xiaoxl/recipe_data huggingface dataset:
Shrimp Florentine


Ingredients:
frozen chopped spinach, shrimp, butter, flour, milk, dry white wine, scallion, paprika, cheddar cheese

Directions:
Preheat oven to 350 degrees., Thaw and drain spinach., Spread spinach in a pie pan and top with shrimp., In a saucepan, melt butter and stir in flour., Then gradually add milk, wine, scallions., Cook on low, stirring, Add salt, pepper and enough paprika for a rosy color., Pour sauce over shrimp and sprinkle with cheese., Bake uncovered for 30 minutes or until bubbly.
Maple Walnut Ice Cream Sundae


Ingredients:
real maple syrup, walnuts, pecans, vanilla ice cream

Directions:
Heat maple syrup in microwave for 15 seconds, or on top of stove until warm., Toast walnuts in toaster oven or in dry skillet on top of stove, 2-3 minutes., Put vanilla ice cream in dish., Top with maple syrup and walnuts., Enjoy!
Barbie Doll Cake
Category: desserts
By SHERDIANNE

A cake that is the skirt for a doll. The icing can be piped on to make it look like a fancy dress. Make 4 cups of white frosting or use ready-made.

Ingredients:
1 (18.25 ounce) package yellow cake mix
2 (16 ounce) packages vanilla frosting
1 drop red food coloring

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart ovenproof Pyrex glass mixing bowl with shortening and dust with flour. Prepare cake as directed on box. Pour batter into prepared bowl. Bake 50-60 minutes or until cake tester inserted into center comes out clean. Cool 15 minutes. Invert on cake plate with widest part of cake on the bottom. Cool 3 hours before decorating. Insert a clean doll into center of cake. Decorate the skirt with icing tinted any color or use more than one color. Use a decorator tip to make the skirt as fancy as you like and decorate the top of the doll for the top of the dress also.

Yields: 12 servings

Calories: 508
Fat: 17.5 g
Saturated fat: 3 g
Carbohydrates: 85.9 g
Sugars: 67.3 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Cholesterol: 0.9 mg
Sodium: 424.7 mg
Perfect Fried Pork Chops


Ingredients:
milk, salt, flour, onion powder, garlic powder, cayenne, salt, pepper, parsley, boneless pork chops

Directions:
Mix milk with first amount of salt (2 teaspoons] and allow pork chops to soak in this mixture for as long as you'd like, about an hour to maybe four works well. Overnight soaking will result in too much moisture & your breading will fall off.
Remove pork chops from brine, and set aside. Brine should be discarded.
Mix all spices in with flour.
Heat oil in pan.
Coat each side of the pork chops, applying pressure to make the batter stay on during cooking. One coat is good for a thin layer of batter. For a thicker coating, dip them in a separate bowl of a little milk with an egg mixed well, and again in the flour.
Make sure oil is hot. You can check by dropping a pinch of flour in, and it will sizzle if it is. Oil temperature should be around 375 degrees F, if you have an oil thermometer.
Cook on each side 4-6 minutes on each side, or until meat is no longer pink inside. Chops with bones will take a bit longer, and we cook them on one side until blood starts to come out of the bone before flipping. If you have a meat thermometer, the inner temperature should be at least 160 degrees F.
Cajun Style Pork and Beans


Ingredients:
ground beef, green bell pepper, onion, salt, cayenne pepper

Directions:
Brown the beef in a large saucepan over medium heat; stir in the onions and bell pepper and cook until softened, about 10 minutes.
Add in the pork and beans stirring occasionally.
Once heated through, serve over rice.
Steak Parmesan Subs (Sandwiches)


Ingredients:
"mozzarella cheese"

Directions:
Fry sandwich steaks in frying pan, stirring often.
When no longer pink, pour off grease. I also usually blot the with paper towels to remove even more.
Stir in sauce.
On a baking sheet, lay steak or hoagie buns open flat.
Divide meat mixture evenly and place on both sides of the buns.
Top with mozzarella cheese.
Place under broiler about 5-6 minutes or until cheese has melted and it starting to brown.
Herb Infused Grilled Red Potatoes


Ingredients:
small red potatoes, carrots, shallot, vegetable broth, olive oil, garlic cloves, parsley, fresh thyme, fresh rosemary, fresh sage, salt, ground pepper

Directions:
Prepare a large foil tray to be placed onto the barbecue. Place the sliced potatoes into the foil tray and grill until almost cooked through and browned, spraying occasionally with olive oil spray.
Place the potatoes in a large bowl and toss with the remaining ingredients. Place back into the foil tray and cover. Seal edges tightly.
Grill over medium heat for 20 minutes, turning the packet a few times.
Scrambled Egg Muffins
Category: breakfast-and-brunch
By aveal

These scrambled egg muffins with plenty of sausage and Cheddar cheese make a filling and fun treat at your next brunch. They're pretty, hearty, and fun to serve.

