar, prepared mustard, vegan worcestershire sauce, oregano, parsley flakes, basil, garlic powder, salt, ground pepper, mushroom

Directions:
Throughly mix together all ingredients., Spoon sauce over meatloaf., Bake for one hour at 350°F., •For vegan, omit the Worcestershire sauce and use vegan alternative.
Amazing Gluten-Free Layer Bars
Category: desserts
By Kate

A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free.

Ingredients:
7 ounces sweetened flaked coconut, divided
1 cup butterscotch chips
6 ounces semisweet chocolate chips
8 ounces unsalted peanuts
½ cup sliced almonds
1 (14 ounce) can sweetened condensed milk

Directions:
Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan. Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut. Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 30 bars

Calories: 185.3
Fat: 10.9 g
Saturated fat: 5.5 g
Carbohydrates: 19.7 g
Sugars: 16.6 g
Dietary fiber: 1.8 g
Protein: 3.6 g
Cholesterol: 4.4 mg
Sodium: 42.6 mg
Avocado, Tomato and Mozzarella Tower Salad


Ingredients:
fresh mozzarella cheese, avocados, tomatoes, salt

Directions:
In a 3-inch ring mold, layer 1/4 cup mozzarella, 1/3 cup avocado and 1/4 cup tomato.
Repeat in remaining ring molds.
Using a spatula, slide each mold onto a rack over a sheet pan to drain; refrigerate until serving.
Place baby greens on plates, invert ring mold onto salads.
Place balsamic vinegar and chili oil on table to pass around. Enjoy!
Easy BBQ Sauce


Ingredients:
ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, dry mustard, chili powder, onion

Directions:
"Mix together."
Pf's Eternal Flame Spinach Salad


Ingredients:
bacon, sugar, cider vinegar, malt vinegar, dry mustard, Dijon mustard, brandy, shallot, candied pecans

Directions:
Clean spinach and dry in salad spinner. Can be cleaned ahead, stored in a plastic bag until needed.
Place spinach and optional ingredients in large salad bowl.
In large frying pan, fry bacon until crisp stirring often,  Discard some of the bacon drippings if desired (probably 1/4 cup is sufficient.].
Add sugar, mustard, vinegar, optional chopped shallot and stir until mixture boils. Heat brandy until warmed in a glass measure in the microwave.  Pour into vinegar mixture, ignite with long match and shake pan until the flames die.  Don't do this below the cook top hood or any other flammable object.
Pour hot dressing over spinach & toss. Sprinkle with chopped eggs and chopped pecans (walnuts, hazelnuts or even sunflower seeds optional].  Add salt & pepper to taste.  Other additions could be canned mandarin orange slices, dried cherries, or cranberries.
Have local Fire Department ready on Speed Dial.
Tuna, Cheddar and Spinach Pocket


Ingredients:
granulated sugar, active dry yeast, whole wheat flour, all-purpose flour, olive oil, kosher salt, low-fat cheddar cheese, light chunk tuna in water, kosher salt, ground black pepper

Directions:
For the dough: In a large bowl, dissolve the sugar in 3/4 cup very warm water. Sprinkle the yeast over the water and let it sit until bubbling and slightly frothy, 5 to 10 minutes. Add the whole wheat flour, all-purpose flour, olive oil and salt, and mix well by hand. Place the dough in the bowl of a stand mixer fitted with a dough hook, and mix on medium speed until the dough is a tight, shiny ball that no longer sticks to the sides of the mixing bowl, about 6 minutes. Alternatively, transfer the dough ball to a floured surface and knead by hand, about 10 minutes. Cover with a damp towel and place the bowl in a warm place until doubled in size, 1 hour.
Divide the dough into 8 pieces and form each into a 2- to 3-inch diameter ball. Place on a clean baking sheet and let the dough rise again for 45 minutes.
For the filling: Heat a large nonstick saute pan over medium-high heat. Add the spinach and 1/4 cup water and cook until the spinach is wilted, dark green and reduced in volume to about 1 cup, about 5 minutes. Transfer the spinach to a medium bowl and cool for 3 to 5 minutes. Squeeze out any excess moisture with your hands. Stir in the cheese, tuna, salt and pepper.
Preheat the oven to 425 degrees F and move a rack to the middle of the oven.
Flour a work surface and roll each ball into a 4- to 5-inch disk. Place 1 heaping tablespoon of filling on half of a circle and fold over to enclose the filling, forming a half moon. Pinch the dough together along the edge so that it is completely sealed, and then place on a baking sheet. Repeat for the remaining dough and filling. Bake until golden brown, 17 to 20 minutes, turning the pan halfway through. Cool 5 minutes before serving.
Cook's Notes: This recipe makes about 2 cups of filling.