xiaoxl/recipe_data huggingface dataset:
Red Velvet Snickerdoodles


Ingredients:
all-purpose flour, baking powder, baking soda, sea salt, sugar, low-fat cream cheese, unsalted butter, canola oil, vanilla extract, egg, skim milk, sugar, cinnamon

Directions:
Whisk Flour, Cocoa Powder, Baking Powder, Baking Soda, Sea Salt, in a medium bowl and set aside.
Place 1 1/2 cup of Sugar with softened Cream Cheese and mix together, then add melted Butter and mix together. Add Canola Oil, Greek Yogurt, Red Food Color, Vanilla, Egg, and Skim Milk and mix completely until smooth. Add Flour mixture and fold together until a soft dough forms.
Adjust the oven rack to the middle position, and turn the oven to 350 degrees. Lightly spray 2 cookie sheets then take @ 1 tablespoon of the dough and roll into a ball, then roll it in the 2 tablespoons of sugar and 2 teaspoons of cinnamon mixed together in a soup bowl to coat. Place on the cookie sheet and gently flatten the top. You can get 1 dozen cookies to a cookie sheet. Bake for @ 11 minutes, let it rest on the tray for @ 5 minutes the transfer to a cooling rack until at room temperature. YOU MUST LET THE DOUGH REST WHILE THE OVEN HEATS UP.
Indian Naan II
Category: bread
By MC

This is an authentic Indian Naan recipe. I have made this many times. It goes well with Indian curry which has a lot of gravy, such as the Butter Chicken.

Ingredients:
⅔ cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
¼ cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)

Directions:
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size . Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans. Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under the broiler for about 2 minutes on each side or until puffed and just browned.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 25 mins
Yields: 6 good-sized pieces

Calories: 237
Fat: 9.3 g
Saturated fat: 5.5 g
Carbohydrates: 33.3 g
Sugars: 1.1 g
Dietary fiber: 1.3 g
Protein: 4.9 g
Cholesterol: 22.5 mg
Sodium: 393.2 mg
Ham & Swiss Stromboli


Ingredients:
green onions, bacon, swiss cheese, creole mustard

Directions:
Unroll dough on a greased baking sheet Place ham over dough to 1/2 inch of edges Sprinkle with onions, bacon& cheese Drizzle mustard over-sparingly Roll up jellyroll style starting with the long side.
Pinch seams to seal& tuck ends under.
Place seam side down.
Cut several slits 1/4 inch deep on top of loaf.
Bake at 350 for 26-30 minutes.
Easy Mint Chocolate Chip Ice Cream
Category: desserts
By Darryn M. Briggs

This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.

Ingredients:
2 cups 2% milk
2 cups heavy cream
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring  (Optional)
1 cup miniature semisweet chocolate chips

Directions:
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Prep time: 15 mins
Total time: 2 hrs 45 mins
Yields: 2 quarts

Calories: 438.9
Fat: 29.7 g
Saturated fat: 18.3 g
Carbohydrates: 43.2 g
Sugars: 39.8 g
Dietary fiber: 1.3 g
Protein: 4.1 g
Cholesterol: 86.4 mg
Sodium: 195.4 mg
Boneless Beef Spareribs, Tomato Fig Chutney


Ingredients:
boneless beef short rib, grape tomatoes, garlic cloves, onion, bacon, fresh rosemary, marsala wine, water

Directions:
First, sauté garlic and onion with 1 teaspoon of olive oil in pressure cooker over medium heat.   Add tomato and mash lightly with a potato masher.  Move chutney to the side and turn heat up to medium high.  Brown spareribs on each side then add remaining liquids, fig preserves and stir.  Seal and close the lid and let the pressure build.  Once the top of the lid starts to whistle, turn stove down to medium.  Cook for 15 more minutes and then turn off the stove and let the temperature drop naturally before opening the lid.  Serve over mashed potatoes, egg noodles or rice.
find more recipes at: www.cravesandsaves.blogspot.com.
Spicy Asian Dipping Sauce


Ingredients:
wasabi, soy sauce, rice vinegar, black vinegar, sugar, green onion

Directions:
Mix all ingredients in a small saucer. Adjust the amount of each ingredient according to your preference for spiciness.
Use for dipping or as a dressing.
Mashed Potato Casserole


