xiaoxl/recipe_data huggingface dataset:
Vegan Veggie Pizza


Ingredients:
Healthy Italian Breadsticks or Pizza Crust, Pizza Sauce, pesto sauce, vegan mozzarella cheese, vegan mozzarella cheese, yellow tomatoes, tomatoes, zucchini, red onion, orange bell pepper, fresh mushrooms, black olives, red pepper flakes

Directions:
Preheat oven to 350 degrees F.
If using Recipe #252423 for the crust, wait until the crusts have baked for 20 minutes and then add and arrange all of the toppings (if using a different pizza crust, then follow the directions for that pizza crust].
Spread pesto sauce and then pizza sauce over pizza dough. Sprinkle half of the vegan cheese all over sauce. Arrange tomatoes, and yellow squash or zucchini, over pizza. Scatter onion and bell pepper over vegetables.  Sprinkle on the other half of the vegan cheese.  Scatter on mushrooms, olives, and sprinkle with red pepper flakes, if desired.
Put the pizza back in the oven to cook for about 10 more minutes.
Barbie's Strawberry Shake Up


Ingredients:
fresh strawberries, vanilla ice cream, skim milk

Directions:
Rinse strawberries and remove stems., Put them in a blender.Add ice cream and milk., Blend on high for 15 seconds., Serve immediately.
Sour Cream Enchiladas


Ingredients:
ground beef, onion, garlic powder, cumin, salt, chili powder, milk, sour cream, flour tortillas, sharp cheddar cheese, black olives

Directions:
Cook beef and onion until beef is browned and onion is transparent.
Drain and stir in garlic powder, cumin, salt, and chili powder and set aside.
Combine soup and milk and cook until bubbly.
Remove from heat and add sour cream, stirring until well combined.  Set aside.
Warm and soften tortillas in microwave or on grill.
Lay each tortilla flat and place 2 tablespoons beef mixture down center of each.
Sprinkle with 1 tablespoon of cheese and fold over, tucking ends inches.
Place in a buttered glass baking dish that has a thin layer of sauce in bottom.
Pour remaining sour cream mixture over all and bake at 350 for 25 minutes.
Sprinkle with more shredded cheese and the olives slices and bake 5 minutes more.
Lemon Ricotta-Almond Cake ( Gluten-Free )


Ingredients:
eggs, ricotta cheese, butter, sugar, lemon zest

Directions:
Preheat the oven to 350°F.
Whisk eggs and sugar. Add almond meal and butter, and stir well.
Pulse ricotta in blender or mash by hand, and then add to batter. Stir thoroughly to combine before folding in Pamela's Baking and Pancake Mix. Lastly, add the lemon zest, lemon juice and lemon extract and mix the batter to blend.
Grease 8" round cake pan. Pour batter into the cake pan, and bake for 30 minutes.
Cool for 10 minutes before slicing and serving warm. Dust with powdered sugar and/or garnish with fruit.
Teriyaki Shrimp and Scallop Kebabs


Ingredients:
low sodium soy sauce, dark brown sugar, fresh ginger, crushed red pepper flakes, garlic clove, cornstarch, water, shrimp, sea scallops, mushrooms, green onion

Directions:
GLAZE:
Combine first 6 ingredients in a small saucepan over medium-high heat.
Bring to a boil, and cook for 2 minutes.
CORNSTARCH MIXTURE:
Combine cornstarch and water.
Stir cornstarch mixture into soy sauce mixture.
Bring to a boil; cook 1 minute.
KEBABS:
Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch] skewers.
Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes.
Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute.
Turn kebabs.
Brush with remaining glaze; cook 1 minute or until seafood is done.
Banana Smoothie I
Category: breakfast-and-brunch
By ALICIA_F

My father taught me how to make this recipe when I was a little girl.  It is very easy to make. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Ingredients:
1  banana
1 cup milk
1 teaspoon vanilla extract
1  egg
2 tablespoons white sugar
1 pinch ground cinnamon

