xiaoxl/recipe_data huggingface dataset:
Crunchy Baked Bananas


Ingredients:
bananas, honey, sultanas, walnuts, cinnamon, yoghurt

Directions:
Slice bananas in half lengthways., Place in baking dish. cut side up., Pour over juice, drizzle honey., Sprinkle on nuts, cinnamon and sultanas., Bake 200 C for 15 minutes., Serve with yoghurt.
Instant Pot® Sweet Acorn Squash
Category: side-dish
By bd.weld

A perfect way to make a sweetened acorn squash to serve up as a side dish to any meal. This sweet acorn squash cooks up in 25 minutes using an electric pressure cooker.

Ingredients:
2 tablespoons brown sugar
2 tablespoons maple syrup  (Optional)
1 tablespoon butter
½ teaspoon ground cinnamon
1 medium acorn squash, halved and seeded

Directions:
Divide sugar, maple syrup, butter, and cinnamon between both halves of acorn squash. Add 1 cup of water into an electric pressure cooker (such as Instant Pot®) and place trivet inside. Carefully place squash halves on top of trivet. Lock lid and close pressure valve. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method, about 7 minutes. Release any remaining pressure according to manufacturer's instructions. Unlock lid, carefully remove squash, and serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 27 mins
Yields: 1 acorn squash

Calories: 242.3
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 49.6 g
Sugars: 29.8 g
Dietary fiber: 3.5 g
Protein: 1.8 g
Cholesterol: 15.3 mg
Sodium: 53 mg
Double Coconut Pancakes


Ingredients:
flour, sugar, sweetened flaked coconut, baking powder, salt, light coconut milk, butter, egg

Directions:
Combine flour and next 4 ingredients (through salt] in a large bowl.
Combine coconut milk, butter, and egg; stir well.
Add coconut milk mixture to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet.
Cook 3 minutes or until tops are covered with bubbles and edges look cooked.
Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Lemon Garlic Baked Salmon


Ingredients:
salmon steaks, salmon fillets, garlic, olive oil, white wine, fresh parsley

Directions:
Combine all ingredients except salmon.
Place salmon in a lightly greased baking dish and pour mixture over salmon.
Sprinkle with salt and pepper and bake at 350° for approximately 25 minutes or until fish is flaky and done.
Batida Maracuja


Ingredients:
cachaca, passion fruit, lemon juice

Directions:
Pour cachaca, pulp of passion fruits and lemon juice in a shaker with ice., Shake and strain in a highball glass filled with crushed ice., Garnish with lemon slices and serve with long straws.
Buttermilk Herbed Biscuits


Ingredients:
all-purpose flour, baking powder, dried herbs, salt, baking soda, shortening, buttermilk, butter

Directions:
Preheat oven to 400 degrees., Mix flour, baking powder, herbs, salt and baking soda in a large bowl., Cut in the shortening until the mixture is crumbly., Add in the buttermilk., Stir until the dough leaves the sides of the bowl., The dough should be soft and sticky., Knead the dough 10 times on a floured surface., Roll the dough about 1" thick., Cut with a floured 2" cutter., Place the biscuits on an ungreased cookie sheet and brush with butter., Bake 14-16 minutes or until golden brown.
Ensalada Valenciana


Ingredients:
oranges, onion, olive oil, red wine vinegar, salt, fresh ground black pepper, lettuce

Directions:
Marinate oranges and onion in olive oil, vinegar, salt and pepper for 15 minutes to one hour.
Add to salad greens and toss.
Parker House Rolls (Made by Hand)


Ingredients:
flour, sugar, salt, fast rise yeast, butter, milk, water, egg, butter

