xiaoxl/recipe_data huggingface dataset:
Napa Fusion Slaw


Ingredients:
jicama, napa cabbage, carrots, lime juice, rice vinegar, dried ancho chile powder, honey, canola oil, water, cilantro leaf

Directions:
Place jicama, cabbage, pepper and carrots in a large bowl.
Whisk together the lime juice, vinegar, ancho powder, honey, and oils in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the salad mixture and toss to coat well.
Fold in the cilantro.
Let salad sit in fridge for 20 minutes and serve.
Sambar


Ingredients:
turmeric, salt, asafoetida powder, water, cumin seed, mustard seeds, fenugreek seeds, curry leaves, asafoetida powder, cucumbers, English cucumber, fresh asparagus, potato, tomatoes, tamarind pulp

Directions:
Place toor dal, turmeric, salt, asoefetida and water in a saucepan; bring to a boil, then reduce heat and simmer until dal is cooked, adding water if it evaporates, for about 30-45 minutes.
Place tempering ingredients in a small saute pan and heat until curry leaves begin to sputter, then add to dal soup.
Mix tamarind paste with hot water and the strain through a sieve, pressing with the back of a spoon to get all the pulp.
Place ingredients for sambar in the pan with the soup and top up with water to cover. Bring to a boil and then reduce heat and simmer for 30 minutes, or until vegetables are tender, adjusting water amount to your liking. If drumsticks are woody, discard them before serving.
Shaky Beef


Ingredients:
garlic cloves, dark soy sauce, palm sugar, light muscovado sugar, rice wine, spring onion, pepper, rump steak

Directions:
Mix the garlic, soy sauce, sugar, rice wine, spring onion and pepper with half the oil in a large bowl and ass thr steak. Mix well, cover and leave in the refrisgerator overnight.
Heat the reminaing oil in a large frying pan and when it's just beginning to smkoe, put in the beef cubes, in one layer. Cook, without stirring for about 1 minute - there shoudl be a thin crust at the bottom.
Shake the pan vigorously to loosen the beef (use tongs or chopsticks if you need to] and continue to cook, shaking the pan every so often, until the beef is cooked to your taste.
Allow 4 minutes for medium-done beef.
Serve with the sauce, rice and salad.
Strawberries Chantilly


Ingredients:
strawberry, rum, confectioners' sugar

Directions:
Wash strawberries, stem and cut in half.
Cover with confectioner's sugar (reserve 4 tablespoons] and rum; chill 30 minutes.
Beat egg whites until stiff peaks form; add reserved confectioners' sugar gradually, beating constantly during the addition.
Fold in sweetened berries.
Place in chilled sherbet glasses and garnish with whipped cream.
Apple-Cream Cheese Bundt Cake


Ingredients:
cream cheese, butter, granulated sugar, egg, all-purpose flour, vanilla extract, pecans, all-purpose flour, granulated sugar, light brown sugar, ground cinnamon, salt, baking soda, ground nutmeg, ground allspice, eggs, canola oil, applesauce, vanilla extract, gala apples, light brown sugar, butter, milk, vanilla extract, powdered sugar

Directions:
To prepare the filling:  Beat the first three ingredients at medium speed with an electric mixer until blended and smooth.  Add egg, flour, and vanilla; beat just until blended.
To prepare the batter:
Preheat oven to 350 degrees.  Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together 3 cups flour and next seven ingredients in a large bowl; stir in eggs and next three ingredients, stirring just until dry ingredients are moistened.  Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan.
Spoon cream cheese filling over apple mixture, leaving a 1-inch border around edges of pan.  Swirl filling through apple mixture using a paring knife.
Spoon remaining apple mixture over cream cheese filling.
Bake at 350 degrees for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours].
To prepare frosting:
Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 tablespoons milk to a boil in a 2-quart saucepan, whisking constantly; boil 1 minute, whisking constantly.
Remove from heat; stir in vanilla.
Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
Pour immediately over cooled cake.
Spinach Au Gratin


Ingredients:
spinach, cheddar cheese, salt, paprika

Directions:
Drain spinach and spread in shallow baking dish.
Cover it with chesse and cream; sprinkle with salt and paprika.
Place under broiler until cheese is melted.
Baked Cut Okra


Ingredients:
okra, salt, black pepper, cornmeal, butter

Directions:
Preheat oven to 450 degrees.
Mix okra, corn meal, salt and pepper in a baking dish until the okra is thoroughly coated with the corn meal.
Slice the butter on top of the okra.
Bake for 45 minutes, turning half-way through with a spatula so the okra will brown evenly.
Remove from oven and drain on a paper towel.
Smoky Brie Spread


