xiaoxl/recipe_data huggingface dataset:
Chinese Egg Roll Wrap


Ingredients:
egg, water, cornstarch, flour, salt, sugar

Directions:
Place all the ingredients in a blender, blend for 1 minute.
Scrape down the sides, blend for a few seconds more until smooth.
Refrigerate for 1 hour.
To Cook-----------------.
A- Use upside down crepe pan& follow instructions or B- Use a non stick skillet, you do not need oil or additional fat on the pan.
Pour a little batter in the pan, tilt the pan and turn the pan to spread an even thin layer of batter on the bottom of the pan.
Cook over medium heat for a minute or two (these wraps will not be brown when they are cooked but will brown when you fill and fry them later].
Flip the wrap and cook second side for a few seconds.
When freshly cooked these are very easy to fill and fold, I recommend to have your filling ready and fill each one as it comes off the pan.
Filling suggestion available under Chinese recipes here on Zaar.
You may now continue to fry the egg rolls or wrap them in plastic wrap& foil and freeze them for future use.
South-Of-The-Border Fruit Salad - 1 Ww Point


Ingredients:
cumin seed, cantaloupe, mango, grapefruit, raspberries, shallot, fresh lime juice, salt

Directions:
Heat a small dry nonstick skillet over low heat. Add the cumin seeds and toast, shaking the pan often, until fragrant, about 3 minutes. Transfer seeds to a small plate; cool about 5 minutes.
Combine the cantaloupe, mango, grapefruit, and raspberries in a serving bowl. Add the cumin seeds, shallot, lime juice, and salt; gently toss to coat.
Casa D'angelo Salad


Ingredients:
iceberg lettuce, romaine lettuce, green pepper, bacon, garlic-flavored croutons, parmesan cheese, mozzarella cheese, anchovies, red wine vinegar, oregano, pepper, salt, garlic clove, sugar, cornstarch, olive oil

Directions:
Toss lettuces, peppers, bacon, mozzarella, and 1/4 cup parmesan cheese into large mixing/salad bowl, set aside.
To prepare dressing, combine anchovies, vinegar, oregano, salt, pepper, garlic, sugar, cornstarch, and remaining parmesan cheese into blender.
Mix in blender, slowly adding 1 cup oil.
Refrigerate until ready to use.
Combine salad, croutons, and dressing, serve.
Post Christmas Shepherd's Pie


Ingredients:
prepared stuffing, onion, swede, mashed potatoes, egg

Directions:
Pre-heat the oven to 200*C/400*F.
Heat the gravy up and then, in a large bowl, combine it with the turkey, vegetables, stuffing, minced onion and sliced chipolatas.
Turn into a medium-sized lightly greased baking dish.
Whip the swede, mashed potatoes and beaten egg together with your electric beaters.
Spread evenly over the turkey/vegetable mixture.
Place in the pre-heated oven and bake for 35 to 45 minutes until well heated through, bubbly and lightly browned on top.
Remove from oven and let sit for 5 minutes before serving.
Delicious!
Grilled Salmon with Creamy Pesto Sauce
Category: trusted-brands-recipes-and-tips
By Philadelphia

This velvety and versatile sauce is also delicious served with chicken or other varieties of fish. For even more flavor, additional pesto could be brushed over the salmon before grilling.

Ingredients:
4 (4 ounce) salmon fillets
2 tablespoons olive oil
4 ounces PHILADELPHIA Cream Cheese, cubed
¼ cup milk
2 tablespoons pesto
1 tablespoon finely chopped fresh parsley

Directions:
Heat grill to medium heat. Brush both sides of fish with oil. Grill, skin-sides down, 10 min. or until fish flakes easily with fork. Meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto. Serve fish topped with sauce and parsley.

Prep time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 350.5
Fat: 25.4 g
Saturated fat: 8 g
Carbohydrates: 3.1 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 28 g
Cholesterol: 85.8 mg
Sodium: 226.2 mg
1950's Meatloaf


Ingredients:
eggs, ketchup, milk, onion, salt, pepper, brown sugar, water, apple cider vinegar, yellow mustard

Directions:
In a large mixing bowl, combine ground chuck, eggs, bread crumbs, ketchup, milk, onion, salt and pepper.
Mix well.
Place and form mixture into greased loaf pan or baking dish.
In medium bowl, combine brown sugar, water, vinegar and mustard. Mix well. Pour over meat mixture.
Bake uncovered at 400°F approximately 1 hour.
Let stand 15 minutes before slicing.
Molasses Oatmeal White Chocolate Chip Cookies
Category: desserts
By Grandma's Molasses

Soft molasses spice cookies with a touch of oats and white chocolate chips to put a twist on a classic cookie.