Directions:
In a blender, combine banana, milk, vanilla, egg and sugar. Blend until smooth. Pour into a tall glass and top with a pinch of cinnamon.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 410.2
Fat: 10.2 g
Saturated fat: 4.8 g
Carbohydrates: 65.1 g
Sugars: 51.8 g
Dietary fiber: 3.6 g
Protein: 15.7 g
Cholesterol: 205.5 mg
Sodium: 171.7 mg
Cranberry Apple Crisp


Ingredients:
sliced apples, crushed pineapple, whole berry cranberry sauce, brown sugar, quick-cooking oatmeal, flour, margarine, cinnamon

Directions:
Preheat oven to 325.
Spray PAM in a 9x13 baking dish.
Layer: apple slices, drained pineapple (make sure they are drained very well or the result will be liquidy], cranberries.
Mix together sugar, oatmeal, flour, melted margarine, and cinnamon and sprinkle on top of fruit.
Bake uncovered for 40 minutes.
Curry Chicken Salad by Paula Deen


Ingredients:
celery, sliced water chestnuts, red grapes, mayonnaise, chutney, soy sauce, curry powder, lemon juice

Directions:
Mix all salad ingredients together in a bowl., Mix all dressing ingredients together in a separate bowl., Pour dressing over salad mixture, stir, and serve.
Nutmeg and ginger Tea


Ingredients:
water, ground nutmeg, ginger, sugar, milk

Directions:
Boil water with nutmeg powder and ginger piece for a good 2-3 minutes., Add tea leaves, turn off the heat and let the same stand for a minute or so., Add sugar and enjoy., U can add a dash of milk if you want.
Classic Apple and Blue Cheese


Ingredients:
fresh lemon juice, sugar, extra virgin olive oil, Dijon mustard, salt, fresh ground black pepper, bibb lettuce, granny smith apple, blue cheese, green onions, walnuts

Directions:
Combine first 6 ingredients in a large bowl, stirring with a whisk., Add lettuce and remaining ingredients, tossing gently to coat.
Brickle Bundt Cake


Ingredients:
sugar, walnuts, ground cinnamon, butter, eggs, vanilla, all-purpose flour, baking powder, baking soda, salt, sour cream, butter, powdered sugar, milk, vanilla

Directions:
Preheat oven to 350ºF.
Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
Set aside 1/4 cup toffee bits for topping.
Combine remaining toffee bits, 1/2 cup sugar, walnuts and cinnamon; set aside.
Beat remaining 1 cup of sugar and 1/2 cup butter in large bowl until fluffy.
Add eggs and vanilla; beat well.
Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until well blended.
Beat 3 minutes.
Spoon one-third of batter into prepared pan.
Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan.Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.
Bake 45-50 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack and cool completely.
Prepare glaze.
GLAZE:
Combine all ingredients until of drizzling consistency.
Drizzle over cake.
Sprinkle remaining 1/4 cup toffee bits over top.
Enjoy!
Roasted Chicken With Balsamic Vinaigrette


Ingredients:
Dijon mustard, fresh lemon juice, garlic cloves, olive oil, whole chickens, low sodium chicken broth, lemon, zest of, fresh parsley leaves

Directions:
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.
Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat.
Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F.
Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.
Roast until the chicken is just cooked through, about 1 hour.
If your chicken browns too quickly, cover it with foil for the remaining cooking time.
Transfer the chicken to a serving platter.
Place the baking dish on a burner over medium-low heat.
Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings.
Drizzle the pan drippings over the chicken.
Sprinkle the lemon zest and parsley over the chicken, and serve.
Pomelo Marmalade


