xiaoxl/recipe_data huggingface dataset:
Pecan Cream Cheese Ball


Ingredients:
cream cheese, cheese spread, pecan halves, apple

Directions:
Mix cream cheese, Old English, and Pimiento cheese spread together in large bowl until well-blended.
Line a large,deeply-dished coffee mug or bowl with plastic wrap.
Transfer cheese mixture to mug or bowl and cover with more plastic wrap.
Chill for about two hours or until somewhat firm (the mixture will never become"hard."] After mixture has firmed up, remove the top layer of plastic wrap and invert the cheese ball onto a small plate.
Remove remaining plastic wrap and cover the cheese ball with pecans.
Chopped pecans may be used instead of pecan halves.
Serve with apples and/or snack crackers.
Note: This is not a firm cheese ball, and you'll probably never get it into a perfect ball shape.
That's why a deeply-dished mug or bowl will help in the shaping process.
Flan II
Category: world-cuisine
By Bobby Kleinveld

The best dessert ever invented!!

Ingredients:
½ cup white sugar
2 cups milk
2  eggs, beaten
2  egg yolks, beaten
⅜ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden.  Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly. In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins. Line a roasting pan with a damp kitchen towel.  Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake in preheated oven 40 minutes, until set.  Let cool, invert and serve.

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

Calories: 292.4
Fat: 7.1 g
Saturated fat: 3.1 g
Carbohydrates: 49.9 g
Sugars: 49.7 g
Protein: 8.5 g
Cholesterol: 205.2 mg
Sodium: 89 mg
Beef Kushiyaki
Category: appetizers-and-snacks
By Julie Moon

A Japanese favorite.

Ingredients:
2 ½ tablespoons mirin (Japanese sweet wine)
1 clove garlic, minced
⅓ cup soy sauce
⅛ teaspoon monosodium glutamate (such as Aji-No-Moto®)
⅓ cup white sugar
1 pound beef sirloin steak, cut paper-thin
3  green onions, cut into 2-inch slices
bamboo skewers

Directions:
In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade. Broil until browned on both sides, about 3 to 3 1/2 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 8 servings

Calories: 122
Fat: 3.3 g
Saturated fat: 1.3 g
Carbohydrates: 11.1 g
Sugars: 10.1 g
Dietary fiber: 0.2 g
Protein: 10.6 g
Cholesterol: 24.5 mg
Sodium: 630.4 mg
Creamy Potato Salad


Ingredients:
white potatoes, onion, mayonnaise, cider vinegar, yellow mustard, kosher salt, black pepper, eggs

Directions:
Scrub potatoes and boil, in the skins, in heavily salted boiling water. This usually takes about 25 minutes. Potatoes can vary in density and of course size, so keep checking until a knife is inserted easily with no give evident.
Remove potatoes from boiling water and let cook until you are able to handle them. Keep them as hot as you can though, just don't burn yourself. Nothing is worth that. Peel the potatoes, then cut into small, bite sized cubes.
Sprinkle the hot potatoes with 1 tablespoon of the vinegar. Toss together and set aside to cool thoroughly.
In a separate bowl, mash the eggs. Add the onions, mayonnaise, mustard, salt and pepper. Hold back on the mayonnaise to get the right consistency. You want a final product that will coat the potatoes without sinking to the bottom of the dish, but not so thick that the dressings flavor won't get absorbed into the potatoes.
Mix everything together and chill. Check for seasonings and add more salt, pepper or vinegar as necessary.
Kumquat's Spring Pizza With Asparagus and Artichoke Hearts


Ingredients:
asparagus, artichoke hearts, olive oil, onion, garlic clove, fresh mozzarella cheese, thyme, lemon juice

Directions:
Preheat the oven to 425 Fahrenheit.  Toss the asparagus and artichoke hearts together with 1 tablespoon olive oil or so, salt lightly and spread out on a cookie sheet topped with aluminum foil.  Roast for 10-15 minutes.
Meanwhile, saute the onions together with the garlic for about 5 minutes.  Set aside.
Lightly brush the edges of the pizza crust with olive oil.  When the asparagus and artichokes are roasted, reduce the oven heat to 400°F  When slightly cooled, cut the asparagus spears into pieces.  Put the pizza on the cookie sheet and top with fresh mozzarella cheese, then asparagus pieces.  Sprinkle with your herb of choice.  Arrange the artichoke hearts on top and sprinkle with fresh lemon juice.  Add salt and pepper, to taste.
Place cookie sheet in oven for about 10 minutes, or per directions on pizza crust.
Wild Mushroom Sauce
Category: side-dish
By Bill L.