Ingredients:
2 cups all-purpose flour
1 cup McCann's® Quick Cooking Rolled Irish Oats
2 teaspoons Spice Islands® Ground Ginger
1 teaspoon Spice Islands ® Ground Saigon Cinnamon
1 teaspoon Clabber Girl® Baking Soda
¼ teaspoon Spice Islands® Ground Nutmeg
¼ teaspoon salt
¾ cup unsalted butter, at room temperature
¾ cup brown sugar, firmly packed
½ cup Grandma's® Molasses
1  egg
1 teaspoon Spice Islands® Pure Vanilla Extract
1 cup white chocolate chips
¼ cup granulated sugar

Directions:
Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl. Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes. Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough. Gradually add flour mixture, one cup at a time, on low speed until well mixed. Fold in the white chocolate chips and evenly distribute as best you can. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 4 hrs 25 mins
Yields: 42 cookies

Calories: 119.6
Fat: 5.1 g
Saturated fat: 3 g
Carbohydrates: 17.7 g
Sugars: 11.1 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 14 mg
Sodium: 57.5 mg
Marzipan Christmas Kringle (Juleskringle)
Category: bread
By WOLSELEY

This marzipan tubular bread is an ABSOLUTE must for the Christmas season, and a traditional dinner would not be complete without this Christmas Kringle for dessert. It may seem complicated at first glance, but if you follow the recipe step by step, it is actually quite easy and you will amaze your family with this beautiful dessert. This is an extremely rich and decadent treat so guests only need a little. Often a coin is hidden in the kringle and it is thought that the finder will be guaranteed good luck for the upcoming year. As such, it is considered bad luck not to indulge at Christmas!

Ingredients:
½ cup warm milk
1 tablespoon white sugar
1 (.25 ounce) envelope active dry yeast
1 cup heavy cream
3 ½ cups all-purpose flour
¼ cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom
½ cup butter
1 (8 ounce) can almond paste
½ cup crushed sliced almonds
½ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon almond extract
½ cup white sugar
1  egg white, beaten
½ cup sliced almonds

Directions:
In a small bowl, stir together the milk and sugar. Sprinkle the yeast over the top and let stand for 10 minutes to dissolve. Stir in cream. In a separate bowl, stir together the flour, sugar, salt and cardamom. Cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. Stir in the yeast mixture until well blended. Pat into a ball, flatten slightly, then wrap in plastic wrap. Refrigerate for 12 to 24 hours. To make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. It may be crumbly. Roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. Spread the filling to within 2 inches of the sides and roll up into a tube. Cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. Roll and stretch the dough out to form a long rope about 40 inches long. Place on a parchment lined baking sheet and shape into a pretzel shape. Brush the top of the pretzel with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes. Preheat the oven to 375 degrees F (190 degrees C). Bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

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

Calories: 397.3
Fat: 19.8 g
Saturated fat: 8.3 g
Carbohydrates: 49.3 g
Sugars: 18.1 g
Dietary fiber: 2.4 g
Protein: 6.8 g
Cholesterol: 38.7 mg
Sodium: 213.9 mg
Dixie Stampede Garlic-Cheese Biscuits


Ingredients:
butter, garlic clove, baking mix, cheddar cheese

Directions:
Preheat oven to 450°F.
Combine the butter and garlic in a small bowl and set aside.
Combine the baking mix with the milk in a medium bowl and mix just until a soft dough forms. Do NOT overmix. Add the cheese to the dough and stir to combine. If the dough still seems just a tad dry/sticky, go ahead and add a drop or two more of milk or water.
Using a teaspoon, drop the dough onto an ungreased cookie sheet. Bake until golden brown, about 10 minutes. Remove the biscuits from the oven and lightly brush with the butter-garlic mixture. Serve warm.
Zucchini Pie of Chania – Kolokithoboureko Chaniotico


Ingredients:
phyllo pastry, potatoes, zucchini, ricotta cheese, egg, salt, pepper, mint, olive oil, sesame seeds

Directions:
Prepare all your ingredients.
Preheat the oven at 320 °F (150°C].
Grease your mold (I used my round 10 inches cake mold].
Cover your mold with overlapping borders with 2 third of fillo .
Fill with potatoes.
Add half of zucchini.
Add salt and pepper to taste.
Add half of the cheese and half of mint leaves.
Add remaining zucchini.
Add salt and pepper to taste.
Add remaining cheese and mint leaves.
Add some olive oil to taste (I add about 2 tablespoons].
Add the egg but leave one tablespoon for the topping.
Fold the fillo on the borders over filling.
Brush little egg.
Cover with 2 sheets of fillo.
Brush with remaining egg and make incisions (in squares] over the surface.
Spread sesame seeds and some oil (about 1 tablespoon].
Bake at 320°F for 1 1/2 hours (150°C].
Increase the heat in the last 10 minutes if necessary until golden brown.
Serve warm of lukewarm.
Note: you can change the proportion of the ingredient on your taste or on what available.
Note: if you have bigger zucchini they will contain to much water. Put your sliced or grated zucchini in a bowl; add 1-2 teaspoons of salt. Stir. After 30 minutes rinse and drain prior use. Or perhaps another solution is to spread some breadcrumbs on fillo prior filling it with potatoes and zucchini. If you try this please let me know!
Green Day Juice


