xiaoxl/recipe_data huggingface dataset:
Lawry's Creamed Corn


Ingredients:
butter, flour, salt, sugar, canned whole kernel corn

Directions:
Melt butter in heavy saucepan., Add flour and salt, stirring to blend., Slowly add whipping cream, stirring constantly until thickened., Add sugar and corn, heat., For Au Gratin creamed corn, place corn in a 9 or 10 inch shallow casserole dish., Sprinkle with 1/4 cup freshly grated Parmesan cheese and brown under broiler.
Bifana Pork


Ingredients:
salt, garlic, white wine, olive oil, Tabasco sauce, bay leaves

Directions:
Crush the garlic with the salt and mix with the wine., Marinate the pork in this mixture for 1 hour., Heat a large frying pan and add the lard and oil., Add the chicken stock, piri piri, bay leaves and any remaining marinade., Bring to a simmer.  Add pork., Cover and cook until the pork is tender, about 20 minutes.
Avocado & Beetroot on Rye


Ingredients:
"avocado"

Directions:
Toast the bread until its warm but not completely toasted., Spread with beetroot dip., Place sliced, or mashed avocado on top.
Leek and Pancetta Tray Bread


Ingredients:
water, egg, white bread flour, salt, butter, dried yeast, leeks, pancetta, sour cream, milk, eggs, fresh basil leaf, salt, ground black pepper

Directions:
Add the ingredients for the base to the bread machine in the order listed and set on the dough cycle.
Lightly grease an 8" x 12" jelly roll pan and set to one side.
Slice the leeks thinly.
Heat the oil in a large frying pan and cook the leeks over a low heat for about 5 minutes, until they have softened but not browned.
Set them aside to cool.
When the dough is ready, place the dough on a lightly-floured surface.
Punch it down and then roll out into a rectangle measuring about 9" x 13".
Place the dough in the prepared pan and press the edges outwards and upwards, so that the dough covers the base and sides evenly.
Preheat the oven to 375 degrees F.
Sprinkle the leeks over the dough.
Arrange the pancetta slices on top.
Mix the sour cream, milk and eggs together.
Add the basil and season with the salt and pepper.
Pour the mixture over the leeks.
Bake for 30 to 35 minutes or until the filling has set and the base is golden around the edges.
Serve hot or warm.
Strawberry-Chocolate Mascarpone Trifle


Ingredients:
mascarpone cheese, white sugar, orange zest, strawberries, strawberry

Directions:
Chill one large glass and one medium glass bowl for about 20 minutes.
In the large bowl beat together the mascarpone, sugar, orange juice and zest until creamy.
In the medium bowl whip cream until soft peaks form.
Fold the whipped cream into the cheese mixture.
Combine the strawberries and orange liquor.
Cut the cake into 1/2 inch slices.
Arrange 1/2 of the slices in the bottom of a 8 cup glass bowl.
Top with 1/2 the sliced strawberries, including 1/2 the juice/liquor.
Spread with half the mascarpone mixture.
Sprinkle with half the grated chocolate.
Repeat layers ending with grated chocolate.
Cover and chill for at least 4 hours, up to 12 hours.
Mediterranean Pork Kabobs


Ingredients:
boneless pork loin, red sweet bell pepper, dried oregano, fresh rosemary, garlic, lemon juice, ground black pepper

Directions:
Prepare skewers by soaking in water for at least 60 minutes or make Recipe #227476 for extra flavor.
Place pork in a zip lock bag.
Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight].
Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.
Jamaican Jerk Dry Rub


Ingredients:
allspice, fresh thyme, brown sugar, cinnamon, paprika, nutmeg, ground ginger, cayenne pepper, ground habanero chile pepper, salt, ground black pepper

Directions:
Place all ingredients in a jar and shake it up-then toss with chicken or pork., ***This is hot***.
Seriously Strong Scottish Cheese Scones


Ingredients:
self raising flour, salted butter, egg, cheddar cheese, salt, mustard powder, cayenne pepper

Directions:
Mix the flour, salt and pepper together.
Massage in the butter and then slowly mix in the grated cheese.
Beat the egg and add in the milk; add mixture to the dry ingredients to create a soft, elastic dough.
Roll out the mixture on a lightly floured surface. Cut into round shapes and place on a well greased tray.
Brush the top with milk and sprinkle a little extra cheese and pepper on top.
Bake in a pre-heated oven in the center at 400 until golden brown.
Bay Scallops & Shells


