xiaoxl/recipe_data huggingface dataset:
Avocado and Prawn/Shrimp Salad


Ingredients:
iceberg lettuce, frisee lettuce, fresh chervil, olive oil, lemon juice, lemon, avocados, mayonnaise, tomato paste, lemon juice, Worcestershire sauce, Dijon mustard

Directions:
Place iceberg lettuce leaves in a large bowl and roughly chop frisee into smaller lengths and add to bowl.
Mix chervil, oil and lemon juice, season to taste and then add to lettuces and toss to combine.
Divide between serving bowls.
THOUSAND ISLAND DRESSING - combine all thousand island dressing ingreadients and season to taste and set aside.
Cut avaocadoes in half and remove stones and using a large spoon to scoop out flesh and then slice lengthways.
Place avocado and prawns on lettuces and season with pepper and serve with lemon wedges and dressing on the side.
Christmas Eve Beef Stew
Category: soups-stews-and-chili
By It's A New Day

This is a family tradition for Christmas Eve! Serve with a green salad and  a loaf of warm bread. It can also be made in a slow cooker.

Ingredients:
2 ½ pounds beef stew meat, diced into 1 inch pieces
1 (28 ounce) can stewed tomatoes, with juice
1 cup chopped celery
4  carrots, sliced
3  potatoes, cubed
3  onions, chopped
3 ½ tablespoons tapioca
2 cubes beef bouillon
⅛ teaspoon dried thyme
⅛ teaspoon dried rosemary
⅛ teaspoon dried marjoram
¼ cup red wine
1 (10 ounce) package frozen green peas, thawed

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Place the lid on the Dutch oven. Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

Prep time: 10 mins
Total time: 6 hrs 20 mins
Yields: 8 servings

Calories: 474.1
Fat: 14.6 g
Saturated fat: 5.5 g
Carbohydrates: 36 g
Sugars: 9.9 g
Dietary fiber: 6.2 g
Protein: 47.4 g
Cholesterol: 121.9 mg
Sodium: 611.1 mg
Potluck Cheesy Carrot Casserole


Ingredients:
carrots, butter, margarine, onion, flour, salt, pepper, prepared mustard, milk, cheddar cheese, butter, margarine

Directions:
Cook carrots in salted water until tender.  You should have 6 cups.  Drain.
Melt first amount of butter in saucepan.  Add onion and saute until clear and soft.
Mix in flour, sailt, pepper and celery salt.
Stir in mustard and milk until it boils and thickens.
Layer in 2 litre casserole as follows:  1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
Melt second amount of butter in small saucepan.  Stir in crumbs.
Spread over all.
Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.
Eggs and Sausage Omelet With Tomatoes and Peppers


Ingredients:
olive oil, red bell pepper, red onion, turkey kielbasa, garlic clove, plum tomato, fresh basil, fat free egg substitute, salt, pepper, fresh blueberries

Directions:
Heat 1/2 teaspoon of oil in a medium nonstick pan over medium high heat. Add pepper, onion, kielbasa, and garlic and cook, stirring occasionally, until onion and kielbasa start to brown (4-5 minutes].
Add tomato and cook until wilted. Remove from heat. Stir in 1 teaspoon of basil and transfer to a bowl.
Return skillet to heat and add remaining oil. Combine egg substitute, salt and pepper in a small bowl. Add to skillet and cook until almost set (about 2 minutes]. Top with bell pepper and cook for one minute, or until egg is cooked through.
Fold omelet in half and slide onto a plate. Top with remaining basil. Serve with toast and blueberries.
Commander's Palace California Salad With Honey-Yogurt Dressing


Ingredients:
plain yogurt, lemon juice, honey, salt, white pepper, boston lettuce, avocados, grapefruit section, walnut halves, seedless raisin

Directions:
Add all the dressing ingredients into blender container., Pulse several times or until well blended., Mix salad ingredients in a large salad bowl., Serve on chilled plates with dressing on the side.
Ducky's Port Sauce


Ingredients:
port wine, fresh lemon juice, garlic clove, Worcestershire sauce, peach chutney, red onion, unsalted butter

Directions:
In a 2-quart saucepan, bring the Port to a simmer, then add the orange and lemon juices. Cook for 15 minutes over medium heat.
Stir in the garlic, Worcestershire sauce, stock, chutney, jelly and onion. Turn the heat to medium-low and reduce the sauce by half. Strain and continue cooking until the sauce turns dark brown and has a syrup like consistency. You will have about 1/2 cup of sauce. Whisk in the frozen butter in small pieces.
The Rose Cocktail


