xiaoxl/recipe_data huggingface dataset:
Basic Buckwheat Crepes- Vegan and Gluten-Free


Ingredients:
buckwheat flour, coconut oil, soymilk, arrowroot, tapioca starch, salt

Directions:
Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
Add the coconut oil and a little of the milk, beating well with a wooden spoon.
Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
Cook until golden brown, flip and cook the other side.
Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.
Eleanor's Broccoli & Rice Supreme


Ingredients:
rice, milk, Velveeta cheese, butter, celery, onion, frozen broccoli, salt

Directions:
"Cook the rice according to package directions.  In a small pan, melt butter and saute chopped celery, and chopped onion.  Cook for 5 minutes or until soft.  In a large bowl, mix soup, milk, and cheese.  Combine rice, cheese mixture, vegetables and broccoli and mix well.  Pour into a small casserole dish and bake for 45 minutes at 350 degrees."
Dr Pepper Baked Beans


Ingredients:
kielbasa, pinto beans, ketchup, red wine vinegar, Worcestershire sauce, Tabasco sauce, soy sauce, dry mustard, onion, garlic, seasoning salt, black pepper, cheddar cheese

Directions:
Set oven to 375 degrees.
Butter a 3-qt baking dish.
Heat a skillet over med heat with 1 tbsp oil.
Add sausage, and 3/4 cup Dr Pepper drink; bring to boil.
Cover; and lower the heat.
Continue cooking about 30 mins, until Dr Pepper becomes syrupy.
Drain the pinto beans; place in a large saucepan, add 1 cup Dr Pepper, ketchup, wine vinegar, Worcestershire sauce, Tabasco sauce, soy sauce, garlic, onion and salt.
Bring to simmer, stirring occasionally.
Season with black pepper.
Pour into a 3-qt buttered baking dish.
Stir in sausage mixture.
Top with cheese and bread crumbs.
Bake, covered for 40 mins, or until cheese is melted, and mixture is bubbling.
Thai-Style Tilapia


Ingredients:
coconut milk, ground ginger, ground turmeric, fresh lemongrass, salt, red pepper flakes

Directions:
In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.
Hearty Tex-Mex Chili Soup


Ingredients:
ground beef, sausage, canned kidney beans, canned black beans, Mexican-style tomatoes, tomato sauce, diced green chilies, onion, frozen corn, water

Directions:
Combine all ingredients in a large saucepan and bring to a boil.
Reduce heat to low; cook for 20 to 25 minutes.
BBQ Turkey and Ham Parcels


Ingredients:
turkey escalopes, cooked ham, cheese, salt, pepper, plain flour, egg, lime slice

Directions:
But your turkey into 16-18 pieces.
Lay it onto a sheet of cling-film or greaseproof paper, cover with another sheet of same and use your rolling pin or a meat tenderizer to roll  or bash them really thin.
Cut each of the slices of ham in half and cut the cheese into 16-18 little rectangular blocks.
Wrap the cheese blocks with the ham, making sure that you have a small amount of horseradish and seasonings inside with the cheese.
Wrap up your little ham bundle in a piece of the turkey, using a cocktail stick to secure firmly.
Mix the egg, flour and breadcrumbs together.
Coat the turkey bundle in the egg mixture and chill in the refrigerator for 2 hours.
Brush with plenty of oil and BBQ or grill them for approximately 8 minutes each side.
Garnish with lime slices and serve hot.
Burning the Midnight Oil


Ingredients:
bananas, mint syrup, cinnamon

Directions:
Place all ingredients in a blender and mix on medium speed 1 minute
Pour into tall glasses and serve.
NOTE: To make frozen bananas, peel and chop the bananas, seal in plastic bags and place in the freezer until frozen.
Sweet Potato and Lemon Salad