Ingredients:
½ pound bulk pork sausage
12  eggs
½ cup chopped onion
½ cup chopped green bell pepper, or to taste
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners. Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain. Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups. Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 servings

Calories: 142.7
Fat: 10.6 g
Saturated fat: 4 g
Carbohydrates: 1.6 g
Sugars: 0.9 g
Dietary fiber: 0.2 g
Protein: 10.2 g
Cholesterol: 201.7 mg
Sodium: 364.8 mg
Sesame (Tahini) Butter Cookies


Ingredients:
brown sugar, sugar, butter, tahini, egg, vanilla, flour, baking soda, salt, sesame seeds

Directions:
Preheat oven to 350.
Mix first 6 ingredients until incorporated well, then add remaining ingredients to form dough.
Roll into balls on baking sheet and press down with fork. If adding sesame seeds, lightly press down the ball with your hand, sprinkle with some sesame seeds, and then push down with fork.
Bake 10-15 minutes based on your elevation and how hard or soft you prefer your cookies.
Perfect Apple Pie


Ingredients:
granny smith apples, lemon juice, sugar, flour, cinnamon, salt, butter, sugar

Directions:
Layer apples in bowl and sprinkle with lemon juice to prevent browning. Toss to coat.
Mix dry ingredients together and combine thoroughly. Completely toss apples with dry ingredients. Add to pie crust. Dot with butter.
I usually roll out the second pie crust, cut into strips, and make a lattice on top but a complete top crust with vent holes will work fine too. Sprinkle the pie with sugar.
Bake at 400 degrees for 45-50 minutes.
White Chocolate Peanut Butter Apple Dip for 1


Ingredients:
apple, cinnamon

Directions:
Open yogurt container and measure in 1/2 tablespoon of peanut butter. Stir until combined.
Sprinkle with cinnamon.
Dip apple liberally and enjoy.
Eat any remaining dip with spoon!
Frozen Lime-Macaroon Cheesecake


Ingredients:
butter, sugar, cornstarch, water, lime zest, lime juice, cream cheese, heavy whipping cream

Directions:
Mix cookie crumbs and butter thoroughly.  Press mixture firmly on bottom of ungreased 8 or 9 inch springform pan.  Refrigerate while preparing filling.
Mix sugar and cornstarch in 1 1/2 quart saucepan.  Stir in water, lime peel and lime juice.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Gradually stir about 1/4 cup of the hot mixture into egg yolks; stir back into hot mixture in saucepan.  Heat to boiling.  Boil and stir 1 minute; remove from heat.  Stir in cream cheese and food coloring until cream cheese is melted and mixture is smooth.  Press plastic wrap directly on surface of mixture.  Refrigerate about 30 minutes or until cool.
Beat whipping cream in chilled small bowl until soft peaks form.  Fold whipped cream into lime mixture; pour over crust.  Cover and freeze 4 to 6 hours or until firm.  Run metal spatula along side of cheesecake to loosen; remove side of pan.
Let stand 15 minutes at room temperature before cutting.
Instant Pot® Vegan 15-Bean Soup
Category: soups-stews-and-chili
By Fioa

This vegan version of the traditional 15-bean soup is the perfect comfort food. Hearty and rich, this tasty soup is so easy to make in your Instant Pot®.