This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.

Ingredients:
4 tablespoons butter
¼ cup finely chopped shallots
2 ounces portobello mushrooms, sliced
2 ounces crimini mushrooms, sliced
2 ounces shiitake mushrooms, sliced
2 ounces morel mushrooms, sliced
2 ounces chanterelle mushrooms, sliced
½ cup red wine
6 fluid ounces beef demi glace
salt and freshly ground black pepper to taste

Directions:
Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 388.6
Fat: 30.4 g
Saturated fat: 10.1 g
Carbohydrates: 21.1 g
Sugars: 1.2 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 32 mg
Sodium: 1923.3 mg
Secret Recipe Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, brown sugar, white sugar, vanilla extract, lemon juice, eggs

Directions:
Preheat oven to 350 degrees. The original recipe suggests lining the baking sheets with parchment paper. I use my silicone liners. But they have also turned out great without using any lining at all. Combine oats, flour, baking soda,and salt in a mixing bowl.
In a larger bowl cream butter, sugars, vanilla and lemon juice, using an electric mixer. Add eggs and beat until light and fluffy.
Stir the flour mixture into the egg mixture, blending well. Add the chips and nuts, mix well.
Place dough by  rounded tablespoons onto cookie sheet about 1-2 inches apart.
Bake the cookies until lightly browned, about 10 minutes.
Remove from cookies sheets after a couple minutes. When completely cooled store in a sealed container to keep them soft and chewy. In fact i think they are even better the second day.
Honey Cornmeal Yeast Bread


Ingredients:
dry yeast, warm water, cornmeal, salt, milk, honey, butter, flour

Directions:
Dissolve yeast in warm water and let sit to proof some.
In a large bowl combine the cornmeal and salt.
Heat the milk (about 115 degrees], butter, and honey in a saucepan and add slowly to the cornmeal, stirring all the time.
Add 3 cups of the flour and mix well.
Add yeast mixture stirring well.
Add the rest of the flour gradually to make a stiff dough.
Knead 100 times and place in a greased bowl to rise till double--about 1 hour.
Punch down and rise again till double for about 1/2-3/4 hour.
Turn onto floured counter and divide into two pieces.
Form into 2 loaves and put in greased pans.
Rise again till double.
Bake 375 degrees for about 40-45 minute.
If they start getting too brown, cover with aluminum foil.
Mango Relish
Category: side-dish
By SUBEAR

The sweet flavors of this relish creates an exotic accompaniment to fish or chicken.  Try pairing with Thai, Indian, or Caribbean dishes or serve with Tortilla chips.  Besides the lift to your tastebuds, the relish will add texture and color to your plate.

Ingredients:
1  mango - peeled, seeded and diced
1 teaspoon extra virgin olive oil
½  red bell pepper, chopped
2  green onion, thinly sliced
1 tablespoon chopped cilantro
1  lime, juiced
¼ teaspoon salt
1 pinch cracked black pepper
1 teaspoon honey

Directions:
Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl.  Stir to combine.  Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 62.7
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 13.7 g
Sugars: 10.3 g
Dietary fiber: 2 g
Protein: 0.7 g
Sodium: 149 mg
Carrot Cake


Ingredients:
sugar, brown sugar, plain flour, baking powder, ground cinnamon, salt, butter, milk, vanilla extract, carrots, raisins, icing sugar, lemon juice

Directions:
Pre-heat oven to 190 C / Gas 5. Grease a 23cm round cake tin.
Combine sugars, flour, baking powder, cinnamon and salt. Mix well with a fork or a hand whisk. Add the butter, soya milk and vanilla. Mix well. Add a tiny bit more milk if needed (a tablespoon at a time]. Fold in the grated carrots and rasins. Spread the mixture into the prepared tin.
Bake for 55 minutes. Check with a skewer or a knife if the cake is baked through. If not cover with tin foil and bake for another 10 minutes. Barely no cake mixture should stick to the skewer.
Leave it to cool for at least 30 minutes before removing from the tin.
Leave the cake to cool down in the fridge for at least an hour if applying icing on top of it.
Make a lemon icing by mixing the icing sugar with the lemon juice. Add the lemon juice little by little, mixing with a whisk, till your desired consistency is achieved.
Grand Marnier Chocolate Mousse


