xiaoxl/recipe_data huggingface dataset:
King Arthur Flour's Best Fudge Brownies


Ingredients:
unsalted butter, sugar, eggs, salt, baking powder, vanilla extract, all-purpose flour, chocolate chips

Directions:
Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave] briefly, just until it's hot (about 110°F to 120°F], but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla until smooth.
Add the hot butter/sugar mixture, stirring until smooth.
Add the flour and chips, again stirring until smooth. If you want the chips to remain visible in the brownies, wait about 20 minutes before adding them to the batter. Otherwise, they'll melt.
Spoon the batter into a lightly greased 9" x 13" pan.
Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Greek Salad


Ingredients:
tomatoes, feta cheese, cucumber, olive oil, salt, oregano

Directions:
Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.
Let sit for 30 minutes, then serve.
Minty Chocolate Crisps (Cookies)


Ingredients:
brown sugar, unsalted butter, water, water, eggs, all-purpose flour, baking soda, salt

Directions:
In a heavy bottom saucepan, combine the brown sugar, butter and all the water.  Cook and stir over low heat until butter is melted and mixture is smooth.  Remove from the heat; stir in the chocolate chips until melted.
Transfer the chocolate to a large mixing bowl and let stand for 10 minutes.  Using a mixer on high speed, add eggs one at a time, beating well after each addition.
Combine the flour, baking soda and salt in a separate bowl.
Add flour mixture to the chocolate mixture, beating on low speed until blended.  Cover and refrigerate for 8 hours or overnight.
Next day (or after 8 hours] preheat oven to 350°F.
Roll dough into 1 inch balls.  Place 3 inches apart on lightly greased baking sheets.
Bake at 350F for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies become crisp after cooling].
Immediately top each cookie with an Andes Mint.  Let stand for 1-2 minutes and then spread mint over cookie.
Remove cookies to wire rack to completely cool.
Rcs #11 Roasted Red Pepper Chicken Rolls


Ingredients:
boneless skinless chicken breasts, asiago cheese, flour, garlic powder, pepper, basil, egg, milk, fresh spinach, sun-dried tomatoes, butter

Directions:
mix flour, pepper, garlic, basil together on a plate.
in bowl mix with a fork the egg and milk.
dunk chicken breasts in egg wash, then flour.
lay flat in 9 x 13 pan.
lay flat spinach on breasts, sprinkle cheese on top.
*** sliced roasted pepper lengthwise and place on chicken with cheese and spinach.
drizzle butter over breasts.
roll chicken breasts from smallest side to fattest, (may use toothpick to hold together].
pour diced sun dried tomatoes over chicken pieces, including liquids (if not in jar add additional water approx 1/4 c ].
bake for 30 minutes in oven at 350 degrees.
enjoy!
note- ovens vary so check after 20 minutes and check thereafter each 5 minutes until no longer pink when sliced into.
Skillet Sea Scallops
Category: seafood
By Tanaquil

A fast but gourmet meal for dinner guests, these sea scallops are sure to impress!

Ingredients:
½ cup dry bread crumbs
½ teaspoon salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
¼ cup dry white wine
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1 clove garlic, minced

Directions:
Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops. Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm. Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 340.3
Fat: 19.5 g
Saturated fat: 6.6 g
Carbohydrates: 20 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 18 g
Cholesterol: 69.3 mg
Sodium: 842.3 mg
Skillet Corn Bread
Category: bread
By mjgreenaway

A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up.  Pre-warming the skillet allows the corn bread to cook evenly.

Ingredients:
1 ¼ cups milk
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
¾ teaspoon kosher salt
2  eggs, beaten
¼ cup unsalted butter, melted
1 tablespoon vegetable oil

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it. Mix milk and cornmeal together in small bowl and let soak for 10 minutes. Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute. Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess. Pour batter into the skillet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 224.6
Fat: 9.9 g
Saturated fat: 4.8 g
Carbohydrates: 28.1 g
Sugars: 2.2 g
Dietary fiber: 1.1 g
Protein: 5.8 g
Cholesterol: 64.8 mg
Sodium: 459.2 mg
Christmas Snow Logs


Ingredients:
banana, peanut butter, powdered sugar

Directions:
Cut banana in three pieces., Spread peanut butter all over each piece., Roll the pieces in coconut., Sprinkle the sugar over banana and plate.
Jalapeno Avocado Salad


