xiaoxl/recipe_data huggingface dataset:
Szechuan Shrimp Stir-Fry


Ingredients:
chicken broth, tomato paste, rice vinegar, rice vinegar, sugar, soy sauce, cornstarch, shrimp, salt, garlic, onion, mushrooms, sesame seeds

Directions:
Combine first 8 ingredients in a small bowl and whisk to combine for sauce.
Set aside.
Heat oil in skillet to very hot.
Toss in salt, onion, garlic, mushrooms and sesame seeds (if using], stirring until onions are tender.
Stir in shrimp until pink.
Finally, add sauce and stir for an additional 1 to 2 minutes.
Deluxe Chicken Supper


Ingredients:
bacon, onion, celery, green bell pepper, broccoli, mushrooms, sour cream, chicken, Worcestershire sauce, pepper, milk, mashed potatoes, eggs, milk, chopped pimiento, cheddar cheese

Directions:
Fry bacon in skillet until crisp.
Remove and drain on paper towels.
Crumble.
Saute onion, celery, green pepper mushrooms and broccoli flowerettes in bacon dripping until tender.
Do not brown.
Combine soup and sour cream in a bowl.
Add chicken, Worcestershire sauce, pepper, 1TBL milk, and sauteed vegetables; mix well.
Turn into a 2 quart greased casserole.
Combine mashed potatoes with eggs, crumbled bacon, milk, pimentos, and cheese; mix until just blended.
Spread on top of casserole.
Top with Durkee onions.
Cover loosely with foil.
(remove foil 10-15 minutes before end of baking.] Bake in moderate oven 350' degrees for 45 minutes or until bubbly.
and top is nicely browned.
Luscious Layer Dessert


Ingredients:
flour, butter, margarine, pecans, sugar, cream cheese, Cool Whip, powdered sugar, instant chocolate pudding mix, milk

Directions:
Preheat oven to 350 degrees.
In 9x13 inch pyrex dish melt butter in oven, remove from oven and mix in flour, white sugar and nuts.  Pat out to cover bottom of pan evenly.  Bake 15 minutes.  Cool completely.
Mix cream cheese and sugar until well blended and creamy, fold in 1/2 of the Cool Whip.  Spread evenly over cooled crust.
Mix pudding according to package directions.  Regrigerate 5 minutes.  Spread over cream cheese layer.
Spread remaining Cool Whip over top, garnish with chopped nuts, chocolate shavings.
Refrigerate for 2-3 hours before serving.
Indian-Style Lamb Shanks With Dried Apricots


Ingredients:
lamb shanks, garlic cloves, ginger, fennel seeds, ground turmeric, ground cardamom, honey, tomato paste, tomatoes, water, plain yogurt

Directions:
Heat oil in a large pot and then add the garlic, ginger, onion and chilli.
Cook for a few minutes to soften the onion and then add the fennel, turmeric and cardamom.
Next add the lamb shanks coating well with spice mixture and cook for 5 minutes.
Now add the honey, tomato paste, canned tomatoes and water and bring to the boil and lower to a simmer for 2 to 2 1/2 hours or until meat is tender (I prefer nearly falling of the bone].
Alternatively you could put it in a 160c fan forced or 180C non-fan forced oven for the 2 to 2 1/2 hours.
Add the yoghurt and apricots and simmer for another 15 minutes.
Stir through the coriander leaves just before serving.
Recommend serving with basmati rice and spicy chutney.
Pineapple Upside Down Cake Martini


Ingredients:
vanilla vodka, maraschino cherries

Directions:
Fill martini shaker (or other container with a lid] with ice.
Pour pineapple juice and vodka into the shaker. Add grenadine.
Gently shake, and pour into martini glasses.
Garnish with cherry. It looks pretty at the bottom of the glass.
Scrumptious Barbecue Chicken or Spareribs


Ingredients:
onion, boneless skinless chicken breasts, catsup, barbecue sauce, salsa, lemon juice, brown sugar, Worcestershire sauce, mustard, salt, pepper

Directions:
Cook onion in a little water until soft., Mix the remaining ingredients with onions and simmer for 15 minutes., Brown the meat and put into a baking dish., Pour sauce over the top and bake at 250 degrees F., for 2 1/2 hours.
Veal Saltimbocca


