xiaoxl/recipe_data huggingface dataset:
Mocha Munchies


Ingredients:
bittersweet chocolate, butter, eggs, brown sugar, vanilla, baking powder, salt, all-purpose flour, chocolate-covered coffee beans, pecans

Directions:
In a large microwave-safe bowl, combine bittersweet chocolate and butter. Microwave on 50 percent power (medium] for 2 to 3 minutes or until melted, stirring twice.
Add eggs, brown sugar, coffee liqueur, vanilla, baking powder, and salt. Beat with a wooden spoon until combined.
Beat in flour until combined.
Stir in dark chocolate chunks, espresso coffee beans, and pecans.
Cover and chill for 30 minutes.
Preheat oven to 350 degrees F.
Lightly grease a large cookie sheet.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until edges are firm and tops are dull and crackled.
Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack; let cool.
Makes about 48 cookies.
TO STORE: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Pumpkin Cinnamon Rolls With Cream Cheese Icing


Ingredients:
warm water, active dry yeast, milk, egg, pumpkin puree, canned pumpkin, butter, all-purpose flour, whole wheat flour, brown sugar, salt, cinnamon, ground ginger, ground cardamom, butter, white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg, clove, cream cheese, butter, vanilla extract, lemon juice, powdered sugar

Directions:
In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, butter, 2 cups flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans]. Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar].
Frost warm rolls with the cream cheese frosting and serve immediately.
For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temperature.
Vanilla Crumb Cakes / Muffins - Southern Living


Ingredients:
granulated sugar, brown sugar, all-purpose flour, nutmeg, unsalted butter, buttermilk, vanilla extract, baking powder, baking soda, salt, egg, powdered sugar, milk, vanilla extract

Directions:
Preheat oven to 350.  Grease 4 cups in a jumbo muffin pan.  Fill the 2 empty cups halfway with water.
In a large bowl stir together sugars.  Add flour and nutmeg, whisking until blended.  Cut butter into flour/sugar mixture with a fork until crumbly.  Remove and reserve 1/2 cup crumb mixture for topping.
Combine buttermilk, vanilla, baking powder, baking soda and salt.  Whisk in egg.  Pour over the crumb mixture remaining in large bowl.  Stir with a fork until dry ingredients are moistened.
Spoon batter evenly into a greased jumbo muffin pan, filling 4 muffins with batter.  Sprinkle reserved crumb mixture evenly over batter, pressing lightly into batter.
Bake 350 for 28 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in pan on a wire rack for 10 minutes, remove cakes from pan, and let cool completely on wire rack.  Drizzle with Vanilla Glaze.
Vanilla Glaze: Whisk all ingredients until smooth. Yield 1/4 cup.
Basil Aioli Dipping Sauce


Ingredients:
mayonnaise, fresh basil leaf, fresh garlic cloves, pine nuts, fresh lemon juice, sea salt, harissa

Directions:
Combine basil leaves, garlic, pine nuts, lemon juice and salt in a small food processor. Pulse until roughly chopped. You might need to scrape down the sides and do this several times.
2.	Add mayonnaise and Harissa and blend until fairly smooth.
3. Transfer to an airtight container and chill for 30 minutes before using.
4 This easy Aioli is the perfect condiment  With fresh flavors of basil and garlic, slather it on sandwiches, or just use it to dip French fries, vegetable and shrimps.
Crème Fraîche French Chantilly Cream


Ingredients:
creme fraiche, sugar, vanilla

Directions:
Add above ingredients to a mixing bowl and whisk until well combined and smooth., Top on your favorite fruits, French toast or pound cake.
Sweet and Spicy Grilled Shrimp
Category: seafood
By TheGoddessGiGi

This is something a little more flavorful for grilling shrimp. This recipe is also delicious brushed onto bacon wrapped shrimp.

