xiaoxl/recipe_data huggingface dataset:
Oatmeal Wheat Crackers


Ingredients:
quick oats, whole wheat flour, cornflour, wheat germ, salt, brown sugar, water

Directions:
Combine all dry ingredients.
Blend (in a blender works best] the oil and water.
Add to the dry ingredients.
Roll out on pastry or wax paper.
Place on cookie sheet (can be ungreased].
Score into squares and texturize with fork.
Bake at 350 F for 20 minutes.
Cajun Sausage and Rice


Ingredients:
kielbasa, diced tomatoes, onion, green pepper, celery, chicken bouillon granule, bay leaves, dried thyme, sugar

Directions:
Combine sausage tomatoes onion green pepper celery boullion steak sauce bay leaves sugar and hot pepper sauce in crockpot.
Cover and cook on low for 8 hours.
Remove bay leaves; stir in rice and 1/2 cup water.
Cook additional 25 mins.
Mango Lassi Smoothie


Ingredients:
mango, orange flower water

Directions:
Place ingredients in the order listed in a blender.
Pulse twice to chop mango, stir well, then blend until smooth.
Serve immediately.
Ingredient Note: Orange-flower water is a perfumy distillation of bitter-orange blossoms. Look for it at gourmet markets.
Nutrition Bonus: Vitamin C (70% daily value], Vitamin A (15% dv]
Carbohydrate Servings: 2 1/2.
Exchanges: 2 1/2 fruit.
Crab Cakes


Ingredients:
lump crabmeat, Dijon mustard, margarine, eggs, egg substitute, fresh lemon juice, Worcestershire sauce, salt, cayenne pepper, lemon

Directions:
Preheat the oven to 400 degrees F.
Prepare a cookie sheet with nonstick pan spray.
In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.
Add 1/4 cup of the bread crumbs; mix well.
If time permits, chill for an hour or more.
Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each].
Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.
Beet and Carrot Cake Cupcakes


Ingredients:
applesauce, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, cinnamon, raw carrots, raw beet, crushed pineapple, raisins

Directions:
Preheat the oven to 350°.
Line muffin tins with cupcake liners.
In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
In another bowl, mix the flour, baking powder, salt, and cinnamon.
Incorporate into the first mix.
Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
Pour into the prepared cupcake liners.
Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857].
Apple Butter Spice Cake


Ingredients:
apple butter, buttermilk, molasses, egg, vanilla, all-purpose flour, dark brown sugar, ginger, cinnamon, allspice, clove, baking soda, salt

Directions:
Preheat oven to 350., Prepare a 7 x ll inch baking tin, Whisk together the first 6 ingredients., Sift all dry ingredients and add to the above., Mix until just combined.
Grilled Split Kielbasa Reubens With Warm Mustard Sauerkraut


Ingredients:
sauerkraut, beer, apple cider, spicy brown mustard, kielbasa, butter, swiss cheese

Directions:
Preheat griddle pan to medium-high heat.
Heat small skillet over medium heat.
Mix sauerkraut, beer or cider, and mustard in small skillet and simmer 10 minutes.
Cut kielbasa into 4 portions and split sausage pieces in half, opening them up.
Grill the sausages on hot griddle until crispy on both sides, about 7-8 minutes total.
Wipe some of the grease off the griddle and drop heat to low.
Lightly butter 1 side of each slice of bread.  Build butter-side out sandwiches out of grilled kielbasa, sauerkraut, and 2 slices of cheese; spread the top of each sandwich with red pepper relish before setting in place.
Grill the sandwich on griddle until crispy.
Cut and serve.
Homemade General Tso's Chicken


Ingredients:
boneless skinless chicken thighs, garlic cloves, fresh ginger, light soy sauce, sugar, black pepper, all-purpose flour, cornstarch, eggs, garlic cloves, fresh ginger, soy sauce, fish sauce, sugar

