xiaoxl/recipe_data huggingface dataset:
Irish Seafood Pie


Ingredients:
shortening, shortening, all-purpose flour, salt, cold water, scallops, mushrooms, leeks, green onion, margarine, butter, all-purpose flour, salt, dry mustard, pepper, half-and-half cream, dry white wine, water

Directions:
FOR THE PASTRY:  Cut shortening into flour and salt until particles are size of small peas.  Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl.   Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap.
PREPARE FILLING; If scallops are large, cut into 1 inch pieces.  Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes.  Remove from skillet.  Heat 2 tablespoons of the margarine in skillet until hot.  Cook and stir scallops over medium heat until white, 4 to 5 minutes.  Remove with slotted spoon.  Drain liquid from skillet, reserving 2 tablespoons.
Heat remaining 1/4 cup margarine in skillet over low heat until melted.  Stir in flour, salt, mustard and pepper.  Cook over low heat, stirring constantly, until smooth and bubbly.  Remove from heat; stir in half and half.  Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture.  Heat to boiling stirring constantly; boil and stir 1 minutes.  Stir in mushroom mixture and scallops.  Pour into ungreased shallow 1 1/2 quart casserole.
Heat oven to 425°F  Unwrap pastry and place on well floured board.  Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin.  Cut out designs with 1 inch cookie cutter.  Place pastry over top of casserole; turn edges under and flute.  Mix egg yolk and water; brush over pastry.  Bake until golden brown, about 25 minutes.  Serve with lemon wedges if desired.  4 servings.
Betty Crocker’s new International Cookbook.
Quick Beef Taquitos
Category: world-cuisine
By TRACEY

Always a crowd pleaser, one of those recipes you have to kick everyone out of the kitchen to be able to complete. It's fast and delicious with beef, cheese, and chiles. Served best with sour cream and guacamole.

Ingredients:
oil for frying
2 (12 ounce) cans roast beef with gravy
1 cup shredded pepper Jack cheese
1 (7 ounce) can diced green chiles
18  corn tortillas

Directions:
Heat oil in a skillet over medium-high heat. Combine roast beef, pepper jack cheese, and green chilies in a bowl. Use a fork to break up the beef and mix ingredients. Fry tortillas in hot oil just long enough to soften, just a few seconds; drain on a plate lined with paper towels. Begin spooning beef mixture into tortillas making a line down the middle of the tortilla. Roll tortilla around the filling and place in frying pan with the edge of the rolled tortilla facing the bottom of the pan. Cook until the tortillas are completely browned, 5 to 8 minutes per side. Drain again on paper towels before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 384
Fat: 13.4 g
Saturated fat: 5.6 g
Carbohydrates: 38.8 g
Sugars: 1.7 g
Dietary fiber: 5.3 g
Protein: 28.9 g
Cholesterol: 75.8 mg
Sodium: 1148.7 mg
Vegetarian Nut Loaf


Ingredients:
carrots, carrots, fresh lima beans, onions, parsley, cashew nuts, butter, salt, sage, thyme

Directions:
Mix grated carrots and other vegetables together in large bowl.  Squeeze some of the juice from the grated carrots into the egg yolks, add salt and spices and beat thoroughly then mix with the vegetables.  Add nuts and melted butter and mix thoroughly.
Bake in greased Pyrex loaf pan in moderate oven until done, about 1 hour.  Serve on plates in slices just thick enough to hold together.
Green Kale With Raisins & Toasted Pine Nuts


Ingredients:
pine nuts, kale, olive oil, water, garlic cloves, raisins

Directions:
To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
The raisins should be glossy and slightly puffed.
Add kale, stir, season and saute until heated through.
Garnish with the pine nuts and serve.
World's Easiest Pina Colada Rum Martini


Ingredients:
character(0]

Directions:
Shake  over ice., Pour into chilled glass., Garnish with a slice of pineapple if desired.
Shrimp and Grits With Roasted Tomato, Fennel, and Sausage