Ingredients:
avocados, tomatoes, onion, lime juice, sugar

Directions:
Add avocado, tomato, onion, jalapenos and lime juice to a large bowl., Let marinate in refrigerator for 10 minutes., Drain and reserve 1/3 cup of the lime juice., Add sugar to the lime juice and stir to combine., Add juice to avocado mixture., Place salad greens in a large salad bowl., Add avocado mixture and toss to coat the greens., Serve immediately.
Salmon Chowder


Ingredients:
butter, onion, celery, garlic powder, potatoes, carrots, chicken broth, chicken bouillon, salt, ground pepper, dried dill weed, salmon, evaporated milk, American cheese

Directions:
Melt butter in a large pot over medium heat., Saute onion, celery, and garlic powder until onions are tender., Stir in potatoes, carrots, broth, salt, pepper, and dill., Bring to a boil and reduce heat., Cover and simmer 20 minutes., Stir in salmon, evaporated milk, corn, and cheese., Cook on low heat until heated through and cheese melts.
Mushrooms With Sour Cream


Ingredients:
fresh mushrooms, butter, all-purpose flour, sour cream, salt, pepper, dill weed, parsley

Directions:
Cook and stir mushrooms in butter for 3 minutes.
Stir in flour; cook and stir for 1 minute.
Stir in sour cream, salt and pepper. Heat, stirring occasionally, just until hot.
Sprinkle with dill weed.
Fresh Orange Cupcakes With Orange Icing


Ingredients:
sugar, baking powder, salt, buttermilk, vanilla, orange, zest of, sugar, butter, icing sugar, vanilla, orange zest

Directions:
Set oven to 350°F.
Line 18 muffin tins with paper liners.
For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
Add in the orange juice and egg yolks; beat for about 1 minute more.
In a another bowl beat egg whites until foamy.
Gradually add in 1/2 and beat until stiff peaks form.
Gently fold in the whites to the creamed batter.
Evenly divided the batter between the muffin tins.
Bake for about 15-20 minutes, or until cupcakes test done.
Allow to cool completely before frosting.
FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes].
Add in the vanilla, zest and orange juice; beat until combined.
Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
Add in a few drops orange food colouring if desired.
Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.
Gingerbread Biscotti
Category: world-cuisine
By CRISTINA GOMEZ

These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.

Ingredients:
⅓ cup vegetable oil
1 cup white sugar
3  eggs
¼ cup molasses
2 ¼ cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 ½ tablespoons ground ginger
¾ tablespoon ground cinnamon
½ tablespoon ground cloves
¼ teaspoon ground nutmeg

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 4 dozen

Calories: 70
Fat: 2 g
Saturated fat: 0.4 g
Carbohydrates: 12.1 g
Sugars: 5.2 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 11.6 mg
Sodium: 26.5 mg
Pupusas
Category: meat-and-poultry
By ZZ

This is a fairly authentic version of the popular Salvadorean dish. It does take some time, however it is well worth the effort!  You can purchase pre-made chicharron at specialty markets, however this recipe tastes just like it. I also make the salsa roja and curtido ahead of time (the salsa freezes very well, and the curtido can stay in the fridge at least a week).

Ingredients:
4 cups plain tomato sauce
1 cup water
4 bunches fresh cilantro, chopped
1  green bell pepper, seeded and chopped
1  onion, chopped
2 cloves garlic, crushed  (Optional)
1 cube chicken bouillon
salt to taste
½ head cabbage, shredded
1 large carrot, peeled and grated
½ cup white vinegar
3  scallions, minced
2 tablespoons dried oregano
1 pinch crushed red pepper flakes
1 (12 ounce) package bacon, or to taste
4  tomatoes, halved, or more to taste
1  green bell pepper, seeded and quartered
1 cup grated Monterey Jack cheese
2 cloves garlic, minced  (Optional)
salt to taste
4 cups masa harina, or more to taste
2 cups water, or as needed
½ cup vegetable oil for frying

Directions:
Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes. Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate. Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt. Mix   and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel. Heat 1/2 cup oil a large skillet over medium-high heat. Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron. Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

Prep time: 1 hr
Cook time: 39 mins
Total time: 2 hrs 54 mins
Yields: 30 pupusas

Calories: 233.7
Fat: 7.7 g
Saturated fat: 2.8 g
Carbohydrates: 33.8 g
Sugars: 5.9 g
Dietary fiber: 7.7 g
Protein: 9.9 g
Cholesterol: 15 mg
Sodium: 676 mg
Baked Hawaiian Roll Sandwiches
Category: main-dish
By Zhora Autumn

These Hawaiian rolls are layered with ham and Swiss cheese, flavored with lingonberry jam and honey mustard, and then baked until warm and melted.