Ingredients:
sweet potatoes, lemons, sugar

Directions:
Peel the sweet potatoes, and slice lengthways.
Cut into 1cm half moons.
Do the same with the un-peeled lemon.
Place all the ingredients in a saucepan with almost enough water to cover.
Bring to the boil, and then reduce the heat and simmer (don't cover the saucepan] until most of the liquid has boiled away and the potatoes are soft.
Cool to room temperature and serve.
Chicken Spaghetti


Ingredients:
celery, yellow onion, diced tomatoes, boneless skinless chicken breasts, Velveeta cheese, extra virgin olive oil

Directions:
First, place the chicken breasts in a pot with enough water to cover them.
Boil the chicken until completely cooked.
Remove from heat, pour chicken stock into a bowl and set aside for later.
Set chicken breasts aside to cool and chop the vegetables.
By the time you're finished chopping, the chicken should be cool enough to pull apart.
Separate it all into small pieces and set aside for later.
Warm the olive oil in a large saucepan over medium heat.
Add the celery and onion and sauté until onions are clear.
Then, add the soup and diced tomatoes, and mix together.
Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
Let that simmer for around 15 minutes.
Then add the 1/2 pound of cubed Velveeta.
Let that dissolve into the mixture, and then add your chicken pieces.
You might have some left over, depending on how meaty you prefer your sauce.
Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
Drain your spaghetti, and add the sauce to the pasta.
Mix thoroughly and serve immediately.
The sauce is very versatile and can be used on any sort of pasta.
A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.
Preserves (Frozen Berries) Strawberry, Cherry, Blueberry


Ingredients:
strawberry, frozen strawberries, sugar, lemon juice, frozen blueberries, sugar, lemon juice, lemon rind, cinnamon, cardamom, allspice, nutmeg, clove, sweet cherries, tart cherries, lemon juice, sugar, cinnamon, cardamom, allspice, nutmeg, clove

Directions:
For the strawberry.
roughly chop strawberries (this is easy with a processor or let strawberries sit at room temp for a few minutes to soften them and chop with a knife].
mix all other ingredients and cook in a nonstick pan over meduim heat.
stir frequently, cook at least 20 to 30 minutes.  This will thicken as it cooks and a bit more after it cools.  You will know when it is ready when it has greatly reduced and is thick.  Patience.
For the blueberry and Cherry.
mix all ingredients and stir over meduim heat for 20 to 30 minutes.  This will thicken as it cooks and a bit more after it cools.  You will know when it is ready when it has greatly reduced and is thick.
Each will produce about 2 cups of preserves and can be frozen or stored in the refrigerator for a couple weeks.
Antipasto Pasta


Ingredients:
bow tie pasta, tomatoes, butter, olive oil, black olives, artichokes, chicken, feta cheese, salt

Directions:
Preheat oven to 375.
Slice tomatoes into thin wedges.
Place tomatoes on  cookie sheet.
Pour olive oil over tomatoes, and sprinkle with salt, pepper and garlic.
Roast tomatoes until pasta is cooked (about10-15 minutes].
Prepare pasta according to directions on box, drain.
Stir in butter, until butter is melted.
Stir in feta cheese.
Add tomatoes from cookie sheet.
Add the rest of the ingredients.
Serve and enjoy!
Grilled Ham Slice With Pineapple Salsa


Ingredients:
orange marmalade, fresh cilantro, lime juice, salt, ham

Directions:
Heat grill.
In small bowl, combine all salsa ingredients; mix well.
Set aside.
When ready to grill, place ham on grill over medium coals or gas.
Cook 10 to 20 minutes until thoroughly heated, turning 2 or 3 times.
Serve with salsa.
Instant Pot® Taco Bowls
Category: everyday-cooking
By thedailygourmet

Pressure cooking beef stew meat with taco seasoning allows for tender chunks of beef which can be used for taco bowls. It makes enough for a week of prepped lunches. Garnish with salsa, sour cream, avocado, and cilantro before serving.

