xiaoxl/recipe_data huggingface dataset:
Strawberry Liqueur


Ingredients:
strawberry, vodka, sugar, water

Directions:
In a quart jar, add strawberries, 1 cup sugar, and vodka. (I use frozen berries as the freezing process breaks down the cell walls, allowing you to get more juice].
Seal jar tightly, and place in a dry, dark place for about 2 weeks.
After two weeks, strain the liquid using a double layer of cheese cloth.  Gently squeeze the berries, getting as much juice from the berries as possible.
In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid.  Seal and store again in a dark place until sugar is dissolved.
Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Creamy Asparagus Soup


Ingredients:
asparagus, chicken broth, butter, shallot, garlic, flour, half-and-half, thyme, pepper, parmesan cheese

Directions:
Cut asparagus into 1 inch chunks., Place chicken broth in pot and add asparagus chunks., Bring to a boil and simmer five minutes until tender., In a small saucepan, melt butter and saute shallots and garlic for five minutes., Add flour and cook for one minute., Add flour mixture to chicken broth and stir until thickened., Blend soup in blender until semi-smooth., Return to pan and add half& half, thyme, and pepper., Simmer for five minutes., Add parmesan cheese until melted., Season with additional salt and pepper if desired.
Flapjacks


Ingredients:
white sugar, butter, egg, flour, baking powder, baking soda, milk, raisins, salt, vanilla

Directions:
Preheat oven to 350 degrees.
Cream butter and sugar together. Add vanilla.
In a separate bowl mix together dry ingredients.
Add milk and dry ingredient alternately to the butter/sugar mixture until all is blended.
Drop by large spoonfuls onto lined cookie sheet and bake for about 20 minutes, depending on how large you make them.  I make 6 very large ones from this recipe however that may be too large for some.
Country Salad (Lidia Bastianich)


Ingredients:
cauliflower, small red potato, apple, radishes, red onion, asiago cheese, walnuts, kosher salt, olive oil, cider vinegar, fresh Italian parsley

Directions:
Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.
Chicken Stuffed Baked Avocados
Category: meat-and-poultry
By Destiny0173

This is a recipe that I hope gets passed down. Everyone seems to like it. We make it as a main dish when I make it with chicken. We also make it a side when omitting the chicken. We will then have grilled chicken with it.

Ingredients:
4  avocados, halved and pitted
2  cooked chicken breasts, shredded
4 ounces cream cheese, softened
¼ cup chopped tomatoes
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
½ cup shredded Parmesan cheese, or more to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in  muffin cups to stabilize. Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 8 avocado halves

Calories: 334.3
Fat: 25.2 g
Saturated fat: 7.3 g
Carbohydrates: 9.4 g
Sugars: 0.9 g
Dietary fiber: 6.8 g
Protein: 20.1 g
Cholesterol: 61.2 mg
Sodium: 232.5 mg
Chocolate Mousse Cake for Passover


Ingredients:
margarine, eggs, sugar, sugar, chocolate chips, vanilla

Directions:
Beat egg whites with 1/4 cup of sugar and set aside.
In a saucepan, melt chocolate chips, and margarine.
Remove from heat and let cool a few minutes.
Beat egg yolks, with 3/4 cup sugar and vanilla.
Add melted chocolate and mix.
Fold in egg whites.
Pour half in to a greased springform or tube pan. Put rest in refrigerator.
Bake at 350 for 30 minutes. It will rise nicely and then fall.
When it is cool, pour rest of refrigerated mixture on top and put in freezer for several hours.
Onion Cheese Dip


Ingredients:
cream cheese, mayonnaise, parmesan cheese, onion

Directions:
Preheat oven to 400 degrees F., Drain and squeeze onions dry., Mix all ingredients together and place in an oven proof baking dish., Bake uncovered for 30 minutes or until bubbly and lightly browned.
Chicken Meatballs and Spaghetti
Category: world-cuisine
By Kimberly Anne Thomas

Chicken meatballs and spaghetti is a great alternative to beef or pork.  Now, I love beef and pork, but I wanted to give my family something different.  This is a recipe for a family of five, plus a little extra for leftovers.