Ingredients:
4  Hawaiian bread rolls, split
4 tablespoons lingonberry jam
4 slices deli ham
4 slices deli Swiss cheese
½ cup melted butter
¼ cup dried onion flakes
¼ cup white sugar
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 tablespoon honey mustard

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place bottom of buns on the prepared baking sheet. Layer lingonberry jam, ham, and Swiss cheese equally on top of each. Add melted butter, onion flakes, sugar, poppy seeds, sesame seeds, and honey mustard equally to each. Replace tops of buns. Bake in the preheated oven until cheese is melted and buns are toasty, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 sandwiches

Calories: 779.9
Fat: 37.7 g
Saturated fat: 25 g
Carbohydrates: 72.3 g
Sugars: 16 g
Dietary fiber: 3.7 g
Protein: 28.6 g
Cholesterol: 143.2 mg
Sodium: 828 mg
Mexican Casserole


Ingredients:
ground beef, rotel, corn

Directions:
Preheat oven to 400 degrees. Grease shallow 2qt baking dish, set aside.
In skillet, brown ground beef. Stir in Taco Seasoning. Add Rotel and Corn. Pour into prepared dish.
Prepare Corn Bread Batter according to package directions. Pour over beef mixture. Bake 15-20 minutes, or until a toothpick comes out clean. Cool for 10 minutes before serving.
Enjoy!
Fennel Soup for Two


Ingredients:
fennel bulb, onion, garlic clove, dried tarragon, butter, olive oil, turmeric, salt, pepper

Directions:
In a large pan, sweat the onions in the butter/oil for five minutes.
Add the fennel and garlic and sweat gently for a further five minutes.
Pour on the stock, so that it just covers the vegetables, and add the tarragon and turmeric.
Season to taste.
Simmer gently for half an hour, until the fennel is tender.
Remove the soup from the heat and blend in blender until a smooth thick soup.
Fortify with a little cream, if desired.
Serve garnished with the reserved fennel leaves.
Spanish Rice


Ingredients:
parboiled rice, salt, cold water

Directions:
To start you will need three main ingredients.  You can add others to add more flavor or texture, but the main three you need to make rice are:  Oil, rice, and seasoning.  Today I used a vegetarian seasoning that is very flavorful and also commonly used in Spanish rice.  It contains no animals products so for all my vegetarians out there please know that you can still eat flavorful food if you are vegetarian or vegan.  The seasoning I used is called Sazon Goya con Azafran (sassafras].  Sassafras is what what gives the rice that traditional "yellow rice" color seen in Spanish dishes.  My only warning is that because sassafras is yellow, this seasoning will give your fingers a yellow color.  And please do not wear any clothes that you don't want splashed with yellow drops.  I always try to wear and old shirt when I use this seasoning, and definitely not anything white!
Now let's get to talking about some of the secrets you need to know if you want authentic tasting Spanish rice.  The first secret is that you need to use a specific type of rice.  You want to use parboiled rice.  If you use a different type of rice, the rice will either turn out super mushy, or it will take forever and ever to cook, and probably turn out undercooked or overcooked and mushy.  Parboiled rice is a very important for ingredient for restaurant quality rice.
The second secret is that you want to cook, or "toast", the rice in hot oil BEFORE you add water to it.  This helps to harden up the rice and prevent it from being super mushy or watery when it's finished cooking.
The third secret is not mandatory but helps to add flavor.  It is sauteing vegetables, such as onions and tomatoes, in the hot oil before you toast the rice.  This flavors the oil and when you toast the rice in it, the rice absorbs even more flavor.  You can saute pretty much any vegetables you like.  In the pictures below you see me sauteing onions and a tomato together in oil, then toasting the rice in this oil before I add the water.
Once you have toasted your rice for a minute or two, you are now free to add your water.  It is better to add less water than more, and you can always add more water if you need it, but if you start by putting way too much water in, it will ruin the rice and reduce the flavor of it.  I like to add a little water as I go, so when the rice looks like it has soaked up all the water and still isn't tender enough, I add a little more, and keep going until the rice tastes tender enough.  Then I just cover the pot and turn the stove off, and let the rice continue to cook slowly for a little longer until somebody wants some.   My family like butter in their rice, so sometimes I will add a few pats of butter into the cooking rice, but this is not necessary and abuelita would not approve of this, so this is really up to you to do this.
If your rice doesn't come out perfect, don't panic! After a few times of making it you should be a pro!
Buen Provecho!
Green Curry Paste


