xiaoxl/recipe_data huggingface dataset:
Music Parents Famous Frito Pie


Ingredients:
ground beef, onion, garlic cloves, tomatoes with juice, chili powder, salt, sugar, Worcestershire sauce, red kidney beans, cheddar cheese

Directions:
Brown beef with onions and garlic., Drain off excess fat., Add tomatoes, chili powder, sugar, salt and Worcestershire sauce., Cover and simmer 1 hour., Add beans, juice and all., Simmer uncovered for 15 minutes or until thick., Serve over Frito corn chips, rice or use for chili dogs., Top with grated cheddar cheese for a special treat.
Crispy Breaded and Baked Chicken Wings


Ingredients:
onion powder, dried basil, paprika, egg, water, chicken wings

Directions:
In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika.
In a small bowl, whisk egg and water.
Cut chicken wings into three sections and discard wing tips.
Dip wings in egg, then place in bag and shake to coat.
Place on a greased 15 x 10" baking pan.
Bake at 425° for 30-35 minutes or
until juices run clear, turning once.
Coconut Lime Smoothie


Ingredients:
fresh spinach leaves, unsweetened dried shredded coconut, fresh coconut, limes, raw honey

Directions:
Cut open the coconut.
Drain the coconut water into a blender.
Scoop the coconut jelly (young flesh] out of the coconut and into the blender.
Add spinach leaves and the rest of the ingredients.
Blend and enjoy!
STUFFED BUNS


Ingredients:
olive oil, lean ground beef, black pepper, chicken gumbo soup, ketchup, prepared mustard, cayenne pepper

Directions:
Preheat oven to 350ºF. In a skillet over medium heat, add oil and when it gets hot, add onion; sauté until soft, about 2 minutes. Add beef and cook until no longer pink. Half way through cooking, crack some freshly ground black pepper.
When cooked, drain fat and return meat to skillet. Add the remaining ingredients except dinner rolls; mix well. Warm the mixture for 5 minute.
Make a small incision in the buns and stuff with beef mixture. Place them in a baking dish side by side facing up and bake for 10 minutes. Serve immediately with mustard or any preferred condiments.
Perfect Roast in a Pot


Ingredients:
stewed tomatoes, celery, garlic cloves, red wine, thyme, rosemary, Worcestershire sauce, black pepper, olive oil

Directions:
In a heavy pan deeply brown the roast on all sides., lower heat add beef broth and wine reduced to half., place meat and liquid in crock pot with remaining ingredients., cook 6 to 8 hours depending on crock pot.
Green Gazpacho
Category: soups-stews-and-chili
By MrsFisher0729

A cold, no-cook soup packed with fresh vegetables!

Ingredients:
2 cups diced honeydew melon
1  English (seedless) cucumber, peeled and diced
1 small onion, diced
1  avocado - peeled, pitted, and chopped
1  jalapeno pepper, seeded and coarsely chopped
1 clove garlic, chopped
¼ cup white balsamic vinegar
1 tablespoon lime juice
salt and freshly ground black pepper to taste

Directions:
Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.

Prep time: 25 mins
Total time: 55 mins
Yields: 2 servings

Calories: 275.9
Fat: 15.1 g
Saturated fat: 2.2 g
Carbohydrates: 36.3 g
Sugars: 22.2 g
Dietary fiber: 10.3 g
Protein: 5.1 g
Sodium: 47.2 mg
Afghanistan: Kabuli Pulao


Ingredients:
basmati rice, lamb, broth, onion, golden raisin, carrot, cumin, cardamom, cinnamon, ground pepper, butter, salt

Directions:
Saute the carrots and raisins in butter. Set them aside.
Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Then add the rice and broth, bring to a boil, cover and cook for 20 minutes until the rice is tender.
Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.
Raspberry-Balsamic Mushrooms


Ingredients:
white mushroom, kosher salt, black pepper, nutmeg, cinnamon, chili powder

Directions:
"Toss 1st 6 ingredients in roasting pan.  Spray w cooking spray and toss again.  Roast @ 450 degrees for 15 minute  Remove from oven and drizzle with balsamic.  Adjust seasonings.  Serve immediately or cool and use to top a salad."
Dolly Varden Cake


Ingredients:
butter, sugar, eggs, milk, flour, baking powder, pitted dates, raisins, cherries, cinnamon, vanilla essence, butter, vanilla essence, icing sugar, hot water

