xiaoxl/recipe_data huggingface dataset:
Swedish Cinnamon Apple Pie


Ingredients:
mcintosh apples, butter, sugar, flour, egg, salt

Directions:
Fill pie plate 2/3 full with apple slices.
Sprinkle 1 tbsp sugar and 1 tbsp cinnamon over apples.
Mix above ingredients in a bowl.  Pour over apples and gently spread out to completely cover.
Bake 45 minutes at 350° or until golden brown.
China White


Ingredients:
vodka, Baileys Irish Cream, Creme de Cacao

Directions:
"Pour ingredients into shaker filled with ice, shake, strain into shot glass."
Green Peas - Pork Chow Yoke


Ingredients:
pork, onions, ginger, garlic clove, celery, mushroom, peas, bamboo shoots, water chestnuts, salt, white pepper, cornstarch, soy sauce, water

Directions:
Stir fry pork in oil.
Add onions, ginger and garlic.
Add rest of vegetables.
Add salt and pepper.
Mix cornstarch and soy sauce into water; pour into pan; cook until thick.
Healthy Raspberry Almond Torte Cookies


Ingredients:
rolled oats, whole wheat flour, cinnamon, salt, maple syrup

Directions:
Preheat oven to 350°F
Mix the almonds and rolled oats in a food processor or blender and grind until they turn into fine/medium crumbs.
In a bowl mix the almond and rolled oat mixture with the flour, cinnamon and salt.
In a seperate bowl mix the maple syrup with the oil and then add to dry ingredients.
Form walnut sized balls and place on oiled cookie sheet. Press thumb in center and fill each depression with 1/2 tsp raspberry jam.
Bake for 10-15 min or until golden brown.
Creamy Chicken & Cheese Enchiladas


Ingredients:
sour cream, salsa, chili powder, cheddar cheese, monterey jack cheese, flour tortillas, tomatoes, green onion

Directions:
Mix soup, sour cream, salsa, and chili powder.
In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using].
Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13" pan.
Spread remaining soup mixture over enchiladas.  Cover and bake at 350F for 40 minutes.
Top with tomato and green onion before serving.
Morning Quickie


Ingredients:
American cheese, ham

Directions:
Preheat oven to 450°F., Toast the bread lightly in the toaster., Top each slice of toast with cheese., Top each with ham., Place on baking sheet and bake until cheese is melted., Enjoy!
Fried Sweet Potatoes With Honey


Ingredients:
sweet potatoes, honey, black sesame seed

Directions:
Clean sweet potatoes with water. Cut them into bite-sized chunks with keeping the skin on.
Clean the chunks again and wipe off excess water.
Slowly deep-fry the potatoes in a skillet over a low heat, until they turn slightly golden.
Mix fried sweet potatoes with honey in a bowl.
Sprinkle black sesame in the potatoes and serve it hot or cold.
Tuna Salad


Ingredients:
tuna, red onion, mayonnaise, cayenne, pickle juice

Directions:
"Mix together and refrigerate for about 1 hour. Serve. Great with crackers, salad, or as a sandwich. Should have a bit of a bite."
Puffed Millet Squares
Category: desserts
By Irene

A substitution for Rice Krispies® treats.

Ingredients:
½ cup natural peanut butter
½ cup honey
½ teaspoon salt
1 teaspoon vanilla extract
3 ½ cups puffed millet cereal
½ cup chopped dried mixed fruit

Directions:
Grease an 8x8-inch pan. Combine peanut butter, honey, and salt together in a large saucepan; bring to a boil. Add vanilla extract. Remove from heat and stir in millet and dried fruit. Press mixture into the prepared pan. Refrigerate until chilled, about 1 hour.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 16 servings

Calories: 114
Fat: 4.3 g
Saturated fat: 0.8 g
Carbohydrates: 17.5 g
Sugars: 9.5 g
Dietary fiber: 0.9 g
Protein: 2.9 g
Sodium: 111 mg
Cranberry Meringue Pie


