xiaoxl/recipe_data huggingface dataset:
Cherry Blast Soda


Ingredients:
character(0]

Directions:
First, add ice into a large bowl.
Then add the Sprite.
Finally, add the cherry soda and LIGHTLY stir the mix.
(If needed, add a little club soda to increase the fizz].
Joi Gai -- Drunken Chicken


Ingredients:
chicken breasts, cold water, scallions, fresh cilantro, onions, ginger, salt, salt, sugar, sherry wine, white pepper

Directions:
Place first seven ingredients in a large pot. Cover and bring to a boil over high heat. Lower heat to simmer, leave lid partially open, and simmer for 20 minutes. (Halfway through, at 10 minutes, turn chicken over.] Turn heat off, cover pot again and allow chicken to rest in liquid for 15 more minutes.
Combine the wine sauce ingredients with 1/4 cup poaching liquid from the previous step. Reserve.
Remove chicken from pot and allow to cool. Remove skin and bones and slice into 1 x 2-inch pieces. Place in a serving dish. Stir wine sauce and pour over chicken. Allow chicken to marinate for one hour, refrigerated, covered with plastic wrap. Serve cool.
Pork Chops in Orange-Apricot Sauce


Ingredients:
center-cut pork chops, olive oil, tomato paste, orange zest, orange, cooked jasmine rice

Directions:
Wash pork chops and pat dry.
Season with salt and pepper to taste.
In a large skillet heat the olive oil and add pork chops.
Brown well, turning once or twice.
While meat is browning, mix together remaining ingredients.
Transfer meat to the crockpot.
Pour the orange juice mixture into the skillet and stir quickly to deglaze pan.
Continue to stir until mixture is thoroughly blended.
Pour mixture over meat, cover and cook on low for 6 hours.
Remove pork chops from broth, cut orange slices to the center, twist and arrange a slice on each of the chops.
Serve on a bed of jasmine rice.
Creamy Parmesan Orzo With Bacon


Ingredients:
bacon, butter, onion, garlic, orzo pasta, chicken broth, parmesan cheese, dried thyme

Directions:
Cook the bacon in a large saucepan over medium heat until crisp; remove with a slotted spoon (you can drain the bacon fat or leave it].
Melt 2-3 tablespoons butter, then add in onions and garlic; saute until soft (about 5 minutes].
Add in the orzo and stir for about 2 minutes.
Slowly add in the 4-1/2 cups broth; simmer uncovered until the orzo is firm-tender and the broth is absorbed, stirring occasionally (this should take about 7-8 minutes].
Add in whipping cream and bring to a simmer.
Mix in Parmesan cheese and thyme, then cooked bacon.
Season with salt and pepper.
*NOTE* you can thin with additional broth if desired.
Mater's Adult Butterbeer
Category: drinks
By Chase Mater

I've tried a couple of butterbeer recipes I found online, and they all were either so sweet they made me sick or they had oily butter in them that made me sick. I opted for a simplified version that tasted a little bit like less-sickly butterscotch and was strong enough to slightly inebriate something larger than a house elf. Great for Harry Potter-themed parties or Halloween. Served super-chilled in a frosted mug, it can magically warm up even the coldest wizards.

Ingredients:
1 fluid ounce spiced rum (such as Sailor Jerry®)
1 fluid ounce butterscotch schnapps
½ teaspoon imitation butter flavoring
1 (12 fluid ounce) can or bottle cream soda
1 small scoop vanilla ice cream  (Optional)

Directions:
Stir rum and butterscotch schnapps together in a frosted 14-ounce mug. Pour butter flavoring into the cream soda, then turn cream soda over to pour quickly into the chilled mug. Gently drop the ice cream into the soda mixture.

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

Calories: 401.7
Fat: 2.4 g
Saturated fat: 1.4 g
Carbohydrates: 67.6 g
Sugars: 65.9 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 9.2 mg
Sodium: 63.5 mg
Coconut Flan
Category: desserts
By Viveca DelGiorno

My grandmother used to make this recipe in Ecuador, it's been in the family for many years. I'm the only one who continues to make this recipe in my family.   It's the easiest dessert that you can make.  I love it and I hope you will too.