Ingredients:
dried sage, fresh ground pepper, prosciutto, Fontina cheese, all-purpose flour, unsalted butter, dry white wine, unsalted butter, salt, lemon wedge

Directions:
Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
Season veal with sage and pepper.
Dredge veal in flour; shake off excess.
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
Transfer veal to platter; tent with foil to keep warm.
Pour off fat from skillet and discard.
Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
Pour sauce over veal.
Garnish with lemon wedges and serve.
Coconut and Raspberry Muffins


Ingredients:
flour, baking powder, soft brown sugar, frozen raspberries, white sugar, vanilla essence, butter, eggs, milk

Directions:
Preheat oven to 200°C  Lightly grease 12 muffin tins.
Sift together flour and baking powder into a bowl.  Stir in coconut and soft brown sugar.
Place raspberries in a bowl and cover with white sugar.
In another bowl lightly whisk together the vanilla, melted butter, eggs and milk.  Pour over raspberries.
Fold egg mixture into dry ingredients and stir quickly to combine.
Spoon mixture into prepared muffin tins, sprinkle with coconut shreds and press one raspberry into the centre of each muffin.
Bake for 12 - 15 minutes or until muffins spring back when lightly pressed.
Mexican Tamarind Candy
Category: world-cuisine
By Lenora Sikes

This is the most favorite Mexican candy of all 10 of my children...sweet, spicy, and so yummy. Full of tamarind fruit. Makes a great activity for children to help with on a long rainy or hot summer day...and homemade has no traces of lead...like some store-bought tamarind candies.

Ingredients:
1 pound tamarind pods, peeled
1 cup water
1  orange, peeled and segmented
4 cups white sugar
4 tablespoons chile-lime seasoning (such as Tajin®), or more to taste
1 tablespoon butter

Directions:
Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes. Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds. Blend outer casings with juicy pulp in an electric blender. Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and let cool, about 2 hours. Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

Prep time: 30 mins
Cook time: 45 mins
Total time: 4 hrs 45 mins
Yields: 50 servings

Calories: 85.7
Fat: 0.3 g
Saturated fat: 0.2 g
Carbohydrates: 21.7 g
Sugars: 16 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Cholesterol: 0.6 mg
Sodium: 100.1 mg
Absolutely Heavenly Amaretto Cake


Ingredients:
butter, sugar, eggs, cake flour, baking soda, salt, sour cream, vanilla extract, Amaretto, orange marmalade

Directions:
Beat butter at the medium speed of an electric mixer about 2 minutes or until it is soft and creamy.  Gradually add the sugar, beating at medium speed for 5 to 7 minutes.  Add the eggs, one at a time, beating between each addition.  Beat just until the yellow disappears.
Combine the flour, baking soda and salt; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture.  Mix at low speed just until blended after each addition.  Stir in flavorings and 1/2 cup amaretto.
Pour the batter into a greased and floured 12-cup Bundt pan.  Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean.  Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack.
Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan.  Cook over medium heat until marmalade and preserves melt, stirring frequently.  Drizzle over the cake; sprinkle with the almonds.
Creamy Zucchini & Spinach Rigatoni


Ingredients:
rigatoni pasta, zucchini, fresh mushrooms, garlic cloves, flour, dried basil leaves, oregano leaves, crushed red pepper flakes

Directions:
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt.
MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 minute or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 minute Stir in broth; cook and stir 2 to 3 minute or until thickened. Add Neufchatel; cook and stir 2 to 3 minute or until melted.
DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
BAKE 10 minute or until mozzarella is melted.
Preparing Perfect Pasta: Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite], stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
Serving Suggestion: Serve with fresh fruit and a side salad to round out the meal.
Nutrition Information Per Serving: 330 calories, 13g total fat, 8g saturated fat, 40mg cholesterol, 450mg sodium, 35g carbohydrate, 3g dietary fiber, 3g sugars, 18g protein, 45%DV vitamin A, 15%DV vitamin C, 35%DV calcium, 15%DV iron.
Fidel's Revolutionary Chili


Ingredients:
bacon, chorizo sausage, ground beef, onions, green pepper, garlic, Worcestershire sauce, chili powder, dry mustard, ground pepper, tomatoes, black beans, garbanzo beans

Directions:
In a large skillet, brown bacon pieces until crisp.
Remove from skillet; drain well.
Brown sausage* and ground beef with onions over medium heat; drain and add to Crock-Pot.
Add bacon and remaining ingredients; stir well.
Cover and cook on low setting for 8 to 14 hours.
Taste for seasoning.
*(Choritzo,Kielbassa or Italian sausage may be used.].
Southwest Simple, Sassy, Satisfying Five Bean Salad


Ingredients:
black beans, pinto beans, garbanzo beans, kidney beans, cannellini, white beans, pico de gallo, cilantro

Directions:
In large sealable container, combine all beans and Pico de Gallo., Gently fold and add cilantro., Refrigerate for at least 2 hours before serving., Cooking time is refrigeration time.
Qdm's Whatever Ya' Got Egg Rolls


Ingredients:
cornstarch, soy sauce, hoisin sauce, green onions, fresh ginger, garlic cloves, cold water

Directions:
Whisk together corn starch, soy sauce and hoisin.
Add meat, ginger, onions and garlic.
Let sit for 30 minutes.
Spread frozen vegetables on cutting board and chop them up very finely.
Wrap vegetables in paper towels or a cotton towel to soak up moisture.
Heat wok with 3 Tbs of oil.
Chow the meat mixture in 3 batches just until meat is done.
Remove from wok and set aside.
Adding more oil, if necessary, chow the vegetable for around 2 minutes, making sure not to lose crispness.
Return meat to wok and stir well into vegetable.
Turn out wok mixture into colander.
Let cool for 15 minutes.
Heat deep fryer to 375 degrees.
Lay wrappers out flat and prepare work surface to wrap.
On an individual wrapper, laid on your work surface with one of the corner points facing you, put around 3 Tbs filling, 1/3 of the way to the opposite point.
Wet all remaining wrapper edges with water, very lightly.
Pull the point nearest you up and over the filling, away from you.
Tuck under filling.
Pull one side point in, then the other, tucking them under the filling.
Roll package away from you to opposite point.
Repeat for all filling and wrappers.
Place packages on baking sheet in freezer for 30 minutes, or until oil is up to 375 degrees.
Fry packages, 3-4 at a time, until golden brown, about 3 minutes.
Remove from oil and drain on paper towels or cloth.
Serve with soy sauce, hot mustard, hoisin, teriyaki, anything you desire.
German Fresh Fruit Kuchen (Bread Machine)


Ingredients:
water, milk, egg, butter, margarine, sugar, salt, all-purpose flour, bread machine yeast, all-purpose flour, sugar, ground cinnamon, ground nutmeg, powdered sugar, milk

Directions:
Measure dough ingredients into bread machine pan in the order suggested by manufacturer.
Process on dough/manual cycle.
When cycle is complete, remove dough from machine to lightly floured surface.
If necessary, knead in additional flour to make dough easy to handle.
Roll dough to 10 x 15-inch rectangle.
Place on large, greased baking sheet.
Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough.
Sprinkle Crumb Topping between rows of fruit.
Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Makes 1 (10 x 15-inch] coffee cake.
Bake at 375°F for 20 minutes or until done.
Remove from pan and cool on wire rack.
Brush fruit with jam and drizzle Almond Icing over cake.
Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon Ground Cinnamon and 1/4 teaspoon Ground Nutmeg.
Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
Almond Icing: In small bowl, combine 1 cup sifted powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract; stir until smooth.
Viva Madrid Red Wine Pear and Blue Cheese Toasts


Ingredients:
pears, dry red wine, sugar, lemon juice, blue cheese, baguette

Directions:
Preheat over to 350 degrees.
Simmer wine, sugar and lemon juice and mix for about 10 minutes.
Cut up pears into thin half moon slices.
Simmer pears in wine until liquid begins to thicken slightly. You want a syrupy consistency, not molasses.
Cut half of the baguette into slices (cut at an angle gives you wider slices].
Grease a baking pan to fit the slices.
Smear a layer of blue cheese on top of each piece of bread.
Using tongs, gently place 2 poached pear slices on each piece of bread.
Bake for 15 minutes, or until bread looks lightly toasted.
Fresh Frozen Cucumbers
Category: salad
By Amy Sue B.

