xiaoxl/recipe_data huggingface dataset:
Mexican Rice


Ingredients:
onion, green bell pepper, minced garlic clove, long grain rice, diced tomatoes with juice, chili powder, ground cumin, salt, beef broth

Directions:
In a heavy skillet saute onion, green bell pepper and garlic in oil until onion is softened.
Add rice to skillet and cook over medium-high heat until rice has browned.
Add tomatoes, chili powder , salt, and beef broth.
Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes.
Taste and add more salt if needed.
Roasted Cauliflower With Tahini Dressing


Ingredients:
cauliflower, tahini, lemon juice, water, garlic clove, parsley

Directions:
Chop cauliflower into bite-size florets. Spray with olive oil and roast on baking sheet in 400F oven. Turn once and remove when starting to brown.
Combine tahini, lemon juice, water, and garlic in a small bowl and whisk until smooth. Add more water if necessary to reach drizzling consistency.
Drizzle dressing over hot cauliflower and sprinkle with parsley (or chili flakes].
Cheese Ball


Ingredients:
cream cheese, deli ham, green onion, season salt, Worcestershire sauce

Directions:
"Put all ingredients in a large bowl, wash your hands and mix away. Smooth into a ball and put on a pretty plate and serve with crackers. (We like ritz, chicken in a biscuit and Triscuits the best]."
Arugula and Curried Pecan Salad


Ingredients:
curry powder, sugar, kosher salt, pecan halves, sherry wine vinegar, honey, Dijon mustard, olive oil, arugula, orange, gouda cheese

Directions:
Pan fry the pecans: In a small bowl, combine the curry powder and sugar. Heat vegetable oil in a medium skillet over medium-high heat. When the oil is hot, add the Pecans. Gently fry them in the oil until they turn golden brown 2 to 3 minutes. Drain the oil and add the nuts to the curry mixture. Toss to blend; set aside.
Make the dressing: In a large bowl, whisk together the sherry vinegar, honey and Dijon mustard. Whisk in the olive oil, canola oil and salt to taste. Set aside.
Assemble the salad: Toss the arugula in the dressing. Stir in the pecans, orange segments and Gouda cheese. Serve immediately.
Cauliflower and Potato Stir-Fry - East Indian Recipe
Category: fruits-and-vegetables
By sugarFiend

This is a quick and delicious recipe that goes well with white rice by itself, or with white rice and lentils. Its filling and doesn't require too much salt or oil. A drier version can be eaten with flat bread, naan, or pita. Reduce chili powder for a kid-friendly meal. Fast-cooking vegetables such as beans, peas and corn can be added for extra crunch and color. You can use white onion instead of the more pungent red if you prefer. If you find the vegetables catching bottom without being fully cooked, add half a cup of water and replace lid. Once cooked, remove lid and cook on very low till the water evaporates.

Ingredients:
3 tablespoons canola oil
2 teaspoons cumin seeds
1 teaspoon caraway seeds
½  red onion, chopped
4 cloves garlic, minced
1 head cauliflower, cut into florets with 1-inch stalks
1 large potato, diced
1 teaspoon red chili powder
1 teaspoon ground turmeric
1 teaspoon salt
¼ cup chopped fresh cilantro, or to taste

Directions:
Heat oil in a skillet over medium heat; add cumin and caraway seeds until they begin to pop and oil bubbles, 1 to 2 minutes. Cook and stir onion and garlic in the hot oil until onion is soft and translucent, 5 to 10 minutes. Stir cauliflower and potato into onion mixture to coat with oil. Add chili powder, turmeric, and salt; stir to coat vegetables. Cover skillet and cook vegetables over medium-low heat, stirring occasionally, until cauliflower and potatoes are softened, about 20 minutes. Sprinkle with cilantro.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 220.1
Fat: 11.2 g
Saturated fat: 0.9 g
Carbohydrates: 27.6 g
Sugars: 4.9 g
Dietary fiber: 6.7 g
Protein: 5.5 g
Sodium: 641.2 mg
Nutella® Star Bread with Puff Pastry
Category: bread
By Fioa

Try this fabulous Nutella® star-shaped, pull-apart bread that uses store-bought puff pastry. Flaky, crispy, and perfect to share; it tastes and looks amazing!

