xiaoxl/recipe_data huggingface dataset:
Berbere Roasted Carrots, Fennel & Mint


Ingredients:
berbere, carrots, fennel bulbs, olive oil, mint, kosher salt, fresh ground pepper

Directions:
Preheat oven to 400ºF. Toss carrots and fennel with olive oil, salt, pepper and RawSpiceBar's Berbere until well coated. Place on foil-lined baking sheet or roasting pan & roast for 20 minutes. Turn vegetables & roast for an additional 10 minutes, or until tender with a fork.
Remove from oven & let cool, toss with chopped mint and serve. Enjoy!
Zwetschgenkuchen - Plum Cake


Ingredients:
margarine, butter, all-purpose flour, sugar, baking powder, salt, lemon, rind of, ground mace, egg, water, purple plums, red plums, sugar, flour, ground cinnamon

Directions:
Prepare pastry: Cut margarine into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs.
Mix egg and water; stir into flour mixture.
Gather pastry into a ball; knead just until smooth, 5 or 6 times.
Press evenly on bottom and side of ungreased round layer pan, 9x1 1/2 inches.
Place plum halves cut sides down and overlapping slightly in pastry-lined pan.
Mix sugar, flour and cinnamon; sprinkle over plums.
Sprinkle with almonds.
Bake in 375 degree oven until pastry is golden brown and plums are bubbly, 35-40 minutes.
Peaches, Raspberries & Crème Fraîche


Ingredients:
raspberries, turbinado sugar, creme fraiche, wine

Directions:
Cut the peaches in half, cutting around the pit, and then twist each half in opposite directions to expose the pit. Remove the pits (do this over a bowl so you collect the juices], then gently tear each half in half again and drop into the bowl.
Add the raspberries and sugar and give everything a good toss to combine. Leave to macerate in the sugar and juices for 5 minutes.
Lay the fruit out on a serving platter and top with generous dollops of crème fraîche. Enjoy with a cheeky glass of dessert wine, such as Sauternes, or even pour one over the top of the fruits.
Recipe courtesy of Ducksoup by Clare Lattin and Tom Hill, buy the book here: https://www.amazon.com/Ducksoup-Wisdom-Cooking-Clare-Lattin/dp/1452161798.
Curd and Fruit


Ingredients:
pears, low-fat vanilla yogurt, ground cardamom

Directions:
Drain and put the fruit in 6 individual bowls., Beat the curd and divide on top of each fruit bowl., Sprinkle some almonds and cardamom on the top of each., Serve immediately.
Jenna's Chicken Enchiladas


Ingredients:
sour cream, chicken, cheese, green chili, flour tortilla

Directions:
Mix soup & sour cream. Add chicken, grated cheese & chilies. Mix., Divide mix between tortillas, roll up., Put on baking sheet., Pour over sauce., Bake 30 min on 350 degrees.
Fluffy White Rice


Ingredients:
long grain white rice, rice

Directions:
You will need a small pot with a lid. A capacity of 1 to 3 quarts is good.
Bring the water to a strong boil at highest temperature.
Add the rice to the boiling water. Swirl the rice once with a spoon so that it covers the bottom of the pot uniformly.
Watch the rice boil until you see the bubbles form a pock-marked pattern with its vigorous boiling. This takes 1 to 2 minutes.
Lower the heat to simmer. About 2.5 out of 10 on the dial is about right on my stove. Your stove may need to be set slightly higher or lower. You want the heat to be high enough so that steam is always being formed in the pot, but not so hot that the rice scorches on the bottom of the pot.
When the boiling dies down a bit, cover the pot and set the timer to 20 minutes.
Remove the lid of the pot, and your rice is done. For your first batch, test the rice with a fork and give it a taste test. It should be fluffy and tender.
(The texture of fried rice benefits from a firmer rice kernel. Use 1 1/2 cups of water instead of 1 2/3 cups of water to achieve this texture. When it is done, leave the lid off the pot and allow the rice to cool. Then use the cooled rice in your fried rice recipe. The cooling is optional.].
Cherry Spiced Cider


Ingredients:
apple cider, maraschino cherry juice, cinnamon stick, whole cloves, whole allspice, maraschino cherries

