xiaoxl/recipe_data huggingface dataset:
Strawberry Ice Cream


Ingredients:
strawberries, fresh lemon juice, granulated sugar, kosher salt, half-and-half, vanilla beans

Directions:
Add the strawberries to a bowl along with the lemon juice and 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer.
In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
Cool the mixture for about 30 minutes. Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
Cool the mixture completely. Process the mixture according the ice cream machines instructions.
Swedish Not-Baked Beans


Ingredients:
kidney beans, onion, garlic clove, tomato sauce, Worcestershire sauce, light brown sugar, molasses, cider vinegar, bacon bits, cornstarch, cold water

Directions:
"In a large skillet, over medium heat, combine all the ingredients except the cornstarch and water; mix well and cook for 10 minutes.  In a small bowl, combine the cornstarch and the water, then add to the bean mixture, stirring occasionally until heated through. Serve immediately or simmer until ready to eat."
Mixed Greens with Dried Cranberries and Toasted Pecans


Ingredients:
pecans, romaine lettuce, mesclun, red onion, dried cranberries, garlic, lemon juice, red wine vinegar, tamari soy sauce, salt, fresh ground pepper, olive oil

Directions:
Preheat the oven to 350 degrees F.
Toast the pecans in a shallow pan until they begin to release fragrance, about 5 to 7 minutes.
Let cool completely.
Combine the lettuce, mesclun, and onion in a salad bowl.
Just before serving, pour on the dressing and toss well.
Check to see if you need to add more dressing; you don't want to make the greens too wet.
Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
To make Lemon-Soy Dressing: Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
Yield: 3/4 cup.
GALOUTI KEBAB


Ingredients:
onion, cardamom powder, salt, red chili powder, papaya paste, garam masala powder, flour

Directions:
Step 1.
Boil the minced mutton, in a pressure cooker with salt, raw papaya paste and 1/4 cup of water.
Step 2.
Transfer the boiled minced meat into a mixer bowl and blend for 1 - 2 minutes, until soft and forms a ball.
Step 3.
In a wide bowl, add the remaining ingredients to the cooked minced mixture.
Step 4.
Shape the mixture into round kebabs.
Step 5.
Heat oil in a non-stick frying pan. Reduce heat to medium.
Step 6.
Shallow fry until brown on both the sides.
Step 7.
Serve with green chutney and onion rings.
Homemade Hot Chocolate


Ingredients:
bittersweet chocolate, light brown sugar, ground cinnamon, milk

Directions:
Combine the chocolate,sugar,cinnamon and a 1/2 cup of the milk in a small but heavy sauce pan.
Whisk constantly over a medium-low heat until the chocolate mixture melts and forms a smooth paste.
Add the remaining milk and whisk until warmed through.
Serve immediately.
Coconut Oatmeal Cookies II


Ingredients:
butter, brown sugar, granulated sugar, egg, vanilla, flour, baking soda, quick oats, flaked coconut, white chocolate chips

Directions:
Preheat oven to 350.
Cream together butter, and both sugars.
Mix in the egg and vanilla.
Stir in flour and baking soda.
Stir in the oats, coconut and white chips.
Drop by tablespoon onto ungreased cookie sheets.
Bake for 10-12 minutes or until lightly brown.
Let cool on cookie sheets about 5 minutes and remove to wire racks to finish cooling.
Cracker Candy


Ingredients:
butter, brown sugar, pecans

Directions:
Preheat oven to 350 degrees Line 9x13 in.
pan with aluminum foil Lightly coat foil with nonstick cooking spray Add crackers Bring butter and brown sugar to boil in a medium saucepan, stirring constantly; cook 3 minutes, stirring often.
Pour mixture over crackers and spread.
Bake at 350 degrees for 5 minutes.
Turn off oven.
Sprinkle crackers with chocolate chips, let stand in oven 3 minutes or until chocolate melts.
Spread evenly over crackers.
Top with pecans and/or candy sprinkles.
Cool and break in pieces.
Store in airtight container in refrigator.
4 Bean Enchiladas


Ingredients:
flour tortillas, red kidney beans, garbanzo beans, black beans, great northern beans, diced green chilis, onion, monterey jack cheese, cheddar cheese

Directions:
FILLING: Combine beans, soup, onions and chiles in a large bowl.  Spoon about 1/4 cup filling onto one end of each tortilla.  Starting at the end with the filling, roll up each tortilla.  Arrange tortillas seam side down in a 9- x 13-inch baking dish.  Next spoon on your enchilada sauce so that it covers all of the tortillas.  Cover with foil.  Bake in a 350°F oven for 25 minutes.  Then take out and sprinkle with cheese.  Put it back in the oven until cheese is melted, about 10 minutes.
Top with whatever you would like.  My favorites are: sour cream, tomatoes, spinach, avocado, olives and green peppers.  : ].
Chicken With Zucchini and Mushrooms


Ingredients:
chicken breast, zucchini, mushrooms, soy sauce, wine vinegar, garlic, ground ginger

Directions:
Coat sauté pan with sesame oil and heat.
Add chicken and quickly brown, so as not to overcook chicken.
Remove chicken from pan and set aside.
Sweat zucchini chunks in same pan.
Return chicken chunks back to pan.
Add remaining ingredients and stiring well to infuse flavor, making sure to coat chicken evenly.
Serve immediately.
BBQ Prawns


Ingredients:
honey, soy sauce, garlic cloves, dry white wine, Tabasco sauce, Grand Marnier

Directions:
Mix all ingredients except prawns in a bowl.
Add prawns, cover and marinate for about 3 hours in fridge.
Place prawns on BBQ medium - high for 2 minutes each side.
Serve with toothpicks.
Alternatives -
Bacon wrapped around prawns.
More chilli sauce for some heat.
Fresh herbs.
The adaptations are endless (and delicious].
Creme De Noyaux Shot


Ingredients:
character(0]

Directions:
"Pour ingredients into a medium-sized cocktail glass, stir gently and serve."
Blueberry Almond Granola


Ingredients:
rolled oats, ground flax seeds, wheat germ, salt, honey, dark brown sugar, vanilla extract, canola oil, water

Directions:
Preheat oven to 300.
In a medium sized bowl combine oats, oat bran, ground flax, wheat germ, almonds and salt. Set aside.
In a saucepan bring honey, brown sugar, vanilla, canola oil, and water just to a bubble over low heat.
pour the honey mixture over the oat mixture, using a spatula to scrape out every last drop- and toss until the oats are evenly moistened.
Spread the oats into 2 ungreased 9x13 casserole dishes, and bake at 300 for 20 min, stirring twice.
Cool completely- add blueberries.
Can be stored in a sealed container for up to two weeks. Granola will keep longer in the freezer.
Black-Eyed Pea Burritos


Ingredients:
tortillas, black-eyed peas, dried black-eyed peas, olive oil, red onion, garlic cloves, zucchini, green peppers, tomatoes, cumin, cayenne, dried oregano, sea salt

Directions:
If you are using dried peas, they must be fully cooked before you begin. Black-eyed peas can be soaked overnight to make them more easily digestible, but this is not necessary. Drain the peas, and then add enough water to cover them by 2 inches.
Gently boil them for 1 hour with NO salt. You can add a bit of kombu (seaweed] to the cooking water while they boil for improved digestibility.
If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Be sure to rinse and drain the beans before using them.
Heat a large pan to medium, add olive oil and saute onion until softened. Add garlic, and saute briefly. Next, add the zucchini to the pan and saute until soft. The pepper goes in next, then the tomato very briefly. As soon as the tomato is warmed, add the spices and 1 tsp of the salt. Stir the drained peas into the vegetables, and add the other tsp of salt. Stir to combine.
Spoon the mix into the middle of each tortilla, fold in both ends and roll. Place the rolls in a baking dish and put in the oven at 300 degrees F for 15-20 minute.
Butter Bean Salad


Ingredients:
butter beans, red bell pepper, green bell pepper, red onion, garlic, ground cumin, extra virgin olive oil, lemon, coarse salt, fresh ground black pepper

Directions:
Combine all ingredients in a medium bowl., Toss to coat beans and vegetables evenly in dressing.
Tortellini Pasticcio


Ingredients:
unsalted butter, heavy cream, salt, cheese

Directions:
1.Preheat the oven to 400°F
2.Add the butter, cream and salt to a large sauté pan, turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
3.Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 3-5 minutes. Drain well.
4.Place pan with butter and cream back over medium heat. Add the tortellini and Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce.
5.Coat the bottom of a round or oval baking dish with 1 cup of the bolognese sauce. Add the tortellini with the cream sauce to the dish, then make a circle on top of the tortellini in the center with the remaining half cup of bolognese sauce, leaving about 1 inch around the edges uncovered.
6.Place the baking dish in the oven and cook for 15 minutes, until the cream sauce is starting to bubble around the edges.
Cheesy Chicken & Broccoli Bake


Ingredients:
boneless skinless chicken breasts, Velveeta reduced fat cheese product

Directions:
"Heat oven to 400 degrees F.  Prepare stuffing mix as directed on package; set aside.  Combine remaining ingredients; spoon into 13x9" baking dish.  Top with stuffing.  Bake 40 minutes or until chicken is done."
Beau Catchin' Lemon Pie


Ingredients:
sugar, cornstarch, salt, water, lemon juice, eggs, butter, fresh lemon rind, cream of tartar, sugar, vanilla, marshmallow creme

Directions:
Combine sugar, cornstarch, and salt in a large, heavy saucepan, mix well.
Gradually add water and lemon juice, stirring until smooth.
Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture.
Add butter.
Cook over medium heat, stirring constantly, until thick and bubbly.
Remove from heat; stir in lemon rind.
Pour into pie shell.
Combine egg whites and cream of tartar in large bowl.
Beat until foamy.
Gradually add sugar; 1 T at a time, beating until stiff peaks form.
Stir in vanilla and marshmallow creme.
Spread over pie, sealing to edge of crust.
Bake at 350* for 12 minutes, until light brown.
Cool to room temperature.
Blackstrap Burgers


Ingredients:
ground beef, mushroom, garlic, light brown sugar, soy sauce, Worcestershire sauce, cayenne pepper

Directions:
Dump everything in a bowl and mix it up with your bare, motor-oil-stained hands.
Separate into 6 equally-sized meaty gibbets, then flatten into patties. Or just make one really big patty.
Throw that cow on the grill and cook to taste.*.
Make sandwiches. I suggest using butter-toasted, mayonnaise-slathered whole-wheat buns and topping with bacon, cheddar cheese, sauteed mushrooms and onions, lettuce, fresh tomato, and more lettuce. In that order. Also good with nothing but bacon and melted Brie.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness and turn you into a barbarian.
Chicken and Penne Parmesan


Ingredients:
butter, margarine, boneless chicken breasts, chicken broth, fresh asparagus, ground black pepper, milk, parmesan cheese

Directions:
In 5 quart saucepan over medium heat, melt butter; add chicken.
Cook until no longer pink.
Add broth; heat to boiling.
Add uncooked pasta and pepper, stirring to coat pasta with liquid.
Heat to boiling; reduce heat.
Cover; simmer 7 minutes, stirring every 2 minutes.
Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
Heat until mixture just comes to a boil; sprinkle with remaining cheese.
Spice Sprinkle


Ingredients:
brown sugar, Splenda granular, ground cinnamon, ground nutmeg, ground cloves

Directions:
Mix together well.
Store in air tight container.
Use additional spices of your choice if desired.
Use on pies, pancakes, cookies, cakes, muffins, ham, sweet potatoes, crisps, or what ever you would like to put it on.
On most dishes you would want to sprinkle this on after baking.
Ricotta Parfait (Giada De Laurentiis)


Ingredients:
ricotta cheese, plain yogurt, granola cereal

Directions:
To toast the sliced almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly golden. Cool completely before using.
In a small bowl, whisk the ricotta cheese and yogurt together until smooth. In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon raspberry jam and 1/4 cup of granola. Repeat the layers. Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving.
Mouthful of Spice Chicken Vegetable Soup


Ingredients:
carrots, celery, onion, garlic, chili powder, cumin, lemon pepper, bay leaf, tomatoes, onion, diced tomatoes, chicken breasts, frozen corn, arugula

Directions:
In medium saucepan, pour one can of chicken broth, carrots, celery, minced onion, garlic, Rotel lime and cilantro diced tomatoes, chili powder, cumin, lemon pepper and bay leaf.
Simmer for about 20 minutes, or until carrots are tender.
Meanwhile, slice the tomato and onion into quarters.
Broil the tomato and onion for five minutes (sprayed with nonstick spray or rubbed with 1/2 teaspoons oil, whichever you prefer] or until tender; puree the tomato and onion with the other can of Rotel tomatoes.
When carrots are tender, add the 2nd can of chicken broth, the pureed tomato mixture, chicken, corn, and arugula.
Let the soup mixture simmer for another 20 minutes, then enjoy!
Sourdough Pancakes


Ingredients:
water, all-purpose flour, eggs, sugar, milk, baking soda

Directions:
Mix together sourdough starter, water and flour., Cover bowl and allow to stand at room temperature overnight., Whisk in eggs, sugar, oil, milk and baking soda., Let batter stand 10 minutes., Using hotter griddle than usual, make pancakes.
Greek Fit-For-The-Gods Salad With Spicy Cucumber Dressing


Ingredients:
paprika, dried thyme, dried oregano, cinnamon, tomatoes, seedless cucumber, red onion, celery ribs, red bell peppers, green bell pepper, flat leaf parsley, salt, fresh ground pepper, plain yogurt, ground cumin, garlic clove, Tabasco sauce, extra virgin olive oil, feta, kalamata olive, grape leaves, grape leaves

Directions:
Preheat the oven to 400°.
Split the pitas open into 8 halves.
Lay the bread out on your countertop, insides facing up.
In a small bowl, mix together the paprika, thyme, oregano and cinnamon. Sprinkle the spices evenly over the split bread.
Place the bread on an oven rack and toast until golden and crisp, about 4 to 5 minutes.
Remove from the oven and tear into jagged pieces about the size of tortilla chips and reserve.
On a large serving platter, combine the tomatoes, half of the cucumber, and the onion, celery, bell pepper and parsley, season with salt and pepper.
To a food processor, add the remaining cucumber, the yogurt, cumin, garlic, lemon juice and Tabasco sauce and a little salt.
Process the ingredients, adding the olive oil in a thin stream until smooth; taste the dressing and adjust the seasonings.
Arrange the pita crisps on the salad, then drizzle the dressing all over. Finish off your salad with a pile of the feta, pepperoncini and olives.
Serve with the stuffed grape leave on the side.
Nutty Brown Rice Salad
Category: salad
By Jackie Wood

This delicious cold rice salad has the great flavors of brown rice, fresh veggies, and chopped raw almonds. This has replaced high fat, low nutrition picnic salads in this household.

Ingredients:
1 cup uncooked brown rice
1 ½ cups water
1 (15 ounce) can kidney beans, rinsed and drained
¼ cup chopped red onion
¼ cup sliced fresh mushrooms
¼ cup bite-size broccoli florets
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
2 tablespoons chopped raw almonds
¼ teaspoon coarse black pepper
2 tablespoons fat free Italian-style dressing
1 tablespoon extra-virgin olive oil

Directions:
Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool. Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil. Chill for at least one hour before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 2 hrs 30 mins
Yields: 6 servings

Calories: 223.1
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 39.2 g
Sugars: 1.9 g
Dietary fiber: 6.3 g
Protein: 7.1 g
Sodium: 203.1 mg
Lemon Rosemary Cookies


Ingredients:
butter, sugar, lemon zest, fresh rosemary, egg, all-purpose flour, baking soda, salt, sugar, lemon zest

Directions:
In large bowl, beat butter, 1/2 cup sugar, 1 tablespoon lemon zest, the rosemary and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
Divide dough in half. Shape each half into 9-inch roll, 3/4 to 1 inch in diameter. Wrap and refrigerate about 2 hours or until firm.
Preheat oven to 375 degrees. Mix 3 tablespoons sugar and 1 teaspoon lemon zest. Roll dough in sugar mixture to coat. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Bake 5 to 8 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely.
Thai-Style Corn Soup


