xiaoxl/recipe_data huggingface dataset:
Tropical Fudge


Ingredients:
evaporated milk, granulated sugar, butter, lemon juice

Directions:
Grease an 8 inch square cake pan. Combine the evaporated milk, sugar and pineapple juice in a saucepan. Heat to 238F (soft ball stage], stirring constantly.
Remove from heat and stir in the butter until melted. Let stand - without stirring - until completely cool.
When cool, add candied fruit and lemon juice. Beat until crystallized.
Pour into prepared pan and score top with knife in 1 inch squares. Let sit until hardened.
Five Spice Spareribs With Hoisin-honey Glaze


Ingredients:
reduced sodium soy sauce, hoisin sauce, honey, dry sherry, fresh ginger, garlic cloves, Chinese five spice powder

Directions:
Preheat oven to 350 degrees.
Season ribs generously with salt and pepper, roast on rimmed baking sheet until tender, about 1-hour.
Meanwhile, combine and simmer the next 7 ingredients in a small saucepan until reduced to 2 cups, about 20 minutes.
Brush sauce onto ribs and roast until well glazed, about 20 minutes.
Cut into individual ribs and serve with remaining sauce.
Sopapilla Cupcakes
Category: world-cuisine
By MrsFisher0729

A cinnamon sugary cupcake reminiscent of the deep-fried Mexican dessert!

Ingredients:
1 (16.5 ounce) package white cake mix
1 cup water
3  large egg whites
¼ cup oil
2 tablespoons ground cinnamon, divided
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 tablespoon white sugar
½ cup butter, room temperature
3 cups confectioners' sugar, or more as needed
3 tablespoons honey
½ teaspoon ground cinnamon
2 tablespoons milk, or as needed
1 tablespoon honey, for drizzling

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners. Mix cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla extract, and lemon extract together in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill muffin cups 2/3-full with batter. Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature. Beat butter in a bowl using an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and 1/2 teaspoon cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency of frosting is reached. Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle honey over each frosted cupcake.

Prep time: 20 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 18 cupcakes

Calories: 286.1
Fat: 11 g
Saturated fat: 4.2 g
Carbohydrates: 46.2 g
Sugars: 39.2 g
Dietary fiber: 0.7 g
Protein: 1.9 g
Cholesterol: 13.7 mg
Sodium: 217.6 mg
Stacked Brownie Reese's Cookie


Ingredients:
character(0]

Directions:
Preheat oven to 350., Press one cookie square each muffin cup., Place a Reese cup upside down on the cookie dough., Top with prepared brownie mix filling 3/4 full., Bake for 18 minutes.
Gnocchi and Wilted Spinach Salad


Ingredients:
bacon, shallots, walnut pieces, nutmeg, nutmeg, honey, dried cherries

Directions:
Bring a large pot of salted water to a boil.
Place a large skillet over medium heat. Add the bacon and sizzle until red and crispy.
Add the shallots to the bacon and sauté for 1-2 minutes. Then add the walnuts and nutmeg.
Meanwhile drop the gnocchi into the boiling water. Cook until all the gnocchi are floating~3-4 minutes. Once the gnocchi is ready, use a slotted spoon to transfer it to the skillet.
Add the cherries and stir. Finally add the lemon juice, honey and 2-3 Tb. of pasta water. Salt and pepper to taste.
Place the spinach in a large bowl. Pour the hot gnocchi mixture over the spinach and toss. Serve immediately!
Makes 4 dinner portions, or 8 first-course portions.
Vegan Lentil Sloppy Joes
Category: everyday-cooking
By Laura Shansey

Vegetarian-friendly recipe for lentil Sloppy Joes, great for piling on buns.