Ingredients:
apricot brandy, dry vermouth

Directions:
Combine ice, apricot brandy, gin, vermouth & grenadine in a cocktail shaker, shake well.
Strain into a martini glass.
Georgia Cracker Salad


Ingredients:
tomatoes, green onions, mayonnaise, hard-boiled egg, salt, fresh ground black pepper

Directions:
In a medium size bowl, coarsely crush the crackers with your hands- you should have big cracker pieces.
Add the remaining ingredients, mix well, and serve immediately.
Season, to taste, with salt and pepper.
Lemon Herb Butter
Category: side-dish
By Karin Landers

This was an accidental compound butter that is refreshing and delicious on rolls, stuffed into the skin of a turkey before cooking, or added to steamed vegetables.

Ingredients:
½ cup unsalted butter at room temperature
2 tablespoons lemon zest
1 teaspoon fresh lemon juice
½ teaspoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh thyme
½ teaspoon finely chopped fresh sage
salt and ground black pepper to taste

Directions:
Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 servings

Calories: 82.2
Fat: 9.2 g
Saturated fat: 5.8 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 24.4 mg
Sodium: 16.8 mg
Brooklyn Blackout Cupcakes


Ingredients:
chocolate pudding mix, butter, vanilla extract, buttermilk, canola oil, eggs, vanilla extract

Directions:
Make the filling and frosting:  place the pudding mix and milk in a 2-qt saucepan over medium-high heat.  Whisk constantly until the mixture comes to a boil and thickens, 4-5 minutes.  Turn off the heat.
Add the chocolate chips, butter, and vanilla and stir until the chips and butter melts, 2 minutes.
Remove the pan from the heat and cover the pudding with plastic wrap placed directly on its surface.  Let cool for 45 minutes at room temperature.
Meanwhile, preheat the oven to 350°F  Line 24 cupcake wells with paper liners.
Make the batter:  place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 30 seconds.
Stop the mixer and scrape down the sides of the bowl.  Increase the mixer speed to medium and beat 2 minutes more.  Batter will be thick.
Scoop 1/4 cup batter into each cupcake well~you should get 24.
Bake for 17-20 minutes, until tops are springy when lightly pressed.  Cool in the pans on wire racks for 5 minutes.
Remove 4 cupcakes from the pans and crumble them into a bowl, making coarse crumbs.
Loosen the remaining cupcakes from the pans and cool them on wire racks for 15 minutes.
Divide the pudding mixture into 2 portions.  Fit a pastry bag with a large round tip and spoon 1 cup of the filling into the bag.  Gently push the tip into the center of each cupcake and squirt a generous amount of pudding inside.  Refill the bag as needed and repeat for all 20 cakes.
Place a heaping tablespoons of the remaining pudding portion on the top of each cupcake and spread to cover the entire surface.  Top the frosting with a sprinkling of cupcake crumbs, pressing down slightly so they stick.
Store uneaten cupcakes covered in the refrigerator for up to 5 days.
Sunday Ham Loaf


Ingredients:
smoked ham, pork, tomato juice, milk, eggs, brown sugar, Worcestershire sauce, salt, pepper, dry mustard, clove

Directions:
Grind together ham and pork., Mix all ingredients together. Bake in a large loaf pan at., 325 deg. for 1-1/2 hours.
T's Parmesan Encrusted Pork Chops


Ingredients:
boneless pork chops, mayonnaise, parmesan cheese, onions, butter

Directions:
Place the pork chops in a greased baking dish. Season liberally on both sides.
Top each with mayonnaise, then parmesan. Top each with a couple of very small onion slices and a pat of butter.
Bake, uncovered, at 350-375º for 1 hour (see the comment below] or until the meat is done. Check them well before the hour is up.
(I recommend checking them after about 35-40 minutes. The last 2 minutes you ban broil if they don't look crispy enough].
Just before you serve them, drizzle a tiny amount of balsamic vinegar over the top.
Curly Endive & Walnut Salad


Ingredients:
curly endive lettuce, escarole, tomatoes, walnut pieces, green onion, red wine vinegar, Dijon mustard, olive oil

Directions:
Combine endive, tomato and walnuts in large salad bowl., Mix green onion, vinegar and mustard in small bowl., Slowly, whisk in oil., Season with salt and pepper, pour over dressing over salad and toss.
Salmon With Mango Dressing