Ingredients:
bacon, cream cheese, milk, lemon juice, liquid smoke

Directions:
Place bacon in food processor or blender and process until finely chopped., Add remaining ingredients and process until smooth., Refrigerate until ready to serve.
Creamy Fettuccine Alfredo


Ingredients:
cream cheese, parmesan cheese, milk, fettuccine

Directions:
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk., Stir over low heat until smooth., Combine with cooked noodles, and serve., Add pepper if desired.
Pasemio Sauce (Bread Dip)


Ingredients:
extra virgin olive oil, pickle

Directions:
Mix olive oil and vinegar in wide bowl; stir for 3 minutes.
Add olives and pickles.
Place in refrigerator for 45 minutes.
Smoked Turkey and Avocado Melt


Ingredients:
tomatoes, avocado, jalapeno jack cheese

Directions:
Preheat broiler. Arrange bread on a baking sheet and toast lightly on one side, about 1 minute.
Spread dressing over toasted sides of bread.  Layer with tomatoes and smoked turkey.  Arrange avocado slices in a spoke pattern over turkey.  Sprinkle with cheese on top.
Broil about 5 inches from heat 1 to 2 minutes, until cheese is melted and bubbly.
Enjoy!
Smoky Bean Soup With Lemon-Pea Coulis and Sesame Flavored Shiita


Ingredients:
olive oil, onion, garlic cloves, carrot, celery, white kidney beans, potatoes, ground oregano, dried tarragon, dried parsley, liquid smoke, salt, water, green peas, lemon juice, fennel, fresh coriander, tamari soy sauce, olive oil, garlic cloves, fresh ginger, shiitake mushrooms, tamari soy sauce

Directions:
In a deep saucepan heat the oil. Add onions and 4 garlic cloves, lightly sauté until soft.
Add carrot and celery and fry at medium heat for 2 minutes.
Add the vegetable broth, potatoes, beans, salt, and spices. Bring to boil, reduce heat, and simmer until all the vegetables are tender (~ 15 minutes].
Meanwhile, put the peas in cold water. Bring to boil and boil for 1 minute, drain.
Pure green peas, coriander, and fennel with a food processor. Add lemon juice and a splash of Tamari sauce. Add water if the mixture is too thick (I had to add about 2 tbsp].
In the skillet, heat up the olive oil (med. temperature]. Add the sesame oil, garlic, ginger, and mushrooms. Fry for 2-3 minutes.
Mash the base with the potato-masher until thick, but chunky. Add the liquid smoke and adjust for saltiness.
To serve, lade the soup in the plate. Put some mushrooms in the middle of the soup and pour the coulis around. Sprinkle with chopped shallots, sprouts, and coriander.
Berry Banana Loaf


Ingredients:
all-purpose white flour, all-purpose flour, eggs, canola oil, sugar, applesauce, bananas, 2% low-fat milk, baking powder, baking soda, blueberries, strawberry, raspberries, ground cinnamon, nutmeg

Directions:
Preheat the oven to 350°F.
Puree the two large bananas in a food processor, and set aside.
In a large bowl mix together the two eggs, sugar, canola oil and applesauce.  Blend until smooth.
Add the milk and blend well again.
In a small bowl mix the blueberries, strawberries and raspberries, if desired, with the ground cinnamon and nutmeg.
Add the dry ingredients, pureed bananas and berries.
Mix well until everything is blended together and the flour has been aborbed by the liquids.
Butter a 9 inch by 9 inch loaf or cake pan, and pour the batter into the loaf or cake pan.  Bake in the oven for 50 to 60 minutes.
Drunken Bread Pudding With Amaretto Sauce


Ingredients:
eggs, sugar, cinnamon, half-and-half, almond flavored liqueur, butter, powdered sugar

Directions:
Preheat oven to 350°F.
Butter 11x7-inch baking dish.
In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended.
Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved.
Add bread; stir to coat in egg mixture.
Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more.
Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread.
Bake 30 minutes; sprinkle with almonds.
Bake 10 to 15 minutes more or until set.   (If top is browning too quickly, tent with foil].
Cool.
Sauce:  In pot melt butter over medium heat.
Add remaining Amaretto; bring to a boil, stirring constantly.
Cook 30 seconds, reduce heat to medium.
Gradually whisk in powdered sugar until dissolved; remove from heat.
Transfer to bowl; cover and cool.
Serve bread pudding with sauce and if desired, whipped cream.
Ethiopian Party Punch