Ingredients:
6  eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can coconut milk
1 ½ cups whole milk
1 teaspoon vanilla extract
1 cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring.  Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom. In a large bowl, beat the eggs with an electric mixer until smooth.  Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan.  Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep. Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight. To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 1 large flan

Calories: 333.4
Fat: 15.9 g
Saturated fat: 11.1 g
Carbohydrates: 40.3 g
Sugars: 39.3 g
Dietary fiber: 0.4 g
Protein: 9.6 g
Cholesterol: 115.7 mg
Sodium: 127 mg
Creamy "Orange" French Dressing


Ingredients:
mayonnaise, ketchup, apple cider vinegar, honey, garlic, Worcestershire sauce, paprika, lemon juice, olive oil, milk, buttermilk

Directions:
Place all ingredients in food processor or blender (except olive oil] and blend.
When all ingredients are blended slowly pour in olive oil.
Let sit for at least 12 hours for all the flavor to marinate together! Enjoy!
I make my own mayo and use organic ketchup and vinegar!
Canadian Shortbread Cookies


Ingredients:
butter, light brown sugar, all-purpose flour, real maple syrup

Directions:
Preheat oven to 300°F (150°C].
Combine the butter, sugar, flour and maple syrup, blend until smooth.
On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets.
Bake at 300°F (150°C] for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.
Flour Tortillas


Ingredients:
all-purpose flour, salt, shortening, water

Directions:
Combine flour and salt in a large mixing bowl.
Heat lard (or shortening] and water in a small saucepan over low heat until lard has just melted.
Allow mixture to cool for a few minutes, then gradually stir it into the flour mixture.
Form into a dough by hand (or if you have a stand mixer, turn on low speed until well combined, scraping down the sides of the bowl].
The result should be a dough that is neither wet nor dry and crumbly. ~NOTE~ If too wet, add a little more flour; if too dry, add a little more water.  I normally don't have to add anything at this point.
Knead dough briefly by hand or mix with stand mixer until dough starts to wrap up the bread hook.
Place dough on a lightly floured surface and divide dough into 12 pieces.
Roll the pieces of dough into little balls between the palms of your hands and place on a flat surface such as a baking sheet.
Cover with a slightly damp towel, and allow to rest for at least 10 minutes (or up to 1 1/2 hours].
Using a rolling pin, roll dough into thin rounds about 6-7 inches in diameter.
Preheat a large, heavy skillet or griddle over medium-high heat.
Place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom.
Flip tortilla, and cook another 30 seconds on the other side.
The tortilla will puff up, at this point, I usually mash them down with a spatula, but it itsn't necessary.
Once the tortilla has turned white with little brown spots on it, it is done.
Remove from heat and place on a dinner plate.  Use another dinner plate inverted to act as a lid to keep tortillas warm.
You might need to adjust heat, as necessary, as you cook remaining tortillas.
Fluffy Chocolate Silk Pie


Ingredients:
marshmallow creme, butter, brewed coffee, heavy whipping cream, heavy whipping cream, confectioners' sugar

Directions:
Line upricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Meanwhile, in a heavy sausepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until the chocolate is melted and the mixture is smooth. Cool. Fold in the whipped cream; pour into the crust. Let chill at least 3 hours before topping with whipped topping.
For topping, in a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over chilled filling. Garnish with chocolate curls if desired.
Snickerdoodle Cookies


Ingredients:
flour, cream of tartar, baking soda, salt, butter, sugar, eggs, vanilla extract, sugar, cinnamon

Directions:
Preheat oven to 350 degrees Fahrenheit.  Line baking sheets with parchment paper; set aside.
Sift flour, cream of tartar, baking soda and salt in a large bowl; set aside.
In a stand mixer, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add vanilla extract until blended.
Slowly add dry ingredients and mix until no white streaks remain.
In a small bowl, stir together 3 Tablespoons sugar and the cinnamon.
Shape Tablespoonfuls of dough into balls and roll in cinnamon-sugar mixture.  Place 2-inches apart onto prepared baking sheets.
Bake at 350 degrees Fahrenheit for 10-12 minutes, or until edges look dry and lightly browned and the center has set.  Repeat with remaining cookie dough.
Remove pans from oven to wire racks.  Let cool for 2 minutes before sliding parchment paper onto wire racks to cool.
Jalapeno-Cilantro-Lime Salsa


