xiaoxl/recipe_data huggingface dataset:
Philly Tandy Takes


Ingredients:
eggs, sugar, vanilla, milk, flour, baking powder, peanut butter

Directions:
Combine the first six ingredients together and beat with mixer for 2 minutes.
Spread in jelly roll pan and bake at 350 for 15-20 minutes.
Spread peanut butter on hot cake and refrigerate for 2 hours. Your choice on how much peanut butter, I like a lot.
Melt 8oz. of sweet baking chocolate square in double boiler (or microwave] and spread over cake.
Let cool before eating.  Can put in refrigerator for chocolate to harden.
Broccoli Salad with Peanut Dressing


Ingredients:
broccoli florets, chunky peanut butter, olive oil, chili sauce, Tabasco sauce, salt, fresh ground black pepper

Directions:
Blanch broccoli florets in hot salted water for about 3 minutes.
Refresh in a bowl of iced water and drain.
Whisk peanut butter with remaining ingredients in a bowl until a vinaigrette is formed.
Add broccoli, toss, and serve.
Spicy Tuna Salad!


Ingredients:
tuna, mayonnaise, onion powder, onion, capers, salt, horseradish, sugar, tomato paste

Directions:
Combine all ingredients in a medium bowl and mix well.
Use mixture to coat slices of your choice of bread and make into sandwiches and enjoy or chill until time to serve!
Haldi Ka Doodh (Hot Turmeric Milk)
Category: world-cuisine
By kaymende

A great home remedy beverage for cough, congestion, colds and skin problems. This winter replace your usual hot cocoa with an invigorating cup of wellness. Bonus points for jammies and slippers. Turmeric can stain clothing and counter tops, so wear an apron; proceed with caution.

Ingredients:
¼ teaspoon ground turmeric, or to taste
¼ teaspoon ground cardamom
⅛ teaspoon ground black pepper
1 pinch ground ginger
1 pinch ground cloves
1 pinch ground allspice
1 cup milk
¾ teaspoon honey, or to taste
⅛ teaspoon vanilla extract

Directions:
Whisk turmeric, cardamom, black pepper, ginger, cloves, and allspice together in a small bowl. Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla extract into milk until completely dissolved. Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and cook until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 154.1
Fat: 5.3 g
Saturated fat: 3.2 g
Carbohydrates: 19 g
Sugars: 16.2 g
Dietary fiber: 1 g
Protein: 8.4 g
Cholesterol: 19.5 mg
Sodium: 104.2 mg
Cheesy Sausage Confetti Quiche


Ingredients:
ground sausage, cheddar cheese, bell pepper, green onions, half-and-half cream, dry mustard, black pepper, eggs

Directions:
Line 9" pie pan with pie crust.
layer browned sausage.
cheese.
peppers.
onions.
Beat eggs and cream, mustard and pepper.
Pour over contents in pie pan.
Bake 350 deg oven for 50 minutes, or until knife comes out clean.
I sometimes add a 4 ounce can of drained mushrooms to the layers if I feel fancy.
Alfredo Sauce (from the Pantry)


Ingredients:
butter, cream cheese, garlic powder, milk, parmesan cheese, ground black pepper

Directions:
Melt butter in a medium, non-stick saucepan over medium heat., Add cream cheese and garlic powder, stirring with wire whisk until smooth., Add milk, a little at a time, whisking to smooth out lumps., Stir in Parmesan and pepper., Remove from heat when sauce reaches desired consistency., Sauce will thicken rapidly, thin with milk if cooked too long., Toss with hot pasta to serve.
Sour Cream Substitute for Tacos


Ingredients:
fat-free cottage cheese, lime juice, water, onion, garlic powder

Directions:
Mix all ingredients in food processor until smooth., Serve over tacos or any other Mexican type dish., Probably would be good over baked potatoes or chili also.
Relax Already Apple Tea


Ingredients:
apple, cinnamon

Directions:
Bring 2 cups water to a boil.
Remove from the heat and add the apple, tea bags and cinnamon. Steep for 5 minutes.
Perfect Roasted Corn on the Cob


Ingredients:
water, sugar, salt, olive oil, garlic, fresh lemon juice, butter, garlic, chili powder