Ingredients:
2 tablespoons olive oil
2 pounds beef stew meat
½  onion, sliced
⅓ cup taco seasoning mix (such as Savory Spice®)
¼ cup water
2 teaspoons garlic salt
2 ½ cups water
1 (10 ounce) bag yellow rice (such as Vigo®)
1 (15.25 ounce) can black beans, drained, or to taste
1 (15.25 ounce) can corn kernels, drained, or to taste
1 (8 ounce) package shredded Cheddar cheese, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil. Add beef and cook until browned, about 3 minutes per side. Add onion,  , 1/4 cup water, and garlic salt. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, bring 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover saucepan tightly. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely. Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely. Divide beef and rice among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 792.4
Fat: 38.2 g
Saturated fat: 16.8 g
Carbohydrates: 68 g
Sugars: 4.9 g
Dietary fiber: 6.5 g
Protein: 44.4 g
Cholesterol: 122.7 mg
Sodium: 2577.5 mg
Costa Rican Delight


Ingredients:
banana, coconut milk, evaporated milk, light rum

Directions:
Place the banana and ice cubes in a blender, and pour in the coconut milk, evaporated milk, rum, and coffee liqueur.
Blend until well mixed.
Pour into 2 tall glasses and serve.
Ground Beef with Homemade Taco Seasoning Mix
Category: world-cuisine
By Jeannine Maxwell

Taking just a little extra time to make this flavorful ground beef makes all the difference in your homemade tacos!

Ingredients:
2 teaspoons dried minced onion
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon cornstarch
½ teaspoon ground cumin
½ teaspoon red pepper flakes  (Optional)
¼ teaspoon cayenne pepper  (Optional)
¼ teaspoon dried minced garlic
¼ teaspoon dried oregano
1 pound ground beef
½ cup water

Directions:
Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl. Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease. Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 106.7
Fat: 7 g
Saturated fat: 2.7 g
Carbohydrates: 0.8 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 9.7 g
Cholesterol: 35.5 mg
Sodium: 327.5 mg
Indian-Spiced Sweet Potato Steak Fries


Ingredients:
sweet potatoes, garam masala, ground coriander, kosher salt, fresh ground black pepper, olive oil

Directions:
Peel the sweet potatoes. If they are average size, cut them in half lengthwise. Lay each half flat on the cutting board and cut it into four slices. These should be between 1/4 and 1/2-inch slabs.
Put the sweet potatoes in a large mixing bowl. Sprinkle on the seasonings and then pour on the olive oil.
Use your clean hands to toss the potatoes with the other ingredients until all is evenly distributed.
Set aside and allow the potatoes to marinate for 1/2-hour or more, depending upon the timing of your meal.
When you are ready to cook, spray a shallow sheet pan with a light coat of oil to prevent sticking and then pour out the potatoes, distributing them evenly and avoiding any stacking.
Place the pan on the middle rack of an oven preheated to 400 degrees Fahrenheit. Bake for about 30 minutes or until the fries are looking crisp. Serve hot.
Indian Pizza
Category: world-cuisine
By pinkimmie

If you love Indian food, then this pizza is for you! Add more or less curry powder to adjust spiciness.

Ingredients:
½ cup tandoori paste
6 tablespoons plain yogurt
2  skinless, boneless chicken breast halves
6 tablespoons olive oil, divided
4  pieces tandoori naan bread
3 teaspoons spicy curry powder
1 teaspoon ground turmeric
1  yellow bell pepper, thinly sliced
1 large red onion, thinly sliced
4 (4 ounce) spreadable goat cheese
1  tomato, thinly sliced
4 ounces feta cheese