Ingredients:
cherry juice, strawberry syrup, lemon juice, lemons

Directions:
Mix all together but the sliced lemons., Chill & serve over ice., Garnish with lemon slices.
Sarah's Carrot Cake


Ingredients:
shortening, sugar, eggs, cinnamon, allspice, pecans, flour, baking soda, carrots

Directions:
Cream the shortening and sugar together., Add eggs then dry ingredients., Stir in pecans and carrots., Place in a greased 9x13 inch pan., Bake at 350 degrees for 1 hour., When cool frost with a cream cheese frosting.
Warm Spinach and Grape Salad


Ingredients:
shallot, red onion, garlic, seedless grapes, Dijon mustard, butter, boneless pork chops, apple cider vinegar, fresh spinach, water, salt, pepper

Directions:
Season pork chops with salt, pepper and apple cider vinegar.  Place in fridge for 10 minutes.
Meanwhile, slice shallot, onion and grapes.  Sit aside.
In a non-stick skillet sauté Pork chops for 6-8 minutes on each side.  Remove from skillet and sit aside.
Add butter to skillet an let melt.  Add sliced shallot, garlic, dijon mustard, stir.  Add the remaining ingredients into the skillet.  Salt and pepper to taste.    Cook for 5 minutes.  Turn to low heat.
Place Pork chops into shallot and garlic mixture.
In a separate saute pan bring 1/4 cup of water to boil.  Add spinach.  Salt and pepper to taste.
Cook for 3 minutes or until greens are barely wilted.  Remove from heat.
Plate spinach greens with pork chop and sauce mixture on top.
Banana Pecan Beignets


Ingredients:
butter, light brown sugar, pecan pieces, banana, vanilla, eggs, milk, baking powder, flour, cinnamon, powdered sugar

Directions:
Melt butter in skillet on medium heat. Add brown sugar and heat, stirring constantly to dissolve, about 1 minute. Add pecans and continue to cook 1 minute. Add bananas and vanilla, cook 1 minute. Remove from heat.
Make a batter by combining beaten eggs, milk, cane syrup, cinnamon, and baking powder. Add the flour, 1/4 cup at the time, beating and incorporating until all is used and the batter is smooth.Add the banana mixture to the batter and fold to mix.
Heat the oil to 360 degrees F. Drop the batter by a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.once they are light brown Remove and drain on paper towels. they may burn quickly.
Sprinkle the beignets with powdered sugar. Serve the beignets warm.  enjoy ^_^.
Outlaw Salsa Dip


Ingredients:
avocados, fresh lemon juice, chunky salsa, sour cream, monterey jack cheese, black olives, scallions, fresh tomato

Directions:
Pour the lemon juice into a bowl and mash up the avocado pulp into it.
Spread this in the bottom of a 7x11-inch casserole dish.
Drain the salsa in a colander and then mix it with the sour cream. Spread this over the avocado layer.
Sprinkle the top with the tomatoes, cheese, scallions and olives.
Refrigerate for up to a day in advance (covered with cling wrap] and serve cold with tortilla chips.
Rosemary-Whole Wheat Hamburger Buns


Ingredients:
warm water, sugar, bread machine quick-acting active dry yeast, milk, butter, bread flour, fresh rosemary, salt, whole wheat flour, fresh rosemary

Directions:
Place water, sugar and yeast in large bowl of a stand mixer wih paddle attachment.  Let stand 2-3 minutes or until yeast is dissolved.
Add milk, butter and 1 cup of the bread flour;  beat at low speed until combined.
Add salt and rosemary;  beat until combined.
With mixer running, slowly add whole wheat flour and enough of the bread flour to form a soft dough.
Beat at medium-low speed 5 minutes or until smooth and elastic.  (Can be  made by hand.  Knead 10 minutes if doing by hand].
Place in a greased medium bowl, cover with plastic wrap and a towel.  Let rise in a warm place until doubled in size.
Gently punch down dough to deflate;  place on a lightly floured surface.  Divide into 6 pieces.  Form each piece into a ball;  place on a parchment paper lined baking sheet.  Cover with towel; let stand 3 minutes.  Flatten into 3 3/4" rounds.  (should weigh about 4 ounces each]  Cover with a towel;  let rise another 15 minutes.
At this point, you can place another light-weight cookie sheet on top of the buns to keep the buns flatter but I don't think it's necessary.  Let them rise another 25 minutes or until almost doubled in size (dough should hold slight indentation when gently pressed].
Preheat oven to 375 degrees.  Lightly brush the tops of the buns with egg white;  lightly press a rosemary sprig onto the center of each bun.  Bake 20 minutes or until golden brown and bottoms sound hollow when gently tapped.  Cool completely on wire rack.
30-Minute Chili