Directions:
Reserve 1 cup flour.  Combine dry ingredients.
Heat 2 tablespoons butter with milk and water to 120-130 degrees.  Mix into dry ingredients.  Add egg.
Add reserved flour until dough is the right consistency.  Knead until smooth and elastic.
Let rest, covered, 10 minute.
Meanwhile, turn oven on to 200 degrees for 10 min., then turn off.
Roll dough out to 1/2 inches  Cut with 2 3/4 inches cookie cutter.  Fold in half.  Drench in butter in pan.  Slightly overlap rolls.
Cover and let rise approximately 40 minutes in warm oven (turned off], until double in size.  Bake at 400 degrees 10-15 minute.
Stawberry Cheesecake Chimichanga


Ingredients:
pudding mix, flour tortillas, powdered sugar

Directions:
Prepare pudding according to direction on package and chill in fridge.
Heat at least 1/2 inch of oil to 350 degrees.
put a tbsp each of pie filling and pudding on tortilla about 1/2 inch from bottom edge.
Roll tortilla once then fold sides in then roll two more times being careful to contain filling.
Place in rolled tortillas in oil being careful not to crowd.
Turn when bottom side is golden brown. About 1.5 or 2 minutes.
When this side is golden brown remove from oil and place on paper towel to absorb excess oil.
Repeat until all tortillas are completed.
Dust with powdered sugar.
Serving size is three tortillas.
Mango Lassi II
Category: world-cuisine
By YONNA

An Indian yogurt drink - smooth, creamy, and absolutely heavenly!

Ingredients:
2  mangos - peeled, seeded and diced
2 cups plain yogurt
½ cup white sugar
1 cup ice

Directions:
In a blender, combine mangos, yogurt, sugar and ice. Blend until smooth. Pour into glasses and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 482.4
Fat: 4.4 g
Saturated fat: 2.6 g
Carbohydrates: 102.4 g
Sugars: 97.8 g
Dietary fiber: 3.7 g
Protein: 13.9 g
Cholesterol: 14.7 mg
Sodium: 175.6 mg
Betty's Fruit Cocktail Squares


Ingredients:
flour, baking soda, salt, granulated sugar, egg, brown sugar, ground cinnamon

Directions:
Preheat oven to 350°F  Grease an 8-inch square cake pan.
Base:  in a bowl, mix together flour, baking soda and salt.
In another bowl, mix together, sugar, egg and fruit cocktail. Blend in flour mixture. Spread evenly in prepared pan.
Topping:  in a small bowl, mix together brown sugar and cinnamon. Sprinkle evenly over top of cake.
Bake in preheated oven for 40 to 45 minutes, until golden brown.
Place pan on a rack to cool completely, then cut into squares.
Citrus Ceviche
Category: appetizers-and-snacks
By Althea

My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!

Ingredients:
½ cup fresh lemon juice
¼ cup fresh lime juice
¼ cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass fillets, sliced 1/4 inch thick
¼ cup chopped fresh cilantro
1  onion, thinly sliced
2  avocados - peeled, pitted, and cubed
salt and pepper to taste
4  hard-cooked eggs, quartered

Directions:
In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque. Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

Prep time: 25 mins
Cook time: 15 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 439.6
Fat: 29.1 g
Saturated fat: 5.3 g
Carbohydrates: 17.4 g
Sugars: 4.7 g
Dietary fiber: 7.5 g
Protein: 29.9 g
Cholesterol: 258.5 mg
Sodium: 149.5 mg
French Baguettes
Category: bread
By Judy Taubert

Great eaten fresh from oven. Used to make sub sandwiches, etc.

Ingredients:
1 cup water
2 ½ cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 ½ teaspoons bread machine yeast
1  egg yolk
1 tablespoon water

Directions:
Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start. When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched. Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle.  Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk. Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves. Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 50 mins
Yields: 2 baguettes

Calories: 112.9
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 22 g
Sugars: 1.1 g
Dietary fiber: 0.8 g
Protein: 3.8 g
Cholesterol: 17.1 mg
Sodium: 195.9 mg
Anjou Salad


Ingredients:
fresh pears, fresh strawberries, honey, vanilla, fresh lemon juice

Directions:
In a large bowl; mix balsamic, honey,vanilla, lemon juice, and almonds.
Add strawberries and pears then toss to coat.
Chill then enjoy!
Santa Fe Hatch Chile Green Sauce
Category: side-dish
By wasabinoir

Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.