Ingredients:
2  frozen puff pastry round sheets, thawed
5 tablespoons chocolate-hazelnut spread (such as Nutella®)
1  egg, lightly beaten

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out 1 puff pastry sheet and place on the prepared baking sheet. Spread chocolate-hazelnut spread evenly onto puff pastry with the back of a spoon. Roll out the second sheet of puff pastry and place on top. Place a glass or Mason jar face-down in the center of the puff pastry. Cut pastry into 4 equal strips with a sharp knife, stopping at the border of the glass. Cut through each quarter again, making 8 strips, and again, ending up with a total of 16 equal parts, while keeping the center intact. Twist 2 parts away from each other; pull outward and seal seams together. Repeat with the rest of the parts until pastry resembles a star. Brush top with beaten egg. Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes. Cool slightly, about 5 minutes, before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 star-shaped bread

Calories: 390.9
Fat: 26.4 g
Saturated fat: 6.3 g
Carbohydrates: 33.2 g
Sugars: 5.8 g
Dietary fiber: 0.9 g
Protein: 5.8 g
Cholesterol: 23.3 mg
Sodium: 168.2 mg
Brandy Snaps


Ingredients:
golden syrup, butter, brown sugar, all-purpose flour, ground ginger

Directions:
Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
Remove from the heat and add the sifted flour and ginger; mix well.
Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will].
To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
Have ready 3 wooden spoons.
Using a spatual or knife, lift brandy snaps from tray.
Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
Repeat on cold trays with remaining mixture.
Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
Alternatively, you can shape the warm biscuit (cookie] over a glass and fill it with fruit, mousse or ice cream etc.
Poppy Banana Loaf


Ingredients:
self raising flour, baking powder, ground cinnamon, salt, granulated sugar, bananas, lemon juice, vanilla extract, poppy seeds

Directions:
Preheat the oven to 350°F.
Sift the flour, baking powder, cinnamon and the salt into a big bowl and then stir in the sugar.
Mash the bananas with the lemon juice and then beat in the eggs one by one and then beat in the oil and vanilla extract.
Fold the banana mixture into the dry flour ingredients in the big bowl and then add the poppy seeds.
Grease a 1 pound loaf tin, lining the base with greaseproof paper that has been cut to fit and then pour in the banana mixture. Level the top with a spoon.
Bake in the oven for 55-65 minutes, depending on your oven. Fan assisted ovens will need less time or on a lower temperature.
When the timer goes off on the oven, check the loaf with a metal skewer. When inserted into the middle of the loaf, the skewer will come out clean.
Leave to cool slightly in the tin, turn out onto a cooling wire rack and then cover with cling wrap, or freeze in slices for another day.
Dreamsicle


Ingredients:
"half-and-half"

Directions:
Combine creme de noyaux, orange juice and half-and-half with ice in a cocktail shaker.
Shake and strain into a cocktail glass, and serve.
Dirt Cake I
Category: desserts
By Tammy Hooper

This is a great conversation piece at parties.  Adults love it as much as the children do.  Get a new garden trowel, medium sized flower pot and artificial flower at a craft store for full effect.

Ingredients:
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 ½ cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

Directions:
Chop cookies very fine in food processor. The white cream will disappear. Mix butter, cream cheese, and sugar in bowl. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in flower pot, starting with cookies then cream mixture.  Repeat layers. Chill until ready to serve. Add artificial flower and trowel.  Enjoy!

Yields: 1 medium size flower pot

Calories: 827.3
Fat: 44.6 g
Saturated fat: 22.5 g
Carbohydrates: 101.5 g
Sugars: 69.2 g
Dietary fiber: 2.7 g
Protein: 9.9 g
Cholesterol: 55.9 mg
Sodium: 895.8 mg
A Healthier Taco Bake


Ingredients:
fat free cream cheese, low-fat cheddar cheese, tomato sauce, green chilies, cheddar cheese

Directions:
Crust: Beat the cream cheese and egg whites until smooth.
Add the cream and seasoning.
Grease a 9"x13" baking dish; spread the crust mix over the bottom as evenly as possible.
Bake at 375ºF, 25-30 minutes.
Let stand 5 minutes.
Topping: Brown the ground beef.
Drain fat.
Stir in seasoning mix, tomato sauce and chilies.
Spread mixture over the crust.
Top with cheese.
Reduce oven to 350ºF and bake for 20 minutes.
You can serve topped with guacamole or sour cream.
Flank Steak in the Oven With Gravy


Ingredients:
water, red wine vinegar, tomato paste, garlic cloves, onion powder, fresh ground pepper, rosemary, beef broth, beef broth, cornstarch, water

