xiaoxl/recipe_data huggingface dataset:
Grilled Chicken Livers in 7-Up


Ingredients:
chicken livers, salt, fresh ground black pepper

Directions:
Wash the livers, drain and put in a bowl.
Add enough carbonated beverage to cover the liver and marinate about half an hour.
Put every two pieces of liver on two bamboo skewers and lay them over the hot grill.
Add salt and pepper and grill about 4 minutes on each side, until the liver is browned on the outside and pink on the inside.
Bacon Cheddar Jalapeno Cornbread
Category: bread
By Steve de Eyre

This is the result of combining a number of my favorite cornbread recipes. The first time I made it, I had people begging for the recipe. The problem was that it didn't exist, as I had just improvised it as I went along. Here's my attempt to put it down in words.

Ingredients:
5 slices bacon
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 cup milk
1 cup buttermilk
1 cup unsalted butter, melted
3 extra large eggs, lightly beaten
1 (8 ounce) package shredded sharp Cheddar cheese
3  jalapeno peppers, diced

Directions:
Fry bacon in a large cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate; reserve remaining bacon grease in skillet. Crumble bacon. Preheat oven to 350 degrees F (175 degrees C). Place skillet with bacon grease in oven. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk milk, buttermilk, butter, and eggs in another bowl; stir milk mixture into flour mixture until just combined. Batter will be slightly lumpy. Fold in Cheddar cheese and jalapeno peppers. Allow batter to rest at room temperature for 10 minutes. Pour batter into hot skillet and sprinkle with crumbled bacon, gently pressing bacon into batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before slicing.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 445.2
Fat: 25.7 g
Saturated fat: 15.1 g
Carbohydrates: 40.3 g
Sugars: 6.7 g
Dietary fiber: 1.4 g
Protein: 13.5 g
Cholesterol: 120.9 mg
Sodium: 928.8 mg
Grilled Asparagus Pizza


Ingredients:
asparagus, olive oil, tomatoes, fresh basil leaf

Directions:
Heat a grill to medium.
Meanwhile, toss the asparagus with 1 tablespoon oil and sprinkle with salt and pepper. Brush the remaining tablespoon oil all over the crust.
Grill the asparagus, turning, until charred and almost tender, about 6 minutes. Place the crust on the grill next to the asparagus. When the bottom browns, flip the crust over and sprinkle half of the cheese on top. Arrange the tomatoes over the cheese in a single layer and sprinkle the remaining cheese on top.
As soon as the cheese melts, transfer the asparagus to the pizza in a single layer. Remove from the heat and sprinkle the basil on top. Cut into 8 wedges.
Mika's Honey and Soy Glazed Salmon


Ingredients:
honey, soy sauce, fresh lime juice, water, Dijon mustard, Dijon mustard, canola oil, salmon fillets, toasted sesame seeds, green onion

Directions:
In a small bowl, whisk together honey, soy sauce, lime juice, water and mustard.
In a small non-stick skillet, heat oil over moderately high heat until hot but not smoking and cook salmon 2-3 minutes on each side, or until golden and just cooked through.
Transfer salmon to 4 plates.  Add honey mixture to skillet and simmer stirring occasionally, until it reaches a glaze-like consistency.
Pour glaze over salmon and sprinkle with sesame seeds and green onions.
Cranberry White Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, shortening, dark brown sugar, granulated sugar, vanilla extract, Homemade Vanilla, eggs, white chocolate chips, dried cranberries

Directions:
Preheat oven to 375°.
In a small bowl, whisk together the flour, baking soda, and salt.  Set aside.
In mixer bowl, cream butter, shortening, brown sugar, and granulated sugar.
Slowly add eggs, almond and vanilla extracts and beat well to combine.
Gradually add flour mixture to bowl and beat well.
By hand, stir in chocolate chips and cranberries.
Drop by rounded 2 teaspoonfuls (or a small #60 cookie scoop] 2" apart onto an ungreased baking sheet (I just line mine with parchment paper].
Bake for 8-10 minutes, or until just slightly browned and set on top.
Remove cookie sheet from oven and allow cookies to rest for 1-2 minutes.
Transfer cookies to rack and cool before packaging.  Store in an airtight container or Ziplock baggie.
Cinnamon Raisin Soft Pretzels


Ingredients:
active dry yeast, warm water, brown sugar, salt, cake flour, raisins, baking soda, hot water, butter, sugar, ground cinnamon

Directions:
In large bowl, dissolve yeast in warm water, stir in brown sugar and salt -- add cake flour and stir well.
add enough all  purpose flour to form a soft dough.
stir in raisins, turn onto floured surface.
knead till smooth -- about 6-8 minutes.
place in a greased bowl, turn to grease top.
cover and let rise at least 40 minutes --
punch dough down.divide into 14 balls.
roll each ball into a 15" long rope.
dissolve baking soda in hot water --
dip each rope in baking soda water and drain on paper towels.
form into pretzel shapes, place on greased sheets.
bake at 400* for 15 minutes --
combine 3/4 cup sugar and 1 tsp ground cinnamon, brush pretzels with the three tablespoons of butter and dip in cinnamon sugar mixture.
Malaysian Lady Fingers (Okra)
Category: world-cuisine
By dkny919

Okra stir-fried with chilies and Malaysian shrimp paste.