Directions:
For perfect corn, before soaking, peel back the husk enough to remove most of the silk.
This will prevent the silk from sticking to the corn during the cooking process.
Roll the husks back up and soak the corn for about an hour in a pot of cold water that is seasoned with a half cup each of sugar and salt.
This will add a lot of flavor to the roasted corn.
For even more flavorful corn, try this technique after soaking: Brush the corn with a mixture of one tablespoon olive oil, two cloves of minced garlic and two tablespoons of fresh-squeezed lemon juice.
Roll the husks back up and throw the corn on the grill for about 20 to 30 minutes.
Another corn-seasoning tip is to squeeze fresh lime juice over the corn and sprinkle it with chili powder and black pepper.
For another butter variety, make chili butter to top the corn by mixing one tablespoon of melted butter with a clove of minced garlic and a teaspoon of chili powder.
A Farewell to Basil Fettuccine
Category: world-cuisine
By GYPSY-WITCH

I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch.  If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!

Ingredients:
¾ cup chopped fresh basil
1 ½ cups all-purpose flour
1  egg
1 teaspoon olive oil
2 tablespoons water
2 ½ tablespoons all-purpose flour

Directions:
Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water.  Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours. Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling. Allow pasta to dry for one hour prior to cooking. Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

Yields: 2 servings

Calories: 437.2
Fat: 6 g
Saturated fat: 1.3 g
Carbohydrates: 79.6 g
Sugars: 0.5 g
Dietary fiber: 3 g
Protein: 14.3 g
Cholesterol: 93 mg
Sodium: 38.2 mg
Cranberry Sauce


Ingredients:
sugar, water, fresh cranberries, frozen cranberries

Directions:
Wash cranberries., Pick through to remove any stems., In a saucepan mix sugar and water., Stir to dissolve sugar., Bring to a boil. Reduce heat. Boil gently 10 minutes stirring occasionally., Remove from heat, cool completely at room temperature and refrigerate.
Cornes de Gazelle (Gazelle Horns)
Category: world-cuisine
By babou72

Cornes de gazelle are crescent-shaped cookies that are filled with a sweet almond-orange blossom filling and are topped with crushed pistachios. They popular all over North Africa in Tunisia, Algeria, and Morocco and are also known as tcherek, tcharek, or kaab el ghazal.

Ingredients:
2 ¼ cups almonds
¾ cup white sugar
1 tablespoon white sugar
¼ teaspoon ground cinnamon
1  egg
1 tablespoon orange blossom water
2 cups all-purpose flour
½ cup softened, unsalted butter, diced
1 tablespoon unsalted butter
1 pinch salt
1  egg, beaten
3 tablespoons vegetable oil
1 ½ tablespoons orange blossom water
6 tablespoons honey
1 tablespoon orange blossom water
3 tablespoons crushed pistachios, or to taste

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet. Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes. Prepare pastry dough while almonds are roasting. Combine flour, 1/2 cup plus 1 tablespoon butter, and salt in a bowl and rub together until the mixture resembles breadcrumbs. Add egg, oil, and 1 1/2 tablespoons orange blossom water; knead everything into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is too dry. Shape pastry dough into a ball, wrap in plastic wrap, and set aside for 30 minutes. Remove almonds from oven and cool slightly, about 5 minutes. Place almonds in the bowl of a food processor; process until finely and evenly ground. Add 3/4 cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the food processor, pulsing after each addition until mixture is evenly combined and resembles a paste. Remove small walnut-sized portions of filling with greased hands. Roll them into small logs with thin ends. Set aside. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Roll out half of the pastry dough on a lightly floured surface until very thin. Place one of the almond paste logs on the edge of the pastry, fold pastry over the filling, covering it completely, and seal the edges. Mold with your fingers into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with remaining dough and filling. Bake in the preheated oven until gazelle horns are lightly golden and baked through, about 20 minutes. They should not get too dark. Let cool slightly, about 3 minutes. Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and place on a serving plate. Sprinkle with crushed pistachios.