Directions:
Preheat oven to 475 and place rack in the second position from the top. Place all ingredients except the beef broth and flank steak in a plastic storage bag and shake well to mix.
Score flank steak on both sides in a X shape. Place steak in storage bag and turn over a number of times to coat. Marinade at least an hour turning every 30 minutes.
Discard all but 2 tablespoons of marinade. Place steak in shallow baking dish along with 1/4 cup of beef broth and the 2 tablespoons of marinade. Bake for 30 minutes. Turn and bake for additional 15 minutes. Steak should be medium to medium rare. Do not cook over medium or it will become tough.
Remove broth from the baking dish and let meat stand while you make the gravy. Add the pan drippings plus the 1 cup of beef broth and pour into a sauce pan.
In a small dish add corn starch and cold water to make a slurry. Pour into beef broth mixture and bring to a boil. Stir constantly until it reaches desired consistency.
Slice meat against the grain in thin slices. Serve with gravy.
Curried Lentil Soup


Ingredients:
onion, garlic, curry powder, chicken broth, water, canned tomatoes, lentils, carrot, parsley

Directions:
Saute onion and garlic until soft.
Stir in curry powder and mx well.
Add all the rest of the ingredients except the parsley.
And simmer covered until cooked through (about 45 minutes].
Stir in parsley and simmer 5 more minutes.
Sausage Beer Bake


Ingredients:
beer, cannellini beans, Italian-style stewed tomatoes, turkey sausage, celery ribs, carrot, onion, butter

Directions:
Preheat oven to 425 degrees.
Cook the sausage over medium heat. Remove to a plate.
Add the celery, carrot, and onion to the pan. "Sweat" for ten minutes.
Combine all ingredients except bread and butter in a casserole pan, crumbling the sausage.
Top with bread and cover with foil.
Bake for twenty minutes, then remove foil, drizzling butter over the bread.
Bake uncovered for and additional 8-10 minutes, or until bread is golden brown.
HINT: We have also substituted pre-buttered garlic bread from the store, placing it butter side up, for the same effect with even more flavor.
Pina Colada Sherbet


Ingredients:
cream of coconut, crushed pineapple, light rum

Directions:
In a blender container or food processor bowl combine cream of coconut, undrained pineapple, orange juice, and rum. (If using a food processor, process only half of all the ingredients at a time.]
Cover; blend or process until nearly smooth.
Pour into a 9x5x3-inch loaf dish or a 2-quart baking dish.
Cover; freeze about 4 hours or until firm.
Break sherbet into pieces.
Place sherbet, about half at a time, in a blender container or food processor bowl.
Cover; blend or process until fluffy. (Or, place in a chilled bowl and beat with an electric mixer until fluffy.]
Return pineapple mixture to pan.
Cover and freeze at least 4 hours or until firm.
Ladyfingers
Category: desserts
By Roxanne Shepphird

To make Chocolate Lady Fingers, substitute 3/4 cup all-purpose flour plus 2 tablespoons cocoa powder for the all-purpose flour.

Ingredients:
4  eggs, separated
⅔ cup white sugar
⅞ cup all-purpose flour
½ teaspoon baking powder

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Line two  17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks  and remaining sugar. Whip until thick and very pale in color. Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Yields: 3 - 4 dozen

Calories: 25
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 4.6 g
Sugars: 2.8 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 15.5 mg
Sodium: 11 mg
Steamy Hot Chocolate


Ingredients:
milk, vanilla extract, salt

Directions:
Place cocoa powder in a medium saucepan. Stir in milk, a bit at a time until cocoa liquefies; add remainder. Add chocolate chips; melt over medium heat, stirring occasionally.
Bring to a boil, stirring occasionally. Remove from heat; stir in vanilla and salt. Ladle into mugs with whipped cream, if desired.
Secret Recipe Cold Corn Salad


Ingredients:
corn, light mayonnaise, pickle juice, red bell pepper, red onion, cucumber, fresh dill, dried dill, garlic powder

Directions:
Steam corn if using., Drain well., Dice vegetables and add to the corn., Add remaining ingredients and mix well., Chill for 30 minutes before serving.
Bo's Bug Sandwiches


Ingredients:
black olives, mayonnaise, black pepper, red leaf lettuce, red onion ring