Ingredients:
1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
1 (14.5 ounce) can diced Italian-style tomatoes
8 cups vegetable broth
2  carrots, diced
1  onion, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon smoked paprika
½ teaspoon ground black pepper

Directions:
Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 389.6
Fat: 2.2 g
Carbohydrates: 67 g
Sugars: 10.3 g
Dietary fiber: 27.1 g
Protein: 23.6 g
Sodium: 1214.3 mg
Schlagsahne (Sweetened Cream Topping)


Ingredients:
powdered sugar, vanilla extract

Directions:
Using mixer, quickly whip the topping along with the powdered sugar and vanilla extract. Just whip to incorporate the sugar and vanilla/rum.
Refrigerate until ready to use.
Roggenbrot (Rye Bread)


Ingredients:
active dry yeast, molasses, water, butter, milk, sugar, bread flour, salt

Directions:
Dissolve yeast in warm water., In a large bowl combine milk, sugar, and salt., Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour., Use a wooden spoon to mix in the remaining rye flour., Add white flour by stirring until the dough is stiff enough to knead., Knead 5 to 10 minutes, adding flour as needed., If the dough sticks to your hands or the board add more flour., Cover dough and let rise 1 1/2 hours or until double., Punch down dough and divide to form 2 round loaves., Let loaves rise on a greased baking sheet until double, about 1 1/2 hours., Preheat oven to 375°F., Bake for 30 to 35 minutes., Makes 2 round loaves.
Lentil Feta Salad


Ingredients:
dry green lentils, garlic cloves, extra virgin olive oil, red wine vinegar, fresh oregano, dried oregano, salt, pepper, cucumbers, cherry tomatoes, red onion, fresh parsley, feta cheese

Directions:
In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.
Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.].
Stir in almonds and all but 1/4 cup (50 mL] of the feta; sprinkle with remaining feta.
Okinawa Soba With Stir Fried Vegetables


Ingredients:
cabbage, carrot, fried tofu, pork, soy sauce, salt, pepper, bean sprouts

Directions:
Start by preparing the vegetables. Cut the cabbage into small pieces and slice the carrot into thick strips.
Cut the garlic chives into about 5-centimeter pieces. Cut the atsuage into bite-sized pieces. For the pork, slice it into small strips.
Heat a pan using medium-high heat then add a tablespoon of vegetable oil. Put the sliced pork into pan then stir until it is coated with oil.
Add the cabbage then stir-fry for about 5 minutes. Add carrot then stir-fry for 1-2 minutes.
Add the bean sprouts and the atsuage then continue stir-frying for a few more minutes. Add the garlic chives then stir-fry for about a minute then adjust the taste with salt and pepper. Remove from heat.
Mix the pork stock and the dashi stock in apot then bring to a boil. Add a tablespoon of soy sauce then adjust taste with salt. This will be the soup for the soba.
Cook the soba according to the package instruction. Drain then rinse immediately with cold running water to stop the cooking process.
Put a serving size of soba noodles on a bowl or deep plate. Pour the soup on top then add the stir-fried vegetables. Serve and enjoy.
Enchilada Quick Roll


Ingredients:
corn tortillas, hamburger, lettuce, yellow onion, green olives, salt, pepper

Directions:
First in 3/4 cup of water, add your 2 packets of taco sauce, heat over stove till it is disolved. Set aside for later.
Pour your oil into your frying pan and cook your tortillias not too soft but not too hard. Put aside for later.
Now in a heavy skillett fry your hamburger till it is done.
Now chop your lettuce up and still into hamburger and fry it down halfway soft.
Chop your Onion and halapino up and place in skillet with hamburger, cook down.
Add your salt and pepper.
Dip your tortillias in the taco sauce and lay them in your cake pan to be rolled.
Place about 2 tablespoon of fryed mixture into your tortillia and roll tightly.
When finished top with cheese.
Cook for 30 mins on 350 .
Garnish with green olives to look like flowers piminto facing middle.
Kahlua Cream Sauce


Ingredients:
heavy cream, sugar, Kahlua, cornstarch, water

Directions:
In a cup or small bowl combine water and cornstarch stirring until dissolved.
Set cornstarch mixture aside.
In heavy saucepan stir together heavy cream, sugar and Kahlua.
Cook over medium heat stirring constantly until mixture comes to a boil.
Lower heat and simmer for 1 minute.
Add cornstarch mixture and simmer over low heat for 4 minutes, stirring constantly until thickened.
Remove from heat and whisk for 1 minute.
Potato Beef Casserole


Ingredients:
potatoes, ground beef, salt, onion

Directions:
In a large bowl, combine all ingredients.  Transfer to a greased 2-qt. baking dish.
Cover and bake at 350 for 1-1/2 hours or until potatoes are tender.
Turkey and Cranberry Roll up Pinwheels


Ingredients:
tortillas, light cream cheese, light mayonnaise, whole berry cranberry sauce