Prep time: 1 min
Cook time: 45 mins
Total time: 1 hr 16 mins
Yields: 50 cookies

Calories: 106.5
Fat: 6.6 g
Saturated fat: 1.8 g
Carbohydrates: 10.6 g
Sugars: 5.7 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 12.9 mg
Sodium: 8.5 mg
Green Curry Paste (Gaeng Kiow Wan)


Ingredients:
green chilies, green chilies, lemongrass, shallots, garlic, galangal, coriander powder, ground cumin, white pepper, kaffir lime zest, fresh lime leaves, shrimp paste, salt

Directions:
Using a mortar and pestle or a grinder, blend all the ingredients together until they form a smooth paste.
This will make approximately 3 tablespoons.
Spiced Plum Bread
Category: bread
By DRAGONREIGN

This a simple yet delicious bread.

Ingredients:
1  egg
½ cup honey
⅔ cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground cinnamon
1 cup chopped canned plums
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, blend the egg, honey, sugar, and vanilla. Mix in the flour, baking soda, cloves, and cinnamon. Fold in the plums and walnuts. Transfer the batter to the prepared loaf pan, and bake 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the loaf comes out clean.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 246.2
Fat: 7 g
Saturated fat: 0.8 g
Carbohydrates: 43.6 g
Sugars: 23.1 g
Dietary fiber: 1.5 g
Protein: 4.3 g
Cholesterol: 15.5 mg
Sodium: 116.3 mg
Chocolate Oat Bran


Ingredients:
water, cocoa powder, Splenda sugar substitute

Directions:
Combine all ingredients in a microwave-safe bowl and stir until all lumps have dissolved.
Microwave on high for two minutes or until desired consistency.
Raspberry Lemonade Pie


Ingredients:
sweetened condensed milk, prepared graham cracker crusts

Directions:
Whisk together the first 3 ingredients in a large bowl until smooth.  Fold in whipped topping.
Pour into crust; freeze for 4 hours or until firm.  Garnish with raspberries and fresh mint if desired.
Doggy Meatloaf with Vegetables
Category: everyday-cooking
By secondchancebaker

This is a simple, easy and nutritious recipe to use as a substitute for canned dog food.

Ingredients:
1 ½ pounds lean ground beef
3 stalks celery, chopped
2  carrots, grated
1  apple, cored and diced
2  eggs
2 slices white bread, torn into pieces
1 cup regular rolled oats
1 cup wheat germ
1 (6 ounce) can tomato paste
4 medium potatoes, cubed
3  carrots, chopped
1 stalk celery, cubed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a large roasting pan with oil and set aside. In a large bowl, mix together the ground beef, 3 stalks of celery, grated carrots, apple, eggs, bread, oats, wheat germ and tomato paste using your hands. Divide the meat mixture into four equal parts and make loaf shapes. Place the loaves in the roasting pan. Surround them with the potatoes, remaining carrots and remaining celery. Cover the pan with a lid. Bake for 80 minutes in the preheated oven, or until the meat is cooked through. The internal temperature should be 175 degrees F (80 degrees C) when taken with a meat thermometer. Allow to cool. Portion the food into containers with one loaf and one quarter of the vegetables in each one. Refrigerate. To serve, give your dog 1/3 of a container with each portion of kibble.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 4 meatloaves

Calories: 289.4
Fat: 13.4 g
Saturated fat: 5 g
Carbohydrates: 27.1 g
Sugars: 2.7 g
Dietary fiber: 4.4 g
Protein: 15.6 g
Cholesterol: 42.6 mg
Sodium: 195.9 mg
Chocolate Chocolate Pudding Cake with Chocolate Ganache