Ingredients:
6 ounces Hatch chile peppers, halved and seeded
3 tablespoons corn oil
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet. Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side. Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers. Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 cups

Calories: 148.9
Fat: 10.7 g
Saturated fat: 1.5 g
Carbohydrates: 11 g
Sugars: 3.6 g
Dietary fiber: 1.8 g
Protein: 3.3 g
Sodium: 980.6 mg
Spicy Lamb Kabobs With Turkish Cacik


Ingredients:
lamb, green peppers, cherry tomatoes, onions, lemon juice, olive oil, garlic, cumin, turmeric, cayenne, cucumbers, plain yogurt, garlic cloves, of fresh mint, salt, olive oil

Directions:
Make Cacik:  In a mixing bowl, combine cucumbers and garlic. Add salt to taste.  Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.
Buttered Fried Parsnips


Ingredients:
parsnips, butter, parsley, nutmeg

Directions:
Wash, trim and scrape the parsnips.
Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
Drain well, and let dry.
Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.
Fluffy Baked Brown Rice


Ingredients:
brown rice, water, unsalted butter, kosher salt

Directions:
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Chicken Parmesan


Ingredients:
chicken breasts, flour, eggs, parmesan cheese, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Pound down the chicken until its thin (1/2 inch or so].
Salt and pepper the meat.
DIP MEAT IN THIS EXACT ORDER!
Place in flour and coat well.
Place in eggs and coat well.
Place in bread crumbs and coat VERY WELL.
Brown meat in a lightly buttered skillet.
Place breasts in glass casserole dish and bake covered with foil for 30 minutes.
Meanwhile heat up the sauce on top of the stove.
Pour the sauce over the meat right before serving and sprinkle with shredded Parmesan and cheddar cheese. (Use as much as you like].
Chocolate Almond Muffins


Ingredients:
vital wheat gluten, cocoa powder, baking powder, butter, eggs, water, honey, honey

Directions:
Preheat oven to 350 degrees.
Mix together dry ingredients.  Add wet ingredients and combine until well blended. Fill greased muffin tins about halfway and bake for 15 minutes, or until toothpick comes out clean.  Enjoy!
Black Pepper Shrimp


Ingredients:
vegetable broth, cornstarch, low sodium soy sauce, sherry wine, brown sugar, fresh ground black pepper, salt, canola oil, fresh ginger, garlic cloves, bok choy, shiitake mushroom, green onion, large shrimp, cooked rice

Directions:
Combine broth and next 7 ingredients (through salt] in a medium bowl, and stir with a whisk. Set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds.
Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt.
Add broth mixture to pan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.
Tortilla Roll Ups


Ingredients:
cream cheese, black olives, green chilies, yellow onion, flour tortillas

Directions:
"In a large bowl, combine cream cheese, olives, chilies and onion.  Mix well.  spread about one third cup of the cheese mixture to within one quarter inch of each tortilla.  Roll tightly.  Chill at least 2 hours.  Trim one half inch off of each end of the tortilla.  Slice tortillas into 8 pieces."
Salisbury Steak Dinner


Ingredients:
lean ground beef, onion, chili sauce, egg, chopped tomatoes, potatoes

Directions:
Combine beef, onion, bread crumbs, seasoning, chili sauce, and egg in medium bowl.
Shape into four 1/2 inch thick patties.  (I like making oval shapes.].
Spray 12 inch nonstick skillet with nonstick spray.
Heat over medium heat until hot.  Add patties and cook 4 to 6 minutes, turning once, until browned on both sides.  Drain off excess fat, if needed.
Add tomatoes, gravy, and potatoes.  Bring to a boil.  Reduce heat to medium low, cover, and simmer 10 to 15 minutes until potatoes are tender and beef is thoroughly cooked.  Turn patties once during cooking and stir sauce often.
Dan's Prize Winning Chili