Directions:
In small bowl combine the black olives and mayo.
Bo says to add mayonnaise to desired consistency, either a dry mixture or creamier; your choice.
Spread equal amounts of the olive mixture onto the bread slices. Add lettuce leaves if desired. Season with black pepper.
Cut sandwiches in half.
Ideal for picnics, a quick snack and to annoy your little baby sister.
Granola Chocolate Chunkers


Ingredients:
brown sugar, eggs, vanilla, granola cereal

Directions:
Preheat oven to 350 degrees.  Spray cookie sheets with nonstick spray.
In a large mixing bowl, place half of the cake mix along with the brown sugar, oil, eggs and vanilla.  Blend with an electric mixer set on medium-high speed for 1-2 minutes until smooth.  Stir in remaining cake mix, granola, dried fruit and chocolate chunks with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoons, 2 inches apart, onto cookie sheets.
Bake 9-13 minutes or until set at edges.  Cool 1 minute on sheets.  Transfer to wire rack and cool completely.
Sensational and Simple Potato Fritters (Pakoras) #SP5


Ingredients:
chickpea flour, water, canola oil

Directions:
Whisk water and chickpea flour together until all lumps are out.
Add the Simply Potatoes Southwest Style Hashbrowns to the mixture coating all the potatoes completely.
Heat oil on a medium heat.
Use your dinnerware tablespoon to spoon mixture in hot oil.
Cook until browned.
Serve with sweet and sour sauce for dipping and watch everyone's face light up when they taste these!
Spiced Banana Bread
Category: bread
By Jennifer Walsh

This is a very moist banana bread with a little kick of spice.  Loved by my family and all who have tried it.

Ingredients:
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
4  very ripe bananas
2  eggs
1 cup sugar
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ cup melted butter
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x3 inch loaf pans. Whisk together the flour, baking powder, and baking soda; set aside. Mash the bananas, eggs, sugar, cinnamon, salt, nutmeg, and cloves together in a large bowl with a fork until well combined. Stir in the melted butter and vanilla extract, then fold in the flour mixture until a batter forms and no dry lumps remain. Pour into the prepared loaf pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 2 - 8x4 inch loaf pans

Calories: 193.3
Fat: 6.7 g
Saturated fat: 3.9 g
Carbohydrates: 31.5 g
Sugars: 16.3 g
Dietary fiber: 1.3 g
Protein: 2.8 g
Cholesterol: 38.5 mg
Sodium: 247.4 mg
Mezcal Paloma
Category: uncategorized
By France C

A paloma is traditionally made with tequila, grapefruit juice, and lime, but this version uses mezcal instead of tequila for a nice smoky twist! The smoke flavor is due to the underground ovens filled with volcanic rock, coal and wood that are used to cook the agave to produce the mezcal. I like to rim the glass with coarse smoked salt or black salt, but feel free to use regular kosher salt.

Ingredients:
2 wedges fresh lime
1 teaspoon kosher salt, or as needed
1 cup ice cubes
2 ounces mezcal
3 ounces grapefruit soda

Directions:
Rub the cut side of a lime wedge around the edge of the glass. Place salt on a plate and invert glass into salt to rim the glass. Fill glass with ice. Squeeze juice from the same lime wedge into the glass. Pour mezcal over ice, then top with grapefruit soda. Garnish with remaining lime wedge.

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

Calories: 168.1
Carbohydrates: 9.6 g
Sugars: 8.8 g
Dietary fiber: 0.3 g
Protein: 0.1 g
Sodium: 1929.5 mg
Basic Steamed Fish


Ingredients:
mirin, granulated sugar, salt, green onion, cilantro, lemon

Directions:
Prepare the wok for steaming.
Rinse the fish fillets and pat dry with paper towels.
In a small bowl, whisk the rice wine (mirin] or sherry, sugar, salt and sesame oil.
Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket.
Pour the rice wine mixture over the fish.  Sprinkle with the chopped green onion.
Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10-15 minutes].
Serve hot, garnished with the chopped cilantro and lemon wedges.
Potato Boats


Ingredients:
potatoes, margarine, butter, milk, sour cream, salt, pepper, butter, chives, cheddar cheese