Ingredients:
pomelo fruit, white sugar, water

Directions:
Slice off the tops and bottoms of the pomelos. Discard tops and bottoms.
Using a peeler, skin two of the pomelos. Peel off, with the yellow skin, as little of the white pith as possible. You should get several long strips.
Julienne the skin strips. Reserve.
Take all three pomelos and slice away as much of the soft white pith as possible from the inner flesh. You will have three balls of flesh the size grapefruits, more or less. Discard the sliced-off pith.
Slice each flesh-ball in half down its central axis.
The collection of fibrous tissue along the central axis of any citrus fruit is called the "rag." Cut out the rag, and any seeds lodged therein, from each of the pomelo halves. Reserve these rags and any seeds. Pomelos usually have small, rather soft seeds.
Grind the resulting chunks of flesh in a food processor. To make sure the pulp is finely ground, strain off the juice and grind again.
Combine ground flesh, juice and julienned skin in a soup pot. Add 3 cups water.
Bring to boil and then simmer, covered, for 20 minutes.
In the meantime, tie the pomelo rags into a sachet using cheesecloth and twine.
Put the sachet into the pot with the pomelos just after you turn off the heat. Make sure the sachet is saturated with the hot liquid.
Refrigerate this mixture overnight.
Next day, squeeze out the sachet into the pomelo mix. Squeeze this out very well as it will provide a lot of pectin. Discard sachet.
Put the pomelo mix into your preserving pan.
Add 6 cups sugar.
Stirring, bring the marmalade to a full rolling boil over high heat.
Cook, uncovered, stirring, and over high heat, until satisfactory gel has been achieved.
The marmalade can be canned. Using appropriate water-bath canning procedures, 6-8 oz jars should be processed for 10 minutes.
Cottage Pudding - Upside Down Cake
Category: desserts
By Sandra

This is my husband's favorite.  I first made  it over thirty years ago.  You can use canned peaches or pineapple in place of the sliced apples.

Ingredients:
3 tablespoons butter, melted
½ cup packed brown sugar
3  apples - peeled, cored and sliced
½ cup shortening
1 cup white sugar
1  egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered. Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 - 8 inch square pan

Calories: 219.5
Fat: 9.3 g
Saturated fat: 3.3 g
Carbohydrates: 32.7 g
Sugars: 22.7 g
Dietary fiber: 0.9 g
Protein: 2.2 g
Cholesterol: 18.6 mg
Sodium: 162 mg
Grilled Margarita Chicken Breasts


Ingredients:
lime zest, fresh lime juice, extra virgin olive oil, kosher salt, cayenne pepper, boneless chicken breast halves

Directions:
In a medium bowl, whisk together lime peel, lime juice, olive oil, tequila, salt and cayenne.
Place chicken breasts in a large resealable plastic bag.
Pour marinade into bag; seal and refrigerate 1 hour, turning occasionally.
Heat a barbecue grill to medium.
Remove chicken from bag; pour marinade into a small saucepan.
Bring to a boil and boil for 1 full minute.
Grill breasts, skin side down, for 8 to 12 minutes.
Turn and baste with marinade.
Continue to grill and baste until chicken is no longer pink in the center and juices run clear.
Potatoes and Eggs Sumac


Ingredients:
potatoes, eggs, onion, salt, pepper

Directions:
Slice potatoes.
Heat oil in skillet; add  potatoes;get slightly brown; add onions cook until translucent.
Beat eggs with salt pepper; pour over potatoes; cook until set.
It says to flip over and cook other side using plate but just cover while you are cooking.
Shake sumac over top of eggs.
Easy Baked Chicken Drumsticks With Mushrooms


Ingredients:
chicken drumstick, cloves, mushrooms, lemon, olive oil, salt, pepper, rocket

Directions:
Preheat oven to 200c.
Rub the chicken with some olive oil, season with salt and pepper, then place in baking tray with enough room so there is gaps around them, then put in the oven.
Bake for 15 minutes, scatter the garlic cloves (reserve one and dice it while cooking the chicken] around the chicken, return to the oven and bake for another 30-35 minutes until the chicken is tender.
When done, remove the chicken to a plate and cover with foil, then a teatowel.
Drain the juice from the oven tray and reserve it.
Heat up a frying pan and fry the reserved, chopped, clove of garlic in some oil (about a tbsp], then add the mushroom, and the reserved juices and saute until tender.
Serve the chicken drumsticks on a bed of rocket (one handful per person], with the mushrooms on the side, a lemon wedge, and scatter the roasted garlic around it.
Lovely with a glass of white wine!
Curry of Shrimp