Directions:
cut chicken into 1 inch pieces and place into an air tight container.
mince garlic, ginger, and add to chicken followed by soy sauce, sesame oil, the 1bsp. sugar, and black pepper and marinate for at least 1 hour or up to 24 hours.
combine flour and cornstarch into a resealable bag and shake well.
beat eggs into a separate dish.
in a medium bowl mix remaining ingredients of garlic, ginger,sambal, sugar, fish sauce, soy sauce, vinegar, and sweet chili sauce.
heat oil in skillet to about 350 degrees.
dip each piece of chicken into egg allowing it to drip off.
dredge each piece in flour and cornstarch mixture shaking off excess.
drop into hot oil and fry until golden brown.
in a separate pan add sauce mixture and heat slowly.
as chicken pieces are done frying add to sauce and toss gently.
continue until all pieces are fried and sauced.
enjoy.
Vegan Sugar Cookie Drops


Ingredients:
vegan margarine, confectioners' sugar, vegan sugar, Ener-G Egg Substitute, vanilla extract, unbleached flour, baking soda, cream of tartar, vegan sugar

Directions:
Preheat oven 350 degrees F (175 degrees C].
In a large bowl, cream together the vegan margarine, oil, confectioners' sugar, and 1 cup vegan white sugar until light and fluffy. Beat in pre-mixed egg replacer and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets and flatten with a fork.
Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks, if desired.
Dark and Dreamy Brownies


Ingredients:
eggs, water, mini marshmallows, pecans, egg, water

Directions:
Each brownie mix will be made separately, so set 1 aside for now.
For bottom layer, follow directions on box for making cake like brownies.  Mine called for 3 eggs, 1/2 cup oil and 1/4 cup water.
Spread in the bottom of a 9 x 13 pan.
Place all the nuts, broken up chocolate bars and marshmallows on top of this layer.
Make the other brownie mix the same as the first and spread over the top. This gets a bit trickey to do over the marshmallows, so I just spooned it on and spread it out the best I could.
Bake at 350 for 35-50 minutes.
Mine took quite awhile, so start checking the center at the 35 minute mark.  When checking, remember there are melted chocolate bars in there, so don't mistake this for it not being baked all the way through.
Serve with whipped cream, ice cream or keep them plain.
Chocolate Cups With Whipped Cream


Ingredients:
egg, sugar, salt, hazelnut-flavored liqueur, dark rum, sugar, mint sprig

Directions:
When planning your menu, make this dessert first to allow these chocolate cups to set and chill.
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips and liqueur.
Run processor or turn on blender to low setting.
Pour in boiling milk in a slow stream. The hot milk will cook the egg and melt the chocolate.
Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill.
After dinner, beat cream until soft peaks form.
Add a little sugar and beat to combine.
Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons.
If you use teacups, this recipe will yield 2 cups, rather than 4.
Stuffed Pumpkin


Ingredients:
wild rice, salt, dry mustard, bacon grease, beef sirloin, onion, eggs, sage sausage, ground black pepper

Directions:
In a saucepan, bring 2 1/2 cups water to a boil.
Add "Uncle Ben's" and stir.
Reduce heat, cover and simmer 25 minutes, or until tender.
Preheat oven to 350F (175 degrees C].
Remove the top of the pumpkin and scoop out pulp and seeds.
Prick the pumpkin interior with a fork and rub with 1 teaspoon salt and dry mustard.(I use Extra Dry Mustard Because I like the added Flavor].
Heat bacon grease in a large skillet over medium-high heat.
Stir in the ground venison, sirloin and Sage Sausage and onion.
Slowly cook and stir until evenly brown.
Remove from heat.
Mix in the wild rice, remaining salt, eggs, and pepper.
Stuff the pumpkin with the meat mixture.
Place pumpkin in a shallow baking pan with 1/2 inch water.
Bake the pumpkin in the preheated oven 1 1/2 hours, or until tender.
Add more water to the pan as necessary to avoid sticking.
Cake Flour Substitute
Category: everyday-cooking
By iluvlemon

If you don't have store-bought cake flour on hand, just whip this up and use it instead!