Directions:
Whisk tandoori paste and yogurt together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours or overnight. Preheat oven to 400 degrees F (200 degrees C). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade, shake to remove any excess, and discard marinade. Cook chicken breasts in hot oil, turning occasionally, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and shred using two forks. Brush each piece of naan with about 1 teaspoon olive oil and sprinkle a pinch of curry powder over each; arrange naan on a baking sheet. Bake naan in the preheated oven until toasted and fragrant, about 5 minutes. Heat remaining 1/4 olive oil in a skillet over medium-high heat. Cook and stir yellow pepper, onion, 2 teaspoons curry powder, and turmeric in hot oil until vegetables soften, 5 to 7 minutes. Spread goat cheese onto each naan piece. Sprinkle more curry powder over the goat cheese. Top with shredded chicken, pepper mixture, tomato, and feta cheese. Sprinkle a pinch of curry powder over the top. Bake in the oven until feta is soft, about 20 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 9 hrs
Yields: 4 servings

Calories: 1057.7
Fat: 65.8 g
Saturated fat: 31.2 g
Carbohydrates: 64 g
Sugars: 15.2 g
Dietary fiber: 10.7 g
Protein: 53.7 g
Cholesterol: 158.5 mg
Sodium: 2443.8 mg
White Chocolate Cranberry Orange Cookies


Ingredients:
unsalted butter, brown sugar, granulated sugar, egg, vanilla extract, clementine zest, all-purpose flour, cornstarch, baking soda, salt, white chocolate chips, dried cranberries, craisins, powdered sugar

Directions:
1.  Preheat oven to 350 degrees F.
2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and well blended. Add egg, vanilla, orange extract and orange zest.
3. Add flour, cornstarch, baking soda and salt then stir in white chocolate chips and craisins.
4.  Using a spoon roll dough into one in balls and drop dough onto a parchment papered baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  Note: the tops will not be brown and look slightly undercooked, I bake for exactly 10 minutes which seems perfect.
5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.
6.  For glaze mix powdered sugar with orange juice a little at a time until the consisentcy is easy to drizzle onto the cookies. Makes approximately 3 dozen delicious cookies!
Pumpkin Custard


Ingredients:
pumpkin, eggs, pure maple syrup, brown sugar, ground cinnamon, ground nutmeg, ground ginger, apple

Directions:
Preheat the oven to 350*.
Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
Arrange the cups in a shallow, flat-bottomed baking pan.
Whirl all of the ingredients except the apple slices in a blender until smooth.
Pour the custared into the baking cups.
Pour boiling water into the baking pan to about a 2-inch depth.
Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
Remove the cups from the hot water and cool at room temperature, then refrigerate.
Serve chilled, garnished with fresh apple slices, if desired.
Rich Pasta for the Poor Kitchen
Category: main-dish
By VAMPYRELADY

A quick, simple pasta tossed with butter, parsley, and Parmesan cheese. A wonderful recipe to make when you don't feel like making a trip to the grocery store. I used what I had on hand and it worked like a charm! Add summer vine-ripened tomatoes for an extra dash of flavor!

Ingredients:
1 (6 ounce) package dry spaghetti
8 tablespoons butter
2 tablespoons minced garlic
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
1 dash cayenne pepper
1 cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. Heat a skillet over medium-low heat. Melt butter with garlic very slowly to avoid burning the garlic. Season with salt, freshly ground black pepper, and parsley. Sprinkle with cayenne pepper to taste, if desired. Toss pasta into the skillet until well-coated with butter. Increase heat to medium, and cook until pasta is heated through and has absorbed some of the butter. Adjust seasoning with salt and pepper, if necessary. Serve with grated Parmesan cheese.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 453
Fat: 29.5 g
Saturated fat: 18.2 g
Carbohydrates: 33.8 g
Sugars: 1.4 g
Dietary fiber: 1.5 g
Protein: 13.7 g
Cholesterol: 78.7 mg
Sodium: 1054.6 mg
Onion and Garlic Bread


Ingredients:
butter, onion, garlic cloves, sugar, poultry seasoning, black pepper, parmigiano

Directions:
Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
Place the split bread on a baking sheet and broil until golden.
Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with half the cheese and return to broiler for approximately 30 seconds to bubble cheese.
Serve with a hearty soup.
Chicken Taco Salad