Directions:
Put apple cider, orange juice, maraschino cherry juice, cinnamon sticks, orange peel, cloves and allspice in a large saucepan; bring to a boil.  Reduce heat; simmer 15 minutes.  Strain out cinnamon sticks, orange peel. cloves and allspice. (Can be prepared in advance and reheated in crock pot].
Place 2 maraschino cherries and 1 orange slice half in each of six mugs.  Pour about 2/3 cup spiced cider over cherries.  Serve warm.
Grilled Lemon Oregano Chicken


Ingredients:
lemon zest, lemon juice, olive oil, oregano, garlic cloves, boneless skinless chicken breast halves

Directions:
Combine all marinade ingredients (everything but the chicken].
Add chicken breast halves to the marinade.
Marinate in the refrigerator for at least 2 hours.
Grill until done (approximately 4-5 minutes on the George Foreman grill].
Frosted Texas Brownies


Ingredients:
sugar, flour, butter, shortening, water, salt, buttermilk, baking soda, eggs, vanilla, butter, milk, confectioners' sugar, vanilla

Directions:
Brownie: Preheat oven to 400°; grease an 11" x 17" jelly roll pan.
Mix sugar and flour in a bowl; in a saucepan bring to boil the butter, shortening, water, cocoa and salt; pour cocoa mixture over flour mixture and stir until combined.
Beat in buttermilk, baking soda, eggs and vanilla; pour into baking pan and bake for 15 minutes, until center is barely set; DO NOT OVERBAKE; the center of the brownie will be slightly puffed but, if not overbaked, will fall when cool.
Frosting: Prepare the frosting while the brownie bakes; in same saucepan, bring to boil the butter, milk and cocoa; remove from heat and stir in confectioners' sugar and vanilla; stir until smooth.
Pour and spread over the brownie immediately after removing it from the oven; cool and refrigerate.
Sweet and Sour  Carrots


Ingredients:
carrot, green pepper, chunk pineapple, salt, vinegar, soy sauce

Directions:
Peel carrots and cut on the diagonal. in wok add 1  cup water add carrots
Cook them  until barely tender; add bell pepper that has been cut into 1 inch squares.
Cook 3 minutes; drain wok . Set carrots and peppers aside.
Drain pineapple, saving the juice.  Add enough water to the juice to make 1/3 cup. Add salt, vinegar and soy sauce. put into wok
Cook until bubbly; add carrots and bell peppers; serve hot.
Acadia's Asparagus Side With Dill


Ingredients:
asparagus, butter, dill, salt, pepper, water

Directions:
Break woody ends off of each asparagus by snapping them to break at natural break.
Arrange asparagus in a steamer basket over boiling water and steam covered for 4 - 5 minutes or until crisp tender.
In a skillet add 1-tablespoon butter and after it melts add asparagus and dill.
Lightly saute for 1 minute.
Serve and enjoy!
Mediterranean Lemon-Rice Soup


Ingredients:
yellow onion, garlic clove, turmeric, water, chicken broth, rice, mushroom, cornstarch, eggs, salt

Directions:
Heat the oil in a saucepan.  Chop the onion finely, and add it along with the garlic.  When the onions are translucent, add the turmeric (it will look like a lot, but have no fear!].  Add the chicken, and stir around until well blended.  Add the water or chicken stock.
Bring to a boil, and add the rice.  Lower heat, cover and simmer for about 20 minutes, stirring very gently once or twice.
Remove cover, add the chopped vegetables, cook for about 5 minutes longer.  Dissolve the cornstarch in some cold water (to prevent clumps], and slowly add it to the soup, mixing well.  Add the lemon. Heat for another 5-10 minutes on medium heat-- if it is too thin, you can add some more cornstarch.
Now for the fun part!  Remove the saucepan from heat.  In a bowl, beat the eggs together very well.  SLOWLY pour the eggs into the soup, whisking very quickly with a fork (if you are too slow stirring or dump the eggs in too fast, you will end up with something akin to egg-drop soup!].  After all the eggs are in the soup, continue whisking for a few minutes.  If you get it right the first time, the soup should be very yellow and have a velvety texture.
Season with salt/pepper, taste and adjust the lemon juice or water amounts if needed.  Garnish with mint, dill or lemon wedges (if desired] and serve!
Mexican Salad With Honey Lime Dressing


Ingredients:
romaine lettuce, black beans, tomatoes, jicama, corn kernel, green onion, avocado, red bell pepper, feta cheese, garlic clove, fresh cilantro, fresh lime juice, olive oil, honey

Directions:
Mix the dressing ingredients together in a bowl and set aside.
Toss all the salad ingredients together in a large bowl.
Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.
Delicious Brownie Bites
Category: desserts
By Mackie

Bite-sized brownies that are crisp on the outside and fudgy in the middle, bursting with flavor.