Ingredients:
1 ½ cups all-purpose flour
6 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder

Directions:
Combine 1 1/2 cups plus 6 tablespoons flour, cornstarch, and baking powder in a bowl. Sift several times until evenly blended.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 57.4
Fat: 0.1 g
Carbohydrates: 12.3 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Sodium: 61.3 mg
Chicken and Zucchini Casserole


Ingredients:
zucchini, onion, sour cream, butter

Directions:
Preheat oven to 350 degrees and grease a 13 by 9 inch pan.
Mix in separate bowl stuffing mix and melted butter; set this aside.
Mix together all remaining ingredients.
Place half the stuffing mix in the bottom of pan, add zucchini mixture over stuffing mix, place remaining stuffing mix over the top of zucchini mixture.
Bake 20 to 30 minutes until zucchini is tender.
Pacific Razor Clam Chowder


Ingredients:
celery, onion, potato, leek, fresh thyme, basil, garlic clove, Italian parsley, cayenne pepper, dry white wine, unsalted butter

Directions:
On high heat in a 2-quart pot, melt the butter., Add the onion and garlic and saute' until lightly browned., Add the celery, potatoes, chicken stock and white wine., Cook until potatoes are done, then add leeks and cream., Continue to add herbs, parsley, salt and pepper to taste., Let simmer for about 2 to 3 minutes, then add the razor clam meat., Simmer for 15 more minutes and serve., Serve with crusty French bread and more white wine!
Gluten-Free Butter-Free Chocolate Cake


Ingredients:
eggs, cocoa powder, caster sugar, butter

Directions:
Separate the egg whites from the yellow and whisk the sugar with the yellows.Next sift the cocoa powder and add to the yolk-sugar mixture.
Beat the egg whites seperately untill firm and combine into the yolk mixture.
Pour the batter into a greased tin and bake at 180C for 10-15 minute.
Cool on the wire rack and devour the cake!
(One can reduce the sugar to get more of bitter chocolate flavor.gives one a real kick.because of lack of butter, this cake should be consumed in 1-2 days].
Pretzel Dip (Old English Cheese Dip)


Ingredients:
cream cheese, Worcestershire sauce, garlic powder

Directions:
Beat cream cheese till smooth. Add rest of ingredients and beat till all is completely combined.  Place into serving bowl; cover and chill 2 hours to let flavors merry.  Serve with pretzels.
- If you like your dip really cheesy you may add one more 5 oz. jar of Old English cheese.  Also, you may add 3-5 strips of cooked and crumbled crispy bacon and can even put it into a little dipper crock pot and serve it warm.  All ways are delicious!
Ruby Cranberry Vanilla Sauce


Ingredients:
fresh cranberries, sugar, water, vanilla extract

Directions:
Stir together the cranberries, sugar, and water in a 2-qt. saucepan.  Cook over medium heat, stirring occasionally, until mixture comes to a boil, 5-10 minutes.
Continue cooking, stirring often, until cranberries pop and mixture thickens enough to coat the back of a spoon, 3-4 minutes longer.
Remove pan from heat; cool 30 minutes.
Stir in the vanilla; transfer to a bowl, cover and refrigerate until ready to use.
Bring to room temperature before using, or if serving as a sauce, warm in the microwave for 1-2 minutes, stirring once, until desired consistency is reached.
Peach-Raspberry Crisp
Category: desserts
By Chef Austin

This peach-raspberry crisp is a wonderful summer dessert that everyone raves about! Serve with a scoop of vanilla bean ice cream.

Ingredients:
1 teaspoon unsalted butter, or as needed
6 large  fresh peaches
¾ cup white sugar, divided
¾ cup packed light brown sugar, divided
2 tablespoons all-purpose flour
½ tablespoon ground cinnamon
1  orange, zested
1 (6 ounce) container fresh raspberries
1 cup all-purpose flour
1 cup oats (such as Quaker Oats®)
2 sticks unsalted butter, room temperature
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish. Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl. Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes. Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs. Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet. Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour. Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 2 hrs 10 mins
Yields: 1 8x10-inch crisp

Calories: 399.3
Fat: 19.5 g
Saturated fat: 12 g
Carbohydrates: 54.9 g
Sugars: 37.1 g
Dietary fiber: 2.6 g
Protein: 3 g
Cholesterol: 49.8 mg
Sodium: 69.3 mg
Wicked Whole Wheat Orange Carrot Muffins
Category: bread
By LinnieDeLuxe

These muffins are packed with whole wheat, carrots, and orange zest. Very little guilt and lots of flavour; YUM!

Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
¼ teaspoon ground cinnamon
4  eggs
¾ cup brown sugar
⅔ cup applesauce
⅓ cup vegetable oil
3 cups shredded carrots
1  orange, zested

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Sift whole wheat flour, all-purpose flour, baking powder, baking soda, and cinnamon together in a bowl. Whisk eggs, brown sugar, applesauce, and vegetable oil together in a bowl. Stir egg mixture into flour mixture just until ingredients are moistened; fold in carrots and orange zest. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 dozen muffins

Calories: 219.7
Fat: 8.1 g
Saturated fat: 1.5 g
Carbohydrates: 33.5 g
Sugars: 16.2 g
Dietary fiber: 2.5 g
Protein: 4.8 g
Cholesterol: 62 mg
Sodium: 378.8 mg
Roaring Greek Tiger


Ingredients:
character(0]

Directions:
"Put 4 ice cubes in a shaker, shake and strain into an old-fashioned glass. Add a squeeze of lime, garnish with a twist of lime peel."
Spicy Potatoes & Cauliflower


Ingredients:
cauliflower, potatoes, sweet potatoes, olive oil, fennel seed, cumin, chili powder, red pepper flakes, turmeric, sea salt, black pepper

Directions:
Preheat oven to 425.
Place potato/cauliflower in large bowl or plastic bag. Please note it is important that the cauliflower is about the same size as the potatoes to ensure even cooking.  The more caramelized the cauliflower the sweeter it becomes.
Add oil.  Toss to cover thoroughly so the spices have something to help them adhere.
Then add spices about 1/4 at a time and toss throughly.  This will help the spices be evenly distributed.
Pour mixture into roasting pan and roast in oven for 30 minutes turning once.
Remove when tender.  The servings are very large and nutritious
Option 1:  Add a couple of heads of garlic!  yummmm.
Option 2:  For a simpler but just as delicious variation without the spice use Herbes de provence!
Chocolate Pfeffernusse


Ingredients:
honey, molasses, light brown sugar, butter, all-purpose flour, baking powder, baking soda, salt, cinnamon, white pepper, mace, eggs, candied lemon peel, lemon, rind of

Directions:
Combine honey, molasses, brown sugar, and butter in heavy saucepan. Place over medium-high heat and cook, stirring occasionally, until butter melts and mixture begins to bubble gently. Remove from heat and lt cool 15 minutes. In large bowl, combine flour, cocoa, baking powder, baking soda, salt, cinnamon, white pepper and mace.
Add eggs to honey mixture, pour at once into flour mixture. Stir to form a dough. Add candied lemon peel, chopped almonds, and lemon rind; mix well. Divide dough in half. Wrap each half separately in plastic wrap. Refrigerate 1 1/2 hours, or overnight.
Preheat oven to 350 degrees and grease 2 baking sheets.
Pinch off small pieces of dough (about heaping teaspoon size] and roll into balls. Place on cookie sheets about 2 1/2" apart. Bake for 12 to 15 minutes, or until done.
Remove to cooling racks and cool completely.
Melt chocolate in microwave or dutch oven (or temper if you know the technique]. Dip cookies in melted chocolate and tap off excess on the rim of the bowl. Place on parchment paper or wax paper to dry.
Southern Style Ww 5 Points Chicken


Ingredients:
all-purpose flour, salt, cayenne pepper, fresh ground black pepper, buttermilk, boneless skinless chicken breast

Directions:
Preheat oven to 365º.
Lightly coat baking dish or cookie sheet with cooking spray, set aside.
Combine flour, salt, peppers in medium-sized bowl.
Place buttermilk in separate bowl.
Place corn flake crumbs in separate bowl.
Place chicken in flour mixture, coating each side evenly.
Dip coated breast into buttermilk and then corn flake crumbs.
Place coated breasts into prepared baking dish.
Bake until chicken is tender and no longer pink (20-25 minutes].
Salmon Lettuce Wraps With Grainy Mustard Mayonnaise Dip


Ingredients:
salmon, garlic clove, onion, lemon juice, honey, mayonnaise, lemon juice, grainy mustard, iceberg lettuce leaves