Ingredients:
1 tablespoon vegetable oil
5 cloves garlic, minced
5  fresh red chili peppers, chopped
10  uncooked shrimp - peeled, deveined, and cut in half
10  fresh okra pods, sliced diagonally
1 teaspoon belacan (Malaysian chili-shrimp paste)
2 teaspoons light soy sauce
2 tablespoons water

Directions:
Heat the vegetable oil in a wok or skillet over medium-high heat; cook and stir the garlic until fragrant, about 1 minute. Stir in the red chilies, shrimp, okra, and belacan, and cook and stir until the chilies begin to soften and the shrimp start to turn opaque and pink, about 2 minutes. Pour in light soy sauce and water, and cook and stir until the okra are tender and sticky, 2 to 4 more minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 96.8
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 9.2 g
Sugars: 3.6 g
Dietary fiber: 1.9 g
Protein: 7 g
Cholesterol: 38 mg
Sodium: 204.9 mg
Irish Potato Soup With Bacon


Ingredients:
baking potatoes, onions, water, monterey jack cheese

Directions:
Peel & cut potatoes into chunks. Place in boiling water and cook until done (I usually do this for about 15-20 minutes. They need to be a bit crunchy, not too hard-not too soft] drain water when done; set aside.
Fry bacon in separate pot (the one you will use to make the soup]. Remove the bacon from the pan and set it aside. Leave the grease in the pan.
Caramelize the onions in the bacon grease. Allow to cool for 5 minutes or so; do not empty the grease!
Add the cheese soups, cream of potato & French onion soups, milk and water to the onion/grease mixture.
Crumble the bacon and divide it into 2 bowls.
Heat up the soup mixture in the bacon grease/onion pan and when hot, add the potatoes and one bowl of the bacon crumbles. Set on medium heat and allow to cook for 30 minutes to 1 hour.
Add half of the cheese while stirring constantly for about 2 minutes.
Allow soup to sit for about 5 minutes and serve with remaining bacon crumbles and cheese on top.
A really nice romaine salad w/purple onions, roma tomatoes and cheddar/garlic croutons *and your fave dressing* make this the perfect meal.Enjoy!
The World's Greatest Crab Recipe
Category: main-dish
By Dreamthief

When it comes to crab you have 3 options: you can go to the expensive seafood place for overpriced, soggy, and bland crab; you can ruin it yourself at home;  or you can follow this recipe and have crab so good you will never eat it any other way.

Ingredients:
½ cup olive oil
½ cup butter
½ cup minced garlic
4 pounds Snow Crab clusters, thawed if necessary

Directions:
Preheat an outdoor grill for high heat. When hot, lightly oil grate. Whisk together the olive oil, butter, and garlic; generously brush onto crab. Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 4 pounds

Calories: 956.7
Fat: 72.7 g
Saturated fat: 22.3 g
Carbohydrates: 5.8 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 68.9 g
Cholesterol: 394.5 mg
Sodium: 1292.9 mg
Fresh Tomato Pie
Category: world-cuisine
By Britt Terry

A great way to use surplus tomatoes from your garden. Tasty served warm or cold! You may want to add chopped fresh herbs for flavor.

Ingredients:
1 (9 inch) pie shell
7  ripe tomatoes, sliced
1  yellow onion
¾ cup mayonnaise
⅓ cup shredded mozzarella cheese
⅓ cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bake the pastry shell for 8 to 10 minutes or until browned. Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste. In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly  over tomatoes. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

Yields: 1 9-inch pie

Calories: 282.8
Fat: 23.8 g
Saturated fat: 4.5 g
Carbohydrates: 14.3 g
Sugars: 4.4 g
Dietary fiber: 1.7 g
Protein: 4.3 g
Cholesterol: 14.5 mg
Sodium: 305.6 mg
German Fried Asparagus With Herb Cream


Ingredients:
white asparagus, flour, beer, egg, salt, canola oil, canola oil, hard-boiled egg, pickles, onion, mayonnaise, parsley, chives, lemon juice, mustard

