xiaoxl/recipe_data huggingface dataset:
Fish Burgers


Ingredients:
fresh parsley, fresh dill, lemon juice, capers, potatoes, plain flour, olive oil, lettuce leaf, roma tomatoes, mayonnaise, capers, malt vinegar, fresh parsley, lemon juice

Directions:
Place the fish in a frying pan and cover with water. Slowly heat the water, without boiling. Cover and cook over low heat until just cooked. Drain, transfer to a bowl and flake with a fork. Add the parsley, dill, lemon juice, capers, gherkin and potato, season, and combine well. Divide into four portions and shape into patties. Dust with flour, then refrigerate for 1 hour.
Meanwhile, make the tartar sauce by mixing the mayonnaise, 1/2 gherkin, 2 teaspoons capers, malt vinegar, 2 teaspoons fresh parsley & lemon juice together in a bowl.
Heat the oil in a large non-stick frying pan. Cook the patties for 5-6 minutes on each side, or until well browned.
Place some lettuce leaves, tomato slices, a fish patty and a quarter of the tartar sauce on each bun.
Raspberry Cake With Buttercream Icing


Ingredients:
butter, white sugar, egg, vanilla, flour, baking powder, salt, milk, raspberries, butter, vegetable shortening, vanilla, salt, confectioners' sugar, milk

Directions:
Cream butter, add suger and beat.
Beat in egg and vanilla.
Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix.
Pour into a 9 x 9 pan.
Sprinkle raspberries over batter.
Bake 350F for 45 minutes or until cake tests done.
Icing.
Cream butter and shortening.
Add vanilla and salt.
Beat in sugar, 1 cup at a time, blending well after each addition.
Add milk and beat at hight speed until light and fluffy.
Makes 3 cups.
Brussels Cookies


Ingredients:
flour, baking soda, cream of tartar, unsalted butter, sugar, vanilla, orange zest, quick-cooking oats

Directions:
Preheat oven to 350ºF and lightly grease baking sheets.
Have ready pastry bag fitted with 1/2 inch tip.
Sift flour, baking soda and cream of tarter together, set aside.
Using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes.
Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
Add flour and mix by hand until blended, then stir in almonds and oats, blending well.
Fill pastry bag with batter and pipe 2 inch long fingers or 2 inch round circles 3 inches apart on baking sheets.
Bake until lightly golden with darker golden edges, about 12 minutes.
Using spatula, immediately transfer to wire racks to cool.
When cookies are cooled, melt chocolates together.
Turn half of cookies upside down and spread small thin layer of chocolate over each bottom half.
Immediately place remaining cookies on top, pressing down gently.
Refrigerate 1 hour to set.
Store airtight for up to 2 weeks in freezer.
Makes about 24 cookie sandwiches.
Simplicity Chocolate Cake


Ingredients:
butter, margarine, self raising flour, sugar, milk, eggs, vanilla

Directions:
Melt the butter.
Put all the other ingredients into a large bowl and pour the melted butter on top on them.
Beat on high for 3 minutes only.
Pour the mixture into a prepared cake tin and bake in a moderate oven.
The baking time will depend on the size and shape of your cake tin.
Be careful not to overcook this cake and it will be deliciously moist and fresh days after it is baked.
Ice with your favourite chocolate icing/frosting or top with fresh or mock cream sweetened and flavoured with vanilla or rum, and cover with grated chocolate or nuts.
Grandma's Peach French Toast
Category: breakfast-and-brunch
By SUDEMERS

My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.