Ingredients:
boneless skinless chicken breasts, chili powder, lettuce, cucumber, low-fat cheddar cheese, chunky salsa, tomatoes, green onions, baked corn tortilla chips

Directions:
Sprinkle chicken with garlic salt and chili powder.
Broil 2 minutes or until done.
Cool and cut into strips.
In a bowl, toss lettuce with chicken, cucumber and cheese.
To serve, top with salsa, tomato, green onions, dressing and crushed tortilla chips.
Peach Arugula Salad


Ingredients:
baby arugula, olive oil, walnuts

Directions:
In a large salad bowl, toss peaches and arugula., Drizzle with green goddess dressing., Serve.
Mexican Rice


Ingredients:
onion, garlic clove, cumin, long grain white rice, tomato paste

Directions:
Heat the oil in a medium NON STICK! pan, add the onion and cook for 5 minutes, or until soft. Add the garlic and cook for 1 minute.
Add the rice and stir for 1-2 minutes, or until well coated in the oil.
Add the tomato paste, cumin and stock to the pan and bring to the boil. Reduce the heat to very low, cover tightly with a lid and simmer for 25 minutes, or until the liquid is absorbed and the rice tender.
Fluff up the grains with a fork and serve as a side dish.
Yum!
Crock Pot Beef and Broccoli


Ingredients:
boneless beef chuck roast, soy sauce, brown sugar, garlic cloves, cornstarch, fresh broccoli florets

Directions:
Place beef in a crock pot.
In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
In a cup, stir cornstarch and 2 tablespoons sauce from the crock pot until smooth. Add to crock pot. Stir well to combine.
Add broccoli to the crock pot. Stir to combine.
Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken].
Serve over hot cooked rice.
Hermit Bar Cookies
Category: desserts
By AUNT MAMIE

This recipe is probably 50 years old - Mom made it for us, and now I make it for our kids - they love these bars.  Enjoy!

Ingredients:
½ cup shortening
1 cup white sugar
½ cup molasses
1 teaspoon baking soda
½ cup warm coffee
1  egg
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg. Dissolve the baking soda in warm coffee; stir into the molasses mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in raisins. Form dough into 4 long strips lengthwise on the cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm.

Prep time: 20 mins
Cook time: 12 mins
Total time: 45 mins
Yields: 42 cookies

Calories: 202
Fat: 5.6 g
Saturated fat: 1.4 g
Carbohydrates: 36.4 g
Sugars: 18.9 g
Dietary fiber: 0.9 g
Protein: 2.5 g
Cholesterol: 9.3 mg
Sodium: 129.2 mg
Healthy Brownies (Gluten Free Too!)


Ingredients:
chocolate chips, butter, eggs, dates, vanilla, sugar, baking soda

Directions:
In a large microwave safe bowl melt chocolate chips with butter.
In a blender blend eggs, diced dates, and vanilla.
Pour blender contents into chocolate mix.
Fold in cocoa, flour, and sugar.
Add baking soda.
Pour batter (it will be thick] into a greased square baking pan.
Bake at 350 degrees for about 18 minutes.
Fruit and Nut Granola


Ingredients:
old fashioned oats, sweetened coconut, wheat germ, cinnamon, honey, brown sugar, salt, canola oil, dried cranberries, golden raisin

Directions:
Preheat oven to 350°F.
In a large bowl, mix together oats, coconut, almonds, oat bran, wheat germ and cinnamon.
In a small, microwave-safe bowl, mix together honey, brown sugar and pinch of salt.
Microwave for about 1 1/2 minutes, stirring every 30 seconds, or until sugar is dissolved.
Stir in oil, then pour over oat mixture and stir to combine and coat.
Pour on one or two baking sheets and bake for 45 minutes, stirring every 15 minutes.
Remove from oven and continue to stir every 15 minutes until cool.
Stir in remaining ingredients and store in an airtight container or a zip-top bag.