xiaoxl/recipe_data huggingface dataset:
Perfect Whole Wheat Biscuits


Ingredients:
all-purpose flour, whole wheat flour, baking powder, sugar, salt, butter, half-and-half, half-and-half, sugar

Directions:
Preheat oven to 375 degrees. Use parchment paper on baking pan if you have it on hand.
Put both of the flours, the baking powder, sugar and salt in large mixing bowl.
With a pastry cutter or your fingertips gently cut in butter until it resembles coarse cornmeal.
Make a well in the center and add half and half. Stir gently until mixture forms somewhat of a ball.
Place on a lightly floured surface and gently knead until a mass is formed.
Roll to a 1" thickness and cut into circles with flour dipped 2" biscuit cutter.
Place on baking pan and brush tops with the 3 tbsp of half and half and sprinkle with sugar.
Bake for 15 to 20 minutes or until lightly browned.
Serve hot for best flavor!
Tvp Vegetarian Chili


Ingredients:
water, onion, tomatoes, green pepper, chili beans, corn, tomatoes, salt, pepper, Tabasco sauce

Directions:
pour enough water to cover the bottom of the pot.  cook on medium heat.  add onions.
cut up & add the rest of the vegetables.
add beans, tvp, corn, & canned tomatoes.
add water, seasoning, and spices.
simmer on low-med. for about 20 minutes.
Basil Parmesan Dip (Cooking Light)


Ingredients:
fresh basil leaf, parmesan cheese, romano cheese, reduced-fat sour cream, fresh lemon juice, garlic clove, pepper, extra virgin olive oil, basil

Directions:
Place all ingredients in food processor or blender and process until smooth.
Serve with pita chips, bagel crisps, or bread cubes.  Or use instead of mayonnaise on a turkey sandwich.
Armenian Herb Marinade


Ingredients:
olive oil, onion, tomato juice, lemon juice, parsley, salt, dried marjoram, dried thyme, pepper, garlic

Directions:
Combine all ingredients in a zip lock bag., Place lamb, pork, beef, or chicken into bag, press out air& seal., Refrigerate 4 to 6 hours to overnight, turning bag occasionally.
Pie Crust


Ingredients:
all-purpose flour, salt, sugar, butter, vegetable shortening

Directions:
All of the ingredients should be cold. Place of flour salt and sugar in a bowl. Cut in the butter and shortening with the pastry blender or two knives until pea sized pieces are formed. At the icewater a teaspoon at a time and mix just until the dough holds together. The dough should not be sticky. Divide the dough into two equal portions. Shape each into a ball and flatten slightly. Wrap in plastic or wax paper refrigerate for at least an hour.
your done!
Toni's Teriyaki Chicken


Ingredients:
chicken, soy sauce, garlic powder, onion powder, bay leaves, lemon, black pepper

Directions:
Wash and seperate chicken legs from thighs., De-bone chicken if desired., Combine remaining ingredients in pitcher., place chicken in 2 gallon zipper-top bag., Pour marinade on top of chicken., Squeeze air out of bag and seal, place in refridgerator., Allow the chicken to marinade for at least tow hours, but up to two days., Turn bag over multiple times during marinading time., Chicken can be frozen in marinade., Grill chicken as desired, discard marinade.
Canadian (Habitant) Yellow Pea Soup


Ingredients:
cold water, onions, celery, carrot, ham bone, salt pork, bay leaf, thyme

Directions:
Place peas in a soup pot, cover with the cold water and soak overnight.  Next morning add the chopped vegetables, ham bone and bay leaf.  Bring to a boil, then lower heat, cover and simmer gently for 3 to 4 hours.  Stir mixture occasionally and add a little boiling water to keep soup at the right consistency.  Remove the ham bone and add seasonings.  Amount of salt will depend on the saltiness of ham bone.
Note: If soup is served at once, it will need no binding.  If to be chilled and set aside for later, add 2 tablespoons each, well creamed butter and flour, smoothed together and stirred into the simmering soup 10 to 15 minutes before removing from heat.
Molasses Clove Cookies


Ingredients:
all-purpose flour, baking soda, ground cinnamon, ground cloves, ground ginger, ground allspice, salt, unsalted butter, light brown sugar, granulated sugar, vanilla extract, molasses, sugar

