xiaoxl/recipe_data huggingface dataset:
Strawberry-Pecan Rolls


Ingredients:
milk, salt, honey, all-purpose flour, egg, butter, sugar, cinnamon, cream cheese, powdered sugar, milk, pecans

Directions:
In medium saucepan, combine 1 3/4 cups milk, salt, oil and honey.
Heat over medium heat until warm (118°F. to 120°F.].
Place in large bowl.
Stir in yeast and 2 cups of the flour.
Cover; let stand 10 minutes.
Stir in egg and 2 cups of the flour, adding additional 1/2 cup flour if dough is very sticky.
Turn out onto floured surface; knead 6 to 8 minutes or until smooth.
Cover; let stand 30 to 40 minutes or until risen by half.
Spray 15x11-inch pan with non-stick cooking spray.
Punch dough down to deflate; turn out onto floured surface.
Divide dough in half.
Cover each half; let stand 10 minutes.
Heat oven to 400°F.
Roll out half of the dough into 15x10-inch rectangle.
Spread 4 tablespoons of the butter over dough, leaving 1-inch border.
Spread with 1/3 cup of the strawberry preserves.
In small bowl, stir together 1 tablespoon sugar and cinnamon; sprinkle half of the cinnamon-sugar mixture over preserves.
Starting at long edge, roll dough; pinch edges to seal.
Gently cut into 12 pieces; place, cut side down in pan.
Repeat with remaining dough.
Cover; let stand 30 minutes.
Bake 25 to 30 minutes or until light brown.
Cool completely.
In small bowl, beat together cream cheese, powdered sugar, 1 tablespoon of the milk and almond extract at low speed until smooth, adding additional 1 tablespoon milk if needed.
Drizzle over cooled rolls; sprinkle with pecans.
Mushroom Toasties


Ingredients:
butter, garlic clove, thyme leaves, cheddar cheese

Directions:
heat grill to high.
Melt butter in a frying pan and fry mushrooms until tender. Add garlic and thyme and cook for another minute.
Toast the bread, top with the mushrooms and then the cheese.
Grill until cheese is brown and bubbly.
Great American Potato Salad


Ingredients:
Miracle Whip, mustard, celery seed, salt, pepper, potatoes, hard-boiled eggs, onion, celery

Directions:
Cube and boil potatoes. Chop eggs and onion. Slice Celery.Combine salad dressing, mustard, celery seed, salt, and pepper; mix well.
Add potatoes, eggs, onion, celery, and pickle; mix lightly. Chill.
Homemade Marshmallow Creme
Category: desserts
By MattOlay V-H

A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.

Ingredients:
1  egg white at room temperature
¾ cup light corn syrup
¼ teaspoon salt
¾ cup sifted confectioners' sugar
2 ¼ teaspoons vanilla extract

Directions:
Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

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

Calories: 138.3
Carbohydrates: 35.5 g
Sugars: 19.9 g
Protein: 0.5 g
Sodium: 98.9 mg
Creamy Seafood a La King


Ingredients:
bay leaves, dried thyme, baby clams, low sodium chicken broth, alfredo sauce, green onions, fresh lemon juice, white pepper, coconut milk, flour, cilantro, shrimp

Directions:
INTO a 4-quart pot, add 2 medium bay leaves, 1/4 teaspoon dried thyme, 1 (8 ounce] bottle clam juice, the strained juice from 1 (10 ounce] can baby clams in juice (reserve clams and set aside], and 1 (15 ounce] can low sodium chicken broth.
ADD 1 (20 ounce] package Simply Potatoes Diced Potatoes with Onion (and if desired, a few pre-cooked bacon crumbles]; BRING to a boil.
REDUCE heat to medium; COVER.
COOK for 7 minutes, or until potatoes are firm-tender.
UNCOVER; ADD 1 (24 ounce] package Simply Potatoes Traditional Mashed Potatoes and 1 (15-16 ounce] jar traditional Alfredo sauce; MIX well.
REDUCE heat to medium-low; STIR in reserved clams, 3 tablespoons snipped green onions, 2 teaspoons fresh lemon juice, 1/4 teaspoon white pepper, and 1/2 cup canned coconut milk.
POUR 2 cups whole milk into a medium bowl; WHISK 1/4 cup flour gradually into milk, blending well; STIR slurry into pot slowly, while stirring rigorously.
ADD 1/4 cup frozen peas, 1/4 cup minced red peppers, 2 tablespoons minced cilantro, and 1/2 teaspoon Old Bay Seasoning; SIMMER uncovered, stirring as needed, up to 30 minutes, or to desired consistency.
STIR in 8 ounces pre-cooked deli shrimp; FOLD in 8 ounces cooked chunked imitation crabmeat carefully without breaking up meat; HEAT then carefully fold again; REMOVE bay leaves.
SERVE warm as a chowder, in pre-baked puff pastry shells, over steamed basmati rice, or over toasted English muffins; GARNISH with fresh cilantro or fresh dill sprigs and/or dill weed; ENJOY!
Maria's Paleo Pecan Ice Cream