Ingredients:
parsley, celery, carrots

Directions:
Run all the ingredients through a juicer., Pour into 1 or 2 glasses. Serve and enjoy.
Garlic Frittata


Ingredients:
milk, eggs, fresh parsley, garlic clove, olive oil, parmesan cheese

Directions:
Beat together the milk, eggs, parsley, garlic and chili flakes, add the torn bread and some salt and pepper; set aside for 4 minutes that the bread completely softens into the mixture.  Heat the oil in a frying pan and pour in the egg mixture.  Cook for 3 minutes or until golden and almost set.
Slice the frittata onto a plate, then turn the pan over on top of the plate and carefully flip over so you can cook the other side.  Scatter over the Parmesan.  Cook for a further couple of minutes until the underside is golden, the cheese has melted and the frittata is cooked through.
Serve with a fresh, crisp watercress salad and a glass of your favorite Chianti.
Ummmm----!!!! Yum! Tomato Risotto


Ingredients:
butter, olive oil, onion, garlic cloves, arborio rice, tomatoes, red wine, mixed herbs, bay leaves, tomato chutney, basil pesto, red capsicum, blue cheese

Directions:
Simmer stock and keep it side.
In a large heavy pan, melt the butter & oil, cook garlic and onion for about 2-3 minutes, or until onion become soft and clear.
Add the rice and sauté it too until it becomes translucent (this will take 7-10 minutes], stirring constantly to keep it from sticking.
Deglaze with the red wine, and once the wine has evaporated completely, add tomato and a ladle of simmering broth and pour 1 cup stock. Add rest of the ingredients except blue cheese.
Stir stock in the next before all the liquid is absorbed.
Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage.
Add blue cheese and stir well.
Beet Salad with Goat Cheese
Category: salad
By Donna

This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too.

Ingredients:
4 medium beets - scrubbed, trimmed and cut in half
⅓ cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
½ cup frozen orange juice concentrate
¼ cup balsamic vinegar
½ cup extra-virgin olive oil
2 ounces goat cheese

Directions:
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 347.5
Fat: 26.1 g
Saturated fat: 5 g
Carbohydrates: 25 g
Sugars: 20.7 g
Dietary fiber: 3.2 g
Protein: 5.3 g
Cholesterol: 7.5 mg
Sodium: 107.5 mg
French Fried Cauliflower


Ingredients:
cauliflower, Bisquick, egg, pesto sauce, pepper, parmesan cheese

Directions:
Use a deep pan or a regular fryer.
Heat oil until you think it is hot enough. You can check with a cube of bread.
Drain the cauliflower and let cool.
Mix together in a bowl the Bisquick, pesto, Italian seasoning, pepper and cheese.
Dip the cauliflower pieces into the egg and then coat with the batter.
Fry until golden brown.
As soon as you remove it from the fat, sprinkle it with more cheese.
Mexican Casserole


Ingredients:
pasta, garlic cloves, red onion, green bell pepper, corn, green chilies, low-fat monterey jack cheese, chili powder, salsa, scallion

Directions:
Preheat oven to 375 degrees F. Cook pasta according to directions and drain.
Heat oil in a skillet and add garlic, onion and bell pepper and cook about 5 minutes or until tender.
IN a bowl combine pasta, veggie mix, chicken, corn, chilies, 1/2 cup cheese and chili powder.
Spoon some salsa into bottom of a casserole dish and spoon chicken mix over the salsa. Top with more salsa and sprinkle with remaining cheese. Bake until it is heated through, about 20 minutes.
Sprinkle with scallions.
Carrabba's Italian Grill Apple Martini


Ingredients:
vodka, granny smith apples, maraschino cherry

Directions:
Shake over ice for a full minute or until some crystals appear in the drink., Strain into a chilled martini glass and garnish with the apple slice or cherry.
Black Truffle Gnocchi


Ingredients:
shallot, garlic clove, salted butter, black pepper, water, cheese, sea salt

Directions:
Bring shallots and white wine to a boil in a large sauté pan, slightly reduce heat and cook until reduced by half.
Add the butter and cook until melted.
Add the truffle oil and stir well, remove from heat and set aside.
Bring a pot of salted water to a boil, add the gnocchi and cook until done.  Before dumping the water remember to reserve the 1/4 cup of water.
Place the pan containing the sauce back on a medium-low heat, add pasta water, cheese and gnocchi.  Toss until evenly covered and smooth.
Add pepper and truffle salt, toss well.
Serve in a pasta bowl and top with additional pepper, black sea salt and shaved truffles.
Simple Parisian-Style Potato Salad
Category: salad
By lutzflcat

A simple and fresher version of potato salad that's perfect for summer cookouts, picnics, or anytime you want a delicious side dish.