Ingredients:
hamburger, salt, tomato sauce, diced tomatoes, kidney beans, chili powder

Directions:
In a skillet, brown hamburger; stir while cooking to break up into small loose pieces.  Add salt.  Drain grease off and set meat aside.
Using an 8 quart stock pot, combine tomato sauce, diced tomatoes, kidney beans and onion flakes.
Add half the chili powder and stir well; simmer for about 15 minutes; add drained hamburger; taste to determine if you want more chili powder.  Continue to add chili powder, simmer and taste until you have obtained the desired level of spiciness.
This chili will have a thick consistency.
Continue to cook on a slow simmer for about 4 hours.
You can use a 6 quart Crock Pot, but it will be full to the brim!
Serve with oyster crackers, chopped onion, grated cheddar cheese and sour cream.
Cuban  Strawberry  Banana  Milk  Shake Batido


Ingredients:
milk, strawberry, banana, brown sugar, vanilla

Directions:
"blend."
Vol-Au-Vent of Louisiana seafood


Ingredients:
olive oil, green onion, shallot, dry white wine, heavy cream, saffron thread, salt, white pepper, ground ginger, cayenne, fresh tarragon, sea scallops, large shrimp

Directions:
Heat the olive oil in a large skillet over medium heat.
Saute the green onions and shallots until they're limp.
Add the wine and bring it to a boil.
Reduce until most of the liquid is gone.
Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
(Also add tarragon at this point if using dried.] Add scallops and shrimp.
Cook for four minutes, then add oysters and fresh tarragon.
Cook until edges of oysters are curly.
Throughout the process, agitate pan to slosh the sauce over the seafoods.
Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.
Coconut Chicken Breasts


Ingredients:
lime juice, light coconut milk, boneless skinless chicken breasts, panko breadcrumbs, flaked coconut, salt, pepper

Directions:
pierce chicken breasts all over with a fork. marinate chicken in 1st 3 ingredients for at least one hour in the fridge.
in shallow dish combine panko, coconut, salt and pepper.  coat chicken with panko mixture.
place chicken on baking sheet lined with parchment paper. b.
ake at 400 degrees for 30 minutes. turn chicken and bake an additional 30 minute.
Stouffer's Four Cheese Mushroom Macaroni & Cheese (Copycat)


Ingredients:
boiling water, elbow macaroni, margarine, Pernod, Worcestershire sauce, margarine, flour, skim milk, salt, white pepper, cheese spread, white cheddar cheese, parmesan cheese, provolone cheese