Ingredients:
1 cup packed brown sugar
½ cup butter
2 tablespoons water
1 (29 ounce) can sliced peaches, drained
12 (3/4 inch thick) slices day-old French bread
5  eggs
1 tablespoon vanilla extract
1 pinch ground cinnamon, or to taste

Directions:
In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently. Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight. Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C). Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

Prep time: 9 hrs
Cook time: 45 mins
Total time: 9 hrs 45 mins
Yields: 8 servings

Calories: 362.1
Fat: 15 g
Saturated fat: 8.4 g
Carbohydrates: 51.3 g
Sugars: 38.1 g
Dietary fiber: 1.9 g
Protein: 7.2 g
Cholesterol: 146.8 mg
Sodium: 275.9 mg
Deep Fried Beef Rolls (Martabak Telur)


Ingredients:
ground beef, eggs, scallions, salt, ground coriander, canola oil, cucumber, carrot, shallots, white vinegar, granulated sugar, water

Directions:
Deep Fried Beef Rolls:
Brown grown beef in a skillet.
Discard excess fat.
Mix ground beef with chopped scallions, salt, coriander and eggs.
Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
Fold the edges to make a rectangle shaped rolls.
Deep fried beef rolls in oil, 2-3 minutes per side.
Dipping Sauce:
Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
Roast Duck With Marmalade Glaze


Ingredients:
duck, sea salt, black pepper, navel orange, lemon, Chinese five spice powder, hot paprika, marmalade, ginger, garlic clove, brown sugar

Directions:
Preheat oven to 350ºF.
Rinse duck thoroughly inside and out under cold water and pat dry with paper towels. Remove excess skin around the neck – keep to make duck crackling.
Generously season the cavity with salt and black pepper. Stuff the bird with orange, onion and lemon pieces. Tie legs with kitchen twine to secure the stuffing. Using a sharp knife, score the skin on the breast side making sure not to cut into the meat (for a fancier look, make a diamond pattern].
Rub Chinese 5 spice evenly on the duck and sprinkle hot paprika on top. Place the bird, breast side up, on a roasting pan with a rack. Cover loosely with foil and transfer to the preheated oven. Roast 25 minutes per pound or until the internal temperature reaches 165ºF.
To make the glaze; in a saucepan over medium-low heat, add marmalade, orange juice, ginger and garlic. Stir well before processing with an immersion blender just enough to break down most of the peels. When warm, taste and adjust if needed. If the glaze tastes bitter, add brown sugar. Turn off the heat and set aside until duck is cooked.
When the bird is done; take it out of the oven, remove the foil and spoon on 3 to 4 tablespoons of the glaze; brush it on evenly. Return the duck to the oven and cook for an additional 15 minutes to caramelize the glaze.
When time is up, remove from the heat and spoon on the remaining glaze; brush it on evenly. Cover loosely with the foil and let it rest for 15 minutes before serving. Serve 4.
Swiss Chard and Penne Soup


Ingredients:
garlic, red onion, swiss chard, olive oil, water, penne, canned cannellini, fennel seed, red pepper flakes, parmesan cheese

Directions:
Steel knife: With food processor running, drop garlic through  feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
Remove leaves from chard and reserve. Cut stems into feed tube lengths.
Ultra thick: Stand stems in feed tube; slice, using light pressure.
Heat oil in heavy 4-quart saucepan over medium heat.  Add  contents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
Mix in beans, fennel seed, red pepper flakes, salt and pepper.
Bring to boil and cook until penne is tender, about 3 minutes.
Can be made ahead. Pass the Parmesan cheese.
Oktoberfest Chicken and Red Cabbage
Category: world-cuisine
By HerbanSpoons

I adore Bavarian cuisine! And since there's no good German food here (while I lived in San Francisco, my husband and I ate at wonderful German/Hungarian restaurants there), I have to make my own...This recipe is crazy simple.

Ingredients:
4 slices bacon
1 tablespoon bacon drippings
¼ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon smoked paprika
2 pounds skinless chicken thighs
1  red onion, sliced
1 large apple, cored and sliced
1 head red cabbage, cored and sliced
½ cup red wine vinegar
¼ cup dry red wine
¼ cup brown sugar
½ teaspoon ground cinnamon  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet. Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes. Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet. Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 271.2
Fat: 9.2 g
Saturated fat: 2.6 g
Carbohydrates: 23.9 g
Sugars: 14.1 g
Dietary fiber: 3.3 g
Protein: 22.5 g
Cholesterol: 72.4 mg
Sodium: 292.2 mg
Breakfast Casserole from Southern Living


Ingredients:
pork sausage, sharp cheddar cheese, eggs, milk, salt, dry mustard, Worcestershire sauce

Directions:
Cook sausage in skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes evenly in 6 lightly greased 8 oz. individual baking dishes or ramekins; sprinkle bread evenly with cheese, and top with sausage.
Whisk together eggs and next four ingredients; pour evenly over sausage mixture. Cover and chill casseroles for 8 hours. Let stand at room temperature for 30 minutes.
Bake at 350 for 45 minutes or until set. Let stand 5 minutes before serving.
Crepes


Ingredients:
all-purpose flour, salt, egg, milk, butter

Directions:
mix flour and salt in mixing bowl.
add the egg and half of the milk.
using a whisk beat the egg and milk and gradually incorporate the flour.
Continue beating until smooth and beat in the rest of the milk.
heat a skillet of medium heat and ad 1 teaspoon of butter or oil.
Tip: Use butter for sweet crepes, and oil for savory.
crepes.
Pour in enough batter to cover the base and swirl to cover the skillet.
Cook for about 30-45 seconds.
Flip the crepe with a spatula and cook the other side for about a minute until golden brown.
Repeat steps 4-6 until all the batter has been used.
Bite Sized Apple Pies


Ingredients:
oatmeal, all-purpose flour, brown sugar, cinnamon, butter, apples, butter, brown sugar, cinnamon, cornstarch, cold water

Directions:
Place all topping ingredients in the bowl of the food processor and pulse a few times until  well blended(or mix thoroughly by hand].
Peel and dice apples. Saute in a medium pan over medium heat, with butter. Cook until nearly soft. Add brown sugar and cinnamon. Mix cornstarch and water and pour into the simmering apple mixture. Cook, while stirring until well thickened. Turn off heat and allow to cook slightly.
Roll out the chilled pie crust and cut into circles. Be sure to cut one then double check that the circle size works for the size of your muffin pan. Place circles in greased muffin tin, being sure not to pierce holes in the bottom. You can use mini muffin tins for bite sized treats or regular for something more substantial. Spoon filling into dough cups, all the way to the top.
Place one spoon full of topping over that. Press the topping gently so the crumbs don’t fall off of the  pies. Bakes pies at 400 degrees for 12-15 minutes. Allow to cool for about 5 minutes then serve warm. Enjoy!
Note:.
If in a rush use canned pie filling.
Chinese Chicken Vegetable Soup
Category: soups-stews-and-chili
By rlt11_NMC

We had a Chinese restaurant that made two soups that I loved how they tasted. When they went out of business, we looked for someone else that made these two soups, without much luck. Knowing all the ingredients that were there, I went to work to make my own recipe for this very tasty soup. Plus I'm a big fan of 'make it tasty, fast and easy' which this is, when I run the veggies through my food processor. Also when I not feel well, this is one soup that has all what help me feel better.  I also serve this with steamed rice as a side dish for those who want it as well.

Ingredients:
1 teaspoon vegetable oil
1 pound boneless chicken thighs - cut into bite-size pieces
1  skinless, boneless chicken breast half - cut into bite-size pieces
8 cups water
1  chicken bouillon cube
1 clove garlic, minced
1 teaspoon minced fresh ginger root
2 teaspoons soy sauce
½ teaspoon Asian (toasted) sesame oil
1 (7 ounce) can baby corn ears
1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 (10 ounce) bag shredded carrots
1 cup broccoli florets
1 cup shredded napa cabbage
½  red bell pepper, chopped
5  green onions, chopped
1 stalk celery, thinly sliced
1 small zucchini, thinly sliced
1 cup snow peas
1 cup sliced fresh mushrooms

Directions:
Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer. Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 12 servings.