Directions:
Cream butter and sugar.  Add beaten eggs and milk alternatively with sifted flour and baking powder.
Divide mixture into three parts.
Stir dates, cherries and cinnamon into one part.
Stir lemon essence into second part.
Stir cocoa and vanilla essence into third part.
Transfer each mixture into separate greased 20cm round sandwich tins that have a base lined with baking paper.
Bake at 190°C for about 25 minutes.
When cold, place part one layer onto plate.
Spread with icing.
Cut other two layers into 4 triangles and then "cement" together on cake to make the dolls dress with the doll in the middle.
Cover the rest of the dress so you cannot see the lines.
Decorate how you wish.
BUTTER ICING:
Cream butter until light and fluffy.
Add essence.
Gradually beat in icing sugar, beating until smooth.
Add sufficient water to give a smooth spreading consistency.
German Chocolate Frosting with Walnuts
Category: desserts
By MamaRoach

This is a delicious take on an old classic, German chocolate frosting. Made with coconut and walnut pieces. You get all of the taste with less cholesterol. You can use pecan pieces for a more traditional version.

Ingredients:
2  egg whites, lightly beaten
1 (12 fluid ounce) can fat-free evaporated milk
1 ½ cups white sugar
½ cup light butter, softened
1 (7 ounce) package flaked coconut
1 cup chopped walnuts

Directions:
Stir the lightly beaten egg whites, evaporated milk, sugar, and light butter together in a saucepan over medium heat until thickened and bubbly, 10 to 12 minutes. Fold the coconut and walnuts into the thickened mixture. Set aside to cool completely before using.

Prep time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 cups frosting

Calories: 443.1
Fat: 22.7 g
Saturated fat: 10.9 g
Carbohydrates: 58.3 g
Sugars: 51.9 g
Dietary fiber: 3.4 g
Protein: 7.3 g
Cholesterol: 16.8 mg
Sodium: 229.3 mg
Quick Naan (Bread Machine)


Ingredients:
warm water, salt, honey, yogurt, flour

Directions:
If the yogurt is cold, heat it for 15 seconds in the microwave.
Add ingredients to your bread machine according to the manufacturer's directions.
After 5 minutes, check your dough (see NOTE].
After another 5 minutes (10 minutes total in the machine] take the dough out and divide into 8 pieces. Turn each piece in flour, cover, and allow to rest on a tray for 20 minutes.
Meanwhile, heat your oven to 500°F.
If you have a pizza stone, allow it to heat in the oven, otherwise, put heat-resistent metal cooling racks in the oven. Baking sheets do not work very well.
With your fingers, flatten each piece of dough into a tear-drop shape, 1/2 inch thick.
Moisten hands, then turn naan briefly in your hands to moisten it, and place it on the stone/rack; bake for about 4 minutes.
Brown tops using the broiler.
Wrap naan in a towel while you make the rest.
NOTE: Dough should be somewhat sticky, and you might get a small amount stuck to your finger. It shouldn't stick to the pan at all. If it isn't sticky enough, add 1 T water. If it sticks to the pan, add 1 T flour, till you reach the correct consistency.
Singapore Noodles


Ingredients:
olive oil, lean ground beef, garlic cloves, broccoli, carrot, Chinese cabbage, curry powder, ketjap manis, sherry wine

Directions:
Put the noodles in a small heatproof bowl and cover with boiling water and set aside for 5 minutes and then drain and separate3 noodles and set aside.
Brush a large wok with the oil and heat on high and ad the beef mince and cook, stirring to break up mince for 2 to 3 minutes or until lightly browned and then add the garlic, onion, broccoli and carrot and stir fry to 2 to 3 minutes or until the vegetables are almost tender.
Add the cabbage, curry powder, kecap manis, sherry and noodles to the wok and stir fry for 2 minutes or until the cabbage has softened.
Divide noodle mixture between shallow bowls to serve.
Steamed Tofu Balls With White Sauce


Ingredients:
ginger, firm tofu, carrot, egg, salt, sesame seeds, soymilk, salt, pepper, cornstarch, water