Ingredients:
1 (16 ounce) can crushed tomatoes
1 (8 ounce) can diced tomatoes
3 (6 ounce) cans tomato paste
2 ¼ cups water
1 tablespoon dried basil
salt and pepper, to taste
2 pounds ground chicken
1 cup dry bread crumbs
½ cup grated Parmesan cheese
2  eggs, lightly beaten
2 tablespoons Italian seasoning
salt and pepper, to taste
cooking spray
1 (16 ounce) package whole-wheat spaghetti

Directions:
Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat.  Salt and pepper to taste.  Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs. Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl.  Roll into 1 inch balls.  Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides.  Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 490.9
Fat: 8.3 g
Saturated fat: 2.7 g
Carbohydrates: 65.9 g
Sugars: 10.5 g
Dietary fiber: 11.5 g
Protein: 42.4 g
Cholesterol: 120.1 mg
Sodium: 876.3 mg
Dahl Soup


Ingredients:
butter, garlic cloves, onion, turmeric, garam masala, chili powder, cumin, chopped tomatoes, red lentil, lemon juice, coconut milk, cilantro

Directions:
Cook onion and garlic in butter for 2-3 minutes. Add all spices and cook for 30 more seconds.
Stir in tomatoes, red lentils, lemon juice, stock and coconut milk.  Bring to a boil.
Reduce heat and simmer for 25-30 minutes, or until lentils are tender and cooked.
Season to taste, garnish with cilantro.
Sugar and Spice! Glazed Lemon Tea Scones


Ingredients:
self raising flour, caster sugar, baking powder, cream of tartar, mixed spice, salt, lemon, zest of, unsalted butter, egg, icing sugar, fresh lemon juice, unsalted butter

Directions:
Heat the oven to 200C/400°F Grease a large, heavy baking sheet.
Sift the flour, sugar, baking powder, cream of tartar, mixed spice and salt into a large mixing bowl. Add the lemon zest and lightly mix with your hands.
Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
Make a well in the centre of the dry ingredients and add the cream and the beaten egg; mix with a knife; then using a wooden spoon, combine all the ingredients together, just until the dough holds together.
Scrape the dough onto a floured surface and using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 1 inch thick, then  using a pastry (biscuit or cookie] cutter, cut out 8 rounds, for 8 scones. Transfer the scones to the baking sheet, leaving plenty of space between them. Brush the tops lightly with extra cream.
Bake the scones in the centre of the oven until golden brown, about 15 to 20 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with more lemon juice, stirring in a 1/2 teaspoon at a time. When the scones have cooled for another 5 to 10 minutes, drizzle each one generously with the lemon glaze.
Serve them with butter, cream or lemon curd for a tea-time treat!
Dry-Brined Smoked Salmon
Category: breakfast-and-brunch
By Kaitlyn85

We've been playing with smoked salmon recipes for years and this quick dry-brine process is easy and delicious. A go-to appetizer in our house any time there's a party. Hope you enjoy. Try serving it with plain bagels and cream cheese.

Ingredients:
1 ½ cups brown sugar, divided
1 cup kosher salt
3 pounds salmon fillets
½ cup honey
2 (12 fluid ounce) cans or bottles cola-flavored carbonated beverage (such as Coca-Cola®)  (Optional)
3 cups wood chips, soaked

Directions:
Mix 1 cup brown sugar and kosher salt together in a small bowl. Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight. Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions. Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top. Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks. Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

Cook time: 2 hrs
Total time: 10 hrs 15 mins
Yields: 3 pounds

Calories: 296.1
Fat: 3.8 g
Saturated fat: 0.9 g
Carbohydrates: 45.1 g
Sugars: 44.8 g
Protein: 20.8 g
Cholesterol: 48.7 mg
Sodium: 7653 mg
Sprout Hummus


Ingredients:
tahini, fresh lemon juice, garlic cloves, cumin, extra virgin olive oil, white pepper, sea salt

Directions:
"Put all ingredients in a food processor and blend until decently smooth - Leave it a little chunky. Eat with crackers or in pita bread."
Napa Cabbage Slaw


Ingredients:
napa cabbage, carrot, green onion, cilantro, rice vinegar

Directions:
"Mix and enjoy."
Broiler Tuna Burger


Ingredients:
tuna, onions, mayonnaise, cheese

Directions:
Split and toast 5 hamburger buns in the toaster., Spread tuna mixture on buns., Top with sliced cheese., Broil for 4 minutes.
Spinach and Pea Soup


Ingredients:
butter, leeks, fresh spinach, dried savory, plain yogurt

Directions:
In saucepan, melt butter over medium heat; cook leeks until soft and fragrant but not browned.
Add peas, spinach, chicken stock and savory.
Bring to boil; reduce heat, cover and simmer for 20 minutes.
In food processor or blender, puree soup, in batches, until smooth.
Season with salt and pepper to taste.
Serve with a drizzle of yogurt on top of each serving.
Jackie's Chicken Scampi - Yankee Kitchen


Ingredients:
chicken breasts, garlic cloves, salt, dry mustard, ground black pepper, parsley, dried oregano, dried basil, lemon juice, extra virgin olive oil, parmesan cheese