Ingredients:
eggs, sugar, sugar, flour, baking powder, butter, Grand Marnier, heavy cream, cornstarch, sugar, pure vanilla extract, heavy cream, confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Coat two 9 by 2-inch cake pans with butter and coat each with 1 Tablespoon sugar.
-------------For the cake--------------.
In a large mixing bowl of a standing mixer, fitted with whisk attachment, combine eggs and 1 cup of sugar.
Beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes.
In a separate mixing bowl sift together the cocoa, flour, and baking powder.
Fold cocoa mixture into the egg mixture to combine completely, until mixture is smooth.
Divide cake batter evenly into two cake pans.
Bake for 25 minutes, or until cake springs back when touched.
Cool cakes for 15 minutes.
Loosen cakes from pans and unmold onto wire rack.
Cool to room temperature.
-------------For the pudding-------------------.
Combine 1/2 cup of the cream with the cornstarch in a small bowl and stir to make a paste.
Combine the paste with remaining 3 1/2 cups cream, sugar, chocolate chips, and vanilla in a large nonstick saucepan.
Using a wire whisk, stir the mixture until it is well blended.
Over low heat, whisk cream mixture until chocolate melts thoroughly.
Cook the mixture, stirring frequently, until it becomes very thick, about 25 minutes.
Pour pudding into a large bowl.
Cover with plastic wrap, covering surface of pudding with the plastic to prevent a skin from forming.
Let cool to room temperature.
----------------To assemble the cake----------------.
Line a baking sheet with parchment paper and place a wire rack over it.
Using a serrated knife, cut each cake in half horizontally.
Brush the tops of three layers each with 1/4 cup of the Grand Marnier.
Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack.
Spread 1 1/2 cups of the pudding evenly on top of the layer.
Top with a second layer of cake.
Spread 1 1/2 cups of pudding evenly over it.
Repeat for the third layer.
Top with the fourth layer.
Chill in the refridgerator for 2 hours.
----------------For the ganache-------------.
In a medium-sized nonstick saucepan over medium heat, heat cream just under boiling point.
Remove from heat and add chopped chocolate.
With a whisk, stir until chocolate is completely melted and mixture is smooth.
Pour ganache over the top of chilled cake, allowing overflow to drip down the sides.
Cool slightly.
Carefully remove the cake from the wire rack.
Chill for at least 6 hours.
-----------For the garnish-------------.
In a medium-sized saucepan, add 3-inches of water.
Boil water and reduce to a simmer.
Place semisweet chips in a stainless steel bowl and place bowl over simmering water.
Stir chocolate until melted to a smooth consistency.
Line a baking sheet with parchment paper and spread melted chocolate evenly across sheet.
Chill in refrigerator until set, about 1 hour.
Break the chocolate into large shard-like pieces.
Place chocolate shards on top of the cake vertically at various angles.
Sprinkle with confectioners' sugar.
Margarita Balls


Ingredients:
white chocolate, orange marmalade, lime juice, light corn syrup, sugar

Directions:
Mix the crushed vanilla wafers with the ground almonds.
In a blender process the tequila, orange marmalade, lime juice and corn syrup'til smooth.
Stir melted white chocolate and tequila mixture into crumb mixture.
Shape into 1" balls and roll in granulated sugar.
Store in refrigerator.
Spicy Tomato-Bean Soup With Greens With Garlic Bread


Ingredients:
cherry tomatoes, pinto beans, cannellini beans, escarole, spinach, shallots, red onion, garlic cloves, brown sugar, sea salt, fresh cracked pepper, vegetable broth, olive oil, crushed red pepper flakes, sourdough baguette, garlic cloves, olive oil

Directions:
For the soup, puree the tomatoes with brown sugar, 1 cup vegetable broth, a pinch of sea salt and a pinch of fresh cracked pepper in a food processor until smooth and set aside.
In a large pot, heat the oil on medium and sautee the garlic until golden and fragrant.
Add the crushed pepper, a 1/4 teaspoon of sea salt, and the shallot and sautee for a couple of minutes.
Add the escarole and stir until wilted.
Add the tomato puree and the beans and stir a few times.  Add another pinch of sea salt, some fresh cracked pepper, and cover the soup.
Bring the soup to a boil and then reduce to a simmer and let the soup cook for 20 minutes.
For garlic bread, preheat the oven to 350.  Crush three cloves of garlic and mix with olive oil until combined.
Brush each side of each slice of bread with garlic oil and bake until lightly browned on each side.  Depending on your oven, this will probably take about 2 to 5 minutes.
Place a slice of garlic bread at the bottom of a bowl, ladle on the soup and enjoy.
Fried Bean Curd (Tofu) With Soy Sauce by Sy


Ingredients:
tofu, scallions, sesame seeds, soy sauce

Directions:
Place oil in a pan and use low to medium heat (a Teflon pan works best].
Fry half the bean curd until golden brown, turn as needed and then remove to a serving plate.
Fry and remove the balance of the bean curd.
Place the sliced scallions and peppers on top of the fried bean curd.
In the wok with a little oil remaining, add sesame seeds (option] fry briefly.
Then add the stock, soy sauce, sesame oil.
Stir once until heated and then pour over the tofu in the serving plate.
Enjoy!
Note: Do not use soft or silken tofu.
Super Easy Graham Cracker Sandwiches


