xiaoxl/recipe_data huggingface dataset:
Peach Lemonade


Ingredients:
granulated sugar, water, lemon juice, mint sprig

Directions:
Bring the peaches, sugar, and water to a boil, and then simmer until the sugar is dissolved, about 10 minutes.
Allow the mixture to cool, then strain through a sieve, pressing to extract as much juice as possible.
Stir in the lemon juice, and serve in tall glasses over ice.
Garnish with mint or peach slices.
Spiced Apricot Meat Balls


Ingredients:
brandy, ground beef, onion, ground cinnamon, ground nutmeg, salt, pepper, egg, water, sugar, ginger juice

Directions:
Soak 4 1/2 oz diced apricots in the brandy for 1 hour.
Soak bread in 4 tablespoons of water, squeeze out water, set aside.
In a large bowl, place the ground beef, onion, bread, cinnamon, nutmeg, salt, pepper, and egg. Using hands, knead mixture until thoroughly combined. Cover and refrigerate 1 hour.
Remove meatball mixture from refrigerator. Take a heaped teaspoon of mixture and roll into a ball with wet hands. Flatten slightly and press thumb in center to form a deep depression.
Place 1/4 tsp soaked apricots in center and remould into a ball, covering the apricot. Place on a flat tray and continue to roll the remainder.
Cover with plastic wrap and refrigerate at least 30 minutes.
For the dipping sauce:
Place diced apricots and water in a small pan with any remaining brandy-soaked apricots. Bring to a boil, reduce heat and simmer 15 minutes or until very soft.
Stir in sugar, vinegar, teriyaki sauce, and simmer 2 minutes.
Puree in a blender or food processor.
Stir in the fresh ginger juice and set aside.
Heat oil in a large, heavy-based frying pan.
Fry meatballs in 2-3 batches, rolling them around the pan to cook all over and keep their shape (about 4-5 minutes each batch].
Drain on paper towels.
Place on a heated serving platter, with dipping sauce in the center and toothpicks for serving.
Matzoh Ball Soup
Category: soups-stews-and-chili
By MARBALET

This is one of my favorite soup recipes.  I always double the recipe for the matzoh balls, since everyone enjoys them so well.  You may wish to cook the matzo balls in slightly salted  water, allow them to cool for several minutes in the water after they're cooked,  then transfer them to the soup.  Some people say that the matzoh balls make the broth a tad cloudy.

Ingredients:
4 pounds whole chicken
2  onions, cut into 1-inch cubes
3  carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
salt to taste
2 tablespoons vegetable oil
2 tablespoons chicken cracklings (grebenes), finely minced
2  eggs, beaten
½ cup matzo meal
1 teaspoon salt
¼ cup vegetable broth

Directions:
Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken.  Reserve  both for schmaltz and grebenes.   Cut chicken into quarters.  Place meat in large pot with onions, and cover with about 4 quarts water.  Bring to a boil, reduce heat , and simmer 2 hours. Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt. Remove chicken pieces, and set aside.  You may reserve them for another use, or shred the meat for the soup.  Keep the chicken covered, and at room temperature before shredding. Dice reserved skin and fat into 1 inch pieces.  Cook in  a heavy bottomed skillet over medium heat, turning occasionally.  Make sure the pan never gets so hot as to cause the rendered fat to smoke.  When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly.  When cool enough to handle, mince the grebenes finely. To make the matzoh balls, blend fat or oil and eggs together.  Mix matzoh meal and salt together. Combine the two mixtures, and mix well.  Add 4 1/2 tablespoons soup stock or water; mix until uniform.  Stir in minced  grebenes. Cover bowl, and place in refrigerator for 20 minutes. Bring soup  to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water.  Add dill.  Cover pot, and cook 30 to 40 minutes.  DO NOT  REMOVE THE COVER FROM THE POT WHLE COOKING!