Ingredients:
bananas, vanilla, sea salt, pecans

Directions:
Partially thaw frozen bananas so they can blend in the food processor.  Add all ingredients except pecans and process to a smooth and thick consistency.  Add pecans and pulse chop to desired size - just a few pulses is fine.
EAT!
If you return to freezer, this will freeze pretty solid so you might as well eat it  all right away. :].
Simple Low-Fat Turkey Meatballs


Ingredients:
lean ground turkey, yellow onion, parsley, garlic cloves, oregano, egg, salt, pepper, olive oil

Directions:
Beat egg in large bowl.
Add all remaining ingredients.
Mush together well using your hands.
Form into 1/2 inch balls.
Heat small amount of olive oil (about 1 tsp to keep this recipe low-fat] in skillet.
Put half the balls into the skillet and cook until browned evenly on outside.
Remove and add remaining balls.
Venus De Milo Baked Stuffed Lobster


Ingredients:
live lobsters, shrimp, butter

Directions:
Prepare the lobsters for broiling and set aside.
After the lobsters have been prepared for broiling, slowly melt 1/2 lb. of butter taking care not to let the butter boil. The clear portion of the melted butter is the drawn butter.
Slowly pour the drawn butter into a measuring cup, measuring off 2/3 cups.
In a food processor, grind enough Ritz Crackers to make about 4 cups, (about 1/2 a box].
Combine the crushed Ritz Crackers with the drawn butter a little at a time until the crackers are liberally and evenly coated.
Fill the bottom of the lobster bodies and the lobster tails with about 1/2 the amount of cracker mixture.
Next, divide the seafood into equal parts and fill the lobster body.
Cover the lobster meat with the remaining crumbs and place the lobster on a sheet pan along with the claws.
Pre-heat the oven to 375 degrees F.
Cook the lobsters for approximately 30-40 minutes or until the tail meat becomes white and firm to the touch.
Serve at once with lemon wedges and drawn butter.
Mashed Rutabaga - Norway


Ingredients:
butter, milk, salt, pepper

Directions:
Peel and cut up one rutabaga into small pieces. Boil until tender in lightly salted water.
Drain and mash adding butter, salt, pepper, and 1/4 cup milk or meat stock while the rutabagas are still hot.
Adjust the recipe according to the size or quantity of rutabaga used. Some rutabagas are quite large!
Honey and Cream - Iranian Breakfast


Ingredients:
"honey"

Directions:
Put the cream in a small bowl to one side and the honey on the other side of the bowl.
Lightly warm your bread.
Mix the cream and honey together and spread on your bread.
Organic Meal Replacement Shake (With Chia Seeds)


Ingredients:
coconut oil, flax seed oil, sesame seeds, strawberries, berries, banana, milk

Directions:
Place all ingredients in blender container (with lid].
Blend on high speed until berries and ice are chopped - at least 30 seconds.
** Chia Seeds expand to 3-4 times their original volume. To hydrate Chia Seeds, place 6 level tablespoons of dry Chia Seeds in a 3 or 4 cup glass container, with a lid (the glass eliminates potential of plastic molecules getting into food], and add 2 cups filtered water. Stores in refrigerator for several days. Can be added to many different foods for added moisture and texture. Try adding several tablespoons to cake batter, for extra moisture, or soup for thickening, texture and added nutrition. Flavor will not be affected by Chia Seeds.
*** CHIA SEEDS : Calories: 69, Fat: 4.35 gm, Sodium: 2.69 mg, Carbs: 6.35, Dietary Fiber: 5.34, Protein: 2.21 gm, Calcium: 89.5 mg. Chia Seeds are loaded with nutrition.
ALMOND MILK:  Calories: 60, Fat: 2.5 gm, Sodium 150 mg, Potassium: 180 mg, Carbs: 8 gm, Dietary Fiber: 1 mg, Protein: 1 gm.
AGAVE:  Calories: 45, Fat: 0, Sodium: 0, Carbs: 11, Glycemic Index (on a 0-100 Scale - extremely low]: 27, Protein: 0 Great for Diabetics - minimal effect on blood sugar levels.
DRY OLD FASHION ROLLED OATS - 1 tablespoons : Calories: 19, Fat: 0.38 gm, Sodium: 0 gm, Carbs: 4, Dietary Fiber: 0.5, Protein: 1 gm.
Taco Quiche