Ingredients:
1 large sweet onion, roughly chopped
1 medium green bell pepper, roughly chopped
1 medium red bell pepper, roughly chopped
1 tablespoon olive oil
1 medium carrot, shredded
1 small zucchini, shredded
2 cups reduced-sodium vegetable broth
1 cup dry red lentils, rinsed and drained
2 (14.5 ounce) cans diced tomatoes
1 tablespoon chili powder
1 tablespoon prepared yellow mustard
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 tablespoon tomato paste
2 teaspoons vegan Worcestershire sauce
salt and ground black pepper to taste
6 large hamburger buns, split

Directions:
Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid. Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes. Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes. Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 449.2
Fat: 7.7 g
Saturated fat: 1.4 g
Carbohydrates: 76.3 g
Sugars: 10.1 g
Dietary fiber: 10.2 g
Protein: 17.9 g
Sodium: 847.4 mg
Russian Wedding Cakes


Ingredients:
butter, confectioners' sugar, vanilla, flour, salt, walnuts

Directions:
Mix all ingredients thoroughly (if you find it easier to cream the sugar and butter first go ahead but it isn't necessary if you don't want to take the extra step].
Shape dough into 1 inch balls and place on ungreased baking sheet. Bake for around 8 minutes (they burn easily] on middle rack at 400 degrees until set but not brown.
While warm, roll in confectioner's sugar. Let cool, and roll in sugar again.
Spiced Orange Potpourri (Non-Food)


Ingredients:
oranges, cloves, cinnamon, ginger, nutmeg, water

Directions:
Into a small crock pot, place orange peels, cloves, cinnamon, ginger, and nutmeg.
Pour water over all.
Set on low heat for the entire day, checking the water level periodically to prevent burning.
You can even enjoy it for one more day if you like.  Just place the cooled mixture into a container, refrigerate and reheat another day (which is what I do often].
Honey Mustard Dipping Sauce


Ingredients:
honey, reduced sodium soy sauce, Dijon mustard

Directions:
"whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce."
Kathmandu Spring Rolls


Ingredients:
ground lamb, ground pork, onion, celery, carrot, scallion, cilantro, green chilies, ginger, nutmeg, szechwan pepper, honey, lemon juice

Directions:
In a large bowl, combine all ingredients for filling; mix thoroughly.
Spread out a wrap; moisten the edges with water.
Spread two tablespoons of filling mixture diagonally across the middle of the wrap.
Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed.
Continue making rolls for all filling mixture.
Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown.
Drain excess oil with paper towel.
Arrange rolls in a plate and serve immediately with tomato achar.
Crock Pot Chicken and Noodles


Ingredients:
boneless skinless chicken breasts, chicken broth, butter, dried parsley, salt, pepper

Directions:
Cut up butter and add to crock pot along with chicken, soup, and seasonings.
Set to "low" for 8 hours or "high" for 6 hours.
Remove chicken and chop it.
Return chicken to crock pot and add egg noodles.
Set to "low" for about an hour, stirring at least twice so that noodles don't stick.
Enjoy!
Chewy Walnut Brownies (Splenda)


Ingredients:
all-purpose flour, Splenda granular, baking powder, walnuts, reduced-calorie margarine, unsweetened applesauce, eggs, vanilla extract

Directions:
Preheat oven to 350 degrees and spray a 8" x 8" baking dish with butter-flavored cooking spray.
Combine flour, cocoa, Splenda and baking powder in a large bowl.
Stir in walnuts.
In another bowl, combine margarine, applesauce, eggs and vanilla extract mixing well with a wire whisk.
Add wet mixture to dry mixture and mix gently to combine.
Fold in chocolate chips.
Spread batter in dish and bake for 25-30 minutes.
Cool on wire racks.
Papaya Boats


Ingredients:
papayas, banana, kiwi, strawberry, mandarin oranges, vanilla yogurt, honey, of fresh mint, almond granola

Directions:
Cut papaya in half lengthwise. Scoop out seeds. Place each half on a medium plate.
Place an equal amount of banana, kiwifruit, strawberries, and oranges in each papaya half.
Combine yogurt, honey and mint if using; mix well. Spoon over fruit before serving. If you would like a little crunch sprinkle with some granola.
Grilled Lemon Basil Chicken


Ingredients:
lemon juice, white wine vinegar, lemon peel, garlic cloves, pepper, fresh basil, dried basil, boneless skinless chicken breasts

Directions:
In a small bowl, combine oil, lemon juice, vinegar, lemon peel, garlic, pepper and basil.
Put chicken in a shallow glass dish and cover with the preceding marinade.
Marinate 30 to 45 minutes or overnight.
Grill or broil chicken until lightly browned.
Garnish with extra lemon slices and fresh basil leaves.
Honey Almond Briouats