Ingredients:
1 cup butter
2 cups white sugar
½ cup cocoa powder
4 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ cup chopped pecans  (Optional)
¼ cup peanut butter chips  (Optional)
¼ cup caramel syrup

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins. Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 48 brownie bites

Calories: 106.9
Fat: 5.6 g
Saturated fat: 3.1 g
Carbohydrates: 13.5 g
Sugars: 9.8 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 25.7 mg
Sodium: 41.5 mg
Wake Me up Before You Go Go


Ingredients:
lemon, fresh ginger, cayenne pepper, hot water

Directions:
Place the slices of lemon, ginger and the cayenne pepper into a coffee mug.
Add the hot water.
Let steep for 2 minutes.
Wake up!
Note:  you can add sugar or sweetener if you want, honey would go very nicely with this.
Banana Chocolate Chip Bread


Ingredients:
unbleached all-purpose flour, baking soda, baking powder, kosher salt, granulated sugar, butter, eggs, pure vanilla extract, bananas

Directions:
Preheat oven to 350°F (176°C]. Generously butter a 9-inch loaf pan.
Combine flour, baking soda, baking powder and salt in a medium bowl. Reserve.
Put sugar and butter into the Cuisinart Stand Mixer mixing bowl. Attach the flat mixing paddle and mix on speed 2 until creamy, about 2 minutes. Scrape the entire bowl.
Continuing on speed 2, add eggs, one at a time, and mix until each is incorporated. Scrape the entire bowl. Add vanilla extract and then banana and continue to mix until banana is well combined, about 1 minute. Scrape the bowl.
Add flour mixture and mix until just combined. Scrape the bowl well and add chocolate chips and mix to fold. Transfer the batter to the prepared loaf pan.
Bake until deep golden brown and a cake tester comes out clean, about 40 to 50 minutes. Remove from oven and cool on wire rack until cool to touch; remove from pan and allow to cool completely.
Garlic and Brown Sugar Cheese Ball
Category: appetizers-and-snacks
By KHOLST3

It's a strange sounding combination, but EVERYONE who has tried it loves it. Goes over great at parties with your favourite crackers.

Ingredients:
1 ¼ teaspoons garlic powder
1 (8 ounce) package reduced fat cream cheese, softened
¼ cup butter, softened
¼ cup brown sugar
5 dashes Worcestershire sauce
2 tablespoons chopped pecans

Directions:
Mix the garlic powder into the softened cream. Form into a ball, and refrigerate 30 minutes. Place the butter and brown sugar in a microwave-safe bowl. Cook 1 minute on High in the microwave, or until butter and brown sugar are melted. Mix in Worcestershire sauce and pecans. Chill 1 hour in the refrigerator, stirring often so that the butter and sugar do not separate. Spread butter mixture over the cheese ball, and refrigerate until ready to serve.

Prep time: 10 mins
Cook time: 1 min
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 156.9
Fat: 12.1 g
Saturated fat: 6.9 g
Carbohydrates: 9.3 g
Sugars: 6.9 g
Dietary fiber: 0.2 g
Protein: 3.3 g
Cholesterol: 31.2 mg
Sodium: 129.1 mg
Crazy Cake
Category: desserts
By Amy Parsons

This cake was popular during the Depression, and does not have eggs in it.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water

Directions:
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan.  Make three wells.  Pour oil into one well, vinegar into second, and vanilla into third well.  Pour cold water over all, and stir well with fork. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Yields: 1 9x13-inch cake

Calories: 249.6
Fat: 9.7 g
Saturated fat: 1.4 g
Carbohydrates: 39.5 g
Sugars: 22.4 g
Dietary fiber: 1.3 g
Protein: 2.6 g
Sodium: 270.7 mg
Vegetarian Chickpea Sandwich Filling
Category: main-dish
By FISHLOVE

Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery.  Your favorite salad dressing can be substituted for the mayo.