Directions:
Adjust oven rack to the middle position and heat the oven to 375°. Line a large baking sheet with parchment paper or spray sheet with nonstick cooking spray.
Whisk the flour, baking soda, spices, and salt in a medium bowl until thoroughly combined; set aside.
Either by had or with an electric mixer, beat the butter with the brown sugar and the 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and add the yolk and vanilla; increase the speed to medium and beat until incorporated, about 20 seconds.
Reduce the speed to medium-low and add the molasses; beat until fully incorporated, about 20 seconds, scraping the bottom and sides of the bowl once with a rubber spatula.
Reduce the speed to the lowest setting; add the flour mixture and beat until just incorporated, about 30 seconds, scraping the bowl down once. Give the dough a final stir by hand to ensure that no pockets of flour remain at the bottom. The dough will be soft.
Place the 1/2 cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands into the water and shake off the excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough].
Using a tablespoon measure, scoop a heaping tablespoon of dough and roll it between your moistened palms into 1 1/4- to 1 1/2- inch ball; drop the ball into the sugar and repeat to form about 4 balls. Toss the balls in sugar to coat and set them on the prepared baking sheet, spacing them about 2 inches apart. Repeat with the remaining dough, moistening your hands as necessary with the water.
Bake until the cookies are browned, still puffy, and the edges have begun to set, but the centers are still soft (the cookies will look raw between the cracks and seem underdone], about 11 minutes, rotating the sheet from front to back half-way through the baking time. Do not overbake.
Cook the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer to the cookies to a wire rack; cool the cookies to room temperature.
Chef Joey's Vegan Artichoke Heart Dip


Ingredients:
vegan mayonnaise, artichoke hearts, vegan sour cream, dried thyme, vegan parmesan cheese

Directions:
Drain the liquid from the can of artichokes., Combine all ingredients in a blender until creamy., Chill and enjoy!, Note: This is even better the next day.
Sweet and Spicy Shrimps
Category: world-cuisine
By Sandra's Easy Cooking

Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.

Ingredients:
½ cup light soy sauce
3  scallions, minced, divided
3 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon finely minced ginger
1 ½ teaspoons mirin
1 ½ teaspoons white sugar, or more to taste
1 teaspoon red pepper flakes  (Optional)
½ teaspoon sesame oil
1 pound fresh shrimp, peeled and deveined
½ tablespoon gochujang (Korean hot pepper paste)

Directions:
Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade. Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes. Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet. Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

Prep time: 30 mins
Cook time: 7 mins
Total time: 52 mins
Yields: 2 servings

Calories: 312.6
Fat: 5.7 g
Saturated fat: 1.1 g
Carbohydrates: 19.2 g
Sugars: 5.8 g
Dietary fiber: 1.7 g
Protein: 42.3 g
Cholesterol: 345.1 mg
Sodium: 2586.1 mg
Chocolate Cake


Ingredients:
sugar, butter, eggs, buttermilk, boiling water, flour, baking soda, vanilla

Directions:
cream sugar and butter
add eggs
add milk
sift dry ingredients together into creamed mixture
make paste with cocoa and boiling water ( i just dumped into creamed mixture
add to mixture
put in oblong 9 x 13 pan bake 325  degrees for 30 minutes.it said 40 minutes and my oven is wonky check.
Crab Omelet
Category: breakfast-and-brunch
By lola

Crab and egg go very well together in this delightful dish. Fresh crab meat is best but if you can't find it, use canned.

Ingredients:
2 tablespoons olive oil
1 small potato, peeled and diced
1  onion, chopped
2 cloves garlic, minced
¼ pound fresh crabmeat, drained and flaked
salt and pepper to taste
1 small tomato, diced
1 (1.5 ounce) box raisins
¼ cup peas
1  red bell pepper, chopped
3  eggs, beaten

Directions:
Heat olive oil in a skillet over medium heat. Fry the potato in the hot oil until fork-tender, 5 to 7 minutes. Transfer the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium heat. Cook the onion and garlic in the remaining oil until tender, about 5 minutes. Add the crab to the skillet and season with salt and pepper; stir. Cover the skillet and cook for 2 minutes. Stir the tomatoes into the mixture and cook another 2 minutes. Add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes. Pour the eggs over the mixture. Cook until he eggs set, 2 to 3 minutes. Flip the omelet and cook 1 minute more. Transfer to a serving plate and serve hot.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 large omelet