Ingredients:
6  bamboo skewers, soaked in water for 20 minutes
½ cup chile-garlic sauce
½ cup honey
1 pound medium shrimp, peeled and deveined

Directions:
Preheat grill for medium heat and lightly oil the grate. Stir chile-garlic sauce and honey together in a small bowl. Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends. Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

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

Calories: 231.4
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 37.9 g
Sugars: 34.8 g
Dietary fiber: 1.1 g
Protein: 18.6 g
Cholesterol: 172.6 mg
Sodium: 1469.9 mg
Aussie Banana Colada Cocktail


Ingredients:
white rum, coconut cream, Malibu rum, banana

Directions:
"Place all ingredients in a blender & blend until smooth."
Classic Clam Chowder
Category: soups-stews-and-chili
By Ben S.

Give leftover mashed potatoes a second life: Make a pot of clam chowder.

Ingredients:
2 slices thick-cut bacon, cut into small dice
1 large onion, cut into medium dice
½ teaspoon dried thyme leaves
2  bay leaves
1 ½ cups leftover mashed potatoes
2 (8 ounce) bottles clam juice
4 (6.5 ounce) cans minced clams (clams and juice separated)
1 cup water
9  new potatoes, cut into 1/2 -inch cubes
½ cup heavy cream
2 tablespoons minced fresh parsley
Salt and pepper, to taste

Directions:
In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside. Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so. Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper. Heat through and serve, garnishing each bowl with reserved bacon.

Yields: 2 quarts

Calories: 323.1
Fat: 8.6 g
Saturated fat: 4 g
Carbohydrates: 32.8 g
Sugars: 2.2 g
Dietary fiber: 2.7 g
Protein: 27.7 g
Cholesterol: 87.2 mg
Sodium: 552.4 mg
Best Pork Ribs Ever


Ingredients:
margarine, butter, oyster sauce, palm sugar, red chili sauce

Directions:
Boil the ribs for at least 1 1/2 hours, or until the meat begins to pull off of the bone.
SAUCE:
Combine the sugar, oyster sauce, chili sauce, and margarine or butter in a sauce pan.
Cook over medium heat until it thickens.
BBQ the ribs on the barbie, basting with the sauce. I highly recommend real charcoal!
Duck Confit
Category: world-cuisine
By Bryce Gifford

This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.

Ingredients:
2  uncooked Peking duck legs
1 tablespoon kosher salt
1  lemon, zested and thinly sliced
3 cloves garlic, crushed
1 tablespoon whole allspice berries
1 tablespoon juniper berries
2 sprigs fresh thyme
2 cups rendered duck fat

Directions:
Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate. Preheat the oven to 200 degrees F (93 degrees C). Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid. Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

Yields: 2 servings

Calories: 2520.5
Fat: 270.5 g
Saturated fat: 90 g
Carbohydrates: 9.5 g
Dietary fiber: 5.3 g
Protein: 20.1 g
Cholesterol: 330.4 mg
Sodium: 2988.7 mg
Easy Keto Pancakes


Ingredients:
salt, baking powder, eggs, coconut oil, vanilla extract

Directions:
Combine all dry ingredients in a mixing bowl and blend well making sure there are no lumps.  Add wet ingredients, but only put one tablespoon of the oil and almond milk at first.  Mix well and then wait for a few minutes because it takes the psyllium husk and coconut flour a few minutes to absorb the wet ingredient.  Stir again and add more almond milk until it is the right consistency for pancake batter.
Heat a large non-stick skillet to medium, and pour in two four inch diameter pancakes.  These will not develop the little holes and bubbles quite the same as regular pancakes.  When you see a little bit of that it is time to flip them.  I burned my first ones because I waited too long to flip them. You might also need to reduce the heat to medium low or low depending on your stove.  Repeat with two pancakes each three times until you have three pancakes on each plate.  I like them with butter and monk fruit syrup.
These are the best when you add blueberries to them!  Or topped with chopped pecans like I have them in the photo.
Gluten-Free Dark Chocolate and Blueberry Panna Cotta


Ingredients:
gelatin powder, heavy cream, granulated sugar, vanilla extract, blueberries, granulated sugar, lemon juice

Directions:
For the panna cotta: Place ten foil cupcake liners in a muffin pan. Coat the interior of each with nonstick cooking spray.
Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute.
Combine the cream and sugar in a medium saucepan set over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes. Remove the saucepan from the heat, then add in the chocolate chips and vanilla. Whisk until smooth. Pour the liquid through a fine mesh sieve into a large measuring cup. Divide the mixture evenly among the foil liners (they should be filled to the brim]. Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes.
For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute. Scrape out the blueberry puree into a small saucepan. Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes. Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes.
Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl. Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.
Pear Conserve