Directions:
Mix the first 7 ingredients in a bowl to make the salmon mixture.
In a medium-sized, non-stick pan, heat canola oil and fry salmon mixture for 5 minutes over medium heat. Place salmon mixture in the lettuce leaves and wrap.
In a small bowl, mix mayonnaise, lemon juice and grainy mustard. Season with salt and pepper. Use as a dipping sauce for the wraps.
Serve wraps with dipping sauce.
Morning Skillet (Low-GI)


Ingredients:
olive oil, carrot, bean sprouts, spinach, mushrooms, cheese, paprika, egg

Directions:
Heat oil in a skillet.
Sauté all the vegetables and protein starting from harder ones and gradually adding softer ones that cook faster.
Adjust the taste with salt and pepper.
When all the vegetable and protein are cooked, sprinkle cheese on top and cover until the cheese is melted.
If you are going to use an egg, prepare it any way you like.
Carefully transfer the cooked food to a plate and place the egg on top (if using].
Sprinkle paprika on top. Infuse love and serve!
Puff Pastry (Danish Pastry Dough)


Ingredients:
dry yeast, milk, egg, sugar, vanilla extract, all-purpose flour, butter

Directions:
In a large bowl sprinkle the yeast over the milk. Let sit for about 5 minutes. Add the egg, sugar, and vanilla. Whisk gently to combine. Set aside.
Toss the diced butter and flour together in a medium bowl. If there are any larger pieces, break them with your fingers. Add the flour and butter mixture to the wet ingredients and fold with a rubber spatula until the flour is completely moistened. Transfer the dough to a smaller bowl, cover with plastic wrap and refrigerate overnight.
Remove the dough from the refrigerator. On a heavily floured surface, pat it into a rectangle about 8 x 6 inches, and then roll it into a larger rectangle about 14 x 24 inches. Brush off any excess flour and fold both edges in so that they meet in the center. If the dough is sticking underneath, release it with a long flexible metal palate knife.This is called a "book fold".
Rotate the rectangle of dough 1/4 turn on the table.This is called a "turn". Roll into a rectangle measuring about 24 x 12 inches, loosening the dough underneath with a the metal spatula, reflouring as necessary.
Brush off any excess flour and give it another book fold. Wrap the dough in plastic and refrigerate for 20 to 30 minutes.
Remove the dough from the fridge and repeat this process two more times, rolling the dough out each time to 12 x 24 inches.
There are 4 book folds in all. After the final turn, shape the package into a rectangle measuring about 9 x 6 inches.
Brush off any excess flour, wrap in plastic and refrigerate for up to 2 days or freeze for up to one month.
Sweet & Spicy Barbecue Chicken


Ingredients:
tomato sauce, garlic cloves, extra virgin olive oil, yellow onions, onion, Worcestershire sauce, chili powder, cider vinegar, boneless skinless chicken breast halves

Directions:
Combine the tomato sauce, garlic, oil, onion, Worcestershire sauce, chili powder and vinegar in a small saucepan.
Heat and stir for 5 minutes.
Remove ½ cup of the sauce and keep the remainder at a warm temperature, but do not boil.
Set the Temperature to 375°F/185°C to allow the George Foreman grill to preheat.
Place the chicken in the grill and spoon ½  of the sauce over each breast. Close the grill and set the Timer to 5 minutes.
When the Timer beeps, check the chicken with the tip of a knife. If the chicken is not cooked completely through, continue grilling for 1 to 2 minutes.
Pass the remaining sauce with the grilled chicken.
Chef John's Corned Beef and Cabbage
Category: world-cuisine
By Chef John

It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon. Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut.

Ingredients:
1 (4 pound) corned beef brisket with spice packet
3 quarts water
1  onion, quartered
3  carrots, cut into large chunks
3 stalks celery, cut into 2-inch pieces
1 teaspoon salt
2 pounds red potatoes, halved
1 small head cabbage, cut into eighths

Directions:
Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface. Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more. Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more. Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.

Prep time: 15 mins
Cook time: 3 hrs 50 mins
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 379.7
Fat: 19.6 g
Saturated fat: 6.5 g
Carbohydrates: 29 g
Sugars: 6.5 g
Dietary fiber: 5.5 g
Protein: 22.4 g
Cholesterol: 99.5 mg
Sodium: 1504.1 mg