Directions:
Wash and peel asparagus and chop off the woody ends.
Cut the stems into 2 1/2 inch pieces.
Cook in boiling water for 6 to 8 minutes.
Drain and allow to cool.
Dab dry with kitchen paper.
Whisk together the flour, egg yolk, beer, salt and oil and allow batter to stand for 30 minutes.
For the herb cream, chop the egg, pickle and onion and mix with the mayonnaise.
Mix in the chives and parsley and season to taste with salt, pepper, mustard and lemon juice.
Cover and refrigerate.
Beat the egg white until stiff and mix into the beer batter.
Dip the asparagus pieces into the beer batter and fry in a deep fat fryer or deep frying pan until golden brown.
Serve with the herb cream.
Honey Garlic Chicken Wings


Ingredients:
chicken wings, soy sauce, garlic cloves, liquid honey

Directions:
"Combine soy sauce, garlic and honey: pour over chicken.  (depending on the amount of chicken you may want to increase or decrease the amount of sauce to your liking].  Bake at 350 degrees F for 1 hour basting frequently."
Sloppy Lasagna (Instant Pot)


Ingredients:
unsalted butter, olive oil, yellow onion, fresh thyme sprig, oregano sprig, salt, fresh ground black pepper, carrot, celery rib, garlic cloves, chopped tomatoes, crushed tomatoes, tomato puree, water, water, mozzarella cheese

Directions:
Select browning and add a tablespoon butter and olive oil to the pressure cooking pot.
When butter has melted, add onion, thyme, oregano, salt, and pepper.  Stir occasionally until onion has softened.  Stir in the carrot and celery.
Move the contents to the side of the pressure cooker.  Add the beef and garlic and stir to break up.  Saute, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes.  Pour in the crushed tomatoes.
Close and lock the lid of the pressure cooker.  Cook at high pressure for 18 minutes.  When beep sounds turn pressure cooker offer and use a quick pressure release.  When valve drops carefully remove the lid.
Remove and discard the herb stems.  Add the remaining tablespoon of butter to the sauce and stir until melted.
Add the salt and lasagna strips to the sauce in the pressure cooking pot.  Pour in enough water to cover the pasta.  I added a cup of water.  Smooth down the top pieces of pasta so they are submerged.
Close and lock the lid of the pressure cooker.  Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package.  when beep sounds, turn pressure cooker off and use a quick pressure release.  When valve drops carefully remove the lid.  Taste the noodles and if you'd like them a little softer, cook on simmer until the noodles are tender.
Pour the lasagna into a large serving dish.  Sprinkle the mozzarella over the lasagna and stir.  Let stand, uncovered for 2 minutes before serving.
Thick Vegetable Soup


Ingredients:
carrots, celery root, cauliflower, broccoli, water, celery ribs, olive oil

Directions:
Pour cold water over carrots, celery, cauliflower and broccoli, sprinkle with Vegeta and cook for 15 minutes until vegetables are tender.
Portion of the cooked vegetables together with the liquid puree in a blender and pour back into the soup pot. Cook for 2-3 minutes and bring to a boil.
Add sliced celery stalk, and continue to cook for 1-2 minutes, then remove from heat and stir in the olive oil.
Light advice: carrots, cauliflower, broccoli and celery can be replaced with other vegetables of your choice.
A little secret: if you want a thicker soup, cook a small potato (cubed] with the vegetables.
Instant Pot® Potato Salad
Category: salad
By Soup Loving Nicole

Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.

Ingredients:
1 ½ cups water
2 pounds red potatoes, scrubbed and cubed
3 large eggs
2 stalks celery, chopped
¼ cup mayonnaise
2  green onions, chopped
3 tablespoons yellow mustard
1 tablespoon dill pickle relish
1 teaspoon paprika
salt and ground black pepper to taste

Directions:
Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes. Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined. Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 163.4
Fat: 7.8 g
Saturated fat: 1.5 g
Carbohydrates: 19.5 g
Sugars: 1.7 g
Dietary fiber: 2.5 g
Protein: 5 g
Cholesterol: 72.4 mg
Sodium: 183.6 mg
Applesauce Muffins


Ingredients:
butter, sugar, eggs, vanilla, applesauce, flour, baking soda, cinnamon, allspice, clove, walnuts

Directions:
Cream butter and sugar, add eggs and vanilla, mix well., Stir in applesauce., Mix flour, baking soda and spices., Stir into creamed mixture., Fold in nuts., Fill greased or paper lined muffin cups 3/4 full., Bake at 350* for 25 minutes, or until muffins test done.
Hasselback Potatoes


Ingredients:
baking potatoes, garlic cloves, sea salt, coarse black pepper, olive oil