Ingredients:
2 pounds baby Yukon Gold potatoes, unpeeled
salt to taste
1  bay leaf
¼ cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
salt and ground black pepper to taste
¼ cup finely chopped shallots
2 tablespoons finely chopped flat-leaf parsley

Directions:
Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook. Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified. Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl. Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine. Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 209.7
Fat: 9.5 g
Saturated fat: 1.3 g
Carbohydrates: 28.6 g
Sugars: 0.2 g
Dietary fiber: 2.5 g
Protein: 3.3 g
Sodium: 31.7 mg
Oatmeal Cookies: New - Super Nutritious and Tastety Too!


Ingredients:
raisins, craisins, granola cereal, flax seed, wheat germ, coconut, powdered milk, banana, molasses, peanut butter, honey, brown sugar, butter, coconut oil, baking powder, baking soda, wheat flour, white flour, oatmeal

Directions:
Crush Total Cereal.
Mash Ripe Banana.
grind flax seeds in a coffee grinder.
Melt butter.
Mix all ingredients leaving dry quick oats and flour for last.
Spoon onto cookie sheet in approximately a 1 1/2 inch ball (no rolling or shaping required] and these will not spead so you'll have room for nearly double the amount on an average cookie sheet].
Bake approximately 12 minutes in a 350 degree oven.
Let sit while next cookie sheet is being loaded then remove to a large plate to cool.
Eat! Freeze! Enjoy!
(pictures to follow although they do look very similar to my other oatmeal cookies just MUCH more nutritious!].
Vegan (Dairy Free) Quesadillas


Ingredients:
corn tortillas, cheese, salt

Directions:
Heat skillet, medium setting., Spread butter onto both sides of each corn tortilla., Place one corn tortilla onto skillet., Add 1/4 cup cheese, or less if desired., Place another tortilla on top., Heat through until tortilla underneath is lightly browned., Flip and brown the other side., Remove from heat., Sprinkle with salt if desired., Repeat steps.
Holly's Greek Bean Salsa


Ingredients:
black beans, white corn, diced tomatoes, extra virgin olive oil, red wine vinegar, fresh parsley, garlic, green onion, avocado, salt, pepper, tortilla chips

Directions:
Rinse and drain beans/corn/tomatoes together in colander., Mix all ingredients together in serving bowl., Serve with Lime Tortilla Chips.
Maple-Roasted Brussels Sprouts with Apples and Cranberries
Category: side-dish
By JulieA

Always a hit and much-requested recipe. I suggest you double the recipe 'cause everyone loves it! Have made a day ahead and marinated in fridge. Have found it best to add the apples, cranberries, and walnuts in the last 5 to 7 minutes.

Ingredients:
1 pound Brussels sprouts
1 large Granny Smith apple - peeled, cored, and diced
¼ cup olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
¼ cup dried cranberries, or more to taste
¼ cup roasted salted walnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper. Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 194.4
Fat: 12.5 g
Saturated fat: 1.6 g
Carbohydrates: 20.8 g
Sugars: 13 g
Dietary fiber: 4.1 g
Protein: 3.4 g
Sodium: 46.6 mg
Catfish Etouffee
Category: soups-stews-and-chili
By Melissa

This will settle that Cajun craving. My husband asks for this repeatedly. He never gets tired of it!!

Ingredients:
1 cup enriched white rice
2 cups water
4 tablespoons brown roux
1 cup chopped onion
½ cup chopped green bell pepper
1 teaspoon minced garlic
2 cups beef broth
1 pound tomatoes, coarsely chopped
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1  bay leaf
1 teaspoon ground black pepper
¼ teaspoon dried thyme
2 teaspoons salt
2 pounds catfish fillets, cut into 1 inch pieces
¼ cup chopped fresh parsley
red pepper flakes (to taste)

Directions:
Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done. In a large saucepan, warm roux over medium heat. Stir in onion, green bell pepper, and garlic; cook for about 5 minutes, or until soft. Stir in broth and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme, and salt. Reduce heat to low, cover, and simmer for 30 minutes. Stir in catfish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork. Stir in 2 cups cooked white rice, and season with red pepper flakes. Serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 306.3
Fat: 10.1 g
Saturated fat: 2.7 g
Carbohydrates: 31 g
Sugars: 3 g
Dietary fiber: 1.7 g
Protein: 21.8 g
Cholesterol: 55 mg
Sodium: 889.9 mg