Ingredients:
plum tomatoes, garlic clove, olive oil, fennel bulb, water, butter, kosher salt, white pepper, grits, kosher salt, butter, cream cheese, white pepper, fresh lemon juice, olive oil, shrimp, smoked sausage, breakfast sausage, fresh lemon juice, kosher salt, fresh parsley

Directions:
Preheat the oven to 450 degrees F.
In a bowl, combine tomato, garlic, olive oil, salt and pepper; toss well.
Arrange tomato halves, cut side up, on a baking sheet; roast until they collapse and are lightly browned, 25 to 30 minutes, then set aside.
In a small saucepan, combine fennel, half the reserved fronds, and enough water or broth just to cover; add butter and season with salt and pepper.
Bring to a boil, reduce heat to a low simmer and cook until fork tender, 8 to 10 minutes; transfer to a plate, discard cooked fronds, but reserve the cooking liquid.
Meanwhile, prepare the grits according to the package directions, seasoning with salt and adding a bay leaf halfway through cooking; once cooked, mix the grits with butter, cream cheese, pepper, lemon juice, and hot sauce.
Prepare the shrimp about 15 minutes before the grits are done by heating a large skillet or saute pan over medium heat, add oil, and sear shrimp 1 minute per side; add the fennel, sausage, roasted tomatoes, and 1 1/2 cups of the reserved fennel cooking liquid.
Bring to a simmer, stir in lemon juice, hot sauce, salt and chopped parsley(add more fennel cooking liquid if it seem too dry].
To serve, divide grits among shallow soup plates, top with shrimp mixture, and garnish with uncooked fennel fronds.
Pumpkinhead


Ingredients:
cachaca, rum, rum, pimento pepper, sherry wine, lemon juice, orgeat syrup

Directions:
Cinnamon Bark Simple Syrup:
Equal parts sugar and hot water by weight, infused with 4 crushed cinnamon sticks or bark for 30 minutes while hot, then strained.
Pepita-Cinnamon Orgeat:
Toast 200 grams of pepitas for 3-4 minutes, then combine with 660 grams of hot water (not boiling] and pulse in high-speed blender until smooth.
Strain and re-blend with 600 grams of white granulated sugar, a pinch of xanthan gum, and a pinch of gum Arabic.
Combine equal parts by weight with Cinnamon Bark Simple Syrup.
Directions:
Dry shake all ingredients (except Palo Cortado Sherry], then pour into tiki glass and top with pebble ice, and float sherry on top.
Garnish with a carved orange wedge with cherry skewer atop a hand-crafted ice bowl dashed with peychaud’s bitters.
Italian Style Meatloaf


Ingredients:
extra virgin olive oil, onion, garlic cloves, eggs, parmesan cheese, carrot, zucchini, Worcestershire sauce, basil leaves, fresh parsley leaves, salt, black pepper

Directions:
1. In medium saucepan saute onions, garlic and red pepper in olive oil over medium to medium high heat until cooked through.  remove to a large mixing bowl and allow to cool.
2. When above is cool, add all of the remaining ingredients together except for the marinara. mix with hands until all ingredients are combined. score with hand to form two equal sections. Pack each meat mixture into its own oiled loaf pan. if you do not have a loaf pan, form the meat mixtures into two loaf shapes on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
3. Bake at 350 for approximately 50 to 60 minutes. Remove from the oven and let rest for 5 minutes before serving.
Diet Chicken Piccata


Ingredients:
white wine, chicken breasts, capers, butter, olive oil, lemon juice, garlic cloves

Directions:
start off by splitting the wine, lemon juice and capers exactly in half into two bowls.  The reason for this is to gradually add this mixture and allow the chicken to absorb the wine and lemon flavor which still keeping a thin sauce.
melt the butter in a large saucepan and add the olive oil.  pan fry the chicken breasts being careful not to burn them.  the key to the healthy aspect here is to not bread the chicken but just pan fry the chicken itself.
crush 4 cloves of garlic and add to chicken.
add 1 bowl of the halved mixture of wine, lemon juice and capers to chicken and garlic.  Saute for 15 minute.
Add second bowl of wine, lemon juice and capers to chicken. Saute for 20 minute.
Pour chicken and wine/lemon sauce over angel hair pasta and serve with garlic toast.
Easy No Cook/Bake Chilled Fridge Tart