Ingredients:
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
½  onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste

Directions:
Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 to 3 servings

Calories: 258.6
Fat: 5.8 g
Saturated fat: 0.8 g
Carbohydrates: 43.5 g
Sugars: 1.2 g
Dietary fiber: 8.5 g
Protein: 9.3 g
Cholesterol: 1.7 mg
Sodium: 576.1 mg
Kellymac's Melted Brie With Apples


Ingredients:
olive oil, fresh rosemary, apples, pears

Directions:
Preheat oven to 350 degrees.
Cut Brie into 4 quarters.
Place brie on a baking sheet and place one sprig of Rosemary on each piece.
Drizzle olive oil over cheese and rosemary and bake for 10 minutes, or until cheese is just melting out of casing.
Serve with freshly cut apples or pears (berries are good too!].
Garnish with remaining rosemary.
Serve immediately.
No-Bake Banana Peanut Butter Fudge Bars


Ingredients:
banana, butter, margarine, vanilla extract, rolled oats, brown sugar, peanut butter

Directions:
Finely chopped banana (1-1/4 cups].
Melt butter in large skillet over medium heat; stir in vanilla.
Add oats and brown sugar.
Heat and stir 5 minutes.
Set aside 3/4 cup oat mixture.
Press remaining oat mixture into greased 9-inch square baking pan.
Sprinkle banana over crust.
Melt chocolate chips and peanut butter together over low heat.
Pour and spread over banana.
Sprinkle with reserved oat mixture; press down lightly.
Chill 2 hours before cutting.
Store in refrigerator.
Apple Pie Omelette


Ingredients:
apple, artificial sweetener, cinnamon, nutmeg

Directions:
Core and dice the apple.
Sprinkle with sweetener and spices.
Microwave for approx 2 minutes.
Lightly whip the egg whites and cook in skillet until done.
Slide onto a plate, put apple mixture on one half then flip the other half of the omletter over.
Easy Corn on the Cob


Ingredients:
"butter"

Directions:
Wrap each ear of corn in a paper towel., Wet wrapped ear with water., Microwave on microwave safe plate. 1 ear for 2 minutes,., add 1 minute for each additional ear up to 4 ears., Carefully unwrap and season to your taste!
Buffalo Wing Chip Dip


Ingredients:
chicken, cream cheese, cheddar cheese, blue cheese

Directions:
Mix together all ingredients.
Place in a 1-1/2 quart casserole dish sprayed lightly with non-stick vegetable spray.
Bake for 30 to 35 minutes at 350 degrees Fahrenheit.
Honey Chicken


Ingredients:
whole chickens, honey, dry white wine, soy sauce, water, water, cornstarch

Directions:
Pre-heat oven to 400F.
If chicken comes with neck and giblets them pull out and discard. Also, pull out fat from inside of chicken, and rinse.
Set chicken in roasting pan, Roast for 20 minutes.Meanwhile, mix 6 tablespoons honey with the wine, soy sauce and pepper in a small bowl.
Remove chicken from oven and brush all over with honey mixture. Add 1/2 cup of water to roasting pan. Roast chicken 20 more minutes.
Turn chicken over and brush all over with honey mixture. If it's browning to fast, cover with foil. If pan is dry, add a few tablespoons of water. Roast 10 - 20 minutes longer or until juices run clear. Move chicken to a cutting board.
To make sauce, pour the juices from the bottom of the pan to a small sauce pot. Skim off the fat. Add in any unused honey mixture. Bring to a boil.
Mix corn starch with 4 table spoons of cold water and wisk into chicken juices. Return to a boil. Simmer 1-2 minutes until thickened. Remove form heat and stir in remaining 2 tablespoons of honey. Season with salt & pepper.
Carve chicken and serve with sauce.
Mushrooms & Scrambled Eggs on Toast


Ingredients:
olive oil, white mushrooms, cremini mushrooms, egg, milk, water, cheese

Directions:
Heat olive oil in pan on medium-high heat for about 30 seconds. If you are using a pan that is not non-stick you may wish to add more oil to prevent mushrooms from sticking.
Add mushrooms to hot oil, and saute for 3-4 minutes until brown. For crispy mushrooms, saute an additional minute.
Remove mushrooms from pan, set aside.
Beat egg with milk and water. Add to the same pan used to saute the mushrooms. Cook until eggs are scrambled, light, and fluffy, about 3 minutes.
While the eggs cook, place bread in toaster and toast.
Place toast on plate, top with sauteed mushrooms, scrambled eggs and cheese, if desired. Serve hot.
Easy Pizza Sauce III
Category: side-dish
By Brent

Quick and easy pizza sauce. No cooking and quick to make.