Calories: 102.2
Fat: 3.5 g
Saturated fat: 0.9 g
Carbohydrates: 8.1 g
Sugars: 3.4 g
Dietary fiber: 3.3 g
Protein: 9.8 g
Cholesterol: 27.9 mg
Sodium: 206 mg
Thai Green Curry


Ingredients:
chicken breast halves, shallots, garlic cloves, gingerroot, green curry paste, coconut milk, chicken broth, brown sugar, fish sauce, salt

Directions:
Cut chicken breast into slices or cubes.
Heat a skillet on medium high, and add chicken and shallots.
Cook chicken 5 minutes on each side.
Add garlic, ginger, and green curry paste.  Stir until well combined.
Add coconut milk, chicken broth, brown sugar, fish sauce, and salt.
Increase heat until the mixture boils, then lower to a simmer for 10 minutes, stirring occasionally.
Enjoy!
Note: If you like a thicker sauce, you can add 2 tablespoons of flour, or 1 tablespoon of cornstarch mixed with a little of the sauce, then return to the skillet.
Hot & Spicy Pomegranate Chicken Wings


Ingredients:
pomegranate juice, sugar, lemon, allspice, red pepper flakes, lemon zest, rosemary sprig, salt, pepper, chicken wings, garlic, lemon zest, red pepper flakes, molasses, green onions

Directions:
Pomegranate Molasses:
Place all the ingredients in an uncovered saucepan and simmer over medium heat until the sugar has dissolved and the juice is simmering.
Reduce the heat just enough to maintain the simmer. It will take 1 ½ hours for the liquid to reduce by half and thicken, stir occasionally during this process to prevent burning.
When ready you should have 1 to 1 1/4 cups of syrup. Allow the syrup to cool completely, then pour into a clean jar and store in the refrigerator.
Rub:
Place a small cast iron pan over medium heat and when hot add the coriander seeds, the un-husked cardamom seeds and the allspice nuts, toast for 1 minute. Shake pan often to keep the seeds from burning.
Remove pan from heat and husk the cardamom, place coriander and cardamom seeds and allspice nuts into a mortar and pestle and grind to a fine powder. Set powdered spices aside until needed.
In a large bowl mix the ground spices, add the1/2 tsp red pepper flakes, the ½ tbsp finely grated lemon zest, rosemary sprig, salt, black pepper and mix well.
With a paper towel dry the chicken wings, it will help the rub to adhere better and will also produce a crispier skin.
Add the dried chicken wings to a large bowl containing the rub mixture and coat well and let sit for one hour.
Preheat the oven to 375 degrees F and line a baking sheet with foil. Put a wire rack over the baking sheet and grease with cooking spray.
Put the wings on the rack and bake in the preheated oven for 45 minutes or until done to your preference. Flip the wings over, halfway through the cooking time and rotate the pan to ensure even baking.
Pomegranate Sauce:
Using a small pan over medium heat warm the sesame oil, then add the garlic and ginger and lightly fry for 1 minute.
Next add the ½ tbsp lemon zest, ½ tsp red pepper flakes and the pomegranate molasses to the garlic mixture, stir and cook for 5 more minutes, adjusting salt if necessary.
Toss the wings in the sauce and put the remaining sauce in a small bowl for dipping.
When ready to serve, garnish with green onions and enjoy.
Bean and Cheese Taco Dip


Ingredients:
cream cheese, sour cream, green onion, Tabasco sauce, monterey jack cheese, cheddar cheese

Directions:
Mix together all ingredients and put in a 1 1/2 quart casserole dish, covered., Bake at 350 for 30 minutes., Serve with tortilla chips.
Grape Salad With a Twist


Ingredients:
red seedless grapes, green seedless grapes, cream cheese, sour cream, sugar, pecans

Directions:
Wash grapes., Cream together cream cheese, sour cream and sugar then fold in the grapes., Put mixture into a 9 X 13 dish., Sprinkle top with crushed butterfingers then top off with crushed pecans., Press and Chill.
Sesame Rice