Ingredients:
yellow onion, water

Directions:
Cook beef and onion in large saucepan over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.
Stir in seasoning mix. Add remaining ingredients; bring to a boil. Reduce heat to medium; simmer 10 minutes, stirring several times.
This recipe was shared by Hunt's.
Cook's Tip.
Chili may be topped with shredded cheese, sour cream or sliced green onions, if desired. Chili also may be made with ground turkey in place of the ground beef.
Easy Lemon-Lime Mousse


Ingredients:
unsalted butter, white sugar, eggs, lemon juice, lime juice, lemon, zest of, heavy cream

Directions:
The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish.
In a medium-sized heavy saucepan, using a wooden spoon, combine the butter and 1 cup of the white sugar; don't worry, it likely won't go into a smooth paste--that doesn't matter.
With the same spoon, stir in the eggs and egg yolks, lemon juice and lime juice (I use freshly squeezed lemon juice but have been using bottled key lime juice for the lime].
If the mixture looks all curdled, don't worry.
Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth.
This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely.
Now raise the heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon; this will take several minutes, from as quickly as 4 mins to as long as 8 (don't let the mixture boil; if it starts to, turn heat down].
Remove pan from heat and stir in zest; then pour into a glass or ceramic bowl and cover with plastic wrap, letting wrap touch and cover the surface of the curd (this prevents a skin from forming].
Chill in fridge at least one hour; overnight is fine.
When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff] peaks.
Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd.
Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand.
Spoon mousse into 6 individual dessert dishes.
Cover and chill for at least two hours; overnight is fine.
Chicken Enchiladas With A-1 and Tequila Mole #A1


Ingredients:
extra virgin olive oil, dried thyme, dried oregano, fresh cilantro, kosher salt, pepper, lime juice, tomatoes, yellow onions, garlic, golden raisin, walnuts, cilantro, bay leaf, cinnamon stick, bittersweet chocolate, kosher salt, black pepper, red bell peppers, red onion, garlic, flour tortillas, mozzarella cheese, butter, chili powder

Directions:
Enchiladas:
Thinly slice chicken thighs against the grain of the meat.
Toss in oil, spice, A-1 and lime juice.
Allow to marinate while the sauce and polenta are being prepared.
Prepare bell peppers, onion and garlic – set aside for later use.
Mole Sauce:
Coat the dried chili in oil and toast in the oven until bright red and fragrant.
In a medium pot; sauté the jalapeno, onion, and garlic until softened and transparent.
Add the tomatoes, raisins, walnuts, roasted dried chili, herbs and spices; stir and sauté for 3-5 minutes.
Add the tequila and reduce till almost gone.
Cover slightly with chicken stock.
Add in the stale bread and chocolate; simmer for 20-30 minutes (Until everything is cooked through and the flavors have combined].
Puree in the blender until smooth.
Finish Enchiladas:
Sauté Chicken and julienne vegetables until cooked.
Spoon the chicken mixture evenly into 8 tortillas.
Divide the cheese evenly amongst the tortillas.
Roll tortillas and place on a sprayed baking sheet.
Brush the tortillas with melted butter and sprinkle with chili powder.
Bake at 425 until crisp; approximately 12 minutes.
To Plate:
Place 2 enchiladas on the plate.
Use the A-1 and Tequila Mole to finish the plate.
Enjoy!
Double Chocolate Chip Peanut Butter Cookies


Ingredients:
butter, white sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Line cookie sheet with parchment paper and lightly grease parchment paper
In a medium bowl, cream together the butter and sugar.
Stir in the eggs and vanilla.
Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture until well blended.
Finally, fold in the chocolate/peanut butter chips.
Drop cookies by spoonful onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
T-O-H Berry Best Smoothie


Ingredients:
fresh strawberries, banana, fresh blueberries, fresh raspberry

Directions:
In a blender, combine all ingredients and cover and process for 30-45 seconds until smooth.
Serve immediately.
Sweet and Smoky Barbecue Beans