Directions:
SET oven rack to center position; PREHEAT oven to 300°F for creamy macaroni and cheese (low oven temperature prevents cheese separation for creamier sauce] or 375°F for crusty macaroni and cheese; SPRAY a 9 x 13 baking dish with non-stick baking spray.
SHRED 8 ounces white cheddar cheese and 4 ounces fresh provolone cheese (or have 4 ounces sliced]; SLICE 8 ounces fresh porcini mushroom caps to 1/3 inch thickness; SET aside.
BRING 4 quarts (16 cups] water to a rolling boil; ADD 1 tablespoon salt and 4 cups dry medium elbow macaroni; BOIL until just tender; DRAIN cooked macaroni in colander, scraping all pasta from pot; RINSE macaroni under cold running water to halt further cooking.
RETURN empty pot to stovetop over medium-low heat; ADD 2 tablespoons margarine, 1 tablespoon Pernod liqeuer (or 1/4 teaspoon anise extract or 1/8 teaspoon ground anise], 5/8 teaspoon granulated garlic, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon granulated onion to pot until margarine is melted.
SAUTE 8 ounces sliced fresh cremini mushroom caps in melted margarine mixture over medium-low heat until mushrooms soften; SCRAPE sauteed mushrooms from pot and set aside; RETURN pot to stovetop over medium heat.
MELT 6 tablespoons stick margarine in pot over medium-low heat; ADD 1/4 cup flour to make a roux for SAUCE; COOK slowly until golden, stirring as needed (do not scorch].
POUR in 4 1/2 cups skim milk while whisking; ADD 1/2 teaspoon salt, 1/2 teaspoon smoked paprika (or 1/2 teaspoon regular paprika plus 1/4 teaspoon liquid smoke flavoring], and 1/4 teaspoon white pepper; WHISK mixture until blended; BRING mixture to almost scalding while stirring often; REDUCE heat to lowest setting.
ADD one (8 ounce] can KRAFT American Easy Cheese, 2 tablespoons powdered parmesan cheese and 4 ounces provolone cheese; BLEND mixture until cheeses are melted; FOLD in sauteed mushrooms and macaroni; STIR in 8 ounces shredded white cheddar cheese until just blended; POUR mixture into greased 9 x 13 baking dish.
FOR CREAMY MACARONI AND CHEESE: Cover with foil. Bake at 300°F for 45 minutes. Stir before serving.
FOR CRUSTY MACARONI AND CHEESE: Leave baking dish uncovered; Bake at 375°F for 30 minutes. Allow to cool and set for 10 minutes. Serve and enjoy.
Glorified Hash


Ingredients:
cheese, flour, salt, pepper, nutmeg, dry mustard, eggs, milk

Directions:
Crumble hash in casserole or 9x9-inch pan and sprinkle with cheese.
Combine the flour, salt, nutmeg, pepper, mustard, egg, and milk; pour over the corned beef mixture.
Bake at 350°F for 35 minutes or until the custard is set; partially cool.
Wacky Cake II
Category: desserts
By JJOHN32

Children will love the cake you make from this recipe for a simple chocolate cake with a simple chocolate frosting.

Ingredients:
1 ½ cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon distilled white vinegar
2 teaspoons vanilla extract
⅓ cup vegetable oil
1 cup water
¼ cup butter
¼ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch square pan. Sift together the flour, 1 cup of the sugar, 1/4 cup of the cocoa, the soda, and the salt. Stir in the vinegar, oil, water, and 1 teaspoon vanilla. Beat until smooth. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Let cake cool. Then spread chocolate icing over top. To Make Chocolate Icing: Combine 1 cup of the sugar, 1/4 cup of the cocoa, the milk, and the butter or margarine. Boil for 1 minute. Stir in 1 teaspoon vanilla and continue stirring until partially cool. Spread over cake.

Yields: 1 -9 inch square cake

Calories: 286.7
Fat: 10.7 g
Saturated fat: 3.6 g
Carbohydrates: 47.5 g
Sugars: 33.7 g
Dietary fiber: 1.6 g
Protein: 2.5 g
Cholesterol: 10.6 mg
Sodium: 329.7 mg
Rice Noodles With Chicken


Ingredients:
garlic clove, gingerroot, scallions, chile, boneless skinless chicken, chicken livers, celery, carrot, cabbage, lime juice, Thai fish sauce, soy sauce, of fresh mint, pickled garlic, of fresh mint

Directions:
In large bowl of hot water soak rice noodles for 15 minutes and drain well.
Using a wok or large skillet heat oil. Add the garlic, ginger, scallions, and chile, stir fry for approximately one minute. Stir in the chicken and chicken livers and stir fry over high heat for 2-3 minutes or until browning begins.
Add celery and carrot to chicken mixture, stir fry for about 2 minutes or until they soften. Stir in napa cabbage, lime juice, fish sauce, and soy sauce. Begin adding noodles while stirring and heat thoroughly. If desired sprinkle with shredded mint and pickled garlic. Place on serving dish, optional garnish sprig of mint , and serve immediately.