Ingredients:
white whole wheat flour, all-purpose flour, granulated sugar, salt, canola oil, butter, cranberries, granulated sugar, egg, eggs, cream of tartar, salt, vanilla extract, granulated sugar

Directions:
Preheat oven to 350°F Coat a 9-inch pie pan with cooking spray.
To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand]. Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.].
To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.
To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.
TIPS & NOTES:  Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.
Pablo Cocktail


Ingredients:
rum, Cointreau liqueur, pineapple slices

Directions:
"Combine ingredients in a cocktail shaker, shake & strain into a chapagne glass, garnish with a cherry to serve."
Chicken Lumpia


Ingredients:
onion, celery, garlic cloves, chicken bouillon cubes, pepper, tomatoes, salt, fresh mushrooms, French style green bean, cabbage

Directions:
In a large nonstick pan, heat oil over medium heat.  Saute onion, celery, garlic, bouillon cubes, pepper, and tomato for 10 minutes.
Add chicken.  Do not add water.  Cook for 5 minutes, until heated through.
Add salt, mushrooms, and green beans.  Saute 5 minutes.
Add cabbage.  Stir well and saute 1 minute.  Set aside to cool.
Once mixture is cool, start rolling:  Place 1 wrapper in front of you, diagonally (so it looks like a diamond, not a square].
Put about 1/2 cup filling in a rectangular mound in the middle of the wrapper.
Fold bottom point up, and then side points into the middle.
Moisten the top edge with water, and roll the bottom up, until you have a long thin cylinder.
Continue for the other 17 wrappers.
NOTE: Do not make these too wet when you seal them, and lay them out in one layer, not touching each other if possible.  Otherwise they will stick to each other, and you'll never get them apart cleanly.  Experience talking here. :].
Fry lumpia in several inches of oil heated to 375 degrees F for 4-5 minutes, or until golden brown.  Remove from oil and drain on paper towels.
Shrimp Pasta Salad-- Waco Style


Ingredients:
bay shrimp, elbow macaroni, green bell pepper, red bell pepper, sliced ripe olives, celery ribs, parmesan cheese, black pepper, garlic powder, grape tomatoes, egg, green onion

Directions:
Boil noodles as directed on package (around 9-11 minutes];immediately rinse in cold water to stop further cooing.
Prep all veggies and rinse shrimp removing any remaining shells etc that were missed while pasta boils then rinse and drain pasta so that you begin with a large bowl of cool pasta.
Add in the shrimp, veggies, parmesean cheese, and salad dressing.
Stir thoroghly, and add seasonings to taste.
If desired,garnish with a sliced hard boiled egg,grape tomatoes and chopped green onions.
Chill for 30 minutes, minimum,for best flavor before serving.
Enjoy!
Rich Two Onion and Garlic Soup


Ingredients:
water, sweet onion, leek, garlic cloves, dry red wine, fresh thyme, honey, fresh parsley

Directions:
Heat water in a medium saucepan over medium heat.
Add onion and cook, stirring and adding water as necessary, for 10 minutes.
Stir in leek and garlic and cook 2-3 minutes longer.
Add wine and stir vigorously to dislodge the browned bits from the pot, then add broth, honey and thyme.
Cover and cook 25 minutes.
Remove thyme stem, stir in fresh parsley and serve.
English Tea Pastries


Ingredients:
butter, confectioners' sugar

Directions:
Preheat the oven to 375 degrees.  Separate the crescent rolls into individual triangles.  Cut each triangles in half lengthwise, making 16 long triangles.
spread about 1/2 t. of preserves over each triangle.  Roll each triangle from the wide end to the point, and place on a cookie sheet that has been sprayed with nonstick cooking spray.
Brush with butter and sprinkle with chopped nuts.  Bake for 15-17 minutes, or until golden.  When cool, sprinkle with the confectioners' sugar and serve.
Hazelnut Meringue Roulade Withe Raspberries