Ingredients:
onion, garlic clove, olive oil, water, white rice, brown rice, chicken bouillon cubes, beef bouillon cube, tomatoes, green onion, fresh parsley, toasted sesame seeds

Directions:
In a large saucepan over medium heat, cook onion and garlic in oil until tender.
Add water, rice and bouillion cube.
Bring to a boil and stir.
Reduce heat and cover.
Simmer 15 to 20 minutes or until rice is tender and liquid is absorbed.
Stir in tomatoe, green onions and parsley.
Cover and let stand 5 minutes.
Garnish with sesame seeds.
*Note:  you can also add a little diced carrots, celery and/or mushrooms with the onion.
Ginger Cookies


Ingredients:
butter, sugar, eggs, molasses, flour, salt, baking soda, cinnamon, ginger, ground cloves

Directions:
Cream butter and sugar.
Add egg and syrup and beat well.  Instead of molasses, I use King Syrup.  If it's not available where you live, it's a thick golden syrup.
Mix together flour, salt, baking soda, and spices and add them to the butter mixture and mix well.
Roll out 1/8 inch thick on slightly floured surface and cut into desired shapes.
Sprinkle with colored sugar, if desired.
Bake on slightly greased cookie sheet for 10 minutes at 350 degrees (Fahrenheit].
Avocado Steak


Ingredients:
water, long-grain white rice, salt, garlic powder, olive oil, onions, beef steaks, avocados

Directions:
Preheat an outdoor grill for high heat, and lightly oil grate.
In a medium saucepan, bring water to a boil.  Stir in rice, reduce heat, cover, and simmer for 20 minutes.
Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder.  Cook, stirring occasionally, until heated through.
Heat oil in a medium skillet over medium heat.  Sauté onions until browned and tender.
On the preheated grill, cook steaks 7 to 10 minutes, to an internal temperature of 145°F (65°C].
Spread steaks with refried beans, and top with onions and avocado slices.  Serve over rice.
Roast Vegetable Crisps / Chips


Ingredients:
parsnips, beets, sweet potatoes, olive oil, chili powder

Directions:
Preheat the oven to 400°F
Peel all the vegetables. Using a swivel peeler or mandolin, slice them diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture.
Tip all the vegetables into a bowl. Pour over the oil, then add chili powder, if using, and seasoning. Toss with your hands to coat evenly.
Arrange in a single layer on a baking tray. Roast for 20 minutes or until the parsnips and sweet potato are golden brown.
Spread out on paper towel until cool and crisp.
Pickled Squash
Category: side-dish
By TAXIDERMYCHICK

Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.

Ingredients:
¼ cup salt
2 ½ pounds young yellow squash and zucchini, sliced into rounds
1  green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 ¼ cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed

Directions:
In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally. Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours. Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Prep time: 4 hrs
Cook time: 5 mins
Total time: 4 hrs 5 mins
Yields: 4 pint jars

Calories: 524.5
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 129.8 g
Sugars: 114.7 g
Dietary fiber: 6.9 g
Protein: 3.9 g
Sodium: 9.1 mg
Greek Seasoning Chicken Salad


Ingredients:
mayonnaise, sour cream, red onion, seedless grapes

Directions:
Mix together mayo, sour cream, juice and Greek Seasoning., Cut chicken in bite size pieces., Fold together all the ingredients., Fill in pita bread or wraps right away, or refrigerate., This should be enough for 4 pita breads or 2 wraps.
Benihana Hibachi Meat


Ingredients:
shrimp, scallops, apple, soy sauce, garlic, sesame seeds

Directions:
Mix all marinade ingredients in a bowl.
Marinate meat in the sauce for 30 min or longer.
Heat a frying pan or flat grill on high heat and stir-fry the meat until desired doneness – a few minutes at most.
Hot Open-Faced Sandwich


Ingredients:
mayonnaise, ham, American cheese, tomatoes, pepper

Directions:
Spread mayo on the bread., In sequence, place on the bread the ham, cheese& tomato., Generously shake pepper over all., Place under broiler until cheese starts to melt.