Directions:
Cut fat from chicken if necessary.  Cut chicken into bite-size pieces.  Place chicken in a bowl or large ziplock bag.
Combine next 9 ingredients and add to chicken.  Mix chicken with marinate to combine evenly throughout. Place in refrigerator and marinate for 1 - 2 hours.
Place chicken mixture in a 7 x 11 pyrex pan.
Sprinkle with enough crushed Ritz crackers to cover the top  evenly.
Bake in a preheated 350 degree Fahrenheit for 15 minutes until chicken is done.
Once chicken is removed from oven sprinkle with enough parmesan cheese to your liking.  Making sure it is sprinkled while chicken is hot so it can melt into the chicken, which gives it a pronounced "parmesany" taste.
NOTE:  Some of you might think that 15 minutes is not enough time, but because your dealing with the breast and the size (bite-size], it cooks quickly.  Therefore, be careful not to overcook or else the chicken will be dry and unappealing.
Chili Dog Sauce


Ingredients:
onion, Worcestershire sauce, ketchup, yellow mustard, salt, ground black pepper, chili powder, ground cumin, ground cloves, garlic powder, water

Directions:
In a 4 quart stock pot mix ground beef with worcestershire sauce and brown meat.
Add remaining ingredients and bring to a rolling boil.
Place meat into blender or food processor and chop very fine.
Return to stockpot and simmer for one hour.
SERVING SIZE IS APPROXIMATE -- you may get more or less depending on how much sauce you like on your dogs --.
Helpful hint --   freeze sauce in old ice cube tray -- when frozen remove and place in freezer bag remove as need for you hot dogs. One "cube" should be enough for one  dog.
Black Beans and Rice
Category: everyday-cooking
By Daisy

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Ingredients:
1 teaspoon olive oil
1  onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

Directions:
In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes. Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 10 servings/serving size: 1/2 cup

Calories: 140.4
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 27.1 g
Sugars: 0.6 g
Dietary fiber: 6.2 g
Protein: 6.3 g
Sodium: 354.4 mg
Mother Hubbard Meatball Soup


Ingredients:
"garlic powder"

Directions:
Combine everything except the noodles in a big soup pot., Bring to a boil., Lower heat and let simmer 10 minutes., Add noodles and simmer about 10 more minutes.
Debbie's Obc Spread


Ingredients:
bacon, medium cheddar, mayonnaise, green onion, walnuts, pecans

Directions:
Fry the bacon til crisp.  Crumble and add shredded cheese.  Mix well.  Add green onions, mix well.  Fold in mayo.  If desired, form into ball and roll in nuts.
Serve with crackers, chips, all the usual suspects.
Ultimate Chicken Fingers
Category: meat-and-poultry
By Bisquick(R)

Make it a fun night at home with this easy family-favorite for dinner!

Ingredients:
⅔ cup Original Bisquick® mix
½ cup grated Parmesan cheese
½ teaspoon salt or garlic salt
½ teaspoon paprika
3  boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1  egg, slightly beaten
3 tablespoons butter or margarine, melted

Directions:
Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Prep time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 314.2
Fat: 17.8 g
Saturated fat: 9 g
Carbohydrates: 13.1 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 24.7 g
Cholesterol: 126.6 mg
Sodium: 752.5 mg
Choco-Scotch Clusters


Ingredients:
peanut butter, almond butter

Directions:
Melt chocolate chips and peanut butter together.
Add Rice Krispies.
Drop by spoonful onto wax paper.
Can be made into bars; let stand until firm.
Ham and eggs - Schinken mit Ei


Ingredients:
butter, ham, eggs, salt

Directions:
Melt the butter., fry the ham in butter real quick on both sides., open the eggs directly into the pan over the ham., salt slightly., cover the pan with and let the eggs sit until they are the desired consistency.
Allergen Free/Gluten Free Bread


Ingredients:
sorghum flour, potato starch, xanthan gum, salt, warm water, olive oil, honey, Egg Beaters egg substitute, rice vinegar

Directions:
1.Mix 1t honey and warm water. Water should feel warm-to-hot to the touch but not burning.
2. Add yeast and mix well. Let the mixture sit until it gets bubbly/frothy.
3. Mix all dry ingredients together.
4. When yeast liquid is frothy, add to dry ingredients.
5. Add olive oil, 2t honey, cider vinegar and mixed egg replacer (or eggs] and beat until a smooth batter forms. Dough should be along the consistency of cookie dough, not like wheat bread dough.
6. Scrape into a lightly oiled loaf pan and smooth with wet fingers or spatula.
7. Loosely cover pan.
8. Preheat over to 350 and put loaf pan on top of stove other other warm place to rise.
9. Let rise 20 minutes for rapid rise yeast and 30ish minutes for regular yeast.
10. Bake 35-45 minutes.
11. Cool on wire rack.
Loukoumathes: Honey Puffs


Ingredients:
all-purpose flour, baking powder, sugar, butter, margarine, milk, egg, honey, walnuts, ground cinnamon