Ingredients:
tomatoes, red onion, garlic clove, salt, limes, fresh cilantro, mango

Directions:
"Combine all ingredients in bowl, mix well to coat all with lime juice and salt. Adjust to taste (saltiness, spiciness, sourness]. Let sit for 1-2 hours to allow flavours to blend. TIP: Try adding mango when it’s in season for a delicious, juicy mango salsa!"
Yogurt French Toast


Ingredients:
low-fat vanilla yogurt, low-fat milk, eggs, ground cinnamon, ground nutmeg, vanilla, salt

Directions:
Beat eggs, yogurt, milk, salt, cinnamon, nutmeg, and vanilla in a mixing bowl., Heat a lightly oiled skillet over med-high., Dunk each slice of bread into egg mix, and soak both sides., Place in pan and cook on both sides until golden., Serve hot and top with yogurt and fresh berries, or your favorite syrup.
Fried Burritos


Ingredients:
ground beef, onion, salt, black pepper, cheddar cheese, burrito-size flour tortillas

Directions:
Brown ground beef, onion, salt, pepper, and picante sauce in a pan., Drain., Divide meat onto 6 burrito tortillas., Top with 1/4 cup of cheese., Fold up chimichanga style., Deep fry till golden.
Zesty Dijon Green Beans


Ingredients:
green beans, garlic powder, margarine, white wine, Dijon mustard, Worcestershire sauce

Directions:
Drain 1/2 the liquid from canned beans., Place beans, remaining 1/2 of liquid and garlic powder in a pan., Cook on medium heat for 20 minutes and drain., Combine margarine, wine, mustard and Worcestershire sauce and add to beans., Marinate in refrigerator 6 to 12 hours., Warm before serving.
Chicken and Avocado Tortilla Cups


Ingredients:
iceberg lettuce, avocado, tomatoes, mayonnaise, basil, basil, flour tortillas

Directions:
Preheat oven to 200C (180C fan forced].
Lightly grease 4 holes of a 6 hole (3/4 cup capacity] texas muffin tray.
Combine chicken, lettuce, avocado, tomato, mayonnaise, chilli sauce and basil in a large bowl.
Microwave tortillas on high (100%] in 15 second bursts until pliable and carefully place in prepared muffin holes, shaping into cups and then bake for 5 minutes or until golden and crisp.
Place tortilla cups on serving plates and fill with chicken mixture and top with extra basil leaves.
Serve with salad mix.
Chocolate Scrunch


Ingredients:
"dark chocolate"

Directions:
Put the chocolate in a heatproof bowl, place over a pan of simmering water and stir frequently until the chocolate has melted.
Fold in the rice bubbles, coconut and fried fruit and mix well.
Tip onto a tray covered with a sheet of non stick baking paper and spread with a knife or spatula to a thin even layer.  Neaten edges then refrigerate till set.  Cut into squares.
Pork Chops Ole


Ingredients:
seasoning salt, pepper, long grain rice, water, tomato sauce, green bell pepper, cheddar cheese

Directions:
In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
Meanwhile, in a greased 13X9X2-inch baking dish, combine rice, water, tomato sauce and taco seasoning; mix well.
Arrange chops over rice; top with green pepper.
Cover and bake at 350F for 1-½ hours.
Uncover and sprinkle with cheese; return to the oven, until cheese is melted.
Cinnamon-Apple Sourdough Flat Bread


Ingredients:
water, instant yeast, unbleached all-purpose flour, salt, dry milk, olive oil, apples, cider, maple syrup, sugar