Ingredients:
lime juice, salmon fillets, black pepper, olive oil, mango, plain yogurt, plain yogurt, coarse grain mustard, lemon juice, of fresh mint

Directions:
Preheat grill (broiler] or bbq grill (hotplate] to medium-high.
Drizzle lime juice over salmon and then coat with ground pepper.
Brush pan or grill with oil, grill salmon for 2-3 minutes each side or until cooked to your liking.
To make dressing, peel the mango, chop and place in food processor with all the yoghurt, mustard, lemon juice and mint and process until smooth.
Drizzle over salmon.
Juicy Oven Baked Italian Chicken Breast


Ingredients:
garlic powder, onion powder, dried oregano, dried parsley, sugar, black pepper, dried basil, chicken breasts, salt

Directions:
Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up.
Mix together the first 8 ingredients in a bowl and set aside.
Pat dry the chicken breast with paper towel and season to your preference with salt.
Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet.
Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes.
Allow chicken to rest for 5 minutes before serving.
Creamy Cauliflower Soup


Ingredients:
frozen cauliflower, onions, chicken bouillon granule, water, 2% milk, garlic powder, ground nutmeg, cornstarch

Directions:
In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water.  Bring to a boil.  Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender.
Stir in the milk, soup, garlic powder and nutmeg.  Combine cornstarch and remaining water until smooth; gruadually stir into soup.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Stir in cheese until melted.
Cheddar Vegetable Bake #Ragu


Ingredients:
potatoes, cauliflower floret, broccoli floret, garlic cloves, onion, parmesan cheese, coarse black pepper, cilantro leaf, chicken broth, pine nuts, butter

Directions:
Preheat oven to 350 degrees.
In large bowl add cooked potatoes, cauliflower, broccoli, garlic, onion, parmesan, jalapenos, pepper, cilantro, broth and cheese sauce.  Toss to coat.  Place into large baking dish.
Add bread crumbs, sprinkling evenly across top of vegetables.  Sprinkle with pine nuts.  Pour melted butter on top.  Cover and bake for approximately 45 minutes  Uncover and bake for additional 10-15 minutes.
Banana Pound Cake


Ingredients:
shortening, butter, sugar, eggs, all-purpose flour, baking powder, salt, milk, vanilla, bananas

Directions:
Preheat oven to 325.
Cream together shortening, butter, and sugar.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder, and salt; gradually add to creamed mixture.
Add milk and vanilla.
Fold in bananas.
Pour into a greased and floured tube pan and bake for 1 hour and 10-20 minutes or until cake tests done.
Yield:  20 servings.
**NOTE**.
To prevent overbrowning of the top, I lay a piece of aluminum foil over the cake after it turned golden brown. Don't tighten it around cake; just lay it loosely over.
Escargot and Angel Hair


Ingredients:
olive oil, butter, garlic cloves, shallots, chicken broth, salt, peppercorn, parmesan cheese, angel hair pasta

Directions:
Rinse escargots very well and drain.
In skillet, heat olive oil and butter.
Add garlic,mushrooms and shallots; cook over medium heat.
Add chicken broth, roasted red pepper, salt,pepper and escargots.
Simmer together a few minutes.
Cook angel hair pasta; drain, keeping 2 Tbsp water.
Toss in the escargots mixture witht the Parmesan cheese.
Blueberry and Raspberry Pancake Topping
Category: side-dish
By thr33things

Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles.

Ingredients:
1 ½ cups frozen raspberries
1 cup frozen blueberries
½ cup white sugar
¼ cup water

Directions:
Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 3 cups

Calories: 46.7
Fat: 0.1 g
Carbohydrates: 11.9 g
Sugars: 10.3 g
Dietary fiber: 1.3 g
Protein: 0.2 g
Sodium: 0.3 mg
BBQ Spice- Island Chicken


Ingredients:
chicken, water, salt, ground ginger, star anise, anise, sugar, onion, soy sauce, honey

Directions:
Do ahead: Clean& truss chicken (Tie legs together and secure wings] and place in a large pot, cover with water.
Add salt, ginger, anisseed,onion& soy sauce.
Bring to a boil, reduce heat ans simmer for 1 hour.
Drain water from the chicken and leave it to cool completely.
Mix honey and pineapple juice in a cup.
BBQ Cooking: Thread the chicken onto a spit from the tail end coming out through the wishbone (Make sure it is balanced].
Place over moderate heat with the spit rotating.
Baste with the honey juice.
Cook until golden about 3/4 hour.
Grilled Chicken Pasta Salad With Artichoke Hearts