Ingredients:
navel oranges, Grand Marnier, eggs, cream of tartar, sugar

Directions:
Slice top third of oranges off and discard.
Scrape out pulp and gently squuze oranges over bowl, reserving 1 tablespoon of juice; discard pulp.
Set orange shells aside.
Melt chocolate with Grand Marnier, reserved orange juice and grated peel in large bowl set over gently simmering water.
Stir until smooth.
Remove from over water and stir in egg yolks, one yolk at a time.
Using electric mixer, beat whites with cream of tartar to soft peaks in another large bowl.
Gradually add sugar and beat until stiff but not dry.
Fold 1/4 of whites into chocolate mixture.
Fold in remaining whites.
Beat cream until stiff peaks form;fold into chocolate mixture, blending well.
Spoon into orange shells (you may need to cut a thin slice from the bottom to steady orange "bowls"].
Refrigerate until firm.
Garnish with candied orange peel and serve.
Mostaccioli


Ingredients:
ground beef, green pepper, onion, garlic clove, salt, pepper, Velveeta reduced fat cheese product, parmesan cheese

Directions:
Brown meat; add vegetables and cook until tender.
Stir in spaghetti sauce and garlic.
In casserole dish, layer half the cooked noodles, meat sauce, and Velveeta.  Repeat the layers.  Sprinkle the top with Parmesan.
Bake at 350 degrees for 30 minutes, until heated through and cheese begins to bubble and brown on top.
Cheesy Zucchini Lasagna


Ingredients:
fat free mozzarella cheese, part-skim mozzarella cheese, zucchini, fat-free ricotta cheese, low-fat ricotta cheese, fat-free parmesan cheese, boiling water

Directions:
Heat oven to 350°.
Spray rectangular baking dish, 11x7x1-1/2 inches with nonstick cooking spray.
Reserve 1/2 cup of the mozzarella cheese.
Mix remaining mozzarella cheese, the zucchini, ricotta cheese and Parmesan cheese.
Spread 3/4 cup of the spaghetti sauce in prepared baking dish; top with 3 of the noodles.
Spread half of the cheese mixture over noodles in dish; top with 3/4 cup of the spaghetti sauce.
Repeat with 3 noodles, remaining cheese mixture and 3/4 cup of the spaghetti sauce.
Arrange remaining 3 noodles on top.
Sprinkle boiling water over all.
Cover with aluminum foil and bake about 1 hour or until noodles are tender and most of the liquid is absorbed.
Remove from oven; sprinkle with reserved mozzarella.
Let stand 15 minutes (or longer to get the desired firmness] before cutting.
Kuwaiti Red Lentil Soup (Shaurabat Adas)


Ingredients:
split red lentils, water, onion, butter, garlic cloves, potato, baharat, Baharat Aka Middle East Mixed Spices - the Real Mix, turmeric powder, fresh tomatoes, limes, sea salt, lemon wedge

Directions:
In a frying pan, heat butter or olive oil etc. and add the finely chopped onion. Fry gently until transparent, do not brown. Stir in garlic and spices (not sea salt], cook a few seconds, then add chopped fresh tomatoes.
Pick over lentils, place in a sieve and rinse under cold running water. Put into a large pot and add 6 cups water. Bring to the boil, skimming off the scum.
Once the lentils and water have come to the boil, add the onion mixture along with the dried black limes, each pierced twice with a skewer or a fork (Do not use a knife as I did that before and the loomis broke in half with the simmering and the soup was a pretty strong loomi flavour], also add the chopped, half cooked potato in now.
Return to the boil and boil gently, uncovered, for 40 minutes. [This seems long for split red lentils - I think you could get by with less time] Add sea salt to taste, and a little more water if soup looks too thick. Simmer gently for a further 25-30 minutes, uncovered, until the lentils and potato are tender. Stiring occasionally.
Serve hot in deep bowls with lemon wedges on the side to squeeze on to individual portions. Serve with khoubiz (flat bread], salad, and pickles for a lovely light Arabian meal.
Enjoy!
Healthy Creamy Parmesan Mashed Potatoes