Ingredients:
"graham crackers"

Directions:
I recommend using Jiffy brand frosting mix for the consistancy to be correct.
Make frosting according to box directions.
Break graham crackers in half cross way to make each into 2 squares.
Spread frosting on one square & top with the other square.
Repeat.
This couldn't be easier - these will be eaten in no time.  Especially good once the graham crackers soften a bit & the frosting firms up a bit.
Garlic Shrimp and Pasta
Category: pasta-and-noodles
By Anonymous

Hot cooked spaghetti is tossed with tender shrimp in an exquisite sauce made with Swanson® Chicken Broth, garlic, lemon juice, parsley and red pepper flakes.

Ingredients:
2 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Broth
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
⅛ teaspoon ground red pepper
1 pound medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt

Directions:
Mix cornstarch, broth, garlic, parsley, lemon juice and red pepper in saucepan. Heat to a boil. Cook and stir until mixture boils and thickens. Add shrimp. Cook 5 minutes or until shrimp is done. Toss with spaghetti.

Cook time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 502.1
Fat: 2.8 g
Saturated fat: 0.6 g
Carbohydrates: 83.8 g
Sugars: 3.5 g
Dietary fiber: 3.6 g
Protein: 32.9 g
Cholesterol: 174.8 mg
Sodium: 626.8 mg
Cauliflower to Impress!


Ingredients:
cauliflower, butter, capers, vinegar

Directions:
Boil the cauliflower in water until the knife goes in easily, maybe 20mins depending on the size of your cauliflower.
Melt in a saucepan 150g of butter with.
4 tablespoons of capers and 4 tablespoons of the caper vinegar.
Present the cauliflower on a dish and pour the melted butter and capers on the top.
Bon Appetit!
Houston's Grilled Artichokes With Remoulade


Ingredients:
artichokes, lemon, olive oil, garlic cloves, salt, ground black pepper, mayonnaise, garlic cloves, capers, anchovy paste, Dijon mustard, lemon juice, Worcestershire sauce

Directions:
Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. If unsure how to properly prep an artichoke, look online for an easy demonstration.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill.
Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade.
Remoulade:
In a medium bowl, combine all the ingredients and mix well.
Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.
Chicken Neapolian from TOH


Ingredients:
boneless skinless chicken breast halves, salt, pepper, olive oil, onion, garlic cloves, fresh mushrooms, tomato bisque soup, red wine, beef broth, dried basil, dried oregano, rice, fresh parsley

Directions:
Sprinkle chicken with salt and pepper.
In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes.
Turn chicken; add the onion, garlic and mushrooms. Cook 8 minutes longer or until a meat thermometer reaches 170°.
Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2-1/2-qt. baking dish. Cool.
In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet.
Cover and simmer for 5-10 minutes or until heated through.
Serve over noodles. Garnish with olives and parsley if desired.
Pour remaining soup mixture over chicken in baking dish.
HINT:
Cover and freeze for up to 3 months.
To use frozen chicken: Thaw in the refrigerator overnight. Cover and bake at 350° for 35-40 minutes or until heated through. Serve over noodles. Garnish with olives and parsley if desired.
Fish With Basil and Lemon Roasted Vegetables


Ingredients:
zucchini, baby potatoes, extra virgin olive oil, plain flour, basil leaves, lemon zest, fresh ground black pepper, green beans

Directions:
Preheat oven to 210C (fan forced].
Line a large roasting pan with baking paper and put the zucchini, potato and pumpkin in a large bowl and add 1 teaspoon of the oil and toss to coat and put the vegetable in a single layer in roasting pan and then roast turning once for 20 to 30 minutes or until the vegetables are tender.
Meanwhile coat the fish fillets in flour, shaking off any excess.
Heat the remaining oil in a medium non-stick frying pan on medium and add the fish and cook on each side for 2 to 3 minutes or until light golden brown and cooked through.
Add basil and lemon zest to the cooked vegetables in the pan and season with pepper and toss to coat.
Divide the fish, roast vegetables and steamed beans between plates and drizzle the vegetable with the vinegar, if you like, and serve.