xiaoxl/recipe_data huggingface dataset:
Ultimate Time-Consuming Seafood Gumbo


Ingredients:
water, carrots, onions, celery, bay leaves, garlic cloves, fresh parsley, whole cloves, ground black pepper, dried basil, dried thyme, ground cayenne pepper, white pepper, ground black pepper, paprika, dried thyme, dried oregano, bay leaf, salt, celery, onions, green bell peppers, garlic, file powder, tomato sauce, okra, andouille sausage, crawfish tail, shrimp

Directions:
STOCK: Bake shrimp shells at 375 degrees F until dried and starting to brown on edges.
About 15 to 20 minutes.
Put everything into an 8-quart pot and bring to a boil.
Reduce heat to low and cook 5 hours, uncovered.
When stock is cooled, drain all liquid from the vegetables (I squeezed by hand], then discard all solids.
GUMBO: Combine the cayenne, white and black peppers, paprika, thyme, oregano, bay leaf and salt in small bowl.
In a heavy pot, 6 quart or larger, heat oil over medium heat until hot.
Add onions, celery, and green bell peppers.
Turn heat to high, stirring frequently.
Add garlic, file powder, and the pepper-herb mixture.
Cook for 5 minutes, stirring constantly.
Add tomato sauce and stock, bring to a boil.
Reduce heat and simmer for 30 minutes, stirring occasionally.
Add okra and sausage and simmer for 30 more minutes, stirring occasionally.
When ready to serve, add all seafood and cook for 3 minutes.
Turn off heat, and let stand for 10 minutes, covered.
Serve over long-grain rice.
Easy Spring Rolls
Category: uncategorized
By EatAndRun

Easily customizable, spring rolls are a refreshing healthy snack or starter. Each variation below layers lean proteins, fiber-rich veggies, flavorful sauces, and fresh herbs. Serve spring rolls with lime or lemon wedges.

Ingredients:
4 (8-ounce) round rice papers
¾ cup cooked rice vermicelli
4 ounces shredded cooked chicken
1 cup thinly sliced English cucumber
¼ cup chopped fresh mint
2 tablespoons tzatziki sauce

Directions:
Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften. Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 158
Fat: 8.7 g
Saturated fat: 0.7 g
Carbohydrates: 20.4 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 11.4 g
Cholesterol: 21 mg
Sodium: 25.4 mg
The Rebbetzin Chef's Persian Walnut Cookies
Category: world-cuisine
By The Rebbetzin Chef

These delicately-spiced, rose-scented cookies are the perfect treat for Passover since they contain no flour. They are nutty and rich, slightly chewy with a crunchy exterior. Pistachios or almonds can be substituted for the walnuts.

Ingredients:
1 ½ cups finely ground walnuts
3  egg yolks
¾ cup white sugar
1 tablespoon ground cardamom
1 teaspoon baking soda
1 tablespoon rose water
1  egg yolk
1 teaspoon water
½ cup walnut pieces for decoration

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ground walnuts, 3 egg yolks, sugar, cardamom, baking soda and rose water until well blended. Roll teaspoon sized pieces of dough into balls and place onto parchment-lined baking sheets. Cookies should be spaced 2 inches apart. Whisk together the remaining egg yolk and water using a fork. Press a walnut piece into each cookie, then brush with the egg yolk glaze. Bake for 20 minutes in the preheated oven, or until golden. The cookies will appear soft and undercooked but take heart, they will harden considerably when cooled. Allow them to cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 36 cookies

Calories: 66.1
Fat: 4.8 g
Saturated fat: 0.6 g
Carbohydrates: 5.3 g
Sugars: 4.3 g
Dietary fiber: 0.5 g
Protein: 1.3 g
Cholesterol: 22.8 mg
Sodium: 36 mg
Champignons a La Grecque


Ingredients:
button mushroom, white wine, olive oil, lemon juice, dried thyme, bay leaves

Directions:
Clean and slice mushrooms.
Combine remaining ingredients into a saucepan and cook until alcohol smell is gone.
Combine all ingredients into a dish to marinate and leave in the refrigerator overnight.
Lemongrass Whole Roasted Chicken