Ingredients:
bacon, onion, garlic, tomato sauce, water, dark brown sugar, dark molasses, apple cider vinegar, dry mustard, cannellini, red kidney beans, pinto beans

Directions:
Cook bacon in large nonstick skillet over medium heat until crisp.
Drain bacon on paper towels.
Chop bacon; reserve.
Pour off all but 2 teaspoons drippings from skillet.
Heat drippings in same skillet over medium heat.
Add onion and sauté until golden, about 5 minutes.
Add garlic; stir 1 minute.
Add tomato sauce, 1 cup water, sugar, molasses, vinegar and mustard and bring to boil.
Reduce heat and simmer 5 minutes, stirring often.
Stir in all beans and bacon and bring to boil.
Reduce heat; cover and simmer 5 minutes to blend flavors.
Uncover and simmer until mixture thickens slightly, about 5 minutes.
Season with salt and pepper.
Easter Deviled Eggs


Ingredients:
hard-boiled eggs, vinegar, water, mayonnaise, Miracle Whip

Directions:
Remove the shells from the hard boiled eggs and slice each egg in half.
Remove the yolks from the egg halves and place in a bowl.  Set the yolks aside.
Get enough glasses or mugs for the number of colors you want to use.  Fill the mugs or glasses 2/3 of the way full with cold water.
Add 3 drops of desired food coloring along with 1 teaspoon vinegar to each mug or cup.
Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached.  I could fit 3 egg whites in each of my mugs at a time.
Remove whites from dye and drain on a place lined with a couple of paper towels.
Take the reserved yolks and mashe them with a fork.  Then mix in the 1/2 cup mayonnaise or Miracle Whip with the mashed yolk.  Season to your own taste.
Pipe or spoon the yolk mix into the colored egg whites.  Makes deviled 20 egg halves.
Lemony Ricotta Summer Squash Galette


Ingredients:
zucchini, ricotta cheese, parmesan cheese, mozzarella cheese, minced garlic clove, olive oil, lemon peel, lemon juice, salt, fresh ground black pepper

Directions:
1.  Sprinkle zucchini lightly with salt.  Transfer to a colander; drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400°F.
2.  Meanwhile, on a large piece of lightly floured parchment, roll dough to a 12 inch circle. Transfer parchment and dough to a large baking sheet; set aside.
3.  For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 teaspoons of olive oil, lemon peel, lemon juice, salt, and pepper.  Using a spatula, spread ricotta filling over dough. leaving a 11/2-inch border. Top with squash rounds. Drizzle with remaining olive oil Gently fold over pastry edges, pleating as necessary.
4.  In a small bowl whisk together egg yolk and 1 teaspoons water. Lightly brush pastry edges with egg mixture.  Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle fresh dill weed, if desired Serve warm or at room temperature.
Vegetable Minestrone


Ingredients:
olive oil, onion, garlic cloves, carrots, vegetable broth, dried oregano, dried basil, sugar, diced tomatoes with juice, kidney beans, frozen chopped spinach, orzo pasta, small shell pasta, water, cornstarch, parmesan cheese

Directions:
Sauté the onion and garlic in olive oil over medium heat.
Add carrots and potatoes and stir for a few minutes.
Add broth, spices, and sugar, and simmer until the vegetables are almost tender.
Add tomatoes, beans, spinach, pasta, water, salt and pepper.  Continue simmering until everything is warm and pasta is cooked.
Dissolve cornstarch in a little cold water, add to the soup, and bring to a boil.
Once the soup is boiling, remove from heat.  Sprinkle with Parmesan just before serving.
Mornay Sauce


Ingredients:
butter, flour, vermouth, swiss cheese, salt, pepper

Directions:
Melt butter and add flour to make a light roux., combine chicken stock and vermouth. Slowly blend into the roux., stir and cook until reaches desired thickness., add cheese and continue to stir until completely melted., season to taste.
Greek Braised Chicken


Ingredients:
chicken, butter, onion, garlic clove, chopped tomatoes, tomato paste, dry white wine, bay leaf, cinnamon bark, sugar

Directions:
Cut chicken into serving pieces and wipe dry.
Melt the butter in a heavy saucepan and brown chicken on all sides. remove when browned.
Reduce heat and add onion and garlic, fry gently until transparent, add remaining ingredients. Cover and simmer for 20 minutes.
Return chicken to the pan, cover and simmer gently for 45 minutes or until tender.
Remove bay leaf and cinnamon bark and serve.