Ingredients:
yogurt, graham crackers, butter, margarine

Directions:
Crush the biscuits- I put them in a plastic bag and crush with a rolling pin.
Add the melted butter, mix well and press hard into the bottom of your pie dish.
Refrigerate for 1 hour.
Make up the jelly packet with only HALF the liquid (to make about 285ml jelly].
Add the condensed milk FIRST and stir.
Add the yoghurt and stir.
Pour onto the chilled biscuit base and refrigerate immediately for 1 hour.
Decorate if desired.
You can double the mix by using gelatine, mixed with half the recommended water, a 300g carton of cream cheese and another 500g yoghurt.
Quickie Quickie Quiche


Ingredients:
eggs, milk, salt, basil, cilantro, onion, squash, green pepper, cherry tomatoes, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees
Remove pie crusts from freezer or fridge so they are cold but not frozen.
Brown spicy sausage over medium heat.
In a large bowl, whisk the eggs, milk, garlic salt, and pepper.
Cut the herbs and vegetables and combine in with the egg mixture.
Add 1 c sharp cheese and gently fold the mixture so the vegetables are evenly distributed.
Pour in to pie crusts and add another 1 c sharp cheese to top.
Bake at 350 degrees for 50 minutes to an hour or until slightly browned.
Suggested garnish:  sour cream and salsa
Serve with cinnamon apple sauce.
Curried Tofu Scramble


Ingredients:
olive oil, tofu, roma tomato, mushroom, scallions, curry powder, salt, cayenne pepper

Directions:
Heat olive oil in a frying pan., Crumble tofu with your hands and add to the pan. Stir for a couple of minutes., Add the remaining ingredients. Stir and adjust the seasoning. Turn off the heat., Infuse love into the food and serve immediately!
The Pink Spread


Ingredients:
salmon fillets, cream cheese, sour cream

Directions:
"Mix well and spread."
Grilled Turkey and Provolone on Garlic & Herb Bread


Ingredients:
margarine, provolone cheese, mayonnaise

Directions:
Heat up skillet on medium heat.
Combine margarine and seasoning.
Spread above on both sides of bread slices.
Grill until BOTH sides of bread are nice and golden brown. (like you would a grilled cheese sandwich only you're JUST toasting the bread].
Turn stove heat off and remove one slice of the toasted bread.
Place turkey and then provolone on one slice of sandwich. Put cheese on top ensure melting.
Place lid on skillet.
Keep on stove until cheese is melted and meat is slightly warmed.
Remove from stove.
Put mayo on the slice you removed, but sandwich together, cut and enjoy with potato chips and a dill pickle on the side!
Eastern North Carolina Barbecue Sauce with a West Coast Twist
Category: side-dish
By Chef John

I'm not sure if using honey instead of sugar really qualifies as a 'West Coast twist,' but it does ensure that people from North Carolina can't attack me for this Eastern North Carolina-style barbecue sauce not being authentic. Anyway, while this isn't exactly what you might find in the Tar Heel State, it was fantastic on pulled pork.

Ingredients:
1 tablespoon honey, or other sweetener to taste
1 tablespoon ground black pepper
1 tablespoon hot red pepper flakes
¾ teaspoon kosher salt
½ cup apple cider vinegar
½ cup white distilled vinegar

Directions:
Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 17
Fat: 0.2 g
Carbohydrates: 3.5 g
Sugars: 2.3 g
Dietary fiber: 0.5 g
Protein: 0.2 g
Sodium: 181.5 mg
Chicken With Creamy Mustard Chive Sauce


Ingredients:
boneless skinless chicken breasts, kosher salt, all-purpose flour, extra virgin olive oil, extra virgin olive oil, shallots, all-purpose flour, dry white wine, reduced-sodium chicken broth, kosher salt, reduced-fat sour cream, Dijon mustard, chives