Calories: 165.4
Fat: 7.4 g
Saturated fat: 1.5 g
Carbohydrates: 17.5 g
Sugars: 7.8 g
Dietary fiber: 2.4 g
Protein: 8.4 g
Cholesterol: 104.2 mg
Sodium: 103.7 mg
Risotto With Pumpkin


Ingredients:
pancetta, onion, pumpkin, arborio rice, parsley, butter, parmesan cheese

Directions:
Bring the stock to the boil in a saucepan; reduce heat and simmer covered while making the risotto.
Cook the pancetta in a heavy based saucepan until the fat starts to melt, add the onion and cook over a medium heat until soft. Add the pumpkin and cook over a medium heat for 10 minutes, stirring occasionally.
Add the rice and stir to coat well in the pancetta fat and heat through.
Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed.
Season to taste with salt and freshly ground black pepper.
Add the remaining simmering stock a ladleful at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next.
The rice should be creamy, with a bit of a bite (al dente].
Stir in the butter, parsley and parmesan, remove from heat and cover. Allow to stand for 5 minutes before serving.
Marilyn's Cauliflower Salad


Ingredients:
head cauliflower, salted peanuts, craisins, mayonnaise, sugar

Directions:
"In a large bowl, mix all ingredients.  Cover and refrigerate for at least one hour."
Salmon Souvlaki Bowls. by Halfbakedharvest


Ingredients:
salmon, lemon juice, olive oil, paprika, fresh dill, fresh oregano, garlic cloves, salt, pepper, quinoa, zucchini, olive oil, cherry tomatoes, cucumbers, kalamata olive, feta cheese, lemon juice

Directions:
In a medium sized bowl combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, dill, oregano, garlic, salt and pepper. Add the salmon and toss well, making sure the salmon is completely coated in the seasonings. Let sit for 10-15 minutes.
Meanwhile, cook the couscous or farro according to package directions.
In a bowl, toss together the red peppers, zucchini, 2 tablespoons olive oil, salt + pepper. Toss well to coat the veggies.
Heat your grill, grill pan or skillet to medium high heat.
Transfer the salmon to the preheated grill and grill for about 3 minutes on each side or until the salmon is cooked to your desired doneness. Remove the salmon from the grill. During the same time, add the bell peppers and zucchini, grill 3-4 minutes per side or until char marks appear. Remove everything from the grill.
To assemble, divide the couscous or farro among bowls and drizzle with lemon juice. Add the grilled veggies, salmon, cherry tomatoes, cucumbers, olives and feta cheese. Dollop with Tzatziki and garnish with fresh herbs.
Oriental Pepper Steak


Ingredients:
beef sirloin steaks, beef broth, soy sauce, water, cornstarch, crushed red pepper flakes, ground coriander, ground ginger, garlic, bok choy, green sweet peppers, yellow sweet pepper, cooked rice

Directions:
Thinly slice beef across the grain into bite-size strips.
For sauce: In a small bowl, stir together beef broth, soy sauce, sherry (or water], cornstarch, sesame oil, crushed red pepper (cayenne], coriander, and ginger. Set sauce aside.
Add 1 teaspoon of the cooking oil to a wok or large nonstick skillet. (Or cooking spray] Bring to medium-high heat.
Add garlic; stir-fry for 15 seconds.
Add bok choy; stir-fry for 1 minute.
Add pepper strips; stir-fry for 2 to 3 minutes more or until the vegetables are a crisp-tender. Then, remove the vegetables from the wok or skillet.
Add remaining 1 teaspoon oil to wok.
Then, add the beef; stir-fry for 2 to 3 minutes or until the beef is done. (Don't drain the beef's juices]
Push beef from center of wok and stir the sauce; add to the center of the wok. Cook and stir until thickened and bubbly.
Return the vegetables to the wok, and stir them to coat with sauce. (Feel free to add more of the soy sauce, crushed red pepper, coriander, or ginger to get more flavor]
Cook about 2 minutes more or until it is heated through. (Be sure to try a pepper strip or two to make sure they are cooked enough]
Serve with rice.
Granny Glen's Scotch Broth


Ingredients:
lamb, pearl barley, onion, leek, turnips, carrots, fresh thyme leaves, fresh parsley, savoy cabbage, water