Directions:
Sift the flour with the baking powder into a bowl.
Add sugar, oil (or butter or margarine], milk, and the egg, and mix with a wooden spoon until smooth.
Heat 1-2 inches of oil in a saucepan or deep frying pan to just below the smoke point (medium to medium-high on most stoves].
When the oil is hot, drop the batter by the small teaspoonful into the oil and fry until golden on all sides.
Drain on paper toweling.
Get enough dough on your spoon to equal the size of a unshelled almond.
Keep a small bowl of cold water next to the workspace and dip finger before pushing batter into the oil (to keep batter from sticking].
Place on serving platter and drizzle with honey.
Dust with walnuts and cinnamon, and serve.
Chicken Caprese


Ingredients:
fresh basil, champagne vinegar, olive oil, kosher salt, pepper, chicken breasts, tomatoes, fresh mozzarella cheese, olive oil

Directions:
Set aside 1 teaspoon of fresh basil and keep separate from other ingredients for later use.  Combine all remaining ingredients in a bowl and whisk to combine.  Remove 2 teaspoons of marinate for future use in separate bowl.
Place chicken in vinegar marinade, cover and allow to marinate for at least 2 hours in refrigerator.
Preheat oven to 350 degrees
Turn cook top to medium heat.  Add 1 Tablespoon of Olive Oil to bottom of saute pan and brown chicken on each side (approximately 4 minutes]
While chicken is browning, cover an oven proof pan with aluminum foil and lightly cover in cooking spray.
Once chicken is browned on both sides, remove from saute pan and place on oven proof pan.
Bake for 30 minutes
Approximately 5 minutes before chicken is done, slice the tomatoes and mozzarella thinly.
Once chicken has cooked for 30 minutes, remove from oven and first place slices of mozzarella, then place tomato slices on top of the cheese and sprinkle withe fresh basil that was previously set aside.
Return chicken to oven, set to broil and cook for 3 minutes.
Remove chicken from oven, and with reserved marinate that was set aside earlier, drizzle lightly over each chicken breast and serve.
Happy Face Cupcakes


Ingredients:
milk, water, eggs

Directions:
Prepare cake according to directions.
Meanwhile, place each container of frosting in its own bowl.
Add food coloring to the frosting. To make orange food coloring you will need to add yellow and red together.
So at the end you should have one bowl of yellow frosting and one bowl of orange frosting.
Frost cupcakes with yellow frosting.
Place 2 of the same color of m&m's to make eyes on top of the frosting.
Add orange frosting to a pastry bag with a round tip at the end to frost with.
Make a line for a smile.
Enjoy!
* You may need 3 tubs of frosting according to how heavy you frost the cupcakes*.
*First 4 ingredients listed are according to cake box instructions, if you use a different brand follow box ingredients.
Garlic Pickled Green Beans


Ingredients:
salt, white wine vinegar, sugar, garlic cloves, bay leaves, onions, black peppercorns, fresh green beans

Directions:
In a medium saucepan combine 1 teaspoons.
of the salt with the vinegar, sugar, garlic, bay leaves, onions, peppercorns and dill seed.
Place the pan over moderate heat and bring liquid to a boil.
Reduce heat to low, cover the pan and simmer for 30 minutes.
Meanwhile, half fill another medium pan with water and bring to boil over moderate heat.
Add remaining salt and beans and cook for 3 to 5 minutes.
Remove the pan from heat and drain beans.
Place them upright in dry, clean jars.
Set aside.
Remove vinegar mixture from heat.
Strain the mixture over the beans up to the top of jars.
Seal, and boil in a hot water bath for 10 minutes  Store in a dark, cool place.
Chickpea and Date Tagine, Vegetarian


Ingredients:
olive oil, onions, garlic cloves, garlic, ground cumin, ground coriander, ground ginger, ground cinnamon, crushed tomatoes, chickpeas, chickpeas, pitted dates, lemon juice, fresh cilantro

Directions:
Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer 10 minutes.
Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes.
Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkled with cilantro.
Lemony Asparagus


Ingredients:
asparagus, lemon basil, butter

Directions:
Spray 2 sheets of foil with cooking spray., Add half the asparagus to each sheet., Blend herbs and divide between asparagus packets., Add 1 tablespoon butter to each packet., Fold foil over, lengthwise, pressing both sides together and fold over., Fold and seal each end., Repeat with second packet., Grill over indirect heat for 5 to 7 minutes, turning once., The steam will be hot!
7 Day Coleslaw (Lite eating)


Ingredients:
cabbage, onion, carrot, vinegar, lite olive oil, Dijon mustard, salt, celery seed, pepper, artificial sweetener

Directions:
Combine the cabbage, onion and carrot.
Combine remaining ingredients in a sauce pan (do not add all of the sweetener taste as you go] Heat to boiling.
Pour the hot dressing over the veggies.
Cover and refrigerate for at least an hour.