Ingredients:
boiling potatoes, salt, pepper, cream cheese, eggs, flour, parsley, chives

Directions:
Peel and boil potatoes.  Drain and beat well.
Add salt, pepper, and cream cheese.
Blend in eggs, flour, parsley, and chives or onion.
Put into a well buttered casserole dish.  Spread slightly crunched French fried onion on top.
Bake at 325°F for 30 minutes until puffy and golden.
This casserole can be prepared in the morning and refrigerated until baking time.  If you do it this way, be sure to allow more baking time.
Chess Cake


Ingredients:
egg, butter, confectioners' sugar, eggs, butter, cream cheese

Directions:
Butter 9x13 pan.
Preheat oven to 350 (25 degrees less for dark pans].
Mix together first three ingredients and press into bottom of pan.
Mix together last 4 ingredients and pour into pan.
Bake for 30-35 minutes.
Cool.
Cut into small squares and enjoy!
This recipe is very rich, so a small portion size is recommened.  Best when eaten while still a warm, but also great cool.
(Refrigerate left overs.].
Homemade Salsa


Ingredients:
roma tomatoes, red onion, salt, limes, juice of, lime juice, habanero pepper, garlic cloves, garlic, cilantro

Directions:
I cut all ingredients in half and then add to my food processor. with the chopping blade. I pulse to desired consistency. Sometimes we like a chunky salsa and sometimes we like it pureed. Up to you. I place them in my mason jars, vac seal them, place in the freezer when I make larger batches.
Note this batch last maybe a day in our house. MY husband loves it, loves it, loves it. If you can wait till the next day after refrigeration, the flavor is even BETTER.
Snow Pea Salad With Sesame Dressing


Ingredients:
snow peas, soy sauce, fresh ginger, sugar, Chinese mustard, green onions, sesame seeds

Directions:
Stack several snow peas and slice on the diagonal into 1/4-inch-wide strips. Repeat to slice remaining peas.
In a large bowl, whisk vegetable oil, soy sauce, sesame oil, ginger, sugar, and mustard until well combined.
Add sliced snow peas and 1 tablespoon green onions; mix to coat. Cover and chill until cold, at least 1 hour, or up to 1 day.
Just before serving, mound salad on a platter and sprinkle with remaining tablespoon green onions and the sesame seeds.
Pavlova with Winter Fruits
Category: desserts
By LauraF

It's tough making dessert for someone cutting back on gluten and dairy. Luckily, pavlovas are gluten free and really easy. The toppings are easy to customize - I made the lemon curd dairy free and served whipped cream on the side.

Ingredients:
4  egg whites, at room temperature
¾ cup white sugar
¼ cup superfine sugar
1 ½ teaspoons cornstarch
½ teaspoon orange blossom water  (Optional)
½ teaspoon white vinegar
3  lemons, zested and juiced
⅓ cup white sugar
4 large egg yolks
1 pinch sea salt
3 tablespoons coconut oil, at room temperature
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon orange blossom water  (Optional)
1  pink grapefruit, peeled and sliced crosswise
1  orange, peeled and sliced crosswise
1  ripe Fuyu persimmon, peeled and thinly sliced
½  pomegranate, seeded

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over. Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar. Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling. Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour. Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer. Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated. Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator. Turn off oven and keep meringues inside until completely dry, about 1 hour. Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form. Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs 30 mins
Yields: 3 pavlovas

Calories: 961.7
Fat: 49.4 g
Saturated fat: 32.2 g
Carbohydrates: 132.7 g
Sugars: 110.6 g
Dietary fiber: 7.2 g
Protein: 12.6 g
Cholesterol: 381.8 mg
Sodium: 226.6 mg
Bok Choy in Warm Bacon Sauce


Ingredients:
olive oil, bok choy, onion, sugar, vinegar, Worcestershire sauce, chili sauce, bacon

Directions:
In a large skillet or wok, heat olive oil on med-high heat.  Add bok choy and onion and stir-fry until crisp-tender.
Meanwhile, in a saucepan, combine suagr , vinegar, Worcestershire, chili sauce and cooked crumbled bacon.  Simmer for 5 minutes.
Toss together the bok choy mixture w/ the simmered sauce and serve.
Fettuccine Carbonara