Directions:
Start by soaking the dried wakame in water for about 20 minutes or until it is completely rehydrated. After soaking, use a strainer to remove the water then chop the wakame into very fine pieces.
Finely mince the ginger and carrot.
Drain the tofu then use a paper towel to remove excess liquid.
Put tofu in a large bowl then use your hands to crumble it. Add the minced wakame, ginger and carrot followed by a whole piece of egg, quarter teaspoon of salt and a tablespoon of sesame seeds. Mix the ingredients well until it is well-combined then divide into several equal portions depending on how many balls you would like to make.
Tear about 30cm square piece of cling wrap then lay it flat on a cutting board or plate. Get one portion of the tofu mixture then place it at the center of the cling wrap. Pick up the corners of the cling wrap then bring it up together to enclose the tofu mixture, forming it into a somewhat-ball shape. Secure the tofu ball inside using a rubber band making sure that there are no open spaces where the tofu could come out upon cooking. Wrap the rest of the tofu mixtures repeating the same process.
Put the tofu balls on a microwave-safe dish or bowl then cook in the microwave for about 3 minutes using 600W. Remove the tofu balls from the microwave then keep it wrapped until the white sauce is ready.
Cut out the roots of the enoki mushrooms then use your hands to separate the mushroom pieces individually.
Heat a skillet using medium fire. Pour half a cup of soy milk then add the enoki mushroom pieces. Season it with salt and pepper the bring to a boil. Once it boils, lower the heat then add half a teaspoon of cornstarch dissolved in a tablespoon of water. Stir continuously until the sauce thickens then remove from heat.
Cut out the rubber bands then gently take the tofu balls from the wrap. Place the tofu balls on a serving plate then pour some of the white sauce on top before serving.
Tia and David's Deep Fried Tortellini
Category: appetizers-and-snacks
By ANDREA VETERE CANADA

My sister makes this delicious appetizer for many of our parties and family get togethers.  They may be made ahead of time and warmed up on a pizza tray just before serving. Serve with tomato sauce for dipping.

Ingredients:
1 (16 ounce) package refrigerated or fresh cheese tortellini
¼ cup bread crumbs
¼ cup cornflake crumbs
salt and pepper to taste
dried parsley, to taste
oil for deep frying
2  eggs, lightly beaten

Directions:
Cook tortellini according to package directions. Rinse under cool water, and allow to cool slightly. In a large resealable plastic bag, combine bread crumbs, cornflake crumbs, salt, pepper, and parsley. Heat oil in a deep fryer or deep skillet over medium heat. In small batches, dip the tortellini in egg, and place in resealable bag. Shake to coat, and set aside on a plate until the oil is hot. In batches, deep fry breaded tortellini until golden brown. Serve with tomato sauce for dipping.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 419.4
Fat: 23.1 g
Saturated fat: 5.7 g
Carbohydrates: 41.4 g
Sugars: 2.6 g
Dietary fiber: 2.2 g
Protein: 13.2 g
Cholesterol: 94.7 mg
Sodium: 365.6 mg
Oven-Baked Beef Stew
Category: soups-stews-and-chili
By Anonymous

This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

Ingredients:
¼ cup flour, or as needed
¾ pound cubed beef stew meat
2 tablespoons olive oil
1  onion, chopped
1 stalk celery, chopped
4  carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth
2  bay leaves
salt and freshly ground black pepper to taste

Directions:
Preheat the oven to 300 degrees F (150 degrees C). Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate. Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole. Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.

Prep time: 20 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 253.6
Fat: 12.2 g
Saturated fat: 3 g
Carbohydrates: 16.8 g
Sugars: 4.8 g
Dietary fiber: 2.9 g
Protein: 19 g
Cholesterol: 44.9 mg
Sodium: 527.3 mg
Taco Appetizer Platter


Ingredients:
ground beef, water, cream cheese, milk, green chilies, tomatoes, green onion, lettuce, barbecue sauce, cheddar cheese

Directions:
In a skillet, cook the beef over medium heat until no longer pink; drain.
Add water and taco seasoning; simmer for 5 minutes.
In a bowl, combine the cream cheese and milk;.
Spread on a 14-inch serving platter or pizza pan.
Top with the meat mixture. Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle with HONEY barbecue sauce. Sprinkle with cheddar cheese.
Serve with corn chips.
Blackened Steak Bites with Blue Cheese Sauce
Category: appetizers-and-snacks
By amym

This recipe is similar to an appetizer served at my favorite Italian restaurant. It is a nice change from the usual appetizers and always gets rave reviews! I have used tenderloin in the past, but have found that a good quality top sirloin works very well and is less expensive. Bernaise sauce is a good alternative if you don't like blue cheese.