Ingredients:
caster sugar, hazelnuts, fresh raspberries

Directions:
Preheat oven to 200c.
Line a 9x13 Swiss roll tin with baking parchment.
Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
Gradually add the sugar a teaspoon at a time, whisking well between each addition.
The meringue is ready when it is glossy and very stiff.
Spread the mixture into prepared tin and sprinkle with hazelnuts.
Bake for 8 mins or until very golden.
Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
Remove the paper from the base of the meringue and allow to cool for ten mins.
Spread the whipped cream over the meringue and scatter over the raspberries.
Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
Wrap in non-stick baking parchment and chill well before serving.
To serve unwrap and cut in slices.
Glazed Carrots


Ingredients:
carrot, butter, salt, pepper, sugar, water

Directions:
"Start by cutting vegetables into uniform pieces and arrange them in a single layer in a sauté pan. Add a few tablespoons of butter, a dash each of salt and pepper, and a pinch of sugar. Add water to nearly cover the vegetables; lay a piece of parchment paper on top; and simmer. As the water cooks off, fat from the butter combines with the vegetables' starches and sugars to form a rich glaze; a shake of the pan distributes it throughout, transforming humble vegetables into elegant side dishes."
Tofu Pierogies - Vegan


Ingredients:
flour, salt, baking powder, warm water, firm tofu, sugar, salt, margarine

Directions:
In a food processor add all dry ingredient and pulse.
slowly add all liquids while pulsing for 1 minute.
Dump dough out onto clean surface and knead for 5 minutes.
Wrap dough in saran wrap and chill for 2 hours.
In a bowl crumble tofu add pinch of salt & sugar till desired sweetness (I like them pretty sweet].
roll out dough into 1/8 inch thick sheets, a pasta roller comes in handy for this.
I use a pint glass to cut out circles but I think it's about 4 inch diameter.
Place 1 tablespoon filling in center of circle.
wet edges with water and pinch together forming a half circle.
In a large pot gently slide them into boiling water for 5 min or until they float.
you can eat them right after boiling or saute till crispy in oil or margarine, which is the way we like them.
Nancy's Corn salad


Ingredients:
white shoepeg corn, green onions, plum tomatoes, red bell pepper, mayonnaise, sweet paprika

Directions:
Mix well., Chill., Serve.
Saucy Pork Chops


Ingredients:
margarine, onion, maple syrup, white vinegar, Worcestershire sauce, chili powder, salt, pepper, garlic powder

Directions:
In a skillet on medium heat, brown chops on both sides in butter.
Transfer to a small 1-quart baking dish, lightly greased or sprayed with cooking spray.
In a bowl, combine the remaining ingredients and pour over chops, coating both sides.
Cover and bake at 350ºF for 20 minutes or until meat thermometer reads 160ºF.
Blueberry Lemon Parfait


Ingredients:
plain yogurt, fresh blueberries

Directions:
Mix the lemon curd into the yogurt until mostly smooth.
Layer 1/3 of the pound cake, with approximately 4 Tbs of yogurt mixture, and 1/4 cup blueberries in a parfait glass.
Repeat Step 2, reserving a few blueberries for the top of each glass.
Top with the remaining cake and spoon approximately 3 Tbs of the yogurt mixture into the center of the glass.
Top with the reserved blueberries and a mint leaf (if wanted] for garnish.
Refrigerate for 30 minutes before serving.
Eggplant (Aubergine) and Feta Mash


Ingredients:
eggplants, olive oil, lemon juice, feta cheese, flat leaf parsley

Directions:
Preheat oven to 200c.
Pierce eggplant all over with a skewer and either rub or spray with oil.
Place on a baking sheet.
Roast for 35-40 minutes or until very tender.
Allow to cool for 10 minutes.
Cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin.
Place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley.
Season with salt and pepper.
Sprinkle with the remaining feta and parsley and serve.
Brunch Peach Parfait


Ingredients:
lemon juice, honey, vanilla yogurt, graham crackers, cinnamon

Directions:
Bring a large saucepan of water to a boil. Add peaches and cook 30-60 seconds, until skins loosen. Drain and rinse under cool water.
Peel peaches, halve and remove pits. Cut into 1/2 inch dice.
Place peaches in a bowl and toss with honey and lemon juice.
In 2 parfait glasses, place half of the fruit, then half the yogurt. Repeat, ending with the yogurt.
Crumble graham crackers and combine with cinnamon. Sprinkle over the top of the yogurt.
Chicken Enchiladas