Directions:
Preheat oven to 400 degrees F., Scrub potatoes., rub with a little vegetable oil to make skins softer., Pierce skin with fork to allow steam to escape., Bake at 400 degrees until tender for about 50 to 60 minutes., Cool potatoes for 10 minutes., Cut potato in half and carefully scoop out pulp, leaving shells intact., In a large bowl, mash potatoes using a potato masher to remove lumps., Heat margarine and milk until margarine melts and beat into potatoes., Beat in sour cream, salt and pepper., Spoon into potato shells and brush with melted butter., Top each potato with cheddar cheese and chives., Place in oven until cheese melts on top.
All Purpose Quick Spaghetti Sauce


Ingredients:
lean ground beef, onions, garlic, tomato paste, water, stewed tomatoes, dried oregano, dried basil, dried thyme, fresh ground pepper, red pepper flakes

Directions:
In large heavy frypan, cook beef over medium heat until no longer pink, breaking up with a spoon.
Drain fat off through a colander, Wipe frypan with paper towel and return beef to frypan.
Stir in onion and garlic, cook until softened.
Stir in tomato paste, tomatoes, breaking with back of spoon, oregano, baqsil, thyme and pepper.
Bring to boil, reduce heat and simmer for 10 minutes, thin with water if desired.
Nacho Dip II
Category: appetizers-and-snacks
By Mary

This is a quick and easy chili cheese dip. I often double the recipe, it's so good and a crowd pleaser. Enjoy.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili without beans
1 (4 ounce) can diced green chiles, drained
8 ounces shredded Monterey Jack cheese
1 (14.5 ounce) package corn tortilla chips

Directions:
Preheat oven to 300 degrees F (150 degrees C). Spread cream cheese into the bottom of a 9 inch pie plate. Layer chili, green chilis, and shredded cheese over the cream cheese. Bake at 300 degrees F (150 degrees C) for 30 minutes. Serve hot with the chips.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 5 servings

Calories: 796.2
Fat: 50.7 g
Saturated fat: 21.6 g
Carbohydrates: 62.1 g
Sugars: 2.3 g
Dietary fiber: 5.8 g
Protein: 27 g
Cholesterol: 102.3 mg
Sodium: 1151.8 mg
Paleo Almond Chocolate Chip Cookies


Ingredients:
baking soda, sea salt, coconut oil, maple syrup, egg, vanilla extract

Directions:
Preheat oven to 375 degrees Fahrenheit.
Line two baking sheets with parchment paper.
Combine almond flour, baking soda, and sea salt and set aside.
Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes.
Add whole egg, egg whites, and vanilla extract; mix for 1 minute. Add to bowl set aside and mix.
Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart.
Flatten slightly, to 1 inch thickness.
Bake until set and golden, about 15 minutes.
Cuban Picadillo


Ingredients:
salt, ground pepper, garlic cloves, green pepper, onions, apple cider vinegar, red wine vinegar, cooking wine, tomato sauce, ground beef, ground pork, raisins

Directions:
Mash the salt, pepper and garlic together in a mortar until well blended.
Lightly brown this mixture in the lard/oil with the pepper and the onions until the onions become translucent.
Add the tomato sauce and let it simmer for a minute.
Add the vinegar.
Add the meat and cook for 5-minutes.
Add the cooking wine, olives and raisins.
Simmer until liquid is absorbed (I usually let this simmer for around an hour or so on low, so the flavors meld together].
Serve with rice and beans and a nice cold beer.
Tastes even better the next day!
Perfect Pesto (Raw Food)


Ingredients:
walnuts, sweet basil, pine nuts, garlic cloves

Directions:
Blend ingredients in a juicer or food processor.
Variations:  Raw pesto is great to use on vegetable slices such as cucumber, carrot or beet.  Another idea is to fell a green or red pepper with the pesto and add sprouts.
Sweet Mandarin Cucumber Salad


Ingredients:
cucumber, mandarin orange segments

Directions:
Peel and slice cucumber in half lengthwise., Remove seeds if desired, and slice into half-moon slices., Combine all ingredients and refrigerate until ready to serve.
Sweet Pasta for Dinner or Dessert


Ingredients:
half-and-half, lemon, orange, honey, kosher salt, linguine, lemon juice, hazelnuts

Directions:
Bring a large pot of salted water to a boil over high heat.
In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.
Meanwhile, add the pasta to the pot of boiling water and cook until tender, stirring occasionally for 2-3 minutes.
Drain the pasta and it to the skillet with the cream sauce.
Add the lemon juice and stir to combine.
Place the pasta in serving dishes. Shave chocolate directly on top pasta (use a vegetable peeler] and sprinkle with hazelnuts, if desired.