Ingredients:
1 ½ pounds beef top sirloin, trimmed and cut into bite-size pieces
2 tablespoons blackened seasoning (such as Chef Paul Prudhomme's® Blackened Steak Magic®), or more to taste
2 tablespoons vegetable oil
1 (3 ounce) package cream cheese
3 tablespoons evaporated milk
8 ounces blue cheese crumbles
½ teaspoon garlic powder
¼ teaspoon ground white pepper
¼ teaspoon cayenne pepper

Directions:
Season sirloin with blackened seasoning to coat on all sides. Heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. Cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side. Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. Whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. Serve blue cheese sauce with the beef bites.

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

Calories: 288.4
Fat: 20.7 g
Saturated fat: 10.3 g
Carbohydrates: 2.6 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 22.3 g
Cholesterol: 71.6 mg
Sodium: 820 mg
Cube Steak W/Gravy


Ingredients:
onion, water

Directions:
Mix soup and onions together with the water., Place cube steaks in bottom of baking dish., Pour over the soup mixture., Place cover or foil over to seal it., Bake at 350°F for 45 minutes., Serve over cooked rice.
Truffled Mushroom Quesadilla


Ingredients:
mushroom, olive oil, flour tortillas, monterey jack cheese, manchego cheese, dried oregano

Directions:
"Heat olive oil in large pan. Sauté mushrooms with truffle salt until golden brown and tender. Transfer to plate. Place tortilla on same skillet. Add cheese with even layer on top and add mushrooms. Sprinkle with oregano. Place second tortilla on top. Heat until cheese begins to melt and flip. Remove when cheese is fully melted and to desired crispiness for tortilla."
Coconut Lemonade


Ingredients:
warm water, fresh lemon juice, sugar, cream of coconut, unsweetened frozen blueberries, red raspberries, star fruit

Directions:
In large bowl combine water, lemon juice, sugar and coconut syrup. Stir until sugar is completely dissolved.
Cover and refrigerate 4 to 24 hours.
To serve, transfer to pitcher, add berries and star fruit slices. Serve over ice cubes.
Easy Peppered Peas & Mushrooms


Ingredients:
frozen baby peas, button mushrooms, onion, olive oil, butter, sea salt, fresh cracked pepper

Directions:
Heat skillet to med/high.
Add 1 tbsp olive oil, 1 tbsp butter, onions, and mushrooms; sauté 3-5 minutes.
Add defrosted peas; stir well.
Add remaining olive oil, salt and pepper then stir.
Lower heat to med- cook until heated thoroughly.
Lemon Loaf Cake


Ingredients:
hot water, eggs, icing sugar, lemon juice

Directions:
Dissolve jello in 1 cup hot water., Let cool., Mix everything in bowl., Add eggs 1 at a time., Pour into greased and floured loaf pans., Bake at 350 degrees 40-45 minutes., Cool 5 minutes., Mix icing sugar and lemon juice., Prick with size 8 knitting needle and glaze., Makes 2 9x5 loaf pans.
Pecan Crumb Cake


Ingredients:
butter, pecans, sugar, butter, vanilla, flour, baking powder, eggs, milk, salt, sugar

Directions:
Mix together 1/2 cup butter, chopped pecans, crushed vanilla wafers, and 1/3 cup sugar.
Pat mixture on the bottom and sides of 2 greased loaf pans.
Cream remaining butter and sugar until light and fluffy.
Add eggs and beat well.
Mix milk and vanilla and add to batter alternately with sifted dry ingredients, starting and ending with dry ingredients.
Pour into 2 prepared loaf pans and bake at 350 degrees until cake test done in the middle.
Turn out on cake racks to cool immediately.
Special Thai Pineapple


Ingredients:
pineapple, cardamom pods, lime, water, brown sugar, lime juice, ginger

