xiaoxl/recipe_data huggingface dataset:
Galaktoboureko
Category: world-cuisine
By GAPGIRL

This is a recipe that my mom got from a coworker and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy phyllo pastry shell. After all these years it is still a family favorite. I hope that everyone enjoys it as much as we do.

Ingredients:
6 cups whole milk
1 cup semolina flour
3 ½ tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
6  eggs
½ cup white sugar
1 teaspoon vanilla extract
¾ cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar

Directions:
Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm. In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down. Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

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

Calories: 391
Fat: 15.4 g
Saturated fat: 8.5 g
Carbohydrates: 55.7 g
Sugars: 38.1 g
Dietary fiber: 0.7 g
Protein: 8.3 g
Cholesterol: 108.6 mg
Sodium: 244.9 mg
Moroccan Fish and Potatoes


Ingredients:
paprika, potatoes, garlic, salt, paprika, fresh coriander

Directions:
In a heavy skillet or dutch oven-type pot, layer the sliced potatoes and sprinkle with 1 T paprika and oil.
Place sliced peppers on top, then slices of fish.
Sprinkle salt on next, then 1 tsp paprika. Spread coriander over everything.
Add water up to middle of fish layers and boil on medium heat until water is reduced to just under fish layer, shaking pan occasionally.
Toffee Sandwich Cookies


Ingredients:
butter, margarine, brown sugar, sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, butter, confectioners' sugar, vanilla, half-and-half cream, milk

Directions:
Cream butter and sugars; add eggs and vanilla.
Combine dry ingredients and mix into butter/sugar mixture.
Stir in toffee bits.
Drop by teaspoon onto parchment-lined baking sheet.
Bake at 350° for 10 minutes or until firm (do not brown].
Cool on a rack and make little cookie sandwiches with the frosting.
FROSTING-.
Cream butter and add sugar and vanilla.
Add milk to reach spreading consistency.
Cuisinart Asparagus Soup


Ingredients:
shallots, garlic cloves, asparagus, yukon gold potatoes, butter, fat free chicken broth, lemon juice, salt, white pepper

Directions:
Wash asparagus and break off the tough ends. Reserve a few tips for garnish.
Cut the potato so it will fit through the processor's feed tube.
In the Cuisinart with the "S" blade, process the shallots and garlic.  Remove.
Insert the 4mm slicing blade, and feed the asparagus and the potato through the feed tube.
Melt the butter in a large saucepan.  Briefly saute the shallot/garlic mixture over medium heat.
Add the asparagus/potato mixture and the stock. Bring to a boil, then reduce heat and simmer about 15 minutes.
Strain the solids and reserve the liquid.
Using the "S" blade, puree the solids.  Add about 1 cup of the reserved liquid while the machine is running and process until smooth.
Combine the puree and the remaining liquid in a clean saucepan and reheat.  Season with ground thyme, salt, white pepper and lemon juice.
Garnish with reserved asparagus tips and a teaspoon of low fat sour cream.
Tangy Catalina Pasta Salad
Category: salad
By MARBALET

A tangy change! All of the vegetables you measure to your taste--you can change the vegetables, too.

Ingredients:
1 (16 ounce) package elbow macaroni
1 (5 ounce) can tuna
1 (6 ounce) can small shrimp, drained
¼ cup chopped onion
1  green bell pepper, chopped
¾ cup chopped celery
1 pinch garlic salt
4 tablespoons Catalina salad dressing
1 ½ tablespoons sweet pickle relish
3 tablespoons mayonnaise

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Run under cold water to chill, drain again. Toss together pasta, tuna, shrimp, onions, green pepper, celery, garlic salt, salad dressing, and relish. Add enough mayonnaise to thin out dressing, if desired.

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

Calories: 331.4
Fat: 8.3 g
Saturated fat: 1.3 g
Carbohydrates: 46.7 g
Sugars: 4.9 g
Dietary fiber: 2.3 g
Protein: 16.5 g
Cholesterol: 43 mg
Sodium: 229.8 mg
Deep Fried Corn Meal Sticks (Sorullitos de Maiz) with Dipping Sauce
Category: appetizers-and-snacks
By Marisa Nicholls

Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!