Ingredients:
onion, garlic clove, whole green chilies, diced tomatoes with juice, tomato puree, paprika, oregano, chili powder, ground cumin, black pepper, salt, corn tortillas, cheddar cheese, sour cream, spring onion

Directions:
Heat the vegetable oil in a large skillet.
Sauté the onion and garlic until the onion begins to soften.
Stir in the chilies, tomatoes, passata, and tomato puree.
Simmer for 5 minutes and then add the diced chicken, paprika, cumin, pepper, oregano and salt to taste.
Simmer for 20 minutes longer.
Pre-heat the oven to 180*C/350*F.
Spoon a bit of the sauce on the bottom of a lightly greased flat baking dish.
Spoon some of the chicken mixture onto the centre of a tortilla and then roll up and place it in the baking dish.
Repeat with remaining chicken filling and tortillas, saving a bit of the sauce to spoon over the top.
Spoon reserved sauce over top and sprinkle with all the cheese.
Bake until the cheese melts and the enchiladas are hot and bubbly, from 15 to 20 minutes.
Top with sour cream and spring onions to serve.  Delicious!
Tagliatelle With Spring Artichokes and Mint


Ingredients:
extra virgin olive oil, red onion, garlic heads, dry white wine, tagliatelle pasta noodles, of fresh mint, parmesan cheese

Directions:
Cut each raw prepared artichoke from top to bottom into 4 or 5 slices.
Heat oil in a pan and add onion, garlic and the artichoke slices.
Fry on moderate heat for a minute.
Add wine and simmer until most of the wine has evaporated.
Turn off the heat and season with salt and pepper.
Meanwhile, cook tagliatelle in plenty of salted boiling water. Drain and add to the pan along with mint and a good drizzle of olive oil.
Toss well and serve with grated parmesan.
Sweet or Sour Cream Chocolate Cake


Ingredients:
eggs, vanilla, baking chocolate, sugar, cake flour, salt, cocoa powder, baking soda

Directions:
Preheat oven to 350°F.
Melt and cool baking chocolate in double boiler or by other means and allow to cool.  Cream together egg yolks, sugar and cream, and add chocolate and vanilla.
Sift together flour, salt, cocoa powder and baking soda and add to wet  ingredients.
Beat egg whites  until soft peaks form and carefully fold into batter.
Pour batter evenly between 3 9" round cake pans and bake in the oven at 350 F for 25-30 minute or until toothpick comes out clean.  Remove from oven, cover with clean dishtowel and allow to cool before removing from pans.
I usually frost with a buttercream or cream cheese frosting and then drizzle bitter chocolate around the top to cut the sweetness of the frosting.
Crescent City Jambalaya


Ingredients:
olive oil, onion, green bell pepper, yellow bell pepper, diced tomatoes, water, large shrimp, andouille sausages

Directions:
Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.
Green Tea-Tini


Ingredients:
citrus-infused vodka, Grand Marnier, fresh lime juice, lime slice

Directions:
Fill a cocktail shaker halfway with ice.
Pour in green tea, vodka, and Grand Marnier and shake vigorously for 20 seconds; this will enable tiny ice crystals to form in the vodka.
Set aside.
Pour the lime juice into a martini glass.
Swish the lime juice around the glass and discard the remnants.
Strain the shaker contents into the prepared martini glass and garnish with lime slices.
Seafood Dip I
Category: appetizers-and-snacks
By KATI ROSE

This is an EASY delicious dip that goes great with your favorite crackers. Adjust sauce to taste. Some people like more meat, and some like more sauce.

Ingredients:
1 ½ cups cocktail sauce
¾ cup imitation crabmeat
1 (8 ounce) package cream cheese, softened

Directions:
In a bowl, mix the cocktail sauce and crabmeat. Place block of cream cheese on serving dish, and pour cocktail sauce mixture over the top.