Ingredients:
scallions, garlic, shrimp, chili sauce, cilantro leaf

Directions:
Heat the oil in a large saucepan and saute the scallions and garlic over medium heat until softened.
Stir in the chicken stock, creamed corn, shrimp, and chile paste or sauce, if using.
Bring the soup to a boil, stirring occasionally.
Season with salt and ground black pepper to taste, then serve with cilantro leaves to garnish.
Smoked Gouda Mashed Potatoes - Emeril Lagasse


Ingredients:
idaho potatoes, unsalted butter, heavy cream, smoked gouda cheese, salt, fresh ground white pepper

Directions:
Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water., Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes., Drain., Return the potatoes to the saucepan and add the butter, cream, and cheese., Mash the potatoes, stirring to incorporate the seasonings., Season with salt and freshly ground white pepper. Serve warm.
Coconut Corn Chowder


Ingredients:
onion, garlic clove, gingerroot, coconut milk, unsweetened soymilk, vegetable broth, water, corn, cayenne, paprika, salt, pepper, black beans

Directions:
Chop onion and fry in oil (medium low-ish heat] for about 5 minutes.
Add garlic & ginger, fry for another 3-4 minutes.
Add coconut milk, soy milk, broth and corn. Simmer until warm.
Scoop out about 3/4 of the corn and puree it in a blender or food processor. Put it back in the pot, add seasonings and black beans.
Simmer until hot!
Zucchini Alfredo


Ingredients:
garlic cloves, zucchini, milk, fat free cream cheese, fresh basil, parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil.
Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat.
Stir in garlic, and cook 2 minutes.
Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil.
Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.
Double Chocolate Malt Shop Cupcakes W Cherry-Vanilla Buttercream


Ingredients:
all-purpose flour, sugar, baking soda, baking powder, salt, canola oil, eggs, sour cream, vanilla extract, confectioners' sugar, unsalted butter, vanilla extract, maraschino cherry

Directions:
Preheat oven to 350 degrees. line 2 regular 12- cuo tins with paper liners.
In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixature and beat until smooth. Add the sour cream and vanilla and beat until combined. Stir in the minature chocolate chips.
Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
While the cupcakes bake, prepare the buttercream. In the bowl of an electris mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to the wire racks to cool for 10 minutes more.
While the cupcakes cool, transfer the buttercream to a patry bag fitted with a large star tip. Alternatively, you can frost  the cupcakes with a knife or offset spatula. When th ecupcakes have cooled, pipe the buttercream on decorativve swirls on top of the cupcake ( or swirl with a spatula ]. Garnish on top of each cupcake with a malted milk ball or cherry and serve.
Szechuan Asparagus


Ingredients:
asparagus spear, oyster sauce, gingerroot, garlic cloves, cornstarch, olive oil

Directions:
In a wok or large skillet, flash fry asparage and onion in olive oil for about 2 minutes.
Add garlic, ginger, chili paste, pickled veggies and saute for 1 minute.
Add oyster sauce and corn starch and saute for 1 minute.
Add sesame oil and saute for 30 seconds to one minute.
Chicken Chedder Broccoli Bake


Ingredients:
milk, ground pepper, frozen broccoli cuts

Directions:
1] In a medium frying pan fully cook and brown the chicken breast.
2] Cut chicken breast into bite size pieces.
3] In a separate pan cook broccoli according to directions on the package.
4] In a 9x13 baking dish combine: chicken, broccoli, cheddar cheese soup, milk, pepper and 3/4 of the french fried onions and shredded cheddar cheese.
5] Cook in a 350 degree oven for 20-25 minutes.
6] Stir and top with remaining french fried onions and bake for an additional 5 minutes.
Strawberry Filling (For Cakes and Cake Rolls)


Ingredients:
strawberries, strawberry Jell-O gelatin dessert, cornstarch, sugar

Directions:
add everything into a sauce pan and cook until it boils, stirring constantly.
Continue to cook and stir until everything is dissolved and starts to thicken approximately 5 mintures.
Cool in refrigerator until thick and set.
prep time does not include time in the refrigerator.
I have never tried this, but I think you could fold in 1 1/2 cups of whipped heavy cream to make a frosting.
I also wonder how this would work in a pie -- if anyone is brave enough let me know how that works. ;-p.