Ingredients:
2 cups water
3 tablespoons white sugar, or more to taste
1 tablespoon butter
1 teaspoon salt
1 ½ cups cornmeal, or as needed
3 cups vegetable oil for frying
vegetable oil
½ cup mayonnaise, or to taste
¼ cup ketchup
1 pinch garlic salt, or to taste  (Optional)

Directions:
Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough. Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm. Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 corn sticks

Calories: 420.5
Fat: 29.6 g
Saturated fat: 5.1 g
Carbohydrates: 36.7 g
Sugars: 9.3 g
Dietary fiber: 1.4 g
Protein: 2.9 g
Cholesterol: 12.1 mg
Sodium: 676.4 mg
Chicken and Broccoli With Penne Pasta; Delicious and Easy One Po


Ingredients:
olive oil, garlic clove, chicken breast halves, chicken broth, penne pasta, cheese, cream cheese

Directions:
Cut 2 half chicken breasts into bite sized pieces.
Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard.
Sauté chicken pieces in the olive oil stirring frequently until just cooked through.  Remove to a holding bowl capturing all juices.
Add a package of frozen broccoli florets and sprinkle with Tuscany seasoning.  Sauté until they defrost, brown and are cooked to desired tenderness.  Remove them to the holding plate.
Add the pasta and most of the chicken broth to the pan.  Bring to a boil.  Add additional broth or water until absorbed and pasta is cooked al dente.
Mix in the chicken, broccoli, and graded parmigiana to taste.
To make a creamier sauce, stir in cream cheese desired consistency while the pan is still hot.
Lemon Bars


Ingredients:
unsalted butter, granulated sugar, flour, salt, eggs, granulated sugar, lemon zest, fresh lemon juice, flour, confectioners' sugar

Directions:
Preheat oven to 350 degrees C.
For the crust, cream the butter and sugar until light. Combine the flour and salt and add to the butter until just mixed.
Gather dough together, and press into 9" x 13" pan with 1/2" lip at edges.
Bake the crust for 15-20 mins until lightly browned.  Cool for 30 minutes on cooling rack.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until smooth.
Pour filling over crust and bake for 35-40 minutes, or until filling is set.
When bars have cooled, dust with confectioners' sugar.
Zucchini Garlic Chicken Skillet


Ingredients:
boneless skinless chicken breast halves, onions, garlic, potatoes, zucchini, olive oil, fresh tomatoes, canned tomatoes

Directions:
Toss chicken, onions and garlic with the olive oil.
Lightly brown the chicken while sautéeing the onions and garlic, about 7 or 8 minutes.
Add the tomatoes and potatoes, salt and pepper.
Cover and simmer for 15 to 20 minutes, until the chicken and potatoes are cooked through.
Add zucchini during the last few minutes of cooking so it doesn't get too mushy.
Glazed Homemade Lemon Cake
Category: desserts
By Kirsten Johnson

This is a moist and easy to make, yummy homemade lemon cake.

Ingredients:
1 ½ sticks butter, softened
1 ½ cups white sugar
3  eggs
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon grated lemon zest
½ teaspoon vanilla extract
1 ½ cups confectioners' sugar
2 teaspoons lemon juice, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine butter, sugar, and eggs in a mixing bowl. Beat using an electric mixer until batter is light and fluffy, about 2 minutes. Gradually beat in flour, baking powder, lemon zest, and vanilla extract. Pour cake batter into the prepared dish. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cake cool thoroughly, about 30 minutes. Combine confectioners' sugar and lemon juice for glaze in a bowl; mix until smooth. Carefully spread over cooled cake.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 9x13-inch cake

Calories: 335.3
Fat: 12.9 g
Saturated fat: 7.7 g
Carbohydrates: 52.9 g
Sugars: 40.5 g
Dietary fiber: 0.4 g
Protein: 3.3 g
Cholesterol: 77 mg
Sodium: 160.7 mg
Mini Coconut Cream Pies - Dairy-Free & Vegan


Ingredients:
sweetened coconut, soft silken tofu, sugar, cornstarch, light coconut milk, vanilla extract, graham cracker pie crusts

Directions:
Preheat oven to 350°F Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.
Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.
Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.
Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.
Almond Tahini Date Balls


Ingredients:
cinnamon, tahini, dried dates

Directions:
Grind almonds and cinnamon in food processor until finely chopped.
Add tahini and continue to pulse.
Add dates and chop until all blended in (be careful with pits!].
Form into 1" balls and refrigerate.
Can be eaten chilled or at room temperature, and they also travel well so they make a good brown-bag dessert.
Texas Lime Pie


Ingredients:
graham cracker crumbs, brown sugar, butter, sweetened condensed milk, lime juice, lime slice, of fresh mint