Ingredients:
boneless skinless chicken breast, olive oil, salt, garlic powder, fresh ground black pepper, artichoke hearts, scallions, flat leaf parsley, red wine vinegar, red wine vinegar, parmesan cheese

Directions:
Light the grill or heat the broiler. Coat the chicken with 1 tbsp of the oil and season with 1/4 tsp salt, 1/4 tsp garlic powder and 1/4 tsp pepper.
Grill or broil until just done, 4-5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.
In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly.
In a large bowl, toss the pasta with 1 tbsp olive oil. Make sure to coat all the pasta thoroughly, so it won't stick together.
Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp oil, the vinegar, remaining 1 tsp salt, 1/4 tsp pepper, and the Parmesan to pasta and toss well.
Serve with additional parmesan and Enjoy!
Curried Spinch Quiche / Frittata


Ingredients:
eggs, curry powder, turmeric powder, spinach, mozzarella cheese, yellow onion, salt, black pepper

Directions:
Whisk the eggs together, then add the spices and whisk very well.
Add the remaining ingredients and pour into the crust (in a greased pie mold]. You can keep some of the grated cheese aside to garnish the top of the quiche.
Bake at 350F for 30-35 minutes. Let it rest a while before cutting. If you aren`t using a pie crust, bake for about 25 minutes.
******Caramelized onions are amazing and sweet. You can make them by thinly-slicing yellow onions, then cooking them at medium-low heat on the stove top in some oil and/or margarine. The longer and lower heat the better, but you can bring up the heat to make them quicker. It can take 15-45 minutes. Don`t stir them too often, you want them to brown underneath. Once they`re getting nice and brown, add some brown sugar, stir, and then add a bit of water. This will get all that delicious sticky flavor from the pan into your onions. If you don`t want to go through the trouble, you can just add thinly-sliced yellow onion and brown sugar to your mixture instead.
Tasty Ham-Olive Spread


Ingredients:
cooked ham, mayonnaise, celery, green onions, Dijon mustard, green olives, parsley, Tabasco sauce

Directions:
Place cubed left-over ham in food processor; pulse to grind. (Careful, not too much].
Remove to mixing bowl and add remaining ingredients.
Refrigerate, covered, until ready to serve.
Serve with baquettes, crackers or sturdy tortilla chips.
Nonna's Red Beans and Rice


Ingredients:
dried red kidney beans, water, bacon fat, yellow onion, green bell pepper, celery & leaves, garlic cloves, salt, pepper, bay leaves, dried thyme, dried parsley, dried sage, sausage, ham, ketchup, rice, water

Directions:
Using a large pot, saute onion, bell pepper, celery, and garlic in the bacon fat, until onions are translucent. Scrape out pot and set veggies aside. Add kidney beans and water, bring to a boil for 1 minute, and turn heat off and set aside, covered, for 1 hour (this does not need to be done if you soak your beans overnight, but this is a "quick soak" version].
Once beans are soaked, add sauteed veggies, bay leaves, thyme, sage, parsley, and Creole seasoning and bring to a boil, then turn heat down to low and simmer covered for 2 hours. Check periodically and stir, and add more water if needed, enough to cover beans.
Stir in Kiolbassa and ham if using, and simmer for another hour. If it is too runny, you may want to remove the lid for the last 30 minutes or so to thicken it up, but it's a matter of preference. The beans will start to break and it'll look begin to look creamy. Add in a few good squirts of ketchup at the end, and stir into.
For the rice, bring 2 cups rice and 4 cups water to a boil in small pot, and turn heat to low, simmer for 20 minute or until water is absorbed. Fluff with a fork.
Serve red beans over rice, and add a splash of balsamic vinegar or ketchup.
Super Moist Chocolate Cupcakes


Ingredients:
flour, sugar, baking soda, salt, cocoa powder, water, vinegar, dark chocolate

Directions:
Add all dry ingredients together in a large bowl (omitting the almond flakes and choc buttons].
Add the oil and start beating.
Add the vinegar and water to the mixture.
When well mixed, spoon out into 12 cupcake moulds.
Press 3 choc buttons into each cupcake, ensuring that the buttons are covered.
Sprinkle the almonds eavenly on top of the cupcakes.
Bake in a 150C degree oven for 20 minutes or longer depending on your oven. They are ready when a wooden skewer comes out clean.
Turn out cupcakes so that they cool and eat while warm or cold.
Melting Moments Biscuits/Cookies