This recipe makes it easy to enjoy 'fresh' cucumbers in the winter. It's also a great way to use up all those extra cucumbers from the garden!

Ingredients:
2 large cucumbers, thinly sliced
2 tablespoons salt
1 ½ cups white sugar
1 ½ cups distilled white vinegar

Directions:
Place the cucumbers in a bowl; sprinkle with salt, and refrigerate 24 hours. Rinse and drain the cucumbers, pressing out as much water as possible. Place the cucumbers in a bowl, and stir in the sugar and vinegar. Refrigerate 24 hours more. Place in freezer containers and freeze.

Prep time: 10 mins
Total time: 2 days
Yields: 8 servings

Calories: 156.6
Fat: 0.1 g
Carbohydrates: 40 g
Sugars: 38.6 g
Dietary fiber: 0.4 g
Protein: 0.5 g
Sodium: 1745.5 mg
Beacon Lightly Breaded Onion Rings


Ingredients:
onions, buttermilk, egg, flour, kosher salt, black pepper

Directions:
Heat the frying oil in a large heavy pot over medium-high heat until a deep-fry thermometer reads 325 degrees. Peel and slice the onions into rings about 1 inch thick (just rings,not hearts].
Whisk the buttermilk, egg, and 1 T vegetable oil in a large bowl. In another bowl, whisk the flour, 1 t salt, and the pepper.
Drop the onion rings frist into the buttermilk mixture and then into the flour, making sure they are well coated with each dip. Shake the excess flour off the rings and fry in batches until golden brown, about 3 minutes. Remove from the oil, sprinkle with salt, and serve hot.
Lamb Chops With Vegetable Gravy


Ingredients:
shoulder lamb chops, pepper, salt, flour, canola oil, olive oil, carrot, onion, celery, garlic clove, dry red wine, tomatoes, beef bouillon cube, bay leaf, thyme leaves, ground allspice

Directions:
Sprinkle chops with salt & pepper and dredge in flour.
In a 12" skillet over med-high heat add oil and brown chops a few at a time until browned on both sides. Remove to a warm platter.
Now in drippings cook carrot, onion, celery, and garlic 5 minutes
Add wine , tomatoes, boullion, bay, thyme, and allspice.
Add chops.
Bring to a boil, reduce heat to low and simmer 50 minutes or until chops are tender, turning once.
Remove bay leaf and any bones that are loose.
Remove chops to serving platter.
Pour veggie mixture into the blender, skim fat, blend until smooth ( the kids will never know!] Return to pan and give a quick boil to thicken. An immersion blender works well here.
Enjoy!
Pressure-Cooker Beef in Sauce


Ingredients:
sea salt, black pepper, beef schnitzel, olive oil, butter, pancetta, onion, garlic cloves, rosemary, dried marjoram, carrots, leek, water, red wine, bay leaves, tomato paste, tomato puree, sea salt, black pepper, parsley

Directions:
Mix and combine the flour with salt and pepper. Dredge the steaks through the mixture until covered in flour on both sides. Shake off any excess flour.
Sauté Schnitzels in hot oil and butter in a shallow pressure cooker pot for about 3 minutes on each side or until golden brown. Remove from the pot and set aside.
Sauté pancetta in the same pot for about 2 minutes, add the onion and garlic, sauté briefly. Add rosemary sprigs and marjoram.
Add carrots and leek, stir, simmer for 2-3 minutes. Stir in water, red wine and bay leaves.
Add tomato paste and tomato puree, season with salt and pepper, stir.
Place the Schnitzels back into the pan, bring to the boil, then cover the pressure cooker pot and cook on low heat for about 40 minutes.
Sprinkle with chopped parsley and serve with a side dish of short pasta (Fusili].
Perfect Thumbprint Cookies
Category: desserts
By Chef John

My mother, Pauline, made really nice thumbprint cookies, but I never wrote down her recipe. I knew the ingredients, but unless you have the right proportions, you won't get that perfect melt-in-your-mouth texture. So, I did an image search and found a recipe that looked very similar, credited to a great-grandma named Mitzi. Since my last name is Mitzewich, that pretty much sealed the deal. In case you can't decide between a shortbread-focused cookie and a more jammy one, here's how to make both.