Directions:
Combine all of the dough ingredients, and mix and knead them — by hand, mixer, or bread machine — to make a smooth, fairly soft dough.
Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping.
For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces] of apple chunks.
Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.
Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes.
Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.
Lightly spay with cooking spray a 18" x 13" rimmed baking sheet (half-sheet pan], or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.
Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.] Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.
Arrange the apple chunks atop the dough.
Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.
Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F
Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.
Avocado Salsa


Ingredients:
avocados, tomatoes, red onion, fresh lime juice, fresh cilantro leaves, salt, fresh ground black pepper

Directions:
Halve, pit, and peel avocados., Chop avocados fine and in a bowl stir together with remaining ingredients., Season to taste with salt and pepper., Best served at room temperature., May be made up to 4 hours early, covered with plastic wrap and refrigerated.
Apple French Bread Bake


Ingredients:
butter, brown sugar, water, cinnamon, butter, apples, cream cheese, walnuts, vanilla ice cream

Directions:
Preheat oven to 350 degrees. Cut bread into 3/4 inch cubes. Place 6 tbsp butter into bottom of a large baking pan. Melt in oven.
Add bread cubes and toss to coat evenly. Bake bread until crisp and slightly browned, stirring occasionally (about 20 minutes]. Remove bread from oven and raise temp to 400 degrees.
Simmer brown sugar, water, and cinnamon in a saucepan until the sugar is dissolved and it is syrupy (about 5 minutes]. Add 2 tbsp butter to mixture while hot and stir until melted.
Peel and core apples and cut into a small dice. Combine apples, bread cubes, cream cheese cubes, and walnuts. Pour syrup over all and toss to coat.
Butter a 9x13 inch dish well. Pour mixture into buttered dish and spread evenly. Bake in 400 degree oven for 40 minutes. If browning too quickly, loosely cover with aluminum foil.
Serve warm topped with whipped cream or ice cream!
Tropical Grilled Tuna


Ingredients:
fresh pineapple, onion, fresh cilantro, lime juice, tuna steaks, extra virgin olive oil, kosher salt, fresh ground pepper

Directions:
Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes.
Dice the pineapple; place in a bowl.
Stir in the onion, jalapenos, cilantro and lime juice.
Refrigerate for 1 hour or until chilled.
Brush tuna steaks with oil; sprinkle with salt and pepper.
Grill, covered, over medium heat for 5 minutes.
Summer Strawberry Jello Delight!


Ingredients:
strawberry Jell-O gelatin dessert, strawberry, cornstarch, cold water, boiling water

Directions:
Chop each strawberry into small pieces; eighths.
In a medium mixing bowl, mix jello powder and boiling water until dissolved.
Place cornstarch into a measuring cup and add 2 tablespoons of cold water. Mix throughly so that there are no lumps. Add remaining cold water up to complete the 1 cup.
Add cold water mixture to jello mixture.  Stir throughoutly.
Fill your dessert dishes up half way with the jello mixture.
Add chopped strawberries and top off with remaining jello mixture.
Serve alone or with coolwhip!
Pineapple Flambé


Ingredients:
pineapple, strawberries, sugar, sherry wine, cornstarch, vanilla ice cream, cognac

Directions:
Slice pineapple in half, lengthwise.
Remove fruit leaving 1 inch thick shell.
Cut fruit into cubes and measure 1 ½ cups.
Refrigerate shells.
In a medium saucepan combine pineapple, strawberries, sugar and sherry; bring to a boil. Reduce heat and simmer uncovered, 5 minutes.
Combine cornstarch with 1 tsp water and stir into sauce until slightly thickened.
Scoop ice cream into shells and keep chilled.
Just before serving warm cognac, ignite and pour over pineapple mixture.
Serve ice cream from shells and spoon sauce over.
Beef Bourguignon III
Category: everyday-cooking
By cheap chef

This easy recipe is a firm favorite in my family for years now.

Ingredients:
2 pounds lean stew beef
1 cup red wine
4 sprigs fresh parsley
1 sprig fresh thyme
1  bay leaf
4 tablespoons butter
1  onion, sliced
1 tablespoon all-purpose flour
¼ cup beef broth
salt and ground black pepper to taste
2 tablespoons butter
4 ounces bacon, chopped
12 small onions
4 ounces button mushrooms, sliced

Directions:
In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours. Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours. Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.