Ingredients:
low fat cottage cheese, lemon juice, fresh dill, bay scallops, celery, green onion, jumbo pasta shells

Directions:
In a blender, combine cottage cheese with lemon juice and dill.
Blend until smooth.
Pour cheese mixture into a bowl; add celery, onions and the steamed scallops.
Mix well.
In a separate bowl mix the drained pasta with Italian dressing.
Spoon the scallop mixture into the pasta shells.
Serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top.
Melt cheese in the oven (broil] and then serve hot.
Watermelon Fish Snack for Kids
Category: everyday-cooking
By Baking Pusheen

This is an adorable snack! Full of healthy and fun fruit and vegetables, kids are sure to love it.

Ingredients:
1 small slice (0.5 oz) triangular slice of watermelon
5  fresh blueberries
1  small triangular slice of papaya

Directions:
Place watermelon triangle on a plate with the pointed side facing to the left. Place 1 blueberry into the triangle for the fish eye. Place the other 4 blueberries above the fish's mouth as if they are bubbles coming up. Cut off a tiny curved sliver of papaya for the mouth. Flip the papaya triangle over and place at the end of the fish as the tail fin.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 64.6
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 16.3 g
Sugars: 10.1 g
Dietary fiber: 2.8 g
Protein: 1 g
Sodium: 4.6 mg
Red Shrimp Sauce With Imported Italian Pasta


Ingredients:
large shrimp, olive oil, garlic cloves, Italian plum tomatoes, red pepper flakes, basil, pasta

Directions:
Peel and devein shrimp.  Save shells.
Core, peel and coarsely chop garlic cloves.
In a pot large enough to hold all ingredients, saute garlic over low heat until translucent; remove.  Increase heat to medium and add shells.  Stir until pink.  Discard shells with a slotted spoon retaining as much juice as possible.
Quick cook shrimp in the same pot until partly cooked through.  Remove and reserve shrimp in a bowl.  Refrigerate until final reheat and cooking at the end.  Protect all secreted juices.
Place tomatoes, red pepper flakes, remaining olive oil, several stalks of basil, salt and pepper in the pot.  Simmer for about 2 hours, adding water or optional clam broth as needed.
When close to serving, place pasta in a pot of salted and rapidly boiling water.  Cook pasta according to package until al dente.
Just before pasta is ready, remove basil and reheat the shrimp in the sauce.
Strain pasta and place some of the shrimp sauce in the empty pasta pot.  Add cooked pasta and mix, adding more sauce if needed to make sure pasta is coated with sauce.  Place in a large serving bowl and top with a generous amount of additional sauce.  Serve with additional sauce on the side.
Roast Beef Dinner Sandwich Wrap


Ingredients:
tortilla, low-fat mayonnaise, deli roast beef

Directions:
Mix the mayonnaise and the horseradish sauce together so that they are well blended.
Spread the horseradish mayo all over the tortilla.
Arrange the baby spinach leaves down the middle of the tortilla.
Place the slices of the roast beef over the spinach so that each end of the beef slightly overlap each other.
Spread the caramelized onions down the middle of the beef.
Fold over the sides of the tortilla and roll it up as you would any other wrap.
Cut in half and serve.
Molasses Crinkles (Cookies)


Ingredients:
all-purpose flour, baking soda, ground cinnamon, ground ginger, ground allspice, ground cloves, cayenne pepper, salt, vegetable shortening, unsalted butter, dark brown sugar, egg, molasses, granulated sugar

Directions:
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, and salt in a bowl until combined. Set aside.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment] or 6 minutes with a handheld mixer.
Add egg and molasses, beating until combined.
Reduce speed to low, then mix in flour mixture (1 cup at a time, scrape down] until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F.
Roll 1 heaping teaspoon of dough into a 1-inch ball WITH WET HANDS, then dip 1 end of the the ball in granulated sugar.
Make more cookies in the same manner, arranging them, sugar side up, 2 inches apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 - 12 minutes total.
Cool cookies on sheets 1 minute, then remove from baking sheets and transfer to racks to cool completely.
Cinnamon Honeybun Cake
Category: desserts
By LKWEHRUNG922

This delicious cake tastes just like a cinnamony honeybun!