Ingredients:
1 stick unsalted butter, at room temperature
⅓ cup unsifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon almond extract
¼ teaspoon fine salt
1 large egg yolk
1 ¼ cups all-purpose flour
⅓ cup white sugar, or as needed
½ cup fruit jam, divided
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Mix butter and powdered sugar together with a rubber spatula until creamy. Add vanilla extract, almond extract, salt, and egg yolk. Mix with the spatula. Add flour and blend until just combined. Use a sorbet scoop to portion dough into 1/2-ounce (1-tablespoon) balls. Roll balls in a plate of white sugar to coat; roll again between your palms. Place several inches apart on a silicone-lined baking sheet. Flatten balls lightly with your fingers. To make shortbread cookies with a little jam, poke a well into each cookie using the end of a thick wooden spoon dusted with powdered sugar or using one of your fingers. Fill cookies with fruit jam. Tap baking sheet against the counter to let jam settle. Bake in the preheated oven until tops are barely blonde and bottoms are slightly golden, about 15 minutes. Let cool on a wire rack before icing. Meanwhile, mix powdered sugar with a little milk until you have a consistency that will hold its shape when piped. Pipe icing on top of cookies in a zigzag pattern. Let sit for 15 minutes before serving. For a more jam-forward cookie, press your thumb into the cookies to make large, shallow indentations. Spoon in jam. Tap baking sheet against the counter. Bake until not quite golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.

Prep time: 15 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 20 to 24 cookies

Calories: 138.9
Fat: 4.9 g
Saturated fat: 3 g
Carbohydrates: 22.8 g
Sugars: 15.1 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 22.5 mg
Sodium: 33.2 mg
Quick Pecan Pie Bars
Category: desserts
By Marietta Strothmann

Great for the children and adults in the family. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
3 cups all-purpose flour
½ cup white sugar
1 cup butter
½ teaspoon salt
4  eggs
1 ½ cups light corn syrup
1 ½ cups white sugar
3 tablespoons margarine, melted
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease the sides and bottom of one 15x10 inch pan. In a large bowl combine the flour, 1/2 cup sugar, margarine or butter and salt until the mixture resemble coarse crumbs. Press firmly into the prepared pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. In a large bowl stir the eggs, corn syrup 1 1/2 cups white sugar, melted margarine and vanilla until blended. Stir in the chopped pecans. Spread the filling evenly over the hot crust. Bake at 350 degrees F (175 degrees C) for 25 minutes or until set. Let cool before slicing.

Yields: 48 bars

Calories: 175.1
Fat: 9.1 g
Saturated fat: 3 g
Carbohydrates: 23 g
Sugars: 11.4 g
Dietary fiber: 0.8 g
Protein: 1.9 g
Cholesterol: 25.7 mg
Sodium: 71.6 mg
Roasted Chicken Onion Soup


Ingredients:
chicken, onions, chicken broth, ground black pepper, carrots, celery, pasta

Directions:
Heat oil in a 10-inch skillet over medium-high heat.
Add onions, stirring occasionally, until they begin browning.
Remove from heat.
In a 4-quart saucepan, heat the broth, pepper, carrots and celery on med-high heat. Bring to a boil.
Add pasta and chicken; reduce heat to medium.
Cook for 10 minutes or until pasta is tender.
Stir in the onions and serve.
Parmesan Oil


Ingredients:
olive oil, parmigiano-reggiano cheese, parmigiano-reggiano cheese

Directions:
In a small pan, combine 2 cups olive oil and Parmesan cheese. Stir over low heat for 10-15 minutes, or until the Parmesan starts to melt and clump together.
Remove from heat and allow to cool.
Strain into a 2 cup sterilized bottle and add 3/4 oz shaved Parmesan cheese. Seal and label the bottle.
Store in a cool, dark place for up to 6 months.
Mango-Milk Shake


Ingredients:
mangoes, milk, sugar

Directions:
Cut a mango into cubes. Blend it after adding some milk and the sugar., Add rest portion of the milk gradually and blend it., After blending, serve the drink in glasses and use another mango for garnish.
Scrambled Eggs With Spice


Ingredients:
eggs, heavy cream, garlic, black pepper, cayenne pepper, cheese

Directions:
saute garlic in olive oil., mix eggs in a separate bowl with the rest of the ingredients., pour eggs in the pan with the garlic.