Directions:
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
Season both sides of the chicken with 1/2 teaspoon salt.
Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it; discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add the chicken and cook until golden brown, about 2 minutes per side.
Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
Sprinkle with the remaining 1 tablespoon flour; stir to coat.
Add wine, broth and salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes.
Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
Stir in chives and serve immediately.
Shredding 'Chimi' Steak


Ingredients:
bell pepper, mushrooms, olive oil, fresh parsley, dried oregano, garlic clove, cherry tomatoes

Directions:
Create a dressing by mixing together the olive oil, parsley, balsamic vinegar, oregano, lemon juice, garlic and chilli flakes. Season with salt and black pepper.
Set aside a half of the dressing.
With the remaining dressing, toss this into the mushrooms and peppers.
Heat a pan on a medium to high heat. Brush your steaks very lightly with some olive oil, cook your steak to your desired preference.  While the steak cooks, add the vegetables to the same pan and cook for 2 to 3 minutes, until the bell pepper is crisp-tender.
Once the steak is ready remove and cut in to slices around 1 to 2cm think.
Toss the steak in the remaining dressing.
Layer each serving dish with the salad leaves and vegetables. Finish by adding the steak,  pouring the remaining dressing from the bowl over and top with a few cherry tomatoes.
Gretchen's 4 Layer Chocolate Dessert


Ingredients:
margarine, pecans, cream cheese, chocolate instant pudding, milk, flour, powdered sugar, Cool Whip

Directions:
Layer 1: soften margarine.  Mix with flour, add pecans. Put into 9 x 13 baking pan and bake at 350 degrees for 20 minutes.  Remove and cool completely.
Layer 2: Mix powdered sugar with cream cheese, add 1 cup of cool whip, and spread on crust.
Layer 3: Mix instant pudding with milk.  Follow pkg directions and spread over layers.
Layer 4: Top the 3 layers with remaining Cool Whip.  Garnish with shaved chocolate bar and top with cherries and chopped nuts.
Trini Stew Chicken (Not Spicy)


Ingredients:
chicken drumsticks, onion, garlic cloves, tomatoes, green onions, cilantro, lime, white vinegar, salt, salt, black pepper, garlic powder, onion powder, ketchup, oyster sauce, water

Directions:
Peel and cut medium onion in half. Slice. Put half the onion in a large bowl and the other half in a small bowl (for frying]. Peel and mince garlic. Add it to the small bowl of onions for frying. Rinse and chop both tomatoes and add it to the large bowl. Rinse and chop the green onion, add it to the large bowl. Wash and chop up the handful of cilantro, add it to large bowl. Cut the lime in half and begin to prepare the 9 drumsticks.
Put chicken in a large bowl, add water until it covers the chicken. Squeeze lime juice in the water and put the peel in the water. Wash chicken, and pour out the water. Add more water until it covers the chicken again. Add white vinegar and wash the chicken. Pour out the water. Peel skin off the chicken ( if desired].
Add chicken to the large bowl with half sliced onion, tomato, green onion and cilantro. Add salt, black pepper, garlic powder, onion powder and ketchup. Mix. Cover with plastic wrap and place in the fridge to marinate for 15 - 20 mins (if your in a rush] or 4 hours to overnight (if your not in a rush].
Get a large pot, turn heat to medium and add oil. Add the small bowl of onions and garlic to the oil and sauté for 5 mins or when you see some garlic pieces turning brown. Add the marinated chicken. Hear it sizzle. Use a mixing spoon to blend everything together. Let it cook for 5 minutes. Use the mixing spoon to mix again. Let it cook for another 5 minutes. Now add mushroom soy sauce and oyster sauce. Mix. Cover with the lid for 15 minutes and let the natural juices come out. After 15 minutes, take the lid off, and mix. Let the chicken juices evaporate, till there is a thick gravy and very little liquid left. Keep an eye on it. 15 minutes After 15 minutes, add water until it barely covers the chicken. Let it come to a boil and wait 15 -20 minutes until it reaches the gravy consistency you want. Turn off the stove and your done! Enjoy with some rice, salad and some macaroni pie!
Riesling Biscuits