Yields: 8 servings

Calories: 583.2
Fat: 39.3 g
Saturated fat: 10.5 g
Carbohydrates: 10.2 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 45.3 g
Cholesterol: 217 mg
Sodium: 511.8 mg
Easy Waffles


Ingredients:
flour, baking powder, salt, sugar, vanilla, milk, eggs

Directions:
First beat eggs in the food processor.
Next add all the remaining wet ingredients and mix.
Next add all the dry ingredients and mix.
Do not over mix.
Spray your waffle maker with a non-stick spray and turn on. (I only spray  once on the top and bottom. It doesn't need to sprayed for each waffle.]  My waffle maker makes thin waffles not the Belgian waffles. Takes about 4 minutes on level 31/2. Comes out golden and crunchy, just the way we like it. Adjust time according to your waffle maker. Remember the mixture keeps well in the refrigerator for a week.
Pumpkin Pie Granola


Ingredients:
old fashioned oats, old fashioned oats, cinnamon, pumpkin pie spice, salt, brown sugar, dried cranberries, pumpkin puree, pumpkin puree, canola oil, coconut oil, maple syrup, vanilla

Directions:
Preheat the oven to 325°F
Mix the oats, spelt flakes, cinnamon, pumpkin pie spice, salt, brown sugar, pumpkin seeds and dried cranberries in a bowl.
Add the pumpkin puree, oil, maple syrup and vanilla and stir well, until the oats are thoroughly coated.
Spread out in a single layer on a greased baking sheet.
Bake for 20 minutes, then stir and bake 30 minutes longer.
Set the baking sheet on a rack until the oats are completely cool. The oats will harden into granola while cooling.
Great Guacamole!!


Ingredients:
avocados, ground cumin, roma tomato, red onion, lime juice

Directions:
Puree advocados in food processor., Add remaining ingredients and mix well., Serve chilled with tortilla chips.
Butterfinger Dessert Weight Watchers 4 Ww Pts


Ingredients:
fat-free sugar-free vanilla pudding mix, fat-free cool whip, skim milk

Directions:
Spray a 9 x 13" pan with cooking spray.
Tear angel food cake into bite size pieces.
Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
Crush candy bars.
Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
Artichoke Hearts Salad


Ingredients:
sour cream, curry powder, artichoke hearts, green onions, pineapple, cooked rice, celery, pitted black olives, Worcestershire sauce, salt, pepper, paprika

Directions:
Mix sour cream and curry powder and set aside.
Mix salad ingredients in a bowl and pour sour cream mix over salad.
Season with Worchestershire, salt, pepper and paprika and mix well.
Serve on a bed of lettuce or spinach or in tomato or bell pepper bowls.  Or serve topped with red onions and parsley.
Green Chile Chicken Soup
Category: soups-stews-and-chili
By Ann

One of our favorites. A spicy, tasty soup. If you like, you can add 1 cooked potato cut into pieces at the end before serving. The more chiles you use, the spicier the soup!

Ingredients:
½ cup butter
¾ cup all-purpose flour
2 cups milk
3 cups chicken broth
2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces
½ cup chopped green chile peppers
salt and pepper to taste
1 pinch garlic powder

Directions:
In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer. Add the chicken. Add the chopped green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 347.6
Fat: 23.5 g
Saturated fat: 12.5 g
Carbohydrates: 16.4 g
Sugars: 4.3 g
Dietary fiber: 0.6 g
Protein: 17.3 g
Cholesterol: 88.2 mg
Sodium: 313.9 mg
Green Tomato Casserole


Ingredients:
green tomatoes, sugar, salt, pepper, sharp cheddar cheese, butter

Directions:
Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole., Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese., Repeat layers twice omitting the cheese from the top., Dot butter over the bread crumbs on top., Cover and bake at 400 degrees for one hour., Add remaining cheese, bake uncovered until cheese melts.
Easy Pineapple Cake


Ingredients:
"crushed pineapple"

Directions:
Preheat oven to 350 degrees Fahrenheit., In a bowl combine cake mix with canned pineapple including juice., Mix well!, Spray an 8x10 baking pan with cooking spray., Pour mixture into pan., Bake for 1 hour or until toothpick comes out clean., Cool and cut into squares., Serve with your choice of toppings.
Peruvian Quinoa Stew....(Vegan/Vegetarian)


Ingredients:
quinoa, water, onion, garlic cloves, celery rib, carrot, bell pepper, zucchini, chopped tomatoes, ground cumin, chili powder, ground coriander, cayenne, dried oregano, fresh cilantro