Ingredients:
unsalted butter, icing sugar, baking powder, plain flour, butter, vanilla bean paste, icing sugar

Directions:
Preheat oven to 180C fan forced and line two oven trays with baking paper.
For biscuits, cream butter and for two minutes in an electric mixer with paddle attachment and then add icing sugar and custard powder and mix until combines.
Sift the baking powder and flour together and then add to the dough and mix well.
Roll dough into 40 grams balls, place on the baking paper lined trays and press each ball with a fork to leave an indent.
Bake biscuits for 15 minutes or until light golden.
Stand trays for 5 minutes to cool and then transfer to a wire rack to cool completely.
For buttercream - whisk butter and vanilla until smooth and the add icing sugar and beat until mixture forms a paste, the consistency is thick icing.
Spoon into a piping bag fitted with a small star (I just spread the mix on with a knife and consequently had some left over even though I put a fairly thick layer on].
To assemble, pipe buttercream in a circle onto the base of one half and then gently press the other half of onto the cream to make a full biscuit and to form a melting moment.
Dust with icing sugar just before serving.
Southern Fried French Toast


Ingredients:
flour, baking powder, eggs, milk, vanilla, cinnamon

Directions:
Mix the flour and the baking powder together.
Add the eggs and mix until it a smooth paste.
Add milk gradually until it reaches the consistency of pancake batter.
Add vanilla and cinnamon.
Heat a frying pan with 1/2" of oil over medium heat.
Dip pieces of bread into the batter.
Gently place the bread into the oil, fry until golden on each side.
Drain on paper towels and sprinkle with powdered sugar.
Serve with warm syrup and butter.
I use Ming Tsai's 8-Spice Powder instead of cinnamon, it's got cinnamon, allspice, anise, cardamom, ginger, fennel, clove and cumin in it.
I got mine at Target, it adds a very exotic flavor.
Greek Souzoukaklia
Category: world-cuisine
By Marlies Monika

An extraordinary barbecue recipe to surprise friends and family. Serve with lemon slices and rice.

Ingredients:
1 ½ pounds ground beef
1  onion, chopped
⅜ cup raisins, chopped
1 ½ teaspoons chopped flat leaf parsley
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander
1 pinch ground nutmeg
½ teaspoon white sugar
salt and pepper to taste
skewers
1 tablespoon vegetable oil

Directions:
Preheat grill for high heat. In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill. Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 289
Fat: 18.7 g
Saturated fat: 6.8 g
Carbohydrates: 10.8 g
Sugars: 7.4 g
Dietary fiber: 0.9 g
Protein: 19.5 g
Cholesterol: 70.5 mg
Sodium: 260.8 mg
Chocolate Cheesecake


Ingredients:
sugar, butter, cream cheese, sugar, flour, eggs, vanilla

Directions:
Set oven to 350 degrees.
grease a 9-in springform pan.
In a small bowl, combine the three crust ingredients; mix.
Press onto the bottom of pan; set aside.
In a saucepan over low heat, melt the chocolate chips; stir until smooth; set aside.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add flour, beat well.
Add eggs; beat on low just until combined.
Stir in vanilla and melted chocolate just until blended.
Pour over crust.
Bake for 40-45 mins, or until center is set.
Cool on wire rack for 10 mins.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Chill overnight in fridge.
Note: to prevent any drips, place the filled springform pan on a baking sheet in the oven.
Cat's Head Biscuits With Tomato Jam


Ingredients:
diced tomatoes with juice, sugar, ground nutmeg, vanilla extract, lemons, all-purpose flour, sugar, baking powder, salt, butter, half-and-half

Directions:
For the tomato jam:
Combine the tomatoes, sugar, nutmeg, vanilla and lemon zest and juice in a giant stockpot. Simmer over medium heat for 2 to 3 hours, stirring occasionally. Turn the heat down to low to reduce the liquid until thick. Puree with a stick blender. Cool for 24 hours.
For the biscuits:
Preheat the oven to 350 degrees F. Mix the flour, sugar baking powder and salt in a large mixer with a paddle. Add in the cold cubed butter and mix. Then slowly add in the half-and-half. Beat until the right consistency.
Flour a table top and roll the mixture out to 3/4 inch thickness. Cut with 4-inch round cutter. Place a single layer of rounds on a sheet pan and bake, 12 to 15 minutes.
Serve the biscuits with the tomato jam.