Ingredients:
low sodium chicken broth, nonfat sour cream

Directions:
Place potatoes in a large saucepan. Add broth; cover. Bring to a boil on high heat; simmer on medium heat 15 minutes, stirring after 8 minutes. Uncover; stir potatoes. Simmer, uncovered for 5 to 6 minutes or until potatoes are tender and most of broth is absorbed.
Add cream cheese spread. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and Parmesan; mash until potatoes are smooth and heated through.
FlowerPot Cake. Dirt for Dessert!!


Ingredients:
chocolate pudding, chocolate

Directions:
Assembly -- Make sure everyone is out of the way! Watch the video: https://youtu.be/iw0FN3eH3mM.
1. Layer pieces of cake, spoonfuls of pudding, sprinkles of cookie and gummy worms, here and there in the planter.
2. When you reach the top of the planter, sprinkle crushed chocolate cookies on the top, covering the entire surface.
3. Place a few rocks on top of the crushed cookies and insert your plant or flower into the cake.
Now you're ready to set your 'plant' on the table or a nearby counter so it'll be ready for an after dinner surprise!
Exotic Sprouted Fermented Black Beluga Lentils


Ingredients:
lentils, salt, curry powder, ground cumin, gingerroot, turmeric, garlic clove, kaffir lime leaf, kaffir lime, scallions

Directions:
Fill a mason jar with the lentils, and then cover with slightly warm filtered water ( 1 tablespoon whey can be adding to the water] overnight. On the top you place a sprouting screen screwed into the lid.   In the morning you drain and rinse it (doing so right through the screen], and then you invert your jar at an angle, allowing it to drain and air to circulate within your jar.  Then all you have to do is rinse 2-3 times per day, and your seeds will turn into sprouts.
Place everything but the lentils in a quart size jar and shake to blend.
Add the lentils and give another shake to blend. be sure to leave head room.
Rest on countertop out of light for 4-7 days. It will bubble up. Make sure to top a weight on it to keep submerged. You may want to place the jar in a bowl to prevent spills. It will/can overflow from the bubbling from fermentation.
When ready to your liking place in refrigerator and chill a couple more days.
Enjoy!
French Spring Soup
Category: soups-stews-and-chili
By PAPERGODDESS

I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.

Ingredients:
¼ cup butter
1 pound leeks, chopped
1  onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
⅓ cup uncooked long-grain white rice
4 teaspoons salt
½ pound fresh spinach
1 cup heavy cream

Directions:
Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 10 servings

Calories: 193.6
Fat: 13.8 g
Saturated fat: 8.5 g
Carbohydrates: 16.1 g
Sugars: 2.3 g
Dietary fiber: 2.8 g
Protein: 3.6 g
Cholesterol: 44.8 mg
Sodium: 1014.2 mg
Tarte Au Sucre (French-Canadian Sugar Pie)


Ingredients:
dark brown sugar, evaporated milk, all-purpose flour, butter, vanilla extract, salt, powdered sugar, vanilla extract

Directions:
Position rack in center of oven and preheat to 350°F., Whisk all ingredients until smooth and pour into shell., Bake about 25-30 minutes, until filling is set., Sugar Pie is best served slightly warm or at room temperature., Serve with Chantilly Cream., Variation: Add 1/2 cup chopped, toasted walnuts to the filling.
Quick Orange Chicken Breasts


Ingredients:
boneless skinless chicken breasts, flour, salt, pepper, butter, chicken broth, garlic, dried basil, sugar, fresh parsley

Directions:
Carefully slice each chicken breast in half lengthwise so that you have two thin slices (this helps it cook faster].
Place flour, salt and pepper in a bowl.
Roll chicken pieces in flour mixture, shaking off excess flour.
Melt butter over medium-high heat in large nonstick frying pan.
Add chicken.
Cook 2 minutes on each side, until light golden.
Remove chicken.
Reduce heat to medium.
Add broth, orange juice, garlic, Italian herbs and sugar.
Bring to a boil, then simmer for 1 minute or until liquid has reduced a bit.
Add salt and pepper to taste.
Return chicken to frying pan.
Reduce heat and cover.
Simmer for 5 minutes or until chicken is no longer pink inside and sauce has thickened slightly.
Serve garnished with parsley.
Good served with rice.
Salata Tahini--Middle Eastern Tahini Salad