Directions:
Preheat oven to 450 degrees.
Clean the potatoes with skins on.  Cut slits on top of each potato approximately 1/8 inch apart (careful not to go all the way through].  [Chop sticks or wooden spoons along each side will help prevent cutting all the way through the potato.]  Place on baking sheet.
Place a garlic sliver between each slit.  Sprinkle with salt and pepper.  Drizzle with olive oil.
Bake 1 hour.  Baste with pan oil then bake another 30 minutes.  [The potatoes will gently arch as the slits slightly fan out making for a pretty as well as tasty presentation.].
Oreos 'n' Cream Cake


Ingredients:
all-purpose flour, baking soda, baking powder, salt, unsalted butter, granulated sugar, vanilla extract, eggs, buttermilk, cream cheese, unsalted butter, confectioners' sugar, milk, heavy cream, granulated sugar, vanilla extract

Directions:
Heat oven to 350.  Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess.
Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.
In a large bowl, with mixer on medium speed, beat butter, sugar, and vanilla for 3 minutes or until light and fluffy.  Add eggs, one at a time, beating well after each addition.
On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute.  Divide batter evenly between prepared pans.  Bake at 350 for about 36 minutes or until toothpick inserted in centers comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Turn cakes out onto racks; let cool completely.
Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth.  Gradually add confectioners' sugar, then milk.  Beat for 2 minutes or until light and fluffy.
When layers have cooled, trim off any crowned cake from the tops and discard.  Cut each layer in half horizontally with a serrated knife.  Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top.  Repeat with 2 more cake layers.  Place last layer on top, cut side down.  Refrigerate for 20 minutes or until filling is set.
Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form.  Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top.  Place chopped cookies in a large bowl and carefully hold cake stand over bowl.  With cupped hands, gently press cookie crumbs onto the sides of cake to cover.  Brush excess crumbs off stand before serving.
Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
Category: desserts
By Sarah Copeland Sawicki

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Ingredients:
2 ½ cups white sugar
1 ½ cups butter, softened
4  eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan. Reduce oven temperature to 325 degrees F (165 degrees C). Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate. Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 pound cake

Calories: 630.1
Fat: 27.2 g
Saturated fat: 16.5 g
Carbohydrates: 91.9 g
Sugars: 63.5 g
Dietary fiber: 1.1 g
Protein: 6.8 g
Cholesterol: 128.9 mg
Sodium: 372.2 mg
Mellow Martini


Ingredients:
vodka, soho lychee liqueur

Directions:
"Shake ingredients in an ice filled shaker and strain into a martini glass."
BREAKFAST BURRITOS


Ingredients:
avocado, lime juice, roma tomato, red onion, fresh cilantro, ground cumin, sea salt, chorizo sausage, butter, eggs, black pepper, cheese, flour tortillas

Directions:
To make the salsa, combine all the ingredients in a small bowl; gently stir and set aside.
In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes. Remove meat with a slotted spoon and transfer to a plate lined with paper towel; set aside.
In another skillet over medium heat, add butter and when melted and sizzling, add peppers; sauté until almost soft, about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook a minute before adding cheese; stir until melted and eggs cooked, about 2 minutes.
Spoon egg mixture in the middle on each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping in tight.
Using a panini press, brush the bottom with clarified butter over medium heat. When hot, place burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 ½ to 3 minutes. Flip them over, place lid on top and cook for another 2 minutes or until golden brown. Serve immediately. Makes 4 burritos.
100% Whole Wheat Bread


Ingredients:
warm water, non-fat powdered milk, olive oil, honey, instant yeast, gluten flour, salt

Directions:
Grind wheat and vitamin C tablets together in mill on finest setting.
In a large bowl or heavy duty mixer, mix water, powdered milk, oil, honey, and 3 cups of the freshly ground flour until smooth.
Add the yeast and gluten flour, then mix for 2 minutes. (Because this recipe calls for instant yeast, you don't have to proof the yeast first].
Add the salt, and gradually mix in the rest of the flour.
Mix dough for 10-12 minutes in a heavy-duty mixer until dough forms into a ball (add small amounts of extra flour if it is too wet].
Preheat oven to 150 degrees (warm setting]. When it’s preheated, turn it off.
Put dough onto oiled counter, knead it briefly until smooth, and cut into 4 equal parts (or if your pans are large, cut into 3 parts]. Roll dough into loaves, as if you're rolling up a sleeping bag, and plop into sprayed bread pans, seam side down.
Put pans in oven (make sure it’s warm, but turned off]. Let rise for 40 minutes, then turn oven to 350 degrees (leave the loaves in oven while it's heating], and set timer for 20-25 minutes. When loaves are a dark golden brown, remove from oven.
Turn loaves out onto cloth, and lightly coat tops with butter or oil to keep them soft. Cover loaves with cloth while they cool.