Ingredients:
lemongrass, shallots, garlic, soy sauce, sugar, fish sauce, sea salt, whole chicken, cilantro, garlic clove, chilies, sugar, soy sauce, lime juice, water

Directions:
Remove 2 Tbsp of lemongrass and set aside in a small bowl. Combine the remaining lemongrass, shallot, garlic, soy sauce, sugar, fish sauce, chili flakes and salt in a large bowl. Add the chicken and turn to coat, tucking some marinade underneath the skin. Pour any excess marinade into the bird cavity. Cover the chicken with plastic wrap, then marinate in the refrigerator for at least 4 hours, preferably overnight. Bring the chicken to room temperature before baking.
Preheat the oven to 350˚F. Put the chicken, breast side down, on a rack in a roasting pan. Bake for 40 minutes. Turn the bird over and roast until the chicken is cooked and nicely browned, about 20 to 30 minutes more. About 10 minutes before the chicken is done, combine the remaining 2 Tbsp lemongrass with the cilantro and oil. Brush the mixture on the bird, then continue to roast until it is done and the juices run clear. Let the chicken rest 10 minutes before carving. Serve with Soy-Lime Dipping Sauce and fried or steamed rice. (The pan juices are delicious on the rice].
Sauce:.
Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.] Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.
Crunchy Orange-Chicken Salad


Ingredients:
granulated sugar, all-purpose flour, salt, fat-free evaporated milk, egg, celery ribs, green onions, mandarin oranges, lettuce leaf

Directions:
Combine sugar, flour and salt in medium, heavy-duty saucepan; gradually stir in evaporated milk, orange juice and egg.
Cook over medium heat, stirring constantly, until dressing just comes to a boil and begins to thicken.
Remove from heat. Cover; refrigerate until cool.
Combine chicken, celery, nuts, dressing and green onion in large bowl.
Gently stir in oranges.
Cover; refrigerate for 2 hours.
Serve over lettuce.
Pasta With Tuna, Bacon, and Broccoli


Ingredients:
olive oil, olive oil, onion, minced garlic cloves, frozen broccoli, canned tuna, fresh ground black pepper, dry white wine, parmesan cheese

Directions:
heat olive oil and saute onion and garlic until soft., add broccoli and tuna, cook until broccoli is tender., add bacon, Italian seasoning, black pepper and wine. Heat through., Add to pasta and toss with remaining olive oil and cheese.
South African Fridge Tart


Ingredients:
sweetened condensed milk, custard, lemon juice

Directions:
Place condensed milk in a mixing bowl and add lemon juice 5ml at a time while mixing thoroughly. Taste after every 5ml and add to suit your taste. Lemon juice will curdle the condensed milk and it will finally turn lighter in colour and change the texture. Be sure to end with a fairly tart (tangy] mixture to offset the sweetness of the custard. Must be pleasant to eat on it's own though --  Put aside but do not refrigerate.
Make approximately 500 ml of Custard.
Place one layer of Tennis biscuits on the bottom of a 20 x 30 glass or ceramic fridge/oven dish. Spread a layer of Custard (approximately 1cm] over the biscuits without disturbing them but covering them. Place another layer of biscuits over the custard. Now spread a layer of the lemony condensed milk over the biscuits (approximately 5-6 mm]. Repeat until you run out of ingredients or you reach the top of the dish.
Leave one biscuit for the end to crush and sprinkle over the top. You can decorate the top with other sprinkles but biscuit crumbles are the original. Refrigerate for 4 to 6 hours but cover with tin foil to keep fridge flavours out. Cut in square portions and serve.
This is the original South African Fridge Tart!
Cinnamon Buttercream Frosting


Ingredients:
butter, powdered sugar, milk, vanilla extract, cinnamon

Directions:
Place butter in large bowl., Beat on low 30 seconds., Add sugar about a cup at a time, beating on low between each addition., Add 3 tablespoons milk, vanilla and cinnamon., Beat on medium 1 minute., Blend in up to 1 tablespoons of milk if frosting is too thick.
Triple-Chocolate Mousse Cake


Ingredients:
water, eggs, sour cream, cream cheese, sugar, evaporated milk, Cool Whip