Directions:
In a large bowl, combine the cracker crumbs, brown sugar, and butter until crumbly.
Press onto the bottom and up the sides of two greased 9" pie plates.
In a large mixing bowl, beat the milk, egg yolks, and lime juice on low for 2 minutes or until smooth and slightly thickened.
Pour into prepared crusts.
Bake at 350 for 18 to 22 minutes or until a knife inserted near the center comes out clean.
Cool on wire racks for 1 hour.
Chill for 6 hours.
Garnish with whipped topping, lime, and mint if desired.
Southern Biscuits


Ingredients:
self rising flour, shortening, buttermilk

Directions:
Mix flour and shortening in a mixing bowl.
Using a pastry blender or a fork,  cut in shortening until mixture resembles coarse crumbs.
Add buttermilk and stir.
Start out with a little and add more as you need.
The dough should be wet and gummy.
THEN, sprinkle a little flour on top and work it in with your hands.
Then flip the dough and do the same on the other side. Continue to do this until the dough isn't sticky on the outside, it doesn't take much.
Then flour your hands and take a small amount of dough and roll it into a ball, then place on a greased cookie sheet or baking pan and flatten slightly into a biscuit shape. When you've finished with the dough, b ake the biscuits in a 400 degree oven for about 10 minutes, just until they start to brown, then take them out and preheat the broiler, and then stick the biscuits back in until they are brown.
You can brush them with melted butter if you like. This may take some practice, but after a few times you will know what the consistency of the dough should feel like. I hope this works for you.
Southern Barbeque Meatballs & String Beans #RSC


Ingredients:
ground beef, egg, yellow onion, red bell pepper, green bell pepper, Masterpiece Original barbecue sauce, butter, honey, string bean, irish potatoes, yellow onion, bell pepper

Directions:
Southern Barbeque Meatballs Instructions:
Mix all ingredients together, roll into bite sized balls. Preheat oven at 350 degrees.
Tear off foil & place it around large baking pan. Then place the meatballs in pan & let them cook for 25-30mins.  Drain grease before adding barbeque sauce. Get another pan & tear off foil as before & place meatballs  in pan. Place your 2cups of barbeque sauce in pan, add 2 tablespoons of honey & let it simmer for 3mins.
Pour sauce on top of meatballs.  Saute' pineapples with 1 tablespoon of butter,  a few slices of red bell pepper, green bell pepper/onions in a non stick skillet on stove top for 2mins. Also place that on top of your meatballs as desired. Now your barbeque meatballs are complete! :].
String Beans Directions:
Pour large can of string beans in pan peel irish potatoes & slice them about 1inch thick. Add that along with  ¼ cup of yellow onion/bell pepper & dash of seasoning in the pan of string beans. Let it cook on stove top for 15mins. Then place 2slices of bacon in skillet & let it cook til crisp. Take the bacon out the skillet, put it on paper towel & pat grease out. After your string beans are finished cooking get out a serving dish & place foil around the dish. Then pour your string beans in it & lastly crumble bacon   bits  on top.
Beef and Bean Medley


Ingredients:
lean ground beef, onion, bacon, butter beans, kidney beans, ketchup, brown sugar, vinegar, cheddar cheese, pepper, oregano

Directions:
In a medium size skillet, brown ground beef, and onion, drain and transfer to a 4-5 quart slow cooker.
Add bacon, and all 4 cans of beans.
In a medium bowl, combine ketchup, brown sugar, vinegar, pepper, and oregeno.
Add to slow cooker and stir.
Cover and cook on low for 4-6 hours.
When ready to serve, spoon over corn chips, and sprinkle cheese over top.
Sara & Jo's Late Night Pizza


Ingredients:
cheese, eggs, ham, tomatoes, kalamata olives, feta cheese

Directions:
Spread sauce on pizza base, and scatter half of shredded cheese over the sauce.
Drizzle egg over base.
Arrange ham, tomato and olives evenly on the base. Sprinkle with feta cheese, and remaining shredded cheese.
Bake at 180C for 30 minutes.
Cola Bread(ABM)


Ingredients:
butter, flour

Directions:
Place ingredients into machine according to order listed above., Use light-med setting.
Cantaloupe Pie Ala Texas and Pacific


Ingredients:
cantaloupe, water, sugar, flour, butter, nutmeg

Directions:
Slice cantaloupe in half, deseed and remove rind, reserving all juices. Cut  into small pieces and push through a ricer.
Place melon with juice and water into a saucepan and bring to a boil. Simmer for 5 minutes, stirring often.
Mix sugar and flour and slowly add to hot mixture, stirring constantly.
Add butter and nutmeg, stir until butter melts.
Cool and pour into prebaked pie crust.
If desired, top with meringue made according to your favorite recipe and brown in oven.
Basic Meatballs