Ingredients:
butter, onion, green pepper, garlic cloves, sour cream, lemon juice, curry powder, salt, ginger, chili powder, pepper, shrimp

Directions:
"Melt butter; add onion, green pepper, and garlic.  Cook until tender but not brown.  Stir in sour cream, lemon juice, and seasonings; add shrimp.  Cook over low heat, stirring constantly, just until heated through.  (Sauce is traditionally thin.]."
Teriyaki Chicken for Two


Ingredients:
soy sauce, dark brown sugar, ground ginger, garlic powder, black pepper, boneless chicken breast halves

Directions:
Combine the soy sauce, brown sugar, oil, ginger, garlic powder and black pepper in a medium-size bowl.  Set aside.
Cut the chicken into strips.  Add the chicken to the bowl and marinate in the refrigerator for 1 to 2 hours.
Preheat the broiler.  Make sure the top oven rack is in the highest position, just under the broiling unit.
Place the chicken in a single layer on a baking sheet or thread the chicken strips onto skewers.  Discard the marinade.
Broil the chicken for 3 to 4 minutes per side, until it is completely white and is just beginning to turn brown.
Delicious Chinese Fried Rice


Ingredients:
long grain rice, ham, green peas, spring onions, eggs, dark soy sauce, Chinese five spice powder

Directions:
Cook rice according to packet instructions, using the stock cube in the water to add flavour to the rice.
Meanwhile, heat a wok until it reaches a high heat (wok should be smoking] and add the vegetable oil to coat the base and sides.
Add the beaten eggs to the wok, scrambling for a moment or two, until cooked. Remove from the wok and set aside for later. Wipe the wok with a paper towel.
When the rice is cooked, run it under cold water in a colander.
Re-heat the wok again (until smoking] and this time add 1 tbsp of the sesame oil. Add the rice to the wok, making sure you keep it moving so it doesn't stick. Then add the sliced spring onions, scrambled egg, green peas and diced ham. Pour in the soy sauce and 5 spice seasoning along with the final tbsp of sesame oil and mix well.
Serve warm as a main course on its own or as a side dish!
Clam Linguine
Category: main-dish
By Paris

This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.

Ingredients:
¼ cup olive oil
¼ cup butter
3 cloves garlic, crushed
3 large tomatoes, diced
½ cup chopped fresh parsley
1 (6.5 ounce) can minced clams, with juice
½ pound linguine pasta
½ cup freshly grated Parmesan cheese

Directions:
In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain. Add clams to the skillet and heat through; top with cheese and serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 to 4 servings

Calories: 755.3
Fat: 40.6 g
Saturated fat: 15.1 g
Carbohydrates: 67.5 g
Sugars: 7.6 g
Dietary fiber: 5.1 g
Protein: 33.2 g
Cholesterol: 93.6 mg
Sodium: 401.2 mg
French-Fry Burger Bake


Ingredients:
frozen shoestring French fries, hamburger, water

Directions:
Brown hamburger.  Place french fries in casserole dish (I use 11x13], place hamburger over fries.  Mix water with soups and pour over top.  Cover and bake at 350 degrees for 1/2 hour to an hour, depending on how crispy you want the edges.
For a smaller recipe, decrease the hamburger and only use one type of soup.
Mediterranean Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, boneless skinless chicken breast half, green onions, fresh oregano, dried oregano, ground black pepper

Directions:
1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside.
2. In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion, and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.
3. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 12 to 14 minutes or until no longer pink (170 degrees F], turning once.
How To Make Focaccia
Category: bread
By Chef John

This is such a fun and versatile bread to make. I went with a simple but classic rosemary and sea salt topping, but a web search for focaccia will turn up more than just the definition. You'll see dozens of different and delicious toppings with which to accessorize your slab.