Directions:
heat oven to 375., spray 12-cup fluted tube pan with cooking spray., pour in chocolate syrup., beat cake mix, water, oil and 3 eggs with mixer 2 minutes or until well blended., blend in sour cream., pour over syrup in pan., beat cream cheese and sugar with mixer until blended., add remaining eggs, mix well., blend in milk and chocolate., gently spoon over cake batter., cover with foil sprayed with cooking spray, sprayed side down., place tube pan in large pan., add 2 inches water to larger pan., bake 1 1/2 hours or until toothpick comes out clean., cool on wire rack., refrigerate 2 hours., invert cake onto plate, remove pan., serve with cool whip.
Ham Bean Soup (Pressure Cooker)


Ingredients:
garlic powder, fresh ground black pepper, ham bone, diced tomatoes, cooked ham

Directions:
Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit].
Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full].  Sprinkle on the dried onion, garlic powder, and pepper.
Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces.  Simmer for 20 minutes.
Dynamite Sauce
Category: side-dish
By The Sushi Guy

This is a spicy creamy sauce used in or atop many sushi bar favorites such as Dynamite.  This also works as a great dipping sauce.

Ingredients:
1 cup mayonnaise
1 tablespoon sugar
1 tablespoon chili garlic sauce

Directions:
In a small bowl, stir together the mayonnaise, sugar and chili garilc sauce. Use immediately or refrigerate and use within one week.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 136.3
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 1.7 g
Sugars: 1.2 g
Protein: 0.2 g
Cholesterol: 7 mg
Sodium: 157.1 mg
Marinated Barbecued Chicken


Ingredients:
boneless skinless chicken, sherry wine, low sodium soy sauce, garlic cloves, fresh ginger, sherry wine, hoisin sauce, ketchup, dark brown sugar, garlic clove

Directions:
Rinse and dry chicken.  Place in a large dish.
Combine 1 1/2 cups sherry, soy sauce, 2 cloves of garlic and ginger and mix well.  Pour over chicken and turn to coat.  Marinate, covered,  in the refrigerator for several hours or overnight.  Turn occasionally.
When ready to bake, drain and discard the marinade.
Arrange chicken in a shallow pan.  Pour a mixture of 1 cup sherry, hoisin, ketchup, brown sugar and 1 minced clove garlic over the chicken.
Bake at 350º for 30 minutes or until the chicken is thoroughly cooked and no pink remains.  If desired, you may turn the chicken once during baking.
The chicken can be grilled but do not baste with the sauce until the last few minutes of grilling or the chicken will burn.
Quick and Easy Home Fries
Category: side-dish
By magicallydelicious

A quick way to make crispy home fries. Great for breakfast or as a side dish.  Potatoes may be shredded and cooked in the same manner for crispy hash browns.

Ingredients:
3 medium russet potatoes, cubed
3 tablespoons butter or margarine
salt and pepper to taste

Directions:
Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 199.4
Fat: 8.8 g
Saturated fat: 5.5 g
Carbohydrates: 27.9 g
Sugars: 1.3 g
Dietary fiber: 3.5 g
Protein: 3.3 g
Cholesterol: 22.9 mg
Sodium: 70.9 mg
Lemon Blossom Blaster


Ingredients:
vanilla ice cream, tea bags, lemon juice, of fresh mint

Directions:
In a blender, mix ingredients until fully blended., Garnish with lemon wedges and fresh mint.
Mantequilla De Ajo Casera (Guatemalan Homemade Garlic Butter)


Ingredients:
unsalted butter, garlic cloves, fresh parsley, lemon juice

Directions:
Mix the ingredients in a bowl using a wooden spoon.
When well mixed, place on aluminum foil and form into a circle. Refrigerate and use as desired.
Raw "not Peanut Butter Cookies"


Ingredients:
almond butter, smooth cashew butter, pure maple syrup, raw honey, vanilla extract, salt

Directions:
For the ground almonds take 1/3 cup raw almonds and process in a food processor fitted with the S blade until finely ground.
Place the almond butter, maple syrup, vanilla, and salt in a food processor fitted with the S blade and process until smooth.
Transfer to a small bowl and freeze for 30 minutes.
Form into 1-inch balls and flatten slightly. Roll each cookie in the ground almonds.
Freeze for at least 2 hours before serving. Stored in a sealed container in the freezer, these cookies will keep for up to one month.
Fudgy Chocolate Chip Muffins
Category: bread
By LITSTER5

These muffins are a chocolatey treat thanks to the double chocolate punch of cocoa powder and chocolate chips.