Prep time: 5 mins
Total time: 5 mins
Yields: 5 to 7 servings

Calories: 210.8
Fat: 13.6 g
Saturated fat: 8.2 g
Carbohydrates: 17.5 g
Sugars: 10.7 g
Dietary fiber: 1.2 g
Protein: 5.2 g
Cholesterol: 44.6 mg
Sodium: 1108.8 mg
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Category: breakfast-and-brunch
By User

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice.  It's really easy, filling and delicious.

Ingredients:
2 cups uncooked jasmine rice
4 cups water
4  skinless, boneless chicken thighs, cut into small pieces
1  onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4  eggs

Directions:
Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes. Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat. To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 688.4
Fat: 14.6 g
Saturated fat: 4.2 g
Carbohydrates: 97.9 g
Sugars: 16.9 g
Dietary fiber: 2.2 g
Protein: 35.3 g
Cholesterol: 208.3 mg
Sodium: 1225.6 mg
Spaghetti a La Bruschetta With Seafood


Ingredients:
tomatoes, garlic cloves, fresh basil, sugar, salt, fresh ground black pepper, extra virgin olive oil, clams, olive oil, scallops, spaghetti, parmesan cheese

Directions:
BRUSCHETTA SAUCE: Prepare earlier in the day and set aside to meld flavours. Place tomatoes in a deep bowl and pour boiling water over them. Leave for about 3 minutes then remove skins and chop into medium dice. In a non reactive bowl place diced tomatoes, minced garlic, chopped basil, sugar, Prego, salt, black pepper and olive oil. Cover bowl with plastic wrap and set aside at room temperature until ready to use.
PREPARE SEAFOOD: Steam the clams in their shells in a little water, seafood bouillon and a splash of white wine - or just plain water is fine. Once they are wide open - drain - discard all clams that have not fully opened as well as the liquid and place the opened ones into a warmed bowl. Heat 1/2 tablespoon of olive oil and sauté scallops and prawns. Place in the same bowl as the clams.
TO SERVE: Cook spaghetti according to package directions. Drain well and return it to the pot in which it was cooked.  Toss with room temperature bruschetta sauce and add seafood. Place the pot back onto the still heated, but turned off burner so the sauce and spaghetti can heat through - do not allow it to cook further!
Distribute between two pasta bowls and grate fresh Parmesan cheese over top if desired.
Fingerling Potatoes With Aioli


Ingredients:
fingerling potatoes, kosher salt, champagne vinegar, white wine vinegar, garlic cloves, lemon zest, fresh lemon juice, saffron thread, kosher salt, fresh ground black pepper, olive oil, chives, crushed red pepper flakes

Directions:
Rinse the potatoes and put them in a large saucepan and cover with salted(1 tablespoon] water and bring to a boil.
Simmer uncovered for 15-20 minutes, until they are just tender.
Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5-10 minutes.
For the aioli, tear the slice of bread into pieces and place in a bowl and pour the vinegar over the bread and set aside for 5 minutes.
Place the garlic cloves, egg yolks, zest, juice, saffron, crushed red pepper flakes(if using], 1-1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper in the bowl of a food processor fitted with a steel blade; add the bread and puree into a paste.
With processor running slowly pour the oil through the feed tube until it is the consistency of thick sour cream. Place in a serving bowl.
Slice potatoes in half and place them on a serving plate.
Sprinkle with salt and pepper, and decorate with chopped chives and serve with aioli.
Apple-Cheddar Turkey Burgers


Ingredients:
ground turkey, scallions, flat leaf parsley, poultry seasoning, olive oil, granny smith apple, extra-sharp cheddar cheese, cranberry sauce, grainy mustard, lettuce

Directions:
In a bowl, combine turkey, scallions, parsley, poultry seasoning, salt and pepper. Form into four patties, pressing your thumb in the middle of each to prevent it from bulging.
In a large skillet, heat the olive oil over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.
In a small bowl, mix together cranberry sauce and mustard, slather on muffin tops. Pile some lettuce on muffin bottoms, and set the burgers in the middle!