Ingredients:
lean ham, onion, garlic, skim milk, parmesan cheese, reduced fat margarine, plain flour, fettuccine pasta

Directions:
Coat a large not stick pan with cooking spray.
Sauté garlic and onion for 2 minutess.
Toss in ham and cook 2 minutes.
Add sliced mushrooms and cook a further 2-3 minutes.
Remove from pan and set to one side.
In same saucepan melt margarine, add flour mixing well.
Slowly add in evaporated milk and then skim milk, mixing continually until smooth.
Stir in dry soup mix, stock powder and parmesan cheese.
Return mushroom mixture to pot and combine well, add salt and pepper to taste.
Fill a large saucepan 3/4 full with water add a pinch of salt (optional].
Bring to boil, add pasta, bring back to boil then simmer stirring occasionally to keep pasta separated.
Cook 10 minutes or until pasta is cooked, drain, divide into 4 serves.
Pour sauce over pasta and serve.
Creamy Horseradish Steak Sauce


Ingredients:
cider vinegar, mustard powder, mayonnaise, sour cream, cayenne pepper

Directions:
In a bowl whisk all ingredients together until blended and smooth., Cover and chill for a minumum of 2 or more hours before using.
Julienne Scalloped Potatoes


Ingredients:
russet potatoes, salt, pepper, butter, cheddar cheese, fresh parsley, dried parsley

Directions:
Preheat oven to 325 degrees., Cut the potatoes onto julienne strips., Place in a greased 2-quart casserole., Sprinkle with salt and pepper., Cover with foil and bake for 45 minutes or until tender., Heat whipping cream and butter in a saucepan until butter melts., Pour over potatoes., Sprinkle with Cheddar cheese., Bake, uncovered, for 15 minutes longer or until lightly brown., Remove from the oven and sprinkle with parsley., Serve hot.
Carrot and Raisin Salad II
Category: salad
By LINDA W.

This is a recipe I made way back in sixth grade home economics class  and it's still a favorite!

Ingredients:
½ cup sour cream
½ cup light mayonnaise
1 tablespoon lemon juice
½ teaspoon salt
1 tablespoon brown sugar
4 cups shredded carrot
1 cup raisins

Directions:
In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar.  Add carrots and raisins and stir until coated.

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

Calories: 343.2
Fat: 16.3 g
Saturated fat: 5.3 g
Carbohydrates: 50.6 g
Sugars: 34.3 g
Dietary fiber: 4.7 g
Protein: 3.4 g
Cholesterol: 23.1 mg
Sodium: 624.5 mg
Braised Chicken With Chillies


Ingredients:
green chilies, chicken, butter, onion, chicken broth, ground nutmeg

Directions:
Melt the butter and oil and brown the Chicken, a few pieces at a time.
As the Chicken browns, remove and keep warm.
Add the sliced onion  and sauté until soft.
Add the broth, nutmeg, salt, pepper, and chillies and bring to a boil.
Put the Chicken back in the pan, cover with the stock, reduce the heat, and simmer for 45 minutes.
Lox and Cream Cheese Scrambled Eggs


Ingredients:
butter, eggs, milk, lox, low-fat cream cheese, salt, pepper

Directions:
Beat eggs.  (I find they get fluffier if you beat the yolks and whites separately and then mix them together.]  Add milk and stir.
Melt butter in a frying pan over medium-high heat.
Add eggs and stir.
When eggs are nearly set, sprinkle in the cheese, cream cheese, and lox and stir until eggs are just set (don't overcook!].
Add salt and pepper to taste.
Steamed Broccoli and Carrots with Lemon
Category: side-dish
By Andrea Fahlor

This side dish adds lots of color and vitamins and minerals to your meal.