Ingredients:
½ cup applesauce
¼ cup margarine, softened
½ cup white sugar
½ cup light brown sugar
1  egg
½ teaspoon vanilla extract
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon  (Optional)
1 cup semi-sweet chocolate chips
2 tablespoons confectioners' sugar  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well. In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter. Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 dozen

Calories: 229.9
Fat: 8.6 g
Saturated fat: 3.5 g
Carbohydrates: 37.9 g
Sugars: 27.8 g
Dietary fiber: 2 g
Protein: 3 g
Cholesterol: 15.5 mg
Sodium: 112.7 mg
Back-Of-The-Box Meatloaf


Ingredients:
water, ground beef, egg, ketchup

Directions:
In a medium bowl, combine the soup mix, water, ground beef, bread crumbs, egg, and ketchup.
In a shallow baking pan, shape into a loaf and bake on the middle level of a preheated 350 degree oven for 45 minutes or until done.
Lemon Pepper Wings
Category: appetizers-and-snacks
By EatThis

Yet another great variation on the ever-popular tailgating and sports-bar snack and very simple and easy to make. I have tried this with several brands of lemon pepper seasonings and found I actually liked the cheapest one the most. It was a tad twangier than the others and was more suited to my liking. I found it at my local food store in the seasoning section. I also tend to lean towards a lemon pepper seasoning that includes a white pepper and less black.

Ingredients:
2 cups peanut oil, or as needed
¼ cup unsalted butter, melted
2 tablespoons lemon pepper seasoning
6  pearl onions
16  chicken wings

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk butter and lemon pepper seasoning together in a large bowl. Place onions in the preheated oil and cook until just beginning to brown, about 5 minutes. Remove and discard onions. Working in batches, cook wings in oil until crispy on the outside and cooked through, about 8 minutes. Remove wings to a paper towel-lined plate to drain excess oil. Toss wings with lemon pepper mixture until completely coated. Return to paper towel-lined plate to drain excess liquid.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 401.1
Fat: 31 g
Saturated fat: 11.5 g
Carbohydrates: 1.7 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 28 g
Cholesterol: 107.8 mg
Sodium: 779.3 mg
Giada's Tuscan White Bean and Garlic Soup


Ingredients:
butter, olive oil, shallots, red onion, fresh sage leaf, cannellini beans, low sodium chicken broth, garlic cloves, heavy cream, fresh ground black pepper, salt

Directions:
In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
Add drained beans, sage, and broth.  Bring to  a simmer and simmer for about 10 minutes.
If using an immersion blender:  blend soup until smooth.  If using a regular blender:  pour half of mixture into blender and puree until smooth.  Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
Add cream, black pepper, and salt to taste.  Keep warm over very low heat!
Roasted Garlic and Tomato Soup


Ingredients:
tomatoes, garlic cloves, shallots, rosemary, fresh thyme, olive oil, fresh basil, fresh ground black pepper, salt, parmesan cheese

Directions:
Preheat oven to 400*F.
Place the tomatoes, garlic, shallots, rosemary, and thyme in a 9x11" baking dish. Cover with the olive oil. Bake until the tomatoes begiin to brown, 15-20 minutes.
Using a slotted spoon, transfer this mixture to a heavy stockpot and add  the liquid from the baking dish. Add the vegetable stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15-20 minutes.
Add the balsamic viniegar, basil, black pepper, and salt and simmer for 5-10 minutes. Puree in a blender or in batches in a food processor.
Strain the soup through a sieve into a tureen or soup bowl.
Serve hot, topped with freshly grated Parmesan or goat cheese. Enjoy!
Piquant Chicken With Basil (Oamc)


Ingredients:
chicken breasts, salt, pepper, onion, garlic cloves, cider vinegar, wine vinegar, mustard powder, sugar, tomato paste, soy sauce, chopped tomatoes, fresh basil

Directions:
Place chicken and remaining ingredients (except for fresh basil] in a large ziplock freezer bag.
Remove as much air from the bag as possible then label and freeze.
To serve, remove from fridge to thaw chicken overnight.
Transfer package contents to an oven proof baking dish.
Bake for 20-25 minutes or until juices run clear.
Sprinkle with fresh basil and serve.
Bill Clinton's Lemon Chess Pie
Category: desserts
By Carol

Bill Clinton's favorite pie!!!