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water (105 degrees F/41 degrees C)
6 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt
¼ cup semolina flour
2 teaspoons minced fresh rosemary  (Optional)
2 ¾ cups bread flour, divided
1 teaspoon extra-virgin olive oil
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced fresh rosemary  (Optional)
1 teaspoon coarse sea salt, or to taste

Directions:
Whisk yeast with warm water in a mixing bowl; whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix. Turn dough out onto a floured work surface. Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes. Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough. Knead briefly, about 2 minutes, to incorporate olive oil. Repeat with 1 more tablespoon oil. Knead 2 or 3 more minutes to incorporate olive oil. Drizzle dough with 1 more tablespoon oil and knead in as before. If dough seems too sticky, knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time). Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil. Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours. Coat a sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten. Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire surface is covered with dimples. Let rise until nearly doubled, about 45 minutes. Preheat oven to 475 degrees F (245 degrees C). Sprinkle 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary. Sprinkle with sea salt. Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes. Brush 1 last tablespoon olive oil onto the loaf. Transfer to a rack and let cool before cutting.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 1 flat loaf

Calories: 193.2
Fat: 21.1 g
Saturated fat: 3 g
Carbohydrates: 0.5 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 585.9 mg
Baileys Spiced Frappe


Ingredients:
Baileys Irish Cream, milk, honey, ground cinnamon, ground nutmeg

Directions:
"Blend all ingredients with 2-3 ice cubes. Serve in a glass over crushed ice. Garnish with a sprinkle of nutmeg or a cinnamon stick."
Yummy Chunky Potato Soup


Ingredients:
water, onion, mushroom, celery, bacon, bacon bits, butter, margarine, flour, milk, sugar, cheddar cheese, cooked ham, ground black pepper, crushed red pepper flakes

Directions:
Peel Potatoes and cut into 1 inch cubes.
Boil in water until done, about 15 minutes.
Drain & Set aside, but save 1 Cup of the cooking liquid for later.
Melt butter in a large saucepan over medium heat.
Add onion, celery, and mushrooms, stirring frequently until onion is soft and translucent.
Add flour, bacon, red and black pepper to saucepan.
Mix well, cook 3- 4 minutes.
Slowly add potatoes, reserved cup of liquid, milk, and sugar.
Stir well.
Add cheese and ham.
Simmer over low heat 30 minutes, stirring frequently.
Chicken Fajita Potatoes


Ingredients:
baking potatoes, red bell peppers, green bell pepper, onion, butter, cheddar cheese, monterey jack cheese, black olives, diced green chilies, salsa, sour cream, salsa

Directions:
Scrub the potatoes; pat dry and wrap in aluminum foil.  Bake at 400°F for 1 hour or until done.
Cook the pepper and the onion in the butter in medium saucepan until tender; add the taco seasoning mix and cook for 1 minute, stirring constantly.  Remove from the heat; stir in the chicken, cheese, olives, and chilies.
Cut a lengthwise slit in the top of each potato; press each potato open and spoon the chicken mixture into the potatoes.  spoon 1/4 cup of salsa over each potato.
Serve with sour cream, guacamole, and additional salsa.
Buffalo Chicken Cheese Dip


Ingredients:
"cream cheese"

Directions:
Heat oven to 350°F  Place cream cheese into deep dish plate and microwave 1 minute to soften.
Whisk in salad dressing, wing sauce, and cheese into softened cream cheese until smooth.  Stir in cooked chicken.
Bake 20 mins or until mixture is heated through.  Stir.  Serve with crackers or veggies or whatever you like.
Sausage Crouton Casserole - OAMC


Ingredients:
smoked link sausage, milk, all-purpose flour, elbow macaroni, dried sage, butter, onion and garlic croutons

Directions:
Combine the flour and milk together.  Add sausage, soup, peas, macaroni, onion and sage.  Turn into four 10 oz casseroles.  Cover, seal, label and freeze.
Bake frozen casserole, uncovered in 400º oven 45 minutes.
For each casserole, melt 1 tsp butter and toss with 1/4 cup croutons.  Sprinkle croutons around casserole edge.  Bake in 350º oven for 5 minutes more (or top unfrozen casserole with buttered croutons, bake in 350º oven for 30 minutes].