Ingredients:
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon ground oregano
1 ½ teaspoons dried minced garlic
1 teaspoon ground paprika

Directions:
In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 3/4 cups (4 pizzas)

Calories: 11.4
Fat: 0.1 g
Carbohydrates: 2.6 g
Sugars: 1.6 g
Dietary fiber: 0.7 g
Protein: 0.6 g
Sodium: 147.8 mg
Garden Fresh Tomato Basil Soup


Ingredients:
fresh tomatoes, onion, ground cloves, chicken broth, butter, flour, salt, sugar, fresh basil leaf, red wine

Directions:
1. In a stockpot combine tomatoes, onion, cloves, and chicken brother. Bring to boil and simmer for 20 minutes. Remove from heat, add basil and wine and process in food processor.
2. In the empty stockpot, melt butter and in flour to make a roux. Cook roux slowly until medium brown. Gradually whisk in a bit of tomato mixture, then stir in the rest. Season with sugar and salt to taste.
Aromatic Broccoli and Cauliflower Salad


Ingredients:
cauliflower florets, broccoli florets, carrots, olive oil, kosher salt, cumin, cinnamon, crushed red pepper flakes, apple cider vinegar, red onion, lemon zest

Directions:
Bring a large pot of water to boil and add the cauliflower and carrots.  Let cook for 2-3 minutes, add the broccoli.  Cook an additional 2 minutes until vegetables are crisp tender.
Drain the vegetables without rinsing.
Heat oil in a large skillet over medium high heat.  Add the spices and let sizzle for a second or two before adding the steamed vegetables and red onion.  Let cook just a minute or two until the spices are distributed and the onions have started to wilt.
Toss in the vinegar and lemon zest and transfer the salad to a serving bowl.  Allow the salad to stand for 10 minutes before serving.
Jt's Best Ever Hamburger Chili


Ingredients:
ground beef, tomato sauce, stewed tomatoes, onion, white sugar, garlic powder, salt, black pepper, crushed red pepper flakes

Directions:
Fry ground beef and onions together in a dutch oven crumbling up beef until it is not pink.Drain off grease.
Add all remaining ingredients in order they appear.I wash off kidney beans in a colander.
Cook on low to medium heat,simmering for about an hour,stirring occasionally.If you want spicy Chili just add 1 Hot Pepper chopped up and 1 table spoon of red pepper flakes.
Enjoy!
Slow Cooker Carnitas
Category: world-cuisine
By Erin Parker

Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.

Ingredients:
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon crumbled dried oregano
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2  bay leaves
2 cups chicken broth

Directions:
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Prep time: 10 mins
Cook time: 10 hrs
Total time: 10 hrs 10 mins
Yields: 10 servings

Calories: 222.7
Fat: 13.8 g
Saturated fat: 5 g
Carbohydrates: 0.7 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 22.2 g
Cholesterol: 73.3 mg
Sodium: 474.3 mg
Seared Rainbow Chard With Leeks


Ingredients:
chard leaves, unsalted butter, extra virgin olive oil, leeks, fine sea salt

Directions:
Cut stems from chard (if leaves are large, cut out coarse portions of rib], then cut stems crosswise into 1/4-inch-thick slices.
Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.].
Taco Filling  (oamc)


Ingredients:
onions, garlic cloves, chili powder, ground coriander, ground beef, crushed tomatoes, coarse salt

Directions:
Heat oil in a large skillet over med high heat.  Add onions and cook until softened, about 5 minutes.  Add garlic, jalapenos and seasonings, cook, stirring 1 minute.
Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes.
I placed 3 cup servings in freezer zip loc bags.  (It will make 4 different meals -- tacos, burritos, taco salads and taco soup!