Ingredients:
marzipan, orange flower water, phyllo pastry sheets, butter, honey

Directions:
In a bowl mix together the marzipan, chopped almonds, almond extract and 1 tablespoon of the flower water.
Stack the phyllo sheets on a cutting board and cut into strips of about 11 cm/ 4 1/2 in wide and 30cm/ 12 in long. Wrap the strips in a moistened kitchen towel and cover with cling wrap to keep from drying out.
Place one strip of phyllo on your work surface and brush with melted butter. Fold the strip in half lengthwise (making it about 5,5cm / 2 1/4 in wide] and brush with butter again.
Place a tablespoon of the almond filling on one end of the strip and fold over making a triangle. Continue folding the triangle enclosing your filling until you reach the end of the strip.
Roll up all your strips this way and place on a wax paper lined baking sheet. Brush the tops with melted butter.
Preheat your oven to 180ºC / 350ºF. Bake them on the middle shelf for 20-25 minutes until golden.
While the briouats are baking put the honey and the 3 remaining tablespoons of flower water in a sauce pan. Bring to a boil right before the briouats come out of the oven. Reduce the heat of the pan and plunge the briouats - 2 at a time - into the hot honey mixture. Leave in for 10 seconds remove with slotted spoon onto wax paper.
Leave to cool (this is the hardest part!] and eat the same day  (this is the easiest part !].
Spicy Turkey Chili With Fresh Vegetables


Ingredients:
ground turkey, tomatoes, yellow onion, green pepper, chili beans, chili beans, sea salt, pepper, dark chocolate

Directions:
Season the meat with salt and pepper and cook the ground meat in a pan with water.
Chop the green pepper, onion, and tomatoes and place in a large pot.
Cook the vegetables on medium heat for 5 minutes.
Add the meat and seasoning and cook for another 5 minutes.
Add the beans and cook for another 5 minutes.
Add the chocolate square and let it melt.
Mix well.
Remove the pot from heat. You can eat the chili now, or let the flavors mix together with the lid on for another 10-15 minutes.
Blue Cheese Dressing


Ingredients:
sour cream, mayonnaise, buttermilk, blue cheese, onion powder, garlic powder, fish sauce, dried chives, dried dill, kosher salt, ground black pepper

Directions:
Whisk all ingredients together., Refrigerate.
Macaroni With Creamy Sun-Dried Tomato and Pancetta Sauce


Ingredients:
olive oil, pancetta, macaroni, red onion, garlic cloves, chopped tomatoes, sun-dried tomato paste, mascarpone cheese, fresh basil leaves, parmesan cheese

Directions:
Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
Start cooking the macaroni according to the package directions.
Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the cooked and drained macaroni and toss gently to coat it.
Sprinkle over some parmesan cheese if desired and serve!
Greek Chicken With Tomatoes and Feta


Ingredients:
boneless skinless chicken breast halves, lemon, juice and zest of, dry white wine, fresh oregano, sea salt, fresh ground black pepper, olive oil, unsalted butter, onion, plum tomatoes, garlic cloves, fresh basil leaves, feta cheese

Directions:
Rinse the chicken breasts under cool water, pat dry and place in a shallow glass baking dish.
Stir the lemon zest, juice, wine, oregano, salt and pepper together and pour over the chicken, rubbing it into all sides.
Cover and marinate in the refrigerator for several hours or overnight.  Bring to room temperature before cooking.
Heat olive oil and butter in a large skillet, until butter melts and is sizzling. Remove the chicken breasts from the marinade, RESERVING the marinade to make the sauce.  Brown the chicken in the hot skillet, turning only once, about 4 to 5 minutes per side, until lightly browned on both sides.  Transfer to a platter, loosely cover and keep warm while you prepare the sauce.
Add the onion and tomato to the pan you cooked the chicken in.Reduce the heat and cook, stirring frequently, 2 to 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid.  Add the garlic and saute for 1 minute, stirring constantly.  Add the reserved marinade and bring to a boil.  Reduce heat and simmer for 2 to 3 minutes until the liquid has reduced by half.  Season with additional salt and pepper if desired.
Return the chicken to the skillet with the sauce.  Add the olives and basil and simmer on low for 5 to 8 minutes until the chicken is cooked through and feels firm to the touch.
Transfer to a hot platter or individual plates.  Spoon sauce over each breast and scatter with the feta cubes.  Garnish with additional fresh basil and oregano leaves.  Serve warm.
Crab "soup Dumplings" (Dim Sum)