Ingredients:
egg, milk, Worcestershire sauce

Directions:
Mix the sirloin, egg, milk, salt/pepper, and the Worcestershire sauce.
Add as much of the bread crumbs as you need (mixture should be slightly moist].
Roll into desired sized balls.
Preheat oven to 375°F.
Place onto a cookie sheet or 13x9 baking dish.
Bake meatballs for 15-23 minutes or until no pink remains.
Drain onto paper towels.
Chef John's Cincinnati-Style Chili
Category: soups-stews-and-chili
By Chef John

You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a "Four-Way," because of the four components, but feel free to serve as you like.

Ingredients:
2 pounds lean ground beef
1 (6 ounce) can tomato paste
6 cloves garlic, minced
1  yellow onion, diced
¼ cup chili powder
1 ½ teaspoons ground cumin
¾ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
⅛ teaspoon allspice
⅛ teaspoon ground cloves
1 teaspoon ground black pepper
1  bay leaf
2 teaspoons white sugar
3 teaspoons kosher salt, or more to taste
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
6 cups cold water
1 (16 ounce) package spaghetti
1 tablespoon diced onion, or to taste
4 cups grated Cheddar cheese, or to taste

Directions:
Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces. Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain. Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 752.8
Fat: 38.4 g
Saturated fat: 20.3 g
Carbohydrates: 52.9 g
Sugars: 6.5 g
Dietary fiber: 4.6 g
Protein: 48.4 g
Cholesterol: 151.5 mg
Sodium: 1443.7 mg
German Pancake with Buttermilk Sauce
Category: breakfast-and-brunch
By Penny Chmura

This is a great breakfast item, now a tradition for my family. It tastes like French toast without the bread!

Ingredients:
6  eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons butter, melted
1 ½ cups white sugar
¾ cup buttermilk
½ cup butter
2 tablespoons light corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter. Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan. Bake in preheated oven for 20 minutes, or until golden. In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 - 9x13 inch pan

Calories: 283.2
Fat: 12.7 g
Saturated fat: 7.2 g
Carbohydrates: 37.5 g
Sugars: 27.9 g
Dietary fiber: 0.3 g
Protein: 5.5 g
Cholesterol: 120.7 mg
Sodium: 234.8 mg
Aussie Chicken


Ingredients:
boneless skinless chicken breast halves, seasoning salt, bacon, prepared mustard, honey, light corn syrup, mayonnaise, fresh mushrooms, colby-monterey jack cheese, fresh parsley

Directions:
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C]. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Mussels in Herbed Cream Sauce


Ingredients:
mussels, olive oil, onion, spring onion, garlic, dry white wine, black pepper, tomatoes, fresh herb

Directions:
Remove beards and scrub mussels under cold running water.
Discard any that remain open after handling.
Put in a large bowl and refrigerate until needed[best if it is the same day!
Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
Add wine, cream, lots of black pepper and tomatoes.
Bring to the boil, add the mussels and cover with a large lid.
Shake of stir the mussels around a couple of times until they open[about 5 minutes].
Transfer mussels to a large bowl, leaving the cream sauce in the wok.
Boil the sauce with the lid off over a high heat until reduced by half.
Add herbs, then pour sauce over the mussels.
Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.
Avocado Fruit Salad


Ingredients:
avocados, tart apples, nectarines, grapefruit, honey, lemon juice, lime juice, pecans, lettuce

Directions:
Gently toss together the first 4 ingredients.
Drizzle honey and lemon (or lime] juice over salad.  Toss gently to coat.
Line a serving plate with the lettuce leaves(optional].
Sprinkle with the pecans.
Serve.
Shrimp Spring Rolls With Hoisin Dipping Sauce


Ingredients:
seasoned rice vinegar, hoisin sauce, fresh ginger, rice paper, fresh cilantro, of fresh mint, medium shrimp

Directions:
Mix the first 4 ingredients in small bowl . Pour into ramekin.
Submerge 1 rice paper round in a large bowl filled with room temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.
Place soften round on work surface. Mound 2/3 cup of coleslaw mix at the end of round closest to you.
Sprinkle with 1 T. cilantro and 2 teaspoons mint.
Top with 4 shrimp halves,cut side down,in a single layer.
Fold in the ends of round;roll up tightly into a cylinder.
Repeat with the remaining ingredients to form 3 more rolls.
Cut rolls diagonally in half; arrange on plate and serve with sauce.