Directions:
Put the water and lamb in a large stock pot. Bring to a boil and cook over medium heat, skimming foam and fat from the top.
In a small skillet, saute the onion and leek in the oil until softened.  Add to soup. Season with salt and pepper, to taste, and simmer on med-low heat for 30 minutes.
Add barley, stir, cover and simmer for 30 minutes.
Add all other ingredients, except parsley. Simmer for 20 minutes or until vegetables are tender.
If you used meat with bones, take meat out, remove meat from bones and return meat to soup. Discard bones.
Garnish with parsley and serve.
Coconut Ginger Rice


Ingredients:
chicken broth, reduced-fat coconut milk, ginger, rice, fresh lemon rind, green onions, flaked coconut, lemon slice

Directions:
Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
Stir in rice.
Heat to boiling, reduce heat.
Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
Garnish with coconut and lemon slices.
Shrimp Dumplings


Ingredients:
shrimp, ground pork, garlic cloves, fresh cilantro leaves, ground coriander, olive oil, lime, zest of, salt, pepper, wonton wrapper, fresh chives, soy sauce, honey, mirin, rice vinegar, fish sauce, sriracha sauce, orange, zest of, oranges, juice of, ginger, honey, garlic clove, water

Directions:
In a food processor, mix the shrimp, ground pork, garlic, cilantro, coriander seeds, oils, chile, lime zest, salt and pepper. Process until a smooth paste forms, about 2 minutes.
Spoon 1 tablespoon of the shrimp mixture onto the middle of 1 wonton wrapper. Brush the edges of the wonton wrapper with water. Bring up the bottom side of the wrapper, fold over and press into a half-moon shape, encasing all of the filling. Place on baking a sheet, cover loosely with plastic wrap and repeat with the rest of the shrimp mixture and wrappers. Make sure that the dumplings do not touch each other on the baking sheet.
Using a bamboo steamer (or a covered pot with a steamer insert/basket], steam the dumplings for about 10 minutes. Keep warm.
Right before plating, heat a little vegetable oil in a skillet over medium heat and fry the dumplings on both sides until brown, about 3 minutes per side. Garnish with the chives and serve with the peanut and spicy orange sauces.
Peanut Sauce:
In a small saucepan over medium heat, mix all the ingredients. Stir and cook until reduced to a creamy sauce, about 5 minutes. Set aside.
Spicy Orange Sauce:
In a small saucepan, whisk all the ingredients and bring to a boil. Let simmer until it thickens, about 1 minute. Set aside.
Wicked Blue Cheese Butter


Ingredients:
unsalted butter, blue cheese, fresh parsley, brandy, garlic cloves, onion powder, ground black pepper

Directions:
In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.
With a rubber spatula, place the mixture width wise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.
Roll the foil or paper up lengthwise to create a little cylinder of butter.
Seal the ends of the cylinder and freeze for at least 1 hour before using.
Cut with a warm knife.
Sweet Honey Cornbread


Ingredients:
eggs, honey, corn, cornmeal, cream of tartar, self raising flour

Directions:
Mix all the wet ingredients in a large bowl, whisk until well combined. (425 gram tin of creamed corn is equal to 1 1/4 cups].
Add the dry ingredients and fold through.
Pour into a greased and lined 18x28 cm (lamington] tin.
Bake at 180 c (375 F] for 20 - 30 minutes, or cooked when tested with a skewer.
Plum Clafouti
Category: world-cuisine
By GibsonsGirl

A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!

Ingredients:
6 tablespoons white sugar, divided
14  Italian prune plums, halved and pitted
3  eggs
1 ⅓ cups milk
⅔ cup all-purpose flour
1 ½ teaspoons grated lemon zest
2 teaspoons vanilla
1 pinch salt
½ teaspoon ground cinnamon
2 tablespoons confectioners' sugar

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom. Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan. Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned.  Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

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

Calories: 185.9
Fat: 3.1 g
Saturated fat: 1.1 g
Carbohydrates: 34.9 g
Sugars: 25 g
Dietary fiber: 2 g
Protein: 5.6 g
Cholesterol: 73 mg
Sodium: 62.7 mg
Port Royal Rice Pudding


Ingredients:
water, arborio rice, evaporated milk, cinnamon stick, fresh ginger, lime, salt, granulated sugar, Splenda granular, raisins, sweetened flaked coconut, vanilla extract, ground cinnamon