Ingredients:
agar-agar, chicken broth, shrimp, salt, sugar, white pepper, soy sauce, all-purpose white flour, egg, cold water, fresh ginger, Chinese red vinegar, black soy sauce

Directions:
Hours or a day before making the dumplings, cook the agar-agar in the chicken broth until completely dissolved. Pour into a shallow dish. Cover and refrigerate for a few hours until it gels.
Mix all the filling ingredients.
Dice the gelled agar-agar/broth into small pieces and mix with the filling ingredients.
Refrigerate this mixture.
To make the wrappers:.
Mix flour and egg.
Add water a little at a time until a soft but not sticky dough is formed.
Knead until dough is smooth and elastic.
Roll the dough into a long sausage, 1 inch in diameter.
Cut the dough into walnut-sized pices, then roll them into round balls; cover the balls with a damp towel.
You are now going to make crescent-shaped dumplings.
Dust your work surface with a little flour.
Roll a piece of dough into a paper-thin circle.
Put about a tablespoon of filling (now including the gelled broth] in the center of the circle.
Fold the circle in half to look like a half-moon.
Pleat the top curved edge.
Pinch the pleated edge and the unpleated edge together to seal.
Gently tap the crescent's round bottom so that it can stand up.
Place the crescent-shaped dumpling between towels.
Make the remaining crescents in the same way.
Place a layer of cheesecloth in the bottom of a steamer.
Arrange the crescent dumplings on the cloth.
Cover and steam over high heat for 10 minutes.
Serve hot with ginger-vinegar-soy dip.
To make the dip:.
Mix all dip ingredients in a serving bowl, cover, and allow to stand at room temperature for at least 10 minutes before serving; it should keep for hours at room temperature.
Morton's Legendary Hot Chocolate Cake


Ingredients:
unsalted butter, granulated sugar, bittersweet chocolate, eggs, confectioners' sugar, all-purpose flour, fresh raspberries, vanilla ice cream

Directions:
Preheat oven to 350.
Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
Tap out the excess sugar.
In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
Remove the top of the double boiler pan from the heat.
In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
With the mixer on medium speed, beat for 30 seconds, or until well mixed.
Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
The centers will be soft but not sticky.
Remove the cakes from the oven and immediately invert each onto a serving plate.
Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.
Green Dip


Ingredients:
avocado, mayonnaise, light cream cheese, Worcestershire sauce, salt, onion powder

Directions:
In a food processor, mix all ingredients., Refrigerate overnight for best flavor., Serve with fresh vegetables.
Sweet Teriyaki Beef Skewers
Category: everyday-cooking
By sheilago7

A grilled and easy way to prepare a delightful beef appetizer or main meat dish! Kids love the tenderness and sweetness, as do the adults.

Ingredients:
1 ½ cups light brown sugar
1 cup soy sauce
½ cup pineapple juice  (Optional)
½ cup water
¼ cup vegetable oil
3 large garlic cloves, chopped
4 pounds boneless round steak, cut into 1/4-inch slices
bamboo skewers, soaked in water

Directions:
Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap. Marinate beef in refrigerator for 24 hours. Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Thread beef slices in a zig-zag onto the skewers. Preheat grill for medium heat and lightly oil the grate. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

Prep time: 15 mins
Cook time: 6 mins
Total time: 1 day
Yields: 24 servings

Calories: 192.8
Fat: 7.4 g
Saturated fat: 2.3 g
Carbohydrates: 15.2 g
Sugars: 14 g
Dietary fiber: 0.1 g
Protein: 15.9 g
Cholesterol: 40.3 mg
Sodium: 625.6 mg
Saint Eldercot


Ingredients:
vodka, apricot brandy, lemon juice, lemon peel

Directions:
In a cocktail shaker half filled with ice, add the vodka, elderflower liqueur, apricot brandy, and lemon juice;Shake well.
Strain the mixture into a cocktail glass and garnish with the lemon peel.
Fakess


Ingredients:
onion, olive oil, carrots, celery ribs, garlic cloves, chicken broth, dried brown lentils, water, tomato paste, salt, pepper

Directions:
wash and trim the onion, carrots and celery and dice them.
put the onion, carrot, celery and olive oil in a larger, non-stick frying pan over medium-low heat.
stir the vegetables every few minutes so they don't burn.
once the vegetables have softened, after 7-10 minutes, add garlic, bay leaves, and chicken stock and turn the heat down to low so the pan is just simmering.
check over the lentils carefully for rocks or other foreign matter--remove them.
rinse and drain the lentils.
add lentils to a stock pot or very large sauce pan with 6 cups of water.
put lentils over high heat until they are come to a rolling boil.
once the lentils boil, cover them with a lid and turn the heat down to medium or medium low (they should be gently boiling.].
once lentils have boiled for 25 minutes, add the remaining 2 cups of water and boil for 10 more minutes.
remove lentils from heat and take out 2 cups of lentils and place them in a separate bowl.
add the vegetables and stock mixture to the lentil pan with the remaining lentils.
remove bay leaves.
use immersion blender to puree the soup.
stir in the tomato paste and the 2 cups of reserved lentils into the pureed soup.
heat the soup over low heat until it comes to a simmer.
stir in the balsamic vinegar.
add salt and pepper to taste.
serve.
note: this soup freezes well.
Easy, Crunchy Pork Chops


Ingredients:
egg, mustard, dried oregano, dried thyme, parmesan cheese

Directions:
Trim the fat off the pork chops.
Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until their thickness is reduced by half.
Beat the egg and place in shallow wide bowl.
Add the mustard, oregano, thyme,salt and pepper.
On a large plate, combine the breadcrumbs and the Parmesan.
Press each of the pork chops into the egg mixture, coating both sides.
Then put the chops into the bread crumbs, covering them evenly.
Place them on a cooling rack to dry slightly while you heat the oil in a large frying pan until it sizzles if water is dripped into it.
Cook the pork chops until they are a deep golden color, about 5 to 7 minutes on each side (depending on how thin they are].
Kung Pao Rice With Edamame


Ingredients:
red onion, red bell pepper, garlic cloves, fresh ginger, edamame, cooked brown rice, cornstarch, sugar, salt, red pepper flakes, fresh ground pepper

Directions:
Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside.
In wok or large, heavy skillet, heat oil over high heat. Add onion, bell pepper, carrots, garlic and ginger and stir-fry 2 minutes.
Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
Divide rice among 4 shallow, wide bowls.
Spoon vegetables over rice and serve hot or at room temperature.
Garlic Butter for Freezer Garlic Bread (Oamc)


Ingredients:
garlic, extra virgin olive oil, pepper, salted butter

Directions:
Put the softened butter into a bowl.
Add the pepper in a little pile on top of the butter.
Brown the minced garlic in a non-stick skillet on low heat until the water evaporates.
Add a drizzle of EVOO and stir to combine.
Continue to cook until the garlic begins to turn light brown.
Add the Italian seasoning and another drizzle of EVOO.
Stir to combine.
Leave on heat until the seasonings feel like they have softened under your spatula.
Scrape the garlic mixture into the butter bowl on top of the pile of pepper (yes, while it's hot, it will melt a little of the butter to better blend the flavors].
Wait about 10 min for the garlic/seasoning to cool a little then mix everything together.
If using to make garlic bread spread liberally onto the cut sides of the bread and put two spread sides together facing each other.  Wrap in foil and either freeze in a Zip-loc bag or bake at 350 degrees for about 6 minutes.  If baking off the bread from the freezer allow the bread to defrost first.
Umm Ali


Ingredients:
puff pastry, milk, cinnamon, sultanas, sugar

Directions:
Boil milk in a large pot.
Add sugar to it.
Mix the cinnamon powder, sultanas and almond flakes together into the milk.
Bring the milk to a boil again.
Break the baked puff pastry into small pieces.
Arrange it in a baking mould.
Pour the hot milk on the broken puff pastry.
Pipe the whipped cream on top of the puff pastry to cover the surface of the mould completely.
Bake for 15 minutes at 210 degrees Celsius.
When the cream turns brown on top, remove it from the oven and serve hot.