Ingredients:
ground beef, eggs, milk, biscuit mix, pepper, sour cream, lettuce, chopped tomato, green pepper, green onion, cheddar cheese, black olives

Directions:
Brown meat in a skillet; drain.
Add taco seasoning and prepare according to the package directions.
Spoon mixture into greased glass 13x9x2-inch  baking dish.
In a bowl, beast eggs and milk.
Add biscuit mix and pepper; mix well.
Pour over meat.
Bake, uncovered, at 400°F for 20-25 minutes or until golden brown.
Cool for 5-10 minutes.
Spread sour cream on top, sprinkle with lettuce, tomato, pepper, onions, black olives and cheese.
Also you may want to serve with fresh salsa on the side.
Cheesy Crock Pot Potatoes


Ingredients:
potatoes, onion, cheddar cheese, sour cream, butter, salt, pepper, parsley

Directions:
Boil potatoes with skins on until almost done.
Slice into crock pot after peeling (I do not usually peel mine].  Mix ingredients in bowl.  Cover potatoes with mixture.
Cook on high for about an hour in crock pot or low for 3 to 5 hours.
We are a cheese loving family so I usually add extra cheese.
Blueberries with Orange Cream


Ingredients:
fresh blueberries, sugar-free instant vanilla pudding mix, fat free sour cream

Directions:
Reserve 4 teaspoons blueberries for garnish., Evenly spoon about 1/3 cup blueberries into 4 dessert dishes., In a large bowl, combine dry pudding mix, dry milk powder and orange juice., Mix well using a wire whisk., Gently blend in sour cream., Spoon about 1/2 cup orange sauce over the fruit in each dish., Garnish each with 1 teaspoon of reserved blueberries., Refrigerate for at least 30 minutes.
Crock Pot Pepperoncini Beef Roast


Ingredients:
beef roast, Swanson chicken broth, beef broth

Directions:
Place beef roast in crock pot.
Pour Onion soup mix, beef, and chicken broths over roast.
Cut tops and stems off each pepperoncini pepper, and return them to their original jar in the juice.
Pour entire jar of pepperoncini peppers w/juice over beef roast and mix with large spoon to blend soups.
Cover crock pot and cook on low for 11 hours.
(note - 11 hours, not 8 hours like most recipes]This is important to the success of this roast.
The last 1/2 hour of cooking time, take roast out of crock pot and "shred" the meat apart with a knife, and return meat to the juices in crock pot for 30 minutes.
Serve on your favorite bun or hoagie roll, with extra juice on the side.
Serving Suggestion: Sprinkle shredded mozzarella cheese over beef sandwich and microwave for 35 seconds before serving, then spoon additional au jus over the bread!
mmmmmmmm!
Chocolate Walnut Marshmallow Fudge
Category: uncategorized
By Jessie Sheehan

Easy-peasy fudge, no candy thermometer necessary! It's so addictive that you may not even want to share! Studded with toasted walnuts and mini marshmallows, fudge does not get much better than this. Fudge will keep tightly wrapped on the counter for up to 1 week.

Ingredients:
cooking spray
16 ounces dark chocolate, coarsely chopped
10 ounces sweetened condensed milk
1 tablespoon pure vanilla extract
1 teaspoon table salt
3 cups miniature marshmallows
2 cups chopped toasted walnuts
⅛ teaspoon Sea Salt, gray
¼ teaspoon turbinado sugar, or to taste

Directions:
Grease an 8-inch square pan with cooking spray and line with parchment paper. Place chocolate in the top of a double boiler over simmering water. Stir constantly with a rubber spatula, scraping down the sides with a rubber spatula to avoid scorching, until chocolate melts, about 5 minutes. Stir in condensed milk, vanilla extract, and salt; the chocolate may seize up temporarily. Continue stirring over medium to medium-high heat until mixture is smooth, about 2 minutes. Stir for 1 more minute, then remove from the heat. Add marshmallows and walnuts. Stir with a wooden spoon until fully incorporated; the marshmallows will not melt. Transfer to the prepared pan. Cover with plastic wrap and flatten with your hands. Remove plastic wrap and sprinkle with sugar and sea salt. Place in the refrigerator until hard, about 2 hours. Remove from the refrigerator and cut into 36 pieces.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 36 pieces

Calories: 150.7
Fat: 9 g
Saturated fat: 1.5 g
Carbohydrates: 16.2 g
Sugars: 12.9 g
Dietary fiber: 1.3 g
Protein: 2.3 g
Cholesterol: 3.3 mg
Sodium: 86.8 mg
Chipotle Turkey Cutlets