Ingredients:
tomatoes, cucumbers, garlic clove, tahini, water, dried mint, olive oil, salt

Directions:
*May need to adjust tahini and water levels to desired consistency*. Consistency should be creamy.
Dice up tomatoes and cucumbers and combine them together in a medium bowl.
Place garlic, hot pepper and salt in a mortar.
Smash until mushed.
Tahini dressing takes a bit of stirring to become creamy so, you can either add tahini,and water in a bowl by itself and mix or you can add to the same bowl with the cucumbers and tomatoes.
Add lemon in increments to achieve desired tartness.
Stir the dressing until smooth and creamy.
combine everything including garlic/hot pepper together making sure you have added the mint.
Take tbsp of dried mint, Place in hand and take other hand and rub together, this will sort of grind the mint up smaller and separate it from any stems.
Place in the refrigerator for at least 20 minutes to allow the flavors to meld.
Serve with a swirl of olive oil on top.
Enjoy!
Blackberry & Apple Jam


Ingredients:
cooking apple, water, lemon juice, blackberry, sugar, butter

Directions:
In a heavy based saucepan or preserving pan bring the apples and water to a boil. Simmer for 5 minutes until soft.
Add the lemon juice and blackberries and cook for a further 5 minutes.
Add the sugar, stirring until it's disolved. Then add the butter and bring to a rolling boil. Continue to boil rapidly for 15 minutes.
Test if the jam has reached the setting point by droping a little onto a chilled saucer and briefly leaving it to cool. If the surface starts to wrinkle when you push your finger into it from the side it has reached the setting point.
If not boil a little longer and test again.
If it doesn't seem to reach its setting point add 1tbsp of lemon juice and boil for another 3-5 minutes.
Add the liqueur if using and remove the scum that has collected on top with a slotted spoon.
Leave to cool for 15 mins, to avoid all the fruit collecting at the top, then fill into sterilised jars and seal.
Pierogies With Mushrooms


Ingredients:
frozen potato pierogies, olive oil, onion, garlic cloves, mushrooms, butter

Directions:
Boil the pierogies in salted water, according to package instructions.
Meanwhile, add the olive oil to a non-stick skillet and place over medium heat.
Cook the onion for a couple minutes, then add the garlic (so it doesn't burn]. Stir and let cook for 1 more minute.
Add mushrooms and season with salt and pepper.
Continue cooking the mixture until the onions are translucent and the mushrooms are cooked. Remove from the skillet and set aside.
In the same skillet, add the butter and pierogies (drained].
Flip over the pierogies so they brown on both sides, then add the mushrooms back into the pan.
Stir to combine everything, adjust the seasonings as needed, and remove from the heat.
Serve warm. Can be served with sour cream if desired.
Memphis Wontons
Category: appetizers-and-snacks
By Leslie Kelly

A mashup of Southern BBQ with an Asian twist. This was inspired by my time living in Memphis, where you can get the world's best meats cooked low and slow.

Ingredients:
8 ounces cooked pulled pork, chopped
½  white onion, minced
1 (12 ounce) package wonton wrappers
2 quarts canola oil
1 cup barbeque sauce

Directions:
Mix pulled pork and onion together in a bowl. Spoon pork mixture, about 1 teaspoon per wonton, onto the center of each wonton wrapper. Moisten 2 of the 4 sides of each wrapper with water and fold wrapper over filling, forming a triangle. Press to seal. Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C) or until almost smoking. Working in batches, fry wontons in the hot oil until golden brown, about 1 minute. Transfer cooked wontons to crumpled paper towels. Serve immediately with barbeque sauce.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 48 wontons

Calories: 410.2
Fat: 24.1 g
Saturated fat: 3.4 g
Carbohydrates: 38.3 g
Sugars: 8.4 g
Dietary fiber: 1.1 g
Protein: 9.6 g
Cholesterol: 20.7 mg
Sodium: 769.1 mg