Directions:
Mix the water and rice in large saucepan. Let stand at room temperature for 2 hours.
Add evaporated milk, cinnamon stick, ginger, lime peel and juice, desiccated coconut and salt to rice mixture; bring to a boil. Reduce heat to medium-low. Stir in sugar and raisins.
Continue cooking for 40 to 45 minutes, stirring occasionally until rice is tender and mixture is smooth. You may need to add more water if rice mix is getting too dry or stiff and is not yet cooked to tender.
Discard cinnamon stick, ginger and lime peel. Stir in the sweetened shredded coconut and rum extract if using in place of the rum. Spoon into dessert cups. Cover and refrigerate for at least 2-3 hours. Sprinkle with ground cinnamon and fine grated lime zest before serving.
Warm Chilli, Lentil and Pumpkin Salad


Ingredients:
garlic, ginger, lentils, bay leaf, water, coriander leaves, lemon, caster sugar, red onion, olive oil

Directions:
Preheat oven to 180 degrees.
Put pumpkin, chilli, ginger, garlic, salt and pepper in a large bowl and stir until well combined.  Place on baking tray and spread out to single layer.  Bake for 30 minutes or until cooked but the pumpkin is still firm.
Meanwhile put the lentils, bay leaf and a pinch of salt into water and cook for about 20 minutes or until cooked through and soft.  Drain.
Combine pumpkin mixture and lentils in a large bowl.
For the dressing whisk the lemon juice, sugar, salt and pepper in a small bowl.  Add the onion and set aside until ready to serve.
When ready to serve whisk in the oil.
Just before ready to serve, add the coriander to the pumpkin mixture.  Pour over the dressing and serve.
Skittles Vodka


Ingredients:
"vodka"

Directions:
Seperate all the skittles by color.
Mix approximately 60 skittles to 180 mL of vodka into empty water bottles and shake vigorously.
Leave overnight.
Strain the skittle vodka (use a chinois or coffer filter or something similar] making sure all the white residue is removed.
Pour vodka into container, jar, or bottle and chill.
Tuna and Potato Salad a La Espanola


Ingredients:
small red potato, green beans, cherry tomatoes, shallots, red onion, salt, paprika, cayenne pepper, tuna in water, extra virgin olive oil, sherry wine vinegar, romaine lettuce

Directions:
Boil potatoes, covered in water, until almost done, about 6 minutes.
Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again.
Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna.
Drizzle salad with vinegar and oil; toss.
Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.
Marinated Steak Lettuce Wraps


Ingredients:
fish sauce, light brown sugar, limes, zest of, fresh ginger, garlic clove, basmati rice, low sodium chicken broth, unsalted butter, lime, juice of, kosher salt, cilantro, butter lettuce, romaine lettuce, cilantro, mint, basil, carrots, scallion, roasted peanuts, lime wedge, chili sauce, sambal oelek

Directions:
In a medium saucepan, whisk together rice wine vinegar, fish sauce, brown sugar, lime zest, ginger, garlic, and chili. Cook over medium heat, whisking until sugar is completely dissolved.
Remove from heat and add ice cubes, stirring until melted and mixture is cool. Transfer half of the mixture to a medium bowl and set aside to use as dressing.
Whisk vegetable oil into remaining marinade and transfer to a large Ziploc bag. Add steak to bag, pressing air out and sealing tightly, and allow to marinate for 1-2 hours (this is a highly acidic marinade, so marinating any longer will start to denature the meat].
Meanwhile, prepare the rice (it should be cold or room temperature for serving]. Preheat oven to 400 degrees. Stir together rice, chicken stock, and butter in a medium oven-safe pot and bring to a boil, uncovered, over medium heat. As soon as the mixture comes to a boil, cover with a tight-fitting lid and transfer to the oven. Cook for exactly 17 minutes.
Remove from the oven, fluff with a fork, and season with lime juice and salt, to taste. Once the rice has cooled to room temperature, stir in cilantro, transfer to a serving bowl, and set aside.
Arrange lettuce leaves, cilantro, mint, basil, carrots, cucumber, scallions, jalapeno, peanuts, and lime wedges on a large platter, along with small bowls of chili sauce and dressing. Set aside while you grill your steak.
Heat a cast iron grill pan or skillet over high heat. Remove steak from the marinade and trim, if necessary, to fit your pan. Working in batches, add steak to pan and sear hard, 2 minutes per side.
Remove to a grooved cutting board and allow meat to rest at least 5 minutes before slicing against the grain into strips. Serve alongside rice and lettuces, herbs, veggies, and dressing.