Ingredients:
pears, white sugar, lemon juice, pear brandy

Directions:
Peel, halve and core your pears.
Dice the pears finely, but not as small as brunoise. I am not going to go into detail here, but one thing I must say is keep your peeled pears submerged in a bowl of water and lemon juice so that they do not oxidize (turn brown].
In a large, non-reactive (glass, plastic, ceramic] container, layer the sugar and the diced pears. Start with a thin layer of sugar on the bottom and end with sugar covering the top.
Drizzle the lemon juice over the top layer.
Close this container tightly and refrigerate overnight (for at least 18 and up to 24 hours].
Next day, pour out the pears and the syrup they have formed into a deep pot.
Scrape out the bottom layer of sugar into your pot as well.
Bring this mix to a boil over high heat, uncovered, stirring.
When the conserve is quite hot but not boiling, add the pear brandy. It should boil all at once. Stir well.
Boil the conserve to thicken it and expel alcohol. For true, syrupy conserve, do not overcook. Boil for a scant 3 - 5 minutes. The conserve is done.
The conserve can be waterbath canned. Properly prepared 6 - 8 oz glass containers should be processed for 10 minutes.
Triple-Chocolate Cookies


Ingredients:
bittersweet chocolate chips, unsalted butter, instant coffee, vanilla extract, eggs, sugar, all-purpose flour, baking powder, salt

Directions:
Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy.  Remove bowl from pan and set aside to cool slightly.
Stir coffee powder and vanilla extract together in small bowl until disolved.  Beat eggs and sugar in large bowl with electric mixer at medium high speed until very thick and pale, about 4 minutes.  Add vanilla/coffee mixture and beat until incorporated, 20 seconds.  Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
Whisk flour, baking powder and salt together in medium bowl.  Using large rubber spatula, fold flour mixture and semisweet chips into batter.  Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will look more like thick brownie batter than cookie dough].
Meanwhile adjust two oven racks to upper and lower middle positions and heat oven to 350°F.
Line two large baking sheets with parchment paper.  Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared sheets.  Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating  baking sheets top to bottom and front to back halfway through the baking time.  Transfer baking sheets to racks and cool completely, on baking sheets, before serving.
Homestyle Potato Chips
Category: appetizers-and-snacks
By ALMALOU

Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.

Ingredients:
4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt
1 quart oil for deep frying

Directions:
Place potato slices into a large bowl of cold water as you slice.  Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again. Heat oil in a deep-fryer to 365 degrees F (185 degrees C).  Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

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

Calories: 179.2
Fat: 11.1 g
Saturated fat: 1.4 g
Carbohydrates: 18.6 g
Sugars: 0.8 g
Dietary fiber: 2.3 g
Protein: 2.2 g
Sodium: 2622.6 mg
Moroccan Chicken Tagine


Ingredients:
chicken thighs, tomatoes, ground cumin, ground coriander, paprika, ginger, cinnamon stick, salt, olive oil, honey, carrot, celery ribs, fresh coriander, couscous

Directions:
For this dish, I like to keep bones in the chicken thigh, and cook them as whole.
Mix ground cumin, coriander, paprika in a bowl. Put the olive oil in a big sauce pan with lid or a casserole in medium heat. When the oil is hot, put in the mixed spices. Fry them for 1-2 minutes until you can smell the lovely fragrance of the spices, add the chicken, ginger and chilli into the pan. Coat the thighs with spices to give the chicken a lovely coating. Continue fry them for 3-5 minutes, add the chopped tomatoes, and fry for a further 2 minutes.
Add chicken stock into the pan, make sure there are enough to cover the chicken, bring to boil. Add cinnamon stick, salt and honey to the pan, cover the pan with the lid and reduce the heat to let it simmer for 20 minutes. Adjust the seasoning to your personal liking. Let it simmer for a further 20 minutes.
Add the chopped carrots, celery and dried apricots to the pan, and cover with lid to simmer for another 20 minutes.
Put cous cous in a large bowl, and cover with the sauce from the tagine. The liquid should be enough to cover the cous cous with a finger width of extra water on the top. Cover the bowl with the lid from the pan for about 5 minutes. This would allow the cous cous to soak up all the flavours of the tagine. Uncover the bowl, and fluff the cous cous up with a fork. Sprinkle some of the chopped corianders and mix.
Marinated Wild Salmon
Category: main-dish
By jade

A delicious, healthy lemon-garlic marinade for salmon with cilantro and red chili flakes. Marinate at least 6 hours. Broil in the oven or grill 7 to 8 minutes per side.