Directions:
Mix the ingredients for the cranberry spread together.
Lay the tortillas down so that the 'middle' ends overlap on the inside.
Spread the cranberry mixture over the tortillas so that most of the surface is covered.  Be careful bot to add it too thickly or it gets a bit gooey when you roll them up.
Place the roast turkey slices down the middle of the tortillas so it looks like one long strip of turkey.
Carefully roll the tortillas up tightly.
Cover with foil, making sure the ends are sealed, and chill in the fridge for a few hours or overnight.
Take out of the fridge and slice into inch and a half slices.  Secure with toothpicks if you feel needed.
Oven Roasted Caraway Potatoes


Ingredients:
potatoes, shallot, bacon grease, salt, pepper, caraway seed, paprika

Directions:
Coat potatoes and shallots with warmed bacon grease in a bowl., Put potatoes on a baking sheet., Season with salt, pepper, caraway, and paprika., Stir around to coat., Bake uncovered for 30 minutes, stirring every so often.
Italian Fisherman's Stew


Ingredients:
olive oil, white wine vinegar, salt, black pepper, olive oil, onion, carrot, celery rib, cloves, chopped tomatoes, orange, sugar, red chile, dry red wine, broth, fresh thyme, salt, bay scallops, shrimp, fresh basil

Directions:
1,  To prepre croutons, preheat oven to 375 degrees.  Sporead bread cubes on a large rimmed baking sheet.  Bake until toasted, about 10 minutes.  In a large bowl, combine olive oil, vinegar, salt & pepper.  Set aside.
2.  To prepare soup, heat olive oil in a large pan over medium-high.  Add onion, carrot, celery and garlic.  Saute 10 minutes.  Add tomates and red peppers and crush with a fork.  Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper.  Bring to a boil.  Reduce heat to low and simmer, covered, 30 minutes.  Uncover and simmer over medium heat until sauce thickens, about 10 minutes.  Add scallops and shrimp and cook 3 to 5 minutes.  Remove from heat and stir in chopped basil.
3.  Just before serving, pour oil mixture over croutons and toss well.  Divide croutons among 10 serving bowls.  Top with stew.
Rosy Potato Salad


Ingredients:
potatoes, celery hearts, mayonnaise, Miracle Whip, sweet paprika

Directions:
place chilled,chopped potatoes,celery,eggs,pickles in a large mixing bowl., mix mayo,and salad dressings,in medium mixing bowl., add paprika to dressing mix and blend., adjust seasonings to dressing---salt,pepper,paprika., pour over potatoes and veggies and mix well., if salad looks too dry add the dressing of your choice!, chill., enjoy!
Cauldron Cakes (Spice Cakes from Harry Potter)


Ingredients:
flour, sugar, baking powder, salt, butter, margarine, milk, vanilla extract, eggs, cinnamon, ginger

Directions:
Preheat oven to 350 degrees.
Mix eggs, sugar, butter,cinnamon, ginger, and vanilla in large mixing bowl on whip for 2 minutes.
Mix other solid ingredients and milk in gradually in the large mixing bowl.
Put batter in muffin tins (DO NOT FILL TO HIGH THESE CAKES SHOULD BE SEMI-FLAT]. Bake 25 minutes.
Decorate with sprinkles and frosting if desired.
These cakes go well with honey.
Dolmades (Stuffed Grape Leaves)


Ingredients:
lamb, allspice, garlic cloves, chicken broth, grape leaves, yellow onion, long grain rice, olive oil, fresh Italian parsley, dried dill, mint

Directions:
Mix all the ingredients for the filling (onions through salt & pepper].  Pick out the smallest leaves in the jar for lining the pot with.
Cut off the stems from the grape leaves.  Put a leaf on the counter, shiny side down.  Roll the filling into a ¾ inch ball, and place near the broad end of the leaf.  Fold over left and right segments, then roll the ball up in the leaf toward the tip.  Don't wrap too tightly, as the rice needs to expand.  Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves].   Place the dolmades close to one another so they will not come undone while cooking.   Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used.
Place a heavy plate on top of the dolmades to act as a weight during cooking.   Mix the chicken stock and lemon juice for the broth, and add to leaves in pot.   Cover and bring to a simmer.  Cook for one hour, remove from heat and allow to cool for another hour.  Don't remove the lid, or the leaves will oxidize and darken.
Serve with Tzaziki sauce.
http://www.recipezaar.com/rz.143524.
Incredibly Delicious Stuffed Pork Chops #5FIX


Ingredients:
Brussels sprout, salt, boneless pork chops

Directions:
Preheat oven to 350 degrees.
Cook bacon in skillet over medium high heat until slightly brown, remove from skillet, reserve bacon drippings.
In same skillet, with 2 tablespoons bacon drippings cook brussels sprouts and hash brown potatoes over medium high heat for 10 minutes, adding additional bacon drippings if needed, season with salt.
Add bacon to potato mixture.
With sharp knife make a pocket in pork chops.
Stuff pork chops with potato mixture, season pork with salt.
Bake at 350 for 30 to 35 minutes or until slightly turning brown.
Chocolate-Peanut Butter Brownies


Ingredients:
flour, baking powder, salt, brown sugar, peanut butter, butter, eggs, vanilla

Directions:
Preheat oven to 350°F.
Over a double boiler, melt chocolate squares; set aside to cool.
In a mixing bowl cream together sugar, peanut butter and butter.
Beat in eggs and vanilla.
Stir in flour, baking powder and salt; mix well.
Pat 1/3 of the dough into an ungreased 9x13 pan.
Place 1/3 of the dough into a separate bowl and stir in the melted chocolate and 3/4 cup chocolate chips.
In random pattern, drop remaining chocolate and peanut butter doughs over the bottom layer; pat down.
Sprinkle with remaining chips.
Bake for 25-30 minutes.
Cool; cut into 24 bars.
Apple-cheddar Scones


Ingredients:
all-purpose flour, margarine, butter, baking powder, cheddar cheese, baking soda, walnuts, salt, applesauce

Directions:
Heat oven to 400°.
In medium bowl, combine flour, baking powder,baking soda and salt.
Using pastry blender or fork, cut in margarine until mixture is crumbly.
Stir in cheese and nuts.
Add apple sauce; stir just until moistened.
On floured surface, knead dough gently 5 or 6 times.
Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick.
Cut into wedges; separate slightly.
Bake for 12 to 16 minutes or until lightly browned.
Serve warm.
Pesarattu
Category: bread
By SUSMITA

This is a Andhra specialty. Pesarattu is a dosa made with Pesara Pappu (moong dal). You use the moong dal with skin on and this is what gives this dosa the classic green color. Of course this dosa is high in protein and fiber. Serve it with upma rolled inside and it becomes an ‘MLA pesarattu'. This is a heavy lentil batter and does not keep very well. Use up the batter within 2 days.

Ingredients:
2 cups skin-on, whole green lentils (sabut moong dal)
1 cup uncooked white rice
5  green chile peppers
1 (1/2 inch) piece fresh ginger root, peeled
1 tablespoon cumin seeds
salt to taste
cooking spray
6 tablespoons chopped onion  (Optional)

Directions:
Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight. Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste. Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

Prep time: 20 mins
Cook time: 30 mins
Total time: 4 hrs 50 mins
Yields: 6 dosas

Calories: 179.2
Fat: 2.3 g
Saturated fat: 0.1 g
Carbohydrates: 34.1 g
Sugars: 2.4 g
Dietary fiber: 1.3 g
Protein: 5.8 g
Sodium: 163.3 mg
My Favorite Apple Crisp (No Oats)


Ingredients:
flour, sugar, butter, cinnamon, nutmeg, brown sugar, salt

Directions:
Preheat oven to 375 degrees Fahrenheit.
Sift together dry ingredients.
Cut in the butter until fine.  (You may use a food processor with blade to cut in the butter.].
Put 1-2 cups water or apple cider (depending on the juiciness of the fruit] in the bottom of a 9" x 13" baking dish.
Sprinkle with brown sugar, cinnamon, and salt.
Add sliced, peeled apples (about 5-6 apples, enough to cover the bottom of the baking dish.].
Top with dry mixture.
Bake 45 min., or until browned.
Braised Oxtail (Potjiekos)


Ingredients:
white wine, fresh thyme sprigs, sweet potatoes, shallots, olive oil, salt, pepper

Directions:
Fry the oxtail in a hot casserole dish in olive oil to seal it. Add wine and thyme.
Cook in 150 C/300 F oven for 2 hours.
Add sweet potatoes and onions, and cook another 30 minutes.
Season and serve hot.