Directions:
Rinse your quinoa really well.  Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft.  Set aside.
While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
Add in the celery and carrots.  Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano].  Let that blend together for just a few more minutes and then stir in the stock.  Cover and simmer for about 15 minutes until the veggies are tender.
Stir in the cooked quinoa and adjust the salt to taste.  Just before serving, stir in the cilantro if you choose, or sprinkle on top.
Fruit & Black Bean Salsa


Ingredients:
mangoes, black beans, red bell peppers, yellow bell pepper, scallion, cilantro leaf, garlic, rice vinegar, white wine vinegar, lime, juice and zest of

Directions:
Choose fully ripe mangos, peaches, or nectarine; peel, pit, and cut them into a small dice.
Choose a firm red and/or yellow pepper; core, seed, blanch in boiling water, and cut into a small dice.
If using both colors, use half of each pepper.
Combine ingredients in a nonreactive bowl and place in refrigerator for at least 2 hours to allow the flavors to blend.
The salsa may be made and refrigerated up to 2 days in advance.
Fried Green Tomatoes (From Ruben Studdard's Favorite Restaurant)


Ingredients:
flour, water, cornmeal, green tomatoes

Directions:
With water and flour, make a batter that is more watery than pasty., Slice green tomatoes very thin., Coat with the batter., Dredge through the cornmeal., Place in 100% pure vegetable oil, heated to 350 degrees., When tomatoes are golden brown, they're ready to eat!
The Ultimate, Prime Rib


Ingredients:
garlic cloves, kosher salt, black pepper, onion

Directions:
1. Preheat the oven to 500.
2. When purchasing a roast, purchase one rib per person if you're having "MEAT DAY". If your serving it with sides, you should probably have about 3/4 pound per person. Be sure to ask your guests how big they want their piece when you cut it. I don't usually serve it with the bone (it takes up too much room on the plate.
3. Prepare the Roast by inserting slivers of Garlic all around, oil, then rub lots of Salt, Pepper, and Blacken into the meat, lay the sliced onions on top after you have placed it on a rack in a baking dish. Insert a meat thermometer into the thickest part of the meat in such a way that you will be able to see it through the window in the door without having to open it.
4. Place the meat in the oven for 20 minutes then turn down to 275 deg., without opening the door. Cook an additional 1 3/4 hours or until the meat thermometer reads 110 - 120 degrees, 110 degrees will give you a rare roast, pictured, and 120 degrees will end up med rare. If you like well done meat, don't waste your money on a prime rib, purchase a chuck or a top round and make a pot roast out of it.
Cooking time should not change because you have a larger piece of meat, because, although the meat will be longer, the diameter will usually remain about the same. This timing works good for a roast that is 6" - 7" in diameter.
5. This temperature (120 degrees] makes for a medium rare roast. Remember, don't cook it rare because it'll be quite tough.
6. Take the roast out of the oven and let it rest for 20-30 minutes loosely covered with alum. foil; this allows the roast to finish cooking and the juices to re-distribute. Don't worry about letting it rest too long because there isn't such a thing with Prime Rib (it's usually served at room temperature]. Letting it rest, covered, lets it finish cooking. If you leave the thermometer in, you'll notice that it will actually go up about 10 degrees. If you wish to make gravy (sauce], you can set the meat on a separate platter, cover with aluminum foil, and use the pan drippings for the base of a sauce.
7. If you don't have a rack to place the meat on, you can use rough cut carrots and onions. Make sure you spray some Pam on the pan prior to putting the vegetables inches Later, you can place these vegetables into the pot you're making the gravy in, and grind them up with an immersion blender to become part of the gravy / sauce.
Pantry Tomato Beef Soup


Ingredients:
ground beef, beef broth, diced tomatoes

Directions:
Combine first five ingredients in in a soup pot and simmer for 30 minutes., Add cooked macaroni just prior to serving., Top with parmesan cheese, if desired.
Roasted Corn & Orzo Salad With Cilantro Pesto


Ingredients:
corn, green pepper, grape tomatoes, purple onion, orzo pasta, cilantro, walnuts, garlic cloves, parmesan cheese, salt, pepper, olive oil

Directions:
cook pasta to directions and cool under cold running water., pesto:, blend first 6 pesto ingredients in food processor., drizzle in olive oil as it blends., combine vegetables, orzo and vinegar., stir pesto into pasta and vegetables., chill in fridge.
Little Lamingtons