Ingredients:
1 (9 inch) pie shell
2 cups white sugar
½ cup butter, softened
5  eggs, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon cornmeal
¼ cup fresh lemon juice
3 tablespoons lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell. Bake in preheated oven for 35 to 40 minutes, until set in center.

Yields: 1 9-inch pie

Calories: 446.2
Fat: 20.4 g
Saturated fat: 9.4 g
Carbohydrates: 62 g
Sugars: 52.6 g
Dietary fiber: 0.5 g
Protein: 6 g
Cholesterol: 149.2 mg
Sodium: 240.8 mg
Jamaican Me Crazy Beef Patties


Ingredients:
active dry yeast, warm water, flour, all-purpose flour, turmeric, salt, butter, eggs, ground beef, onion, salt, pepper, turmeric, curry, water

Directions:
For the filling.
In a large pan cook beef and onions till brown, add spices, breadcrumbs and water.
Continue to cook for 3-5 minutes, the breadcrumbs will absorb the water( you may need to add more water] Adjust to your likeness.
Let cool until dough is ready.
For the starter-mix the yeast, flour and water (first 3 ingrediants]in a medium size bowl, cover with plastic wrap and let rest in a warm place for 1 hour.
For the dough.
sift the flour, tumeric and salt in a large bowl, with a pastry blender add the butter or crisco till it become like small pea size.
now add the eggs to the starter and wisk them together.
Add the yeast and egg mixture to the flour.
Stir until it froms a ball and then knead for a few minutes.At this stage the dough doesnt look the nicest but it will turn out!
Divide the dough in 20 peices.Roll into balls and place on a tray, let rest for 30 minutes ( or you can refridgerate till later use].
Pre-heat oven to 350 degrees.
Line a few baking trays with parchment paper.
on a lightly floured surface roll out the balls of dough in a oval shape about 8-10 in long.
Add filling to one half fold over and seal edges with a fork, continue until you have 8 patties on each cookie sheet.
Bake at 350 degrees for 20-25 minutes or until edges are golden.
Pomosa


Ingredients:
character(0]

Directions:
Place both bottles in the refrigerator for several hours or in the freezer for about 30 minutes or pour pomegranate liqueur over ice in a shaker and shake to chill. Pour into a martini glass or champagne flute.
Top with chilled champagne.
Slainte!
Vanilla Ice Cream (Basic Custard Style)


Ingredients:
heavy cream, sugar, real vanilla extract

Directions:
Beat eggs very well with a mixer, gradually add sugar beat until thick and lemon colored.
Stir in milk and heat, stirring until thickened.
Remove from heat and cool mixture.
Add cream and vanilla, cover and chill mixture.
Pour into ice cream maker and follow manufactures directions.
Apricot Fig Thumbprint Cookies


Ingredients:
dried fig, walnuts, brown sugar, fresh lemon juice, unsalted butter, brown sugar, vanilla, flour, granulated sugar

Directions:
Heat oven to 350°F.
Make filling: cut stems from figs, pulse figs in food processor until coarsely chopped, add walnuts and pulse until both are finely chopped; Transfer to bowl and stir in remaining filling ingredients.
Make dough: Beat butter, brown sugar, egg yolk and vanilla in mixing bowl at medium speed until light and fluffy; at low speed, beat in flour just until blended, gather dough into a ball in bowl.
Spread sugar on a plate,Shape dough into 1-inch balls and roll in sugar; place balls 2-inches apart on ungreased cookie sheets; flatten slightly.
Press a 3/4-inch wide indentation in center of each with thumb; fill each with a rounded 1/2 teaspoon of filling; bake until edges are golden, 10 minutes; cool on wire racks.
Mike's Chocolate Martini


Ingredients:
"vanilla vodka"

Directions:
Add vanilla vodka, Godiva Chocolate liqueur, and ice cubes to a coctail shaker.
Shake well for 4 seconds and strain into a martini glass.
Garnish (sprinkle] the chocolate shavings into the drink.