Ingredients:
flour, sea salt, ground ginger

Directions:
In a large bowl, combine dry ingredients., In a smaller bowl, combine wet ingredients., Stir wet ingredients into dry., Roll out dough to ¼-inch thickness between 2 pieces of parchment paper., Using a butter knife or a pizza cutter, cut dough into 2 inch squares., Transfer to a parchment lined cookie sheet., Bake at 350° for 8-9 minutes, until just a tad browned on the edges., Serve.
Debbie's Taco Dip


Ingredients:
avocados, light sour cream, monterey jack cheese, cheddar cheese, colby cheese, black olives, diced tomato

Directions:
Spread refried beans on a pizza pan., Sprinkle with 1/3 of taco seasoning., Spread mashed avacados over bean layer., Sprinkle with 1/3 of taco seasoning., Spread sour cream over avacado layer., Sprinkle with 1/3 of taco seasoning., Sprinkle cheeses evenly over sour cream layer., Top with black olive slices and diced tomatoes if you choose., Serve with tortilla chips.
It's All Greek to Me Meatballs


Ingredients:
cooked brown rice, Greek oregano, dried oregano, onion, garlic clove, ground cinnamon, feta cheese, ground beef, ground lamb, eggs, egg substitute, zucchini, salt, fresh ground pepper

Directions:
*NOTE: If meat mixture does not want to bind, add a small egg or a little bit of egg substitute.
Preheat oven to 450 degrees.
In large bowl, combine rice, oregano, onion, garlic, cinnamon and 1/4 cup feta cheese. Stir in beef until combined. Do not overstir.
In 13" x 9" greased baking dish arrange the zucchini slices in single layer. Grease a small ice cream scoop with olive oil then shape the meat mixture into sixteen 1 1/2" balls. Place the meatballs on top of zucchini and drizzle with the marinara sauce. Season with salt and pepper.
Cover baking dish with foil. Bake 20 minutes or until meatballs are cooked through and no longer pink.
Uncover, and top with remaining feta cheese.
Let sit in oven for about 1 minute or until the feta melts.
Creamy Coffee Ice Cream Soda


Ingredients:
brewed coffee, vanilla ice cream, sugar, cinnamon

Directions:
In a large bowl or glass pitcher combine the brewed coffee and chilled club soda; stir in ice cream.
Sprinkle with cinnamon.
Serve immediately.
Delicious!
Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette


Ingredients:
cherry tomatoes, grape tomatoes, bell pepper, red onion, carrot, cucumber, boneless chicken breasts, black pepper, olive oil, garlic, chipotle chiles in adobo, fresh raspberries, raspberry vinegar, granulated sugar, salt

Directions:
Mix salad greens and vegetables in large bowl.
Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
Add the garlic to the pan and saute for 1 minute.
Add the chipotles and cook, stirring continuously, for 1 minute.
Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
Remove from the heat and cool before using as a salad dressing.
Tips for other uses:
For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Serving Suggestions:
Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.
Healthy Turmeric Chicken Stew
Category: meat-and-poultry
By Stephanie

This is one of my favorite 30-minute weeknight recipes. Turmeric (curcuma) is a bright yellow spice primarily found in India and Indonesia, and is one of the main ingredients in curry. It adds an exotic color and flavor to any dish.

Ingredients:
2 tablespoons olive oil
2  skinless, boneless chicken breasts, cubed
2  sweet potatoes, cubed
½  red onion, chopped
1 small eggplant, cubed
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons ground turmeric
½ cup low-sodium chicken broth

Directions:
Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.

Prep time: 15 mins
Cook time: 28 mins
Total time: 43 mins
Yields: 6 cups

Calories: 183.1
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 24.1 g
Sugars: 5.7 g
Dietary fiber: 5.1 g
Protein: 9.9 g
Cholesterol: 20.3 mg
Sodium: 70.8 mg
Banana Cream Pie


Ingredients:
banana, banana instant pudding, instant vanilla pudding, milk, Cool Whip

Directions:
Slice banana into pie shell.
Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.
Fold in 1 cup of the Whipped topping and pour over banana in shell.
Top with remaining whipped topping;garnish with banana slices and mint,if desired.