Prep time: 30 mins
Cook time: 3 hrs 30 mins
Total time: 7 hrs
Yields: 6 servings

Calories: 681
Fat: 49.5 g
Saturated fat: 22 g
Carbohydrates: 18.8 g
Sugars: 7.4 g
Dietary fiber: 3.5 g
Protein: 33.1 g
Cholesterol: 144.7 mg
Sodium: 376.4 mg
Strawberry Spa Water


Ingredients:
strawberry, water

Directions:
Add ingredients to a 2-3 quart pitcher., Chill in refrigerator 2-8 hour, to chill thoroughly.
WW Crispy Onion Rings


Ingredients:
low-fat milk, all-purpose flour, onion powder, salt, cayenne pepper, yellow onion

Directions:
Preheat oven to 450°F.
Coat a large rimmed baking sheet with cooking spray.
Spread cornflake crumbs on large plate.
Whisk together egg white, milk, flour, onion powder, salt and cayenne pepper in shallow plate.
Dip onion rings in egg mixture (letting excess drip off] then dredge in cornflake crumbs, turning to coat.
Place in single layer on prepared plan.
Coat onion rings with cooking spray and bake, turning once, until onion rings are golden brown, about 12 minutes.
Sprinkle with additional salt and pepper before serving, if desired.
Risotto of Pumpkin With Rocket and Parmesan


Ingredients:
pumpkin, risotto rice, hot water, pumpkin, parmesan cheese, rocket, butter, salt, pepper, olive oil

Directions:
First, make the pumpkin puree by sweating down the roughly chopped pumpkin in a little olive oil and butter, until it breaks down completely.
Puree this in a liquidizer and leave until finishing the risotto.
Wash the rice in cold water and strain off.
Combine 250ml of chicken stock with 250ml water and season to taste with salt and pepper.  Warm the mixture.
Add risotto to the liquid mixture and blanch for 7 minutes.
Drain this off and place on a tray to cool down.
Pan fry the 1cm cubes of pumpkin in a little butter and olive oil until nicely browned and softened.
To finish the risotto place the rice in a shallow pan and just cover with remaining chicken stock.
Bring to the boil quickly and cook until nearly all of the stock has evaporated.
Taste the risotto to see if its cooked, then add the pumpkin puree, sautéed pumpkin dices, rocket, Parmesan, 25g of butter and salt and pepper.
Mix well, taste for seasoning, adjust and serve.
Fall off the Bone Sweet & Sour Ribs


Ingredients:
vinegar, brown sugar, ketchup, tomato juice, dry mustard, cornstarch, salt, pepper, paprika

Directions:
Put ribs in roasting pan.
Mix remaining ingredients together.
Pour over ribs.
Bake at 325°F for 3 hours.
Baste or "rotate" the ribs during cooking to make sure all of them get a nice coating of the sauce.
Iced Strawberry Sensation Smoothie


Ingredients:
fresh strawberries, cantaloupe, honey

Directions:
Pour the apple juice into the blender or smoothie maker., Add the strawberries, chunks of cantaloupe and the ice cubes., Blend for about 30 seconds., Add the honey and mix in the blender or smoothie maker for another 10 seconds., Serve in chilled glasses.
Fudgy Chocolate-Walnut Cookies


Ingredients:
walnut halves, confectioners' sugar, salt, vanilla extract

Directions:
Preheat oven to 350°F  Position 2 racks in the upper and lower thirds of the oven.  Line two large rimmed baking sheets with parchment paper.
Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant.  Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
In a large bowl, whisk the sugar with the cocoa powder and salt.  Whisk in the chopped walnuts.  Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat, or it will stiffen.].
Spoon the batter onto baking sheets in 12 evenly spaced mounds.
Bake the cookies about 20 minutes, until the tops are glossy and lightly cracked and feel firm to the touch.  Shift the pans from front to back and top to bottom halfway through.
Slide the parchment paper with the cookies onto 2 wire racks to cool completely before serving.
Cookies may be stored in an airtight container for up to 3 days.