Ingredients:
4  salmon fillets
salt and pepper to taste
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
¼ cup olive oil
¼ cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons white balsamic vinegar
2 tablespoons white sugar
2 tablespoons chopped green onions
2 tablespoons chopped cilantro

Directions:
Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours. Preheat oven to 450 degrees F (230 degrees C). Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 salmon fillets

Calories: 378.9
Fat: 26.2 g
Saturated fat: 4.4 g
Carbohydrates: 12.3 g
Sugars: 9 g
Dietary fiber: 0.5 g
Protein: 23.5 g
Cholesterol: 67.8 mg
Sodium: 73.9 mg
Mini Cheesecakes


Ingredients:
graham cracker crumbs, butter, sugar, heavy cream, low-fat cream cheese, sugar, eggs, lemon rind, vanilla

Directions:
Preheat oven to 325°F., Line muffing tins with paper., In med bowl, combine crumbs, butter and sugar., Divide among muffin cups and press firmly., Bake 5 minutes and cool., In a small bowl, beat cream until stiff peaks form., In another bowl, beat cream cheese until fluffy., Add sugar, beat until smooth., Beat in eggs, one at a time, just until blended., Stir in lemon rind and vanilla, fold in whipped cream., Spoon filling into muffin cups., Bake until set, about 25 minutes., Cover pan with plastic wrap and chill at least 4 hours.
Mango Ginger Sorbet  ( Ice Cream Maker )


Ingredients:
water, sugar, mangoes, lime, juice of, gingerroot

Directions:
Dissolve the sugar in the water.
Stir in the mango puree, lime juice, and ginger.
Pour into ice cream maker and freeze according to the manufacturer’s instructions.
Scrape into a container, seal tightly and let firm up in the freezer for about 3 hours before serving.
Soy Ginger Salmon
Category: main-dish
By onassis75

Salmon is marinated in soy, brown sugar, juice, spices, and fresh ginger; then broiled to perfection! My family and friends rave about this fish with every bite. Even my husband, who wouldn't eat salmon, now asks when we're having it again. Please try, for you and your family's health!

Ingredients:
1 pound salmon fillets
⅓ cup brown sugar, divided
2 teaspoons lemon pepper, divided
1 teaspoon garlic powder, divided
⅓ cup low sodium soy sauce
1 tablespoon olive oil
1 (1 inch) piece fresh ginger root, minced
⅓ cup orange juice

Directions:
Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice. Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 3 hrs 20 mins
Yields: 4 servings

Calories: 332.9
Fat: 15.8 g
Saturated fat: 3 g
Carbohydrates: 22.3 g
Sugars: 19.8 g
Dietary fiber: 0.2 g
Protein: 24.1 g
Cholesterol: 67 mg
Sodium: 764 mg
Roasted Beet and Potato Soup


Ingredients:
butter, onion, garlic clove, potatoes, beets, dried celery flakes, dried thyme, salt, bay leaf, black peppercorns, low sodium chicken broth, evaporated milk

Directions:
Melt the butter in a medium saucepan, and add the onions and garlic clove. Saute until the onions are transparent, but not browned.
Add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
Bring to a boil, reduce heat and simmer, covered, for about 25 minutes, or until all the veggies are quite soft. Stir from time to time.
Remove from heat and fish out the bay leaf.
Puree with a immersion blender (or in a regular blender in batches].
Add the milk and more broth, if needed, and return to the stove until just heated through.
Note: The amount of broth will depend a bit on the exact amount of veggies and how thick you like your soup. Also, you will need to add broth or water, most likely, when reheating the next day. This is nice with a garnish of plain yogurt or sour cream.