Ingredients:
butter, caster sugar, vanilla extract, eggs, plain flour, baking powder, milk, butter, icing sugar, vanilla extract, cognac, boiling water

Directions:
Preheat oven to 190°C.
Using an electric mixer, beat butter, sugar and vanilla until light and creamy.
Add eggs one at a time, beating well after each. Stir in combined sifted flour and baking powder alternating with milk and stir until smooth.
Spoon mixture into a greased and lined square 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer.
Stand in tin for 10 minutes before turning out on a wire rack to cool. Wrap in plastic wrap and store for 1 day.
For the icing.
Combine all ingredients with 140mL boiling water and mix until smooth.
Cut cake into approximately 3cm squares and dip each one into icing, then into coconut.
Place lamingtons on a wire rack for 1-2 hours or until dry.
Makes about 45.
Chicken Appetizer in Phyllo Cups


Ingredients:
colby-monterey jack cheese, miniature phyllo cups

Directions:
Combine all ingredients except phyllo shells.  Spoon into shells. Bake 5 minutes at 350 degrees.
Note: You can change the type of meat and cheese:  crab and swiss cheese, cooked sausage and cheddar cheese.
Sweet Potato and Pineapple Korma


Ingredients:
curry paste, sweet potatoes, coconut milk, water, pineapple

Directions:
Fry the paste and add the potato., Put in the milk and water and simmer for 15 minutes, Add pineapple and simmer for 2 minutes., season if required., scatter with coriander and serve with rice or naan.
Cantuccini
Category: world-cuisine
By JustCook

An Italian biscuit, hard and crunchy. Serve with Vin Santo or coffee.

Ingredients:
9 ounces all-purpose flour
9 ounces superfine sugar
2 medium eggs
1  egg yolk
½ teaspoon baking powder
½ teaspoon vanilla extract
2 ounces roughly chopped hazelnuts
1 ½ ounces roughly chopped almonds
1 teaspoon whole anise seeds
1  egg yolk
1 tablespoon water

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine flour, sugar, eggs, egg yolk, baking powder, and vanilla extract in a food processor. Blend until the mixture forms a ball, scraping the sides of the bowl once or twice. Turn mixture onto a lightly floured surface and knead in hazelnuts, almonds, and anise seeds. Beat egg yolk and water together in a bowl. Divide dough into 3 pieces and roll into logs about 1 1/2 inches wide. Place onto the prepared baking sheet at least 2 inches apart. Brush with egg yolk-water mixture. Bake in the preheated oven for 30 minutes. Remove from oven and reduce heat to 300 degrees F (150 degrees C). Cut logs diagonally into 1-inch slices and lay cut-sides down on the baking sheet. Return cantuccini to the oven until dry and firm, 30 to 40 minutes more. Cool on a wire rack and store in an airtight container.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 24 cookies

Calories: 114.8
Fat: 3.2 g
Saturated fat: 0.5 g
Carbohydrates: 19.4 g
Sugars: 10.8 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Cholesterol: 32.6 mg
Sodium: 16.9 mg
Macaroni Salad


Ingredients:
elbow macaroni, eggs, ham, celery, green pepper, onion, diced pimentos, mayonnaise

Directions:
Cook macaroni according to package directions.  Rinse in cold water and drain and cool completely.
Place in a large bowl and stir in remaining ingredients.
Cover and refrigerate for at least 3 hours.
Chocolate Cream Pudding
Category: desserts
By Mimi

Sugar, cornstarch, milk and unsweetened chocolate are cooked, thickened with egg yolks, cooked some more and then flavored with butter and vanilla before chilling.

Ingredients:
1 cup white sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
2 (1 ounce) squares unsweetened chocolate, chopped
2  egg yolks
2 tablespoons butter
2 teaspoons vanilla extract

Directions:
In a medium saucepan over medium heat, combine sugar, cornstarch and salt.  Stir in milk and chocolate.  Cook, stirring constantly, until chocolate melts and mixture thickens.  Remove from heat and stir in egg yolks.  Return to heat and cook 2 minutes more.  Remove from heat and stir in butter and vanilla.  Chill before serving.

Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 282.2
Fat: 11.8 g
Saturated fat: 7 g
Carbohydrates: 42.7 g
Sugars: 37.4 g
Dietary fiber: 1.6 g
Protein: 4.8 g
Cholesterol: 85 mg
Sodium: 162.8 mg
Broccoli Salad


Ingredients:
broccoli, red onion, golden raisin, unsalted sunflower seeds, light mayonnaise, sugar, red wine vinegar

Directions:
In a small bowl, mix all dressing ingredients together and set aside.
Chop broccoli and onion. Place into bowl and add cheese and raisons. Mix together.
Add dressing, mix well, making sure dressing covers everything.
Before serving, add sunflower seeds.
The Ultimate Slow Cooked Chili
Category: soups-stews-and-chili
By mbmiller2318

Chili is always a little bit of experimentation, a whole lot of flavor, and one of my absolute favorite dishes. There is always a little give and take but here is my honed recipe with the (staple) list of ingredients. Serve in a bowl on a cold night or even spread over white or brown rice sometimes. Always sprinkle generously with Cheddar cheese and crumbled tortilla chips and maybe a dollop of sour cream and enjoy!

Ingredients:
2 tablespoons olive oil, divided
2 pounds lean ground beef
1  onion, chopped
2 tablespoons chopped garlic
salt and ground black pepper to taste
2 (15 ounce) cans pinto beans
2 (15 ounce) cans ranch-style beans
2 (15 ounce) cans white kidney beans (cannellini)
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
1  green bell pepper, chopped
2 stalks celery, chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon brown sugar
½ cup red wine  (Optional)

Directions:
Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper. Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker. Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)

Prep time: 15 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 25 mins
Yields: 10 servings

Calories: 492.2
Fat: 16.7 g
Saturated fat: 5.5 g
Carbohydrates: 52.7 g
Sugars: 8.5 g
Dietary fiber: 14.1 g
Protein: 31.4 g
Cholesterol: 54.9 mg
Sodium: 1125.2 mg
Croque Monsieur


Ingredients:
butter, all-purpose flour, milk, gruyere, parmesan cheese, nutmeg, gruyere, deli ham

Directions:
Preheat oven to 400.
For the béchamel melt butter in small saucepan over low heat.  Whisk in flour and cook, stirring constantly for two minutes.  Then slowly whisk in hot milk and cook until thickened.  Remove from heat and add cheeses, nutmeg, salt and pepper.  Set aside.
Place bread slices on cookie sheet and bake for 5-7 minutes.  Until lightly toasted.  Flip bread over and bake for another 2-4 minutes, again until lightly toasted.
To prepare sandwiches add liberal amount of mustard and 2 slices of ham to a slice of bread.  Top with some gruyere and another slice of bread.  Arrange the sandwiches on a cookie sheet lined with foil.  Spoon béchamel over each sandwich and top with remaining gruyere.  Broil until cheese is bubbling and starting to brown.
Easy Coconut Macaroon Cake


Ingredients:
flour, salt, butter, sugar, eggs, coconut

Directions:
Sift dry ingredients together.
In large bowl, with electric mixer, beat butter until creamy.
Gradually add sugar, beating until light and fluffy.
With mixer on "cream", add eggs, one at a time, beating well after each addition.
Add almond extract.
Stir in coconut.
Turn into greased 10" tube pan or bundt pan.
Bake one hour at 325.
Cool 30 min before removing from pan.
This cake can be frozen.
Chocolate - Peanut Shortbread Rustica


Ingredients:
flour, powdered sugar, oats, brown sugar, olive oil, coffee

Directions:
Preheat oven to 350F, and grease a 9” springform pan, lining the bottom with parchment paper.
Sift together the flour, cocoa and icing sugar. Whisk in oats.
Add brown sugar, olive oil, coffee and peanut butter, beating until well blended (dough will be very stiff].
Add peanuts, mixing well, then pat the mixture evenly and firmly over the bottom of the prepared pan. Score into 16 wedges. Bake for 30 minutes.
Fresh Tomato Bake


Ingredients:
tomatoes, salt, pepper, sugar, dry mustard, butter, onions, butter, parmesan cheese

Directions:
Mix well the tomatoes, salt, pepper, sugar and dry mustard.
Saute the onions in the 2 T of butter.
Mix the bread crumbs with the melted butter.
In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
Bake at 350° for 25 minutes.
Sprinkle with cheese, bake 5 minutes more.