Ingredients:
whole wheat flour, sesame seeds, black pepper, olive oil, onion, garlic clove, chipotle chiles in adobo, ground cumin, cinnamon, diced tomatoes

Directions:
Combine the first 3 ingredients. Sprinkle turkey with  mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan.
Heat remaining teaspoon oil in pan. Add onion and sauté 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon.  Add the vinegar, broth and tomatoes.  Cook for 3 minutes until the sauce begins to bubble.
Return the turkey cutlets to the pan spooning a bit of the sauce on top.  Cover and reduce heat.  Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.
Moroccan Vegetables and Cous Cous


Ingredients:
carrots, parsnips, onion, olive oil, couscous, dried figs, ground cumin, paprika, coriander leaves

Directions:
Fry all the veg in the oil for 5 minutes over a moderate heat. Reduce the heat, cover and cook for another 10 minutes.
Dissolve stock cube in 350ml boiling water. Pour over cous cous and cover leave to stand.
Add the spices, figs, seasoning and 150ml boiling water to the vegetables. Simmer for 5 minutes.
Stir coriander leaves through cous cous and serve with the vegetables.
Buckwheat Buttermilk Pancakes


Ingredients:
buckwheat flour, baking powder, baking soda, sugar, salt, egg, buttermilk, butter

Directions:
Preheat griddle or large skillet (if electric] to 375°F Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
Mix dry ingredients together; add egg, buttermilk and butter, beating well after each addition.
Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1-1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1-1/2 minutes or until golden brown.
Serve with maple syrup.
Green Bean Salad


Ingredients:
fresh green beans, fresh parsley, green onions, celery, olive oil, lime juice, lime wedge

Directions:
In a 2-quart microwave-safe dish add green beans and 2 tablespoons water.
Cover and microwave on 100% power (high] for 5 minutes or until tender, stirring halfway.
Drain; rinse with cold water and drain again.
Transfer to serving dish.
Toss with parsley, green onions, celery, oil, and juice.
Cover and let stand at room temperature for up to 30 minutes.
To serve, sprinkle with salt and pepper; squeeze lime wedges over top.
Biriyani
Category: world-cuisine
By NICOL ZAHRA

One of the most well-known Indian-Pakistani dishes made. A spicy chicken and rice dish.

Ingredients:
2 ½ tablespoons olive oil
3 tablespoons plain yogurt
2 tablespoons distilled white vinegar
1 medium onion, sliced
2 cloves garlic, crushed
1 tablespoon ginger paste
2  small green chile peppers
2 medium tomatoes, chopped
2 tablespoons garam masala
1 tablespoon dried mint
salt and pepper to taste
5 sprigs cilantro
1 (3 pound) whole chicken, skin removed and cut into pieces
2 quarts water
4 cups uncooked basmati rice
1  bay leaf
4 pods green cardamom
1 pod black cardamom
1  cinnamon stick
salt to taste
¼ teaspoon powdered yellow food coloring

Directions:
Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro. Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear. Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes. In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the food coloring, and mix to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 394.8
Fat: 11 g
Saturated fat: 2.6 g
Carbohydrates: 55.9 g
Sugars: 1.6 g
Dietary fiber: 1.9 g
Protein: 16.2 g
Cholesterol: 31 mg
Sodium: 43.4 mg
Pancetta Fried Cabbage
Category: side-dish
By BlackwaterStout

This is a delicious way to kick up the flavor in what traditionally can be a bland dish. Pancetta adds a wonderful flavor that will win over even the pickiest eaters. This recipe is also great for those of you on low-carb diets.

Ingredients:
6 slices pancetta, cut into small strips
½  red onion, diced
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 head cabbage, finely shredded
2 tablespoons lite soy sauce
1 dash hot pepper sauce (such as Tabasco®), or to taste  (Optional)

Directions:
Cook and stir pancetta in a large skillet over medium heat until slightly browned, about 5 minutes. Add onion, garlic, salt, and black pepper; cook until onions become translucent, 5 to 10 minutes. Cook and stir cabbage with pancetta mixture until slightly softened, 5 minutes. Add soy sauce and hot pepper sauce; cook until cabbage is tender, about 10 more minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 278.4
Fat: 19.2 g
Saturated fat: 6.4 g
Carbohydrates: 19.9 g
Sugars: 10.2 g
Dietary fiber: 7.7 g
Protein: 9.3 g
Cholesterol: 28.6 mg
Sodium: 961.7 mg
Honey Dip