Directions:
Prepare your pineapple and place in a serving dish.
Add the crushed cardamom pods to a small pan with the lime rind and water.
Bring to a boil, reduce heat and simmer 1 minute.
Remove the pan from heat and add sugar, then cover with lid and leave for 5 minutes.
Make sure that the sugar has dissolved, if not stir until it is.
Next you want to add the lime juice and strain it over the pineapple slices, then cover and chill in the fridge for 30 - for a suble flavor,  60 minutes for a stronger flavor.
Add the shredded ginger to your prepared whipped cream and use as a garnish for the pineapple.
Peanut Butter Chocolate Cheesecake


Ingredients:
unsalted butter, sugar, cream cheese, sugar, coarse salt, pure vanilla extract, eggs, bittersweet chocolate, unsalted butter, light corn syrup

Directions:
DIRECTIONS For Cheesecake.
Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. (this is necessary to prevent leakage] Coat bottom of pan with cooking spray, and line with parchment paper cut to fit the bottom of the pan.   Spray parchment paper.
Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan,(use the bottom of a measuring cup to press down]  and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
Filling: Melt chocolate in a bowl set over a saucepan of simmering water. (do not let the bottom of the bowl touch the water as this will burn the chocolate]  Let cool. Beat cream cheese with a mixer (use paddle attachment] on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, scraping bowl between  each addition and beating just until combined after each addition (do not over-mix].
Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle peanut butter filling into center of crust, and tap pan gently on counter to settle. Smooth out to crust with a spatula.  Put into the freezer for 5-7 minutes to just set the filling.  Ladle chocolate filling directly on top of peanut butter filling and spread evenly out to the edges.
Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight covering with a cloth.  Before un-molding, run a knife around edge of cake.
DIRECTIONS For Glaze.
Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
Make the chocolate glaze and immediately pour glaze over top of cake starting in the center , smoothing with an offset spatula and letting it drip down the sides.  Cut mini peanut butter cups in half and pile in the middle of the cheesecake.
If you are a peanut butter chocolate lover, which we definitely are, we have a few other recipes recipes to share. These are also easier recipes if you don't have the time to tackle this cheesecake just yet.  These are some of our favorite youtube channels to follow and you can watch the recipes being made as well.  We hope you feel up to our cheesecake challenge shortly! It's WORTH IT!
Cheap and Easy Lentil Salad
Category: salad
By Kelly

A cheap and easy lentil salad. Makes a great side salad at dinner or a great lunch at work!

Ingredients:
½ pound French green lentils, rinsed and drained
2 cups water
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (14 ounce) can corn, drained
¼ cup chopped fresh parsley, or to taste
⅓ cup olive oil
⅓ cup balsamic vinaigrette
1 tablespoon white sugar
salt and ground black pepper to taste

Directions:
Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain. Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir. Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir. Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 301.1
Fat: 13 g
Saturated fat: 1.7 g
Carbohydrates: 37.1 g
Sugars: 4 g
Dietary fiber: 12.9 g
Protein: 11.5 g
Sodium: 382.6 mg
Cock-A-Leekie


Ingredients:
chicken broth, leeks, oatmeal, water, fresh parsley

Directions:
Bring the broth to a boil over medium heat, and add the leeks.
Mix the oatmeal flour with the water, and gradually stir it into the broth.  Season with salt and pepper.
Cover and cook until the leeks are tender, skimming if necessary.
Pour the cream and parsley in a warm soup tureen, and pour the boiling soup over them.
Serve hot.
Blushing Spring Bow Tie Salad


Ingredients:
salmon fillet, asparagus, new potato, fresh peas, olive oil, shallots, fresh chives, lemon zest, bow tie pasta, fresh tomato, fresh lemon juice

Directions:
1. Poach or microwave the salmon filets until tender. Flake with fork.
2. Trim and discard tough ends of asparagus and cut into 1" pieces. Blanch about 2-3 minutes until just barely tender.
3. Blanch potatoes and peas for a minute or so until just tender. Potatoes should lose their starch but still have a little crunch to them.
4. Add all ingredients together except asparagus, salmon and pasta and toss and allow to marinate until pasta is cooked.
5. Boil pasta till al dente according to package directions. Drain and toss with dressing and vegetables. Gently fold in salmon and asparagus just before serving. Serve at room temperature. (Leftovers are good cold too.].
Apple Mint Yoghurt Salsa


Ingredients:
apple, mint, lemon zest, lemon juice

Directions:
"Combine the Salsa ingredients and spoon onto cooked fish cakes, potato cakes, latkes etc."