Ingredients:
anaheim chilies, serrano chili pepper, green onions, garlic powder, salt, lemon juice, garam masala, water

Directions:
Roast chilies over high heat until they just start to turn brown., Add all ingredients to blender and puree on high., You may need to add more or less water to get the consistency that you prefer., Use in any recipe.
Fudgy Hershey's Syrup Brownies


Ingredients:
butter, sugar, eggs, flour, flour, baking powder, vanilla, butter, milk, sugar, chocolate chips

Directions:
Cream together 1/4 lb. butter and 1 cup sugar.
Beat in 2 eggs.
Beat in 2 more eggs.
Add 1 cup and 1 tablespoon flour.
Add 1/2 teaspoon baking powder.
Add 1 teaspoon vanilla.
Add 1 can Hershey's syrup.
Pour into jelly roll pan.
Bake at 350 degrees Farhenheit for about 35 minutes.
Frosting:
Boil together 6 tablespoons butter, 6 tablespoons milk, and 1 1/2 cup sugar together for 1 minute.
Add 1/2 cup chocolate chips.
Frost brownies while hot.
Dee's Meatballs Geneva


Ingredients:
ground beef, egg, onion, pepper, unsweetened applesauce, ketchup, water, bell pepper, elbow macaroni, pepper

Directions:
Mix ground beef, egg, bread, onion, pepper, and applesauce together.
Make 15 balls; place balls in a casserole dish.
Bake at 350 degrees Fahreneheit for 15 minutes; drain fat.
Mix ketchup, water.
Add ketchup/water mixture over the bell pepper; this step  wasn't in original recipe but I like it this way.
Bake 30 minutes more.
Add pepper to cooked macaroni as soon as drained. I can't have butter but you can add some if you wish.
Louisiana Oyster Casserole


Ingredients:
parsley, green onion, butter, dry mustard, Worcestershire sauce

Directions:
Pour the oysters into a shallow 9" pie plate.
Sprinkle with parsley and onions.
Scatter the cracker crumbs on top.
Melt butter and add lemon juice, mustard and Worcestershire sauce.
Pour mixture over the crumbs and bake 450F until oysters curl slightly and crumbs are brown appro 10-15 minutes.
Anytime Lemon Iced Tea


Ingredients:
water, water, tea bags, white sugar, fresh lemon juice

Directions:
Boil 2 cups water, and pour over the tea bags.
Let steep 7 minutes.
Remove tea bags, but don't squish them or squeeze them, to keep bitterness at bay!
Stir sugar into the hot concentrated tea mixture, until dissolved.
Top up with remaining 6 cups water (ice cold, preferably].
Stir, then add lemon juice, stirring again.
Let cool or serve with ice.
Italian Tuscan Potato and Sausage Soup


Ingredients:
potatoes, garlic cloves, canola oil, chicken broth, heavy cream, kale

Directions:
wash all potatoes and chop.
chop whole onion.
peel and mince garlic cloves.
in a medium to large soup pot, add 1 tbs of canola oil on warm heat.
add 1 lbs of spicy ground sausage,onion, and bacon, cook until lightly sausage is lightly browned.
Slowly increase heat to medium high and add all cans of chicken broth.
Stir in garlic, and potatoes.
let ingredients cook until potatoes are soft enough to poke with fork, then add in the heavy cream.
lower the heat to warm, so as not to bring ingredients to a boil, let sit for an additional five minutes.
Once all ingredients are fully mixed and your soup has a creamy milky look add in the chopped kale and season with salt and pepper as needed.
Let sit for two minutes, and then it's ready to serve. Remove from heat to avoid over cooking.
Bordelaise Sauce with Mushrooms
Category: side-dish
By TWIGGS1952

I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!

Ingredients:
1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic  (Optional)
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
⅓ cup red wine
1 tablespoon Worcestershire sauce
1  bay leaf
¼ teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Directions:
Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes. Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 146.1
Fat: 11.8 g
Saturated fat: 7.4 g
Carbohydrates: 5.5 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 2.1 g
Cholesterol: 30.5 mg
Sodium: 324.3 mg
Cocoa Syrup


Ingredients:
water, sugar, vanilla extract, kosher salt, light corn syrup

Directions:
In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup.
Whisk until all of the solids have dissolved.
Reduce sauce until slightly thickened.
Strain and cool to room temperature.
Pour into squeeze bottles.
Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream.