xiaoxl/recipe_data huggingface dataset:
Tom Yum Koong Soup
Category: soups-stews-and-chili
By MC

Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal,  a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai Red Curry paste. Kaffir lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh coriander leaves.

Ingredients:
½ pound medium shrimp - peeled and deveined
12  mushrooms, halved
1 (4.5 ounce) can mushrooms, drained
4 cups water
2  lemon grass
4  kaffir lime leaves
4 slices galangal
4  chile padi (bird's eye chiles)
1 ½ tablespoons fish sauce
1 ½  limes, juiced
1 teaspoon white sugar
1 teaspoon hot chile paste
1 tablespoon tom yum soup paste  (Optional)

Directions:
Trim lemongrass and cut into matchstick size pieces. To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding. Trim lemongrass and cut into matchstick size pieces. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 4 -6 servings

Calories: 62.8
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 3.5 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 9.9 g
Cholesterol: 69 mg
Sodium: 517.1 mg
Chinese Barbeque Pork (Char Siu)
Category: world-cuisine
By Chef John

In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.

Ingredients:
⅔ cup soy sauce
½ cup honey
½ cup Chinese rice wine (or sake or dry sherry)
⅓ cup hoisin sauce
⅓ cup ketchup
⅓ cup brown sugar
4 cloves garlic, crushed
1 teaspoon Chinese five-spice powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon pink curing salt  (Optional)
1 (3 pound) boneless pork butt (shoulder)
1 teaspoon red food coloring, or as desired  (Optional)
1 teaspoon kosher salt, or to taste

Directions:
Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature. Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork. Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours. Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper. Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste. Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it. Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 5 hrs 10 mins
Yields: 6 servings

Calories: 512.9
Fat: 21.9 g
Saturated fat: 7.9 g
Carbohydrates: 49.1 g
Sugars: 42.5 g
Dietary fiber: 0.8 g
Protein: 26 g
Cholesterol: 89.8 mg
Sodium: 2421.1 mg
Lime Sherbet Punch
Category: drinks
By James Noble

A holiday favorite that everyone looks for year after year. You'll learn to buy the lime sherbet in advance since the stores sell out around the holidays.

Ingredients:
2 quarts lime sherbet
2 (2 liter) bottles ginger ale
1 (46 fluid ounce) can pineapple juice
1 (4 ounce) jar maraschino cherries, drained
1  lemon, sliced
1  lime, sliced

Directions:
Scoop lime sherbet into a punch bowl; pour in ginger ale and pineapple juice. Stir well. Stir in maraschino cherries and float lemon and lime slices in the punch.

Prep time: 10 mins
Total time: 10 mins
Yields: 18 servings

Calories: 245.7
Fat: 1.9 g
Saturated fat: 1 g
Carbohydrates: 57.8 g
Sugars: 47.5 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 5.2 mg
Sodium: 68.2 mg
Pumpkin Soup (Gluten Free)


Ingredients:
yellow onions, fresh ginger, water, white potato, sweet potatoes, applesauce, maple syrup, cinnamon, salt, white pepper, pine nuts

Directions:
1.In a stainless steel pot under medium high flame, sauté onions in oil until golden.   Then stir in ginger.
2. Add the water, pumpkin, potato, applesauce and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. Let it cool.
3.  With a hand blender, puree vegetables until smooth.
4. Add soup mix, salt, cinnamon, pepper and maple syrup and continue simmering for an additional ten minutes.
5. Stir in creamer and remove from heat. Serve sprinkled with pine nuts.
Italian Tuna Casserole


Ingredients:
frozen chopped spinach, salt, shell pasta, extra virgin olive oil, butter, onion, garlic cloves, all-purpose flour, dry white wine, chicken broth, milk, fresh nutmeg, Dijon mustard, black pepper, tuna in vegetable oil, parmigiano-reggiano cheese, fresh flat-leaf parsley

Directions:
Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
While the pasta cooks, heat a deep large skillet over medium heat.
Add in the olive oil, then melt the butter into the oil.
When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
Sprinkle the flour around the pan and cook for a minute, then whisk in the wine—it will cook off and the mixture will thicken almost immediately.
Whisk in the stock, then whisk in the milk and bring it to a bubble.
Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
Preheat the broiler.
Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
Heat the spinach and tuna for a minute or so.
Drain the pasta and toss with the sauce.
Transfer mixture to a casserole dish; cover it with the cheese.
Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
Top with parsley and serve.
Grilled Shrimp With Sweet-And-Sour Sauce


Ingredients:
garlic, ginger, orange marmalade, rice vinegar, Dijon mustard, fish sauce, medium shrimp, extra virgin olive oil, kosher salt, paprika, fresh ground black pepper

Directions:
In a small saucepan warm the peanut oil over medium heat. Add the ginger and garlic; cook until golden brown, 1 to 2 minutes, stirring frequently. Add the marmalade, rice vinegar,Dijon mustard and fish sauce; stir until the marmalade has melted. Remove the saucepan from the heat and set aside at room temperature. (Can make the sauce ahead of time and warm up over medium heat before serving.].
In a large bowl mix the oil, salt, chile powder, paprika, and pepper. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly.
With the lid closed, grill the shrimp over  High heat (500° to 550°F] until they are just opaque in the center and firm to the touch, 5 to 7 minutes, turning once. Serve warm with as much sauce as you like drizzled over the top, serve extra sauce on the side.
Danish Pastry Apple Bars
Category: desserts
By Nancy

This recipe is excellent! I also use the crust recipe for round fruit pies.

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon salt
1 cup shortening
1  egg yolk
½ cup milk
10  apples - peeled, cored and thinly sliced
½ cup light brown sugar
¼ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1  egg white

Directions:
Preheat oven to 375 degrees F (190 degrees C.) In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan. In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust. Bake in the preheated oven for 50 minutes, or until golden brown.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 9x13-inch pan

Calories: 356.1
Fat: 18.1 g
Saturated fat: 4.6 g
Carbohydrates: 46.5 g
Sugars: 22.6 g
Dietary fiber: 3.5 g
Protein: 3.9 g
Cholesterol: 17.9 mg
Sodium: 206.6 mg
Sweet and Sour Pork
Category: trusted-brands-recipes-and-tips
By Kikkoman

Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.

Ingredients:
1 tablespoon cornstarch
1 tablespoon Kikkoman Soy Sauce
1 pound boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
2  carrots, thinly sliced
1  onion, chunked
1  green bell pepper, cut into 1-inch squares
1 cup Kikkoman Sweet & Sour Sauce
1 (8 ounce) can pineapple chunks, drained

Directions:
Blend cornstarch and soy sauce in small bowl; stir in pork until well coated. Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally. Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently. Add pineapple chunks; cook and stir only until pineapple is heated through.

Yields: 4 servings

Calories: 366.3
Fat: 16.1 g
Saturated fat: 4.5 g
Carbohydrates: 36.1 g
Sugars: 25.8 g
Dietary fiber: 2.5 g
Protein: 19.9 g
Cholesterol: 53.6 mg
Sodium: 669.7 mg
Homemade Marshmallows


Ingredients:
cold water, unflavored gelatin, granulated sugar, light corn syrup, salt, pure vanilla extract, powdered sugar

Directions:
Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm] baking pan. Line the bottom of the pan with parchment paper and sift three tablespoons of confectioners' sugar onto the bottom of the pan (this will release the set marshmallow from the paper].
Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes. Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 10 minutes. Remove from heat.
With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream]. Add vanilla extract and beat to combine, about 30 seconds longer.
Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.
Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky] and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.
Makes about 24 - 2 1/2 inch marshmallows.
Ranelli's Deli Poboy


Ingredients:
ham, muenster cheese, mayonnaise, black olives, green olives, red onion, red wine vinegar, olive oil, instant minced garlic, celery seed, dried oregano, dried basil, black pepper

Directions:
For the olive salad:  Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.
Assemble sandwiches using ingredients and then slather on olive salad.
Old Fashion Sour Cream Donuts


Ingredients:
cake flour, baking powder, salt, ground nutmeg, sugar, shortening, sour cream, canola oil, confectioners' sugar, light corn syrup, salt, vanilla extract, hot water

Directions:
Sift your dry ingredients in a medium size bowl, set aside.
In another bowl, mix your wet ingredients.
Add your dry ingredients into the wet, mix 1/3 of the flour mixture, stir well. Add another 1/3, mix well and so forth.
Refrigerate for an hour.
Flour your surface and roll your dough out to 1/2" thick. Using a biscut cutter or glass, cut out doughnuts. Use a smaller cutter to cut out the holes.  If you don't have a smaller one, a pill bottle works well too to cut out the holes. Use your imagination, you will find something.
Heat about 2" of oil over low-medium heat to 325, use a candy thermometer for this. Don't have one? Get one! It can make all the difference in how a recipe turns out .When oil has reached 325 keep an eye on it! Once you have started heating your oil, DO NOT LEAVE IT, EVER! Bad things can happen, very bad!
Fry your donuts until browned on each side, drain on wire rack or paper towels.
Dip in your glaze and give a few minutes for the glaze to set up.
For the Glaze: Mix everything in the order it's listed, add more water for a thinner glaze.
Smoked Paprika Goulash for the Slow Cooker
Category: soups-stews-and-chili
By Tara Jill Emerson

This is a very rich and flavorful beef dish with a thick, red, smoky tasting sauce. Great for making a day ahead and reheating. Instead of noodles, you can serve over rice or potatoes.

Ingredients:
1 tablespoon vegetable oil
3  onions, sliced
3 cloves garlic, chopped
¼ cup smoked Spanish paprika
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
3 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
1 ½ cups water
1 (6 ounce) can tomato paste
1 (10 ounce) package egg noodles
½ cup sour cream  (Optional)
8 sprigs fresh parsley  (Optional)

Directions:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at the edges, 8 to 10 minutes. Add the garlic and cook for one minute. Transfer mixture to a slow cooker. Cover and set cooker to Low. Mix together paprika, salt, and pepper in a large bowl. Toss the meat cubes in the paprika mixture until evenly coated. Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape the browned bits from the pan; pour liquid into the slow cooker. This prevents the paprika from burning when you brown the next batches of beef. Add another tablespoon of oil to the skillet and cook the next batch the same way; repeat for the third batch. Stir the tomato paste and the rest of the water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles, and cook  uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain. Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

Yields: 8 servings

Calories: 642.5
Fat: 28 g
Saturated fat: 9.5 g
Carbohydrates: 38 g
Sugars: 5.3 g
Dietary fiber: 4.5 g
Protein: 59.1 g
Cholesterol: 182.4 mg
Sodium: 795.3 mg
Seasoned Turkey Patties


Ingredients:
ground turkey, onion, egg, Worcestershire sauce, poultry seasoning, seasoning salt

Directions:
Mix all ingredients., Shape into four or five 1/2 inch thick patties., Prepare on stovetop., Cook 4 minutes each side., For microwave cook 2 minutes each side., Occasionally brush with broth, butter or barbecue sauce.
Baked Cinnamon Sugar Donuts
Category: bread
By LITTLEAMAZON

These are by far the best baked doughnuts with cinnamon sugar topping I have found! You will need a doughnut baking pan for this recipe.

Ingredients:
nonstick cooking spray
½ cup white sugar
⅓ cup butter, softened
¼ teaspoon ground nutmeg
¼ teaspoon salt
1  egg
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ cup milk
½ cup butter, melted
⅔ cup white sugar
2 teaspoons ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray. Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated. Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway. Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes. While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 9 doughnuts

Calories: 343.3
Fat: 18.1 g
Saturated fat: 11.2 g
Carbohydrates: 43.3 g
Sugars: 26.7 g
Dietary fiber: 0.9 g
Protein: 3.4 g
Cholesterol: 64.5 mg
Sodium: 334 mg
Victory's Twisted French Dressing


Ingredients:
white sugar, salt, paprika, chili powder, celery seed, dry mustard, onion powder, white vinegar, ketchup, sesame seeds, garlic powder, liquid smoke, fresh ground pepper, Worcestershire sauce

Directions:
combine all ingredients in large bowl whisk till well blended and smooth., chill in fridge at least 2 hours before serving enjoy!
The Best Tomato Salad


Ingredients:
tomatoes, olive oil, mozzarella cheese, basil leaves

Directions:
Toss all ingredients together and enjoy!, I have had this salad without the cheese & basil and it is still fantastic!, Tastes best served at room temperature immediately after tossing., For vegan omit the cheese.
Cashew and Swiss cheese Salad with Poppy Seed Dressing
Category: salad
By tglatz

Another church function favorite.

Ingredients:
1 cup olive oil
¾ cup white sugar
⅓ cup vinegar
⅓ cup grated onion
1 teaspoon poppy seeds
½ teaspoon mustard
1 pinch salt
1 head green leaf lettuce, chopped, or more to taste
2 cups grated Swiss cheese
1 cup chopped cashews

Directions:
Whisk oil, sugar, vinegar, onion, poppy seeds, mustard, and salt together in a bowl until dressing is smooth. Cover bowl with plastic wrap and refrigerate for 24 hours. Put lettuce in a bowl and drizzle dressing over lettuce; toss to coat. Add Swiss cheese and cashew and toss to coat.

Prep time: 10 mins
Total time: 1 day
Yields: 8 servings

Calories: 522.3
Fat: 42.7 g
Saturated fat: 10.1 g
Carbohydrates: 27.5 g
Sugars: 20.6 g
Dietary fiber: 1.1 g
Protein: 10.5 g
Cholesterol: 24.8 mg
Sodium: 175.8 mg
Beet and Onion Salad


Ingredients:
beets, onions, garlic cloves, olive oil, red wine vinegar

Directions:
Trim stems from beets leaving 1/4 inch stem attached.
Place beets in pan with enough water to cover.
Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.].
Drain and cool. peel and slice in 1/4 inch slices.
Arrange beets on a platter.
Top with onions and sprinkle with garlic.
Sprinkle with salt and pepper.
Mix vinegar and oil and pour over beets.
Refrigerate until well chilled.
Whoopie Pie Cake


Ingredients:
margarine, butter, sugar, flour, baking soda, salt, buttermilk, eggs, flour, milk, sugar, vanilla, butter

Directions:
Preheat oven to 350F; grease and dust two 9-inch cake pans with cocoa.
Beat butter and sugar together until fluffy; add eggs and beat until smooth.
Sift dry ingredients together; add alternatively with buttermilk to the egg batter and beat for two minutes.
Pour equally into prepared cake pans.
Bake for 25 minutes or until cakes test done.
Let rest in cake pans for 10 minutes, then turn out onto cooling rack to complete cooling.
While the cake is cooling, make the frosting: Add milk to flour slowly, avoiding lumps.
Cook flour and milk until very thick, stirring constantly.
Cool completely.
Cream sugar, butter and vanilla until fluffy.
Add to cooked mixture.
Beat, high speed, until very fluffy.
Looks and tastes like whipped cream.
Place one layer on cake plate and liberally frost top.
Place second layer on top of first and frost top and sides.
Sift cocoa powder lightly over the top for garnish, if desired.
A Very Popular BBQ Sauce
Category: side-dish
By JRNEUMILLER

This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further.  It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)

Ingredients:
1 ½ cups brown sugar
1 ½ cups ketchup
½ cup red wine vinegar
½ cup water
1 tablespoon Worcestershire sauce
2 ½ tablespoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 ½ teaspoons black pepper
2 dashes hot pepper sauce

Directions:
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 cups

Calories: 42.7
Fat: 0.3 g
Carbohydrates: 10.2 g
Sugars: 9.2 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 278.4 mg