Ingredients:
1 cup broccoli florets
½ cup julienne-cut carrots
2 tablespoons lemon juice
1 teaspoon seasoned salt, or to taste

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli florets and carrots, cover, and steam until tender, about 5 minutes. Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 35.4
Fat: 0.3 g
Carbohydrates: 8.1 g
Sugars: 2.7 g
Dietary fiber: 2.2 g
Protein: 1.7 g
Sodium: 497.2 mg
Lentil and Fennel Salad


Ingredients:
fresh lemon juice, extra virgin olive oil, salt, sugar, fresh ground black pepper, garlic clove, dried lentils, red bell pepper, fennel bulb, red onion, fresh parsley

Directions:
To prepare dressing, combine first 7 ingredients, stirring with a whisk.
To prepare salad, place lentils in a large saucepan; cover with water to 2 inches above lentils.
Bring to a boil; cover, reduce heat, and simmer 18 minutes or until just tender. Drain.
Place lentils in a large bowl; stir in dressing, bell pepper, fennel, onion, and 2 tablespoons parsley.
Sprinkle 1 tablespoon parsley over top of salad.
Cover and chill at least 1 hour.
Pineapple Jack-O'-Lantern
Category: holidays-and-events
By Kim's Cooking Now

This technique uses one of my newest kitchen gadgets: a pineapple corer-slicer! While you can certainly remove the insides of the pineapple using a knife and spoon, this tool makes the job so incredibly easy! Serve the perfectly sliced pineapple after a delicious meal, and use the juice and bottom scraps in a smoothie!

Ingredients:
1 large pineapple
1 tea light candle

Directions:
Lay the pineapple down horizontally on a cutting board. Using a serrated knife, cut off the top 1 1/2 inches, leaving the leafy crown intact. Set top aside. Place the pineapple upright, with the flesh exposed on the top. Center the pineapple corer-slicer directly over the center core and push down slightly. Hold the pineapple with your left hand while twisting the handle of the corer-slicer clockwise with your right hand, with a slight downward pressure. Continue until you reach the bottom, making sure that you do not cut through the skin at the bottom of the pineapple. Pull up on the handle of the corer-slicer while pulling down with your left hand to remove it from the pineapple. Remove the handle from the corer-slicer and remove the sliced pineapple to a serving plate. Pour any juice that has collected in the bottom of the pineapple into a glass or container for another use. Using a paper towel to get a firm grip, reach into the pineapple and wrap the paper towel around the core that remains inside. Place a firm grip on the core, and twist slightly to detach the core from the bottom of the pineapple. Discard core. Using a large spoon, scrape any remaining pineapple from the bottom of the pineapple to create a level surface for the candle. Using a small flexible paring knife, carve out eyes, nose and a scary grin. Replace the top of the pineapple and refrigerate until ready to display. When ready to display, place a tea light candle inside and illuminate.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 jack-o'-lantern

Calories: 151.3
Fat: 0.4 g
Carbohydrates: 39.7 g
Sugars: 29.8 g
Dietary fiber: 4.2 g
Protein: 1.6 g
Sodium: 3 mg
5 Ingredient Easter Nest Treats


Ingredients:
creamy peanut butter, eggs, sugar, sweetened flaked coconut

Directions:
Combine peanut butter, sugar, and eggs with an electric mixer until smooth.
Work in coconut flakes with your hands, being sure to combine things well.
Press into TIGHT,  ~1 tbsp sized disks, pressing slightly to create a nest-like indentation.
Bake at 350 degrees for 6 to 8 minutes or until just done (they might not seem that way]; do not overbake. Gently re-press together any cookies that have begun to come apart.
When cool, place 2-3 egg candies into each nest. A little more peanut butter can help them stick.
Coconut Nantu


Ingredients:
brown sugar, baking soda, vanilla, frozen coconut milk, water

Directions:
Mix dry ingredients together., Add liquid ingredients, and mix well., Pour into a greased 9x13-inch pan and bake at 350°F for 45 minutes to 1 hour., Cut into small squares to serve.
Blue Cheese and Pear Tartlets
Category: appetizers-and-snacks
By BOLLIVEB

Tasty, hot appetizers that take little time to prepare but will impress your guests!

Ingredients:
4 ounces blue cheese, crumbled
1  ripe pear - peeled, cored, and chopped
2 tablespoons light cream
ground black pepper to taste
1 (2.1 ounce) package mini phyllo tart shells

Directions:
Pre-bake phyllo shells according to package directions. Set aside to cool. Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells. Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 15 servings

Calories: 59.5
Fat: 3.6 g
Saturated fat: 1.7 g
Carbohydrates: 4.5 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 7 mg
Sodium: 116.3 mg
Man-Burgers (Half-Pound Hamburgers)


Ingredients:
ground beef, liquid smoke, cheese slices, dill pickle spear, tomatoes, romaine lettuce leaf, onion, ketchup, mustard

Directions:
In large bowl, combine ground beef, liquid smoke and barbecue seasoning.  Mix well.
Divide the mixture into 8 equally sized balls.  With your hands, flatten the ball and gradually mold into patties (use your fingers to press and shape, ensuring that the patties do not fall apart].  Form into large patties, slightly larger in diameter than the buns (approximately 6-inch diameter]. As the hamburgers cook, they will shrink to the right diameter for the buns.
Grill until done. Top with cheese slices.
Toast hamburger buns on grill until golden brown.
Build hamburgers with preferred toppings. Enjoy!
Honey Mustard Chicken


Ingredients:
Dijon mustard, honey, orange marmalade, fresh dill, roasting chickens

Directions:
Preheat oven to 400°F.
Combine mustard, honey, and orange marmalade (if using] in a small bowl. Stir in dill and orange peel.
Line a baking sheet with foil. Place chicken skin-side down on prepared pan. Brush sauce on top of chicken; coat well.
Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meet is pierced with a knife, about 30 minutes.
Mom's Favourite Dalia for Breakfast


Ingredients:
Bulgar wheat, water, onions, green chili, mustard seeds, cumin seeds, fresh coriander leaves, cauliflower florets, tomatoes, carrot, green peas, salt, curry leaves

Directions:
Dry roast the dalia in a wok until lightly brownish in appearance and it smells aromatic.
Remove from flame and transfer to a plate.
Now heat oil in the same wok.
Once hot, add cumin and mustard seeds.
Allow to splutter.
Once they stop spluttering, add curry leaves, green chilli and onions.
Stir-fry until the mixture smells aromatic and the onions are lightly browned.
Add corriander leaves and mix well.
Fold in the veggies, salt and tomato. Mix again.
Stir in about 2 tbsps. of water to prevent the mixture from sticking to the bottom of the wok.
Cook on medium flame for 5 minutes.
Fold in the roasted dalia and mix thoroughly.
Add water and then transfer the whole mixture to a pressure cooker.
Cover and pressure cook for 2-3 whistles.
This takes about 5 minutes.
Switch off the gas, and then let the dalia cook in its own steam inside the cooker for 2-3 minutes.
After 3 minutes, remove from cooker, garnish with corriander leaves and serve hot.
Enjoy!
Spicy Chocolate Wings


Ingredients:
chicken wings, garlic cloves, chili powder, ground allspice, tomato sauce, dark chocolate, salt, cilantro

Directions:
In a large, heavy skillet, heat the oil over medium-high heat.  Add the chicken wings and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate.  Add the garlic, chili powder and allspice and cook, stirring, for 1 minute.  Stir in the tomato sauce, scraping up the browned bits from the bottom of the pan.  Add 1 cup water, the chocolate, hot sauce and 1/2 teaspoon salt and cook, stirring, until the chocolate is melted.
Return the wings to the pan, lower the heat, cover and simmer until the wings are cooked through and the sauce is reduced to a thick glaze, about 20 minutes.  Sprinkle with the cilantro.
Banana-Date Syrup


Ingredients:
banana, dates, cinnamon

Directions:
Combine the banana, dates and juice in a blender, and puree until very smooth.
Add more juice if you want it thinner.
Sprinkle in a bit of cinnamon if you like.
Serve immediately.
This gets sweeter if you store it very long in the refrigerator but it TASTES BEST fresh.
Cranberry-Pistachio Scones


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, dried sweetened cranberries, pistachios

Directions:
Preheat oven to 450°.
Stir together first 4 ingredients in a large bowl.
Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes.
Add 3/4 cup plus 2 tablespoons cream, cranberries, and pistachios, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly]. Cut round into 8 wedges.
Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake at 450° for 13 to 15 minutes or until golden.