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 cup buttermilk
4  eggs
½ teaspoon baking soda
¾ cup vegetable oil
1 cup brown sugar
2 teaspoons ground cinnamon
¾ cup milk
1 teaspoon vanilla extract  (Optional)
3 cups confectioners' sugar

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch cake pan. In a bowl, whisk together the cake mix, buttermilk, eggs, baking soda, and vegetable oil until thoroughly combined. In a separate bowl, stir the brown sugar and cinnamon together. Pour batter into the prepared cake pan, and spoon the cinnamon sugar onto the batter in several places. Using the spoon, gently swirl the cinnamon sugar into the cake batter, leaving streaks and ribbons of sugar mixture (do not overmix). Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Remove cake from oven, and punch holes all over the cake with a table knife. Whisk milk, vanilla extract, and confectioners' sugar together in a bowl to form a smooth, runny icing; pour the icing all over the cake, allowing it to soak into the holes. Allow cake to cool before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 1 9x13-inch cake

Calories: 534.5
Fat: 20.8 g
Saturated fat: 3.7 g
Carbohydrates: 83.7 g
Sugars: 67.7 g
Dietary fiber: 0.7 g
Protein: 5.2 g
Cholesterol: 64.9 mg
Sodium: 392 mg
Two Curry Chicken


Ingredients:
boneless skinless chicken breasts, coconut milk, creamy peanut butter, bottled garlic, red curry paste, curry powder, lime juice, Worcestershire sauce, olive oil, cooked jasmine rice

Directions:
Cook rice according to package directions.
Heat both oils in large fry pan or wok on med-high heat.
Add garlic and red curry paste and cook for 3 minutes on med-high heat.
Lightly salt and pepper chicken and add chicken to pan.
Stir chicken to coat with curry-garlic mixture.
Add Worcestershire and lime juice.
Allow chicken to brown, turning occasionally.
Once chicken is browned, but not cooked all the way through, add chicken stock to pan.
Bring to a boil, then reduce heat to simmer.
Add curry powder and coconut milk to pan and heat through.
Add peanut butter, stirring until all "lumps" are melted.
Add veggies, and allow to heat through.
Serve with sauce over rice.
Crock Pot Black Beans and Rice Soup


Ingredients:
onion, carrots, celery, garlic cloves, ground cumin, dried basil, chili powder, dried oregano, Tabasco sauce, black beans, crushed tomatoes, broth, cooked brown rice

Directions:
Combine all ingredients except rice in crockpot.
Cover and cook on low 8 to 10 hours (high 3 to 4 hours].
Add cooked rice before serving.
Jayme's Sloppy Joes


Ingredients:
hamburger, onion, Worcestershire sauce, brown sugar, ketchup, mustard

Directions:
"Cook hamburger.  Add other ingredients and simmer."
Duck Bolognese


Ingredients:
olive oil, Italian sausage, duck breast, yellow onion, carrots, celery ribs, white mushroom, tomatoes, white wine, tomato paste, milk, sage, parmesan cheese, pasta

Directions:
Heat oil in large pot over medium high heat.  Brown sausage and duck in oil, breaking up sausage with wooden spoon as it cooks.  Remove meat and set aside.
Add vegetables (onions through tomatoes] to the pot and cook until softened, approximately 5 minutes.
Add white wine and put meat back in pot.  Add chicken stock, tomato paste, milk, sage, and Parmesan cheese.  Bring to a boil, then reduce heat and simmer for several hours.  Season with salt and pepper.
Serve over your favorite pasta.
No Fail Pizza Dough


Ingredients:
hot water, active dry yeast, honey, extra virgin olive oil, all-purpose flour, whole wheat flour, salt, garlic powder

Directions:
In a large bowl, combine the hot water, yeast, honey and 1 tablespoon of the olive oil. Let the mixture sit for 5-10 minutes.
In a separate bowl measure out the all purpose and whole wheat flour and give it a quick stir to combine.
Add 1 ½ cups of the flour, along with the salt and garlic powder, to the water and yeast mixture. Mix by hand until smooth. Continue adding the rest of the flour, about 1/4 cup at a time, working the dough after each addition, until dough is smooth. You may not need all of the flour.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, about 3 minutes.
In a large mixing bowl add remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm, draft-free place until double in size (about 1 to 1 ½ hours].
Pound the dough down and divide into 2 balls to make two 8” pizzas, or keep as one large ball to make a 16” pizza. Let dough sit for 5 minutes.
Roll dough out to desired size and let sit for 20 minutes to allow the crust to rise a little before adding toppings.
Add desired sauce, toppings and cheese.
Cook on a preheated pizza stone on lowest rack at 450 degrees for 15-20 minutes.
Herb Roasted Chicken With Apples and Onion


Ingredients:
frying chicken, sweet onion, apples, olive oil, water, dried oregano, dried rosemary, black pepper, garlic powder

Directions:
Heat oven to 375 degrees.
Rinse chicken and dry inside and out with paper towels.  Place in a large roasting pan.  Season  with half of the herbs and spices.
Peel and cut onion into eighths.  Place in bowl with the olive oil, water and the remainder of the herbs and spices.  Mix well.  Arrange around the chicken.
Bake for 45 minutes.
Core and cut apples into sixths.  Remove chicken and onion from oven and add apples.
Return to oven and bake for another 45 minutes or until chicken is browned and meat thermometer inserted into the thickest part of the chicken registers 180 degrees.
Serve with baked yams or potatoes and a tossed salad.
Serves 4.
White Castle Cheeseburger Slyders (Copycat)


Ingredients:
onion, water, salt, water, salt, ground black pepper, American cheese, prepared yellow mustard, spicy brown mustard, tomato ketchup

Directions:
FINELY mince one medium onion by hand, or by pulsing in a food processor; PLACE onions into a heavy-bottomed non-stick or stainless steel skillet; ADD 2 tablespoons water and 3/8 teaspoon kosher salt; COOK onions over medium heat until onions are translucent and most water has evaporated (replenish water if necessary to keep onions just moistened]; SPREAD onions evenly and levelly in a 15 x 12 baking sheet; LOOSELY cover; PLACE sheet of onions into freezer until almost frozen, adhering to bottom of baking sheet.
START with a clean oven; PLACE oven rack in the lower 1/3 position; PREHEAT oven to 500°F ; In a medium bowl, mix 3/4 lb ground beef with 1 1/2 tablespoons water, 3/8 teaspoon salt and 1/8 teaspoon ground black pepper in a medium bowl with a fork until thoroughly combined; DUMP ground beef mixture onto a COVER ground beef mixture with a sheet of waxed paper; PRESS ground beef mixture into the baking sheet with onions evenly to the edges using hands first, then with a rolling pin if desired, for uniformity; REMOVE waxed paper and discard.
CUT ground beef lightly into 12 symmetrical squares using a pizza cutter (3 across x 4 down] leaving meat intact; POKE 5 evenly-spaced holes into each beef patty square (resembling the 5-dot pattern of standard playing dice], with a thin wooden spoon end or drinking straw, pressing while twisting to bore holes.
PLACE squeezable ketchup and/or mustard, sliced pickles and sliced cheese within easy reach in work station to assemble Slyders quickly when needed; TRIM or cut American cheese to fit Slyders (I usually trim the edges only, but to economize you may cut cheese slices into 4 small portions].
DIVIDE one package (12] Sara Lee Classic Dinner Rolls using a sharp knife for crisp clean edges; CUT each roll to a 1/3 slice for the bottom half, leaving 2/3 for the top bun; REPLACE bun tops; ARRANGE buns on a clean platter.
INSERT a second baking sheet, inverted, over prepared baking sheet with meat and onions to prevent spatter and to help steam; CAREFULLY transfer the baking sheets containing beef mixture into preheated oven wearing oven mitts; CLOSE oven door.
STEAM-BAKE beef patties for about 7-8 minutes or until beef is no longer pink (patties will shrink slightly upon cooking]; REMOVE from oven; MOVE baking sheet with cooked patties into work station.
LIFT each beef patty with a slotted spatula and place over bottom buns; PLACE a slice of cheese over each onion-topped meat patty diagonally; ARRANGE dill pickle slices over cheese.
SQUEEZE 1 teaspoon mustard OR 1 teaspoon ketchup evenly onto inner TOP bun; PLACE one meat patty over each BOTTOM bun using a slotted spatula; SET bun tops atop assembled Slyders.
WARM prepared Slyers on platter in microwave at 100% power only until warmed and cheese has melted (about 15 seconds]; SERVE warm Slyders immediately and enjoy!
Brownie Cognac


Ingredients:
cognac, Amaretto

Directions:
Fill a pint shaker w/ice., Add cognac, amaretto & chocolate syrup., Shake & pour into a well-chilled martini glass.
Homemade Organic Protein Bars


Ingredients:
almond butter, flax seeds, pecans, dried cranberries, oats, honey, cinnamon, ground ginger

Directions:
Preheat Oven to 325. Mix everything in a bowl with a spoon until a thick paste forms. Divide into eight parts; then shape into bars. Place on a lightly greased cookie sheet (organic coconut oil] and bake for 10 minutes. Yields approx 8 bars.
Wrap individually & store in fridge. They will keep for about 1 week. Remember, these aren't cookies -- they will be dense like a protein bar. But --  oh so much better tasting, less money & better for you than a store bought one. :].
Shredded Beef Enchiladas


Ingredients:
cheese, corn tortillas, fresh garlic, chipotle chiles, ancho chili, green chilies, onion, cumin seed, chili powder, red wine vinegar, water, white flour, cold water, sugar, ground cinnamon, salt, garlic powder, ground cumin, chili powder, chicken broth

Directions:
Grill or sear the steak, then braise it with the liquid and spices at 300 degrees until it falls apart, about two hours.  (If using smoked beef brisket, since it is pre-cooked, shred the meat then add liquid, spices and other sautéed ingredients, mixing well, then heat in 300 degree oven till heated through and liquid is absorbed.  About 2 hours].
Sauté the onions and garlic, add the meat and chiles, mix well.  Heat the oil over medium heat, heat the tortillas in the oil, about 5 seconds on each side, but not until they are crisp.
Roll some of the filling in each tortilla.  Place in a greased pan, seam side down.  Top with sauce and cheese, and bake at 375 degress until bubbly.
Enchilada Sauce:
5 Tbs. white flour.
5 Tbs. cold water.
1/3 teaspoons sugar.
1 pinch ground cinnamon (less than 1/16 tsp.].
3/4 teaspoons salt.
2 heaping teaspoons garlic powder (with no salt added].
1 teaspoons ground cumin.
4 Tbs Chili Powder.
2 cups chicken broth.
makes about 2 cups.
In a 2 quart sauce pan add the chicken broth, chili powder, cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate.
any bitter taste from the chili powder].
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.  Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
Turn off the heat, this enchilada sauce recipe is done.
If you do not use the sauce right away, you will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
Mexican Cornbread I
Category: bread
By Rebecca Henley

A delicious homestyle Mexican cornbread. Moist and delicious with plenty of corn and cheese.

Ingredients:
1 cup self-rising cornmeal
½ cup self-rising flour
3 cups shredded Cheddar cheese
1  onion, chopped
1  green bell pepper, chopped
6  chopped green chile peppers
2  eggs, beaten
1 (8 ounce) can creamed corn
¼ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan. In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9x9 inch pan

Calories: 208.8
Fat: 10.8 g
Saturated fat: 6.4 g
Carbohydrates: 18.5 g
Sugars: 2.8 g
Dietary fiber: 1.7 g
Protein: 10.6 g
Cholesterol: 61.1 mg
Sodium: 437.5 mg
Hungarian Kolache  (Nut Roll)


Ingredients:
warm water, dry yeast, sugar, flour, sugar, salt, butter, eggs, sour cream, walnuts, sugar, evaporated milk, vanilla

Directions:
Dissolve yeast and sugar in warm water. Wait until it is activated before adding to dry ingredients.
Mix together the flour sugar and salt.
Stir in eggs, melted butter, sour cream and dissolved yeast.
Mix well.
Let dough rest for 10 minutes, covered with a mixing bowl with some flour underneath to prevent dough from sticking.
Divide into 4 egual parts.
Roll out separately onto a floured board  into a 14 x 12 rectangle.
Spread with 1/4 of nut mixture and cover dough to within one inch from the edge.
Begin to roll up jelly roll fashion from the 12 inch side.
Seal edge.Tuck ends under Put seam side down on cookie sheet covered with parchment paper.
Cover with clean cloth.
Continue to roll and fill dough covering each with cloth.
Let rise for one hour or until double in bulk.
You can place 2 rolls on one cookie sheet.
Bake at 325 degrees for 30 to 35 minutes or until lightly browned.
Transfer to a wire rack and cool.
Can be frozen.
Coconut Milk Bean Soup


Ingredients:
onion, green pepper, curry powder, salt, pepper, butter, margarine, tomatoes, kidney beans, coconut milk, water, cooked rice, coconut

Directions:
In a large saucepan, heat the oil and sauté the onions until softened (maybe about 5 minutes].
Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes.
Add the kidney beans with their liquid, the coconut milk, and water.
Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes.
Ladle into bowls. Top each serving with 1 Tablespoon of shredded coconut, and serve.