Ingredients:
honey, soy sauce

Directions:
Mix well., Serve.
Quick Chicken Escalope With Ham and Gruyere


Ingredients:
boneless skinless chicken breasts, egg, salt, fresh coarse ground black pepper, butter, arugula leaves, ham, gruyere cheese

Directions:
With a meat mallet, flatten the breasts to a thickness of about 1/4 inch (3/4 cm] on a wooden board sprinkled with flour.
Preheat broiler (oven grill].
Brush the egg (or milk] over the chicken cutlets (add water if it looks as if the egg isn't going to stretch to 8 sides].
Melt the butter in a skillet over quite high heat until foamy. In the meantime season the chicken escalopes on both sides with salt, pepper and pepper flakes, but don't overdo the hot factor! It has to be just a passing flavour!
Fry the chicken in the butter (you may have to do this in 2 batches] until golden, then turn -- about 2 minutes per side.
Remove from heat to an oven tin.
Top each escalope with the arugula (use more if necessary] or trimmed spinach or swiss chard leaves.
Top that with 1 slice ham each (use more if you like].
Top the ham with 1/4 cup grated Gruyere cheese each.
Broil under the oven grill until cheese melts, 1 - 2 minutes.
Serve with suggested side dishes (in Intro].
Southern Style Fried Mushrooms
Category: appetizers-and-snacks
By Georgia

This is a Southern twist to an old favorite. The batter is made with red wine which adds an unexpected kick. It is a flavorful, crisp shell that highlights the mild flavor of the mushroom.

Ingredients:
2 cups vegetable oil for frying
¼ cup red cooking wine
2 teaspoons water
½ cup all-purpose flour
1 teaspoon chopped fresh parsley
¾ teaspoon minced garlic
½ teaspoon kosher salt
ground black pepper to taste
10  button mushrooms
2 tablespoons grated Parmesan cheese

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the wine, water, flour, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps are visible. Dip each mushroom individually into the mixture to coat. Carefully put the coated mushrooms into the hot oil, keeping the mushrooms from touching and sticking together while cooking. Cook until golden brown, 5 to 6 minutes. Remove from oil and drain on a plate lined with paper towels. Sprinkle with the Parmesan cheese to serve.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 10 mushrooms

Calories: 381.5
Fat: 24.1 g
Saturated fat: 3.8 g
Carbohydrates: 33.2 g
Sugars: 1.4 g
Dietary fiber: 2 g
Protein: 7 g
Cholesterol: 4.4 mg
Sodium: 740.5 mg
Mussels Italiano


Ingredients:
mussels, butter, onions, garlic clove, tomatoes, oregano, dry white wine

Directions:
When you bring your mussels home from the market, discard any that are chipped, broken or otherwise damaged; discard any mussel that is open.
If you are not using right away, cover with damp paper towels in a container that can be tightly closed and store in the refrigerator.
Just before cooking, wash the mussels in several changes of cold water.
Using a small knife or a dry towel, remove the beards by pulling out towards the hinged side of the mussel.
To remove any remaining sand, soak mussels for about 30 minutes in cold water containing a handful of salt and a handful of flour.
Take each mussel from the bowl and using a firm brush, remove any barnacles before placing into another bowl of clear water.
Melt butter in a medium sized pot; saute onions til clear.
Add garlic& stir for another minute.
Add tomato, oregano, salt& pepper and cook until tomato is soft.
Add wine& bring to a slow boil.
Dry the mussels with a clean towel, place into pot, cover & steam for 4 minutes; remove the lid & stir the mussels.
At this point, most of the mussels should be open; replace the lid and steam for another 2 - 4 minutes.
Discard any that don't open.
Divide into serving bowls& cover with broth.
If you increase the serving size for this recipe, don't add too many mussels to the pot at once or stack them on top of each other as it will make it difficult for the mussels to open due to the weight.
Veal Marengo from the Plaza Hotel


Ingredients:
flour, salt, fresh ground pepper, olive oil, onion, garlic clove, dry white wine, brandy, tomatoes, bay leaf, parsley, thyme, mushroom, truffles, parsley

Directions:
Coat veal shoulder with flour mixed with salt and pepper.
Brown in hot oil in a large skillet.  Remove veal to casserole pot or dish.
Saute onion and garlic in the same skillet until it's golden.  Deglaxe the pan with white wine and Brandy.
Stir in chopped tomatoes and add to casserole with bay leaf, 2 sprigs parsley and thyme.
Cover casserole.
Bake in moderate oven at 350 degrees for 45 minutes, or until veal is almost tender.
Add mushroom caps and bake 10 minutes longer, or until the veal is tender.
Garnish with chopped truffles and chopped parsley.