xiaoxl/recipe_data huggingface dataset:
South East Asian Mussel Curry


Ingredients:
mussels, coconut milk, water, fresh ginger, galangal, fresh lemongrass, garlic cloves, shallots, red chilies, fresh lime leaves, salt, instant chicken bouillon granules, sugar

Directions:
Roughly chop up turmeric, ginger, galangal, lemongrass, garlic, shallots and chilies then pop in a blender or liquidiser and process to a smooth paste using as little water as possible. Don't use a food chopper - the result will be much too coarse. If you prefer, you could pound everything in a pestle and mortar.
Heat 1/2 cup OR 6 tbs vegetable oil in a wok, deep pan or pot. When oil begins to smoke, put in spice paste and keep stirring over medium heat till paste is fragrant and you start coughing or sneezing. This should take about 5-8 minutes of stirring and frying.
Dump in mussels and mix well. Pour in coconut milk and water OR stock and bring to the boil. Add makrut and turmeric leaves, put lid on and lower heat. Simmer gently till mussels open. This should take 3 - 5 minutes, tops. Do not overcook (tough, rubbery mussels *Yuck*].
Season to taste, turn off heat and serve immediately with white rice or over scalded rice noodles. I like a sprinkling of coriander leaves and a squeeze of lime over it.
Spicy Millet Pumpkin Salad


Ingredients:
vegetable broth, garlic clove, scallions, red bell pepper, dried thyme, salt, pepper, water, raisins, parsley, feta cheese, lemon juice

Directions:
In a small saucepan combine millet and broth. Heat to a boiling and simmer for 5 minutes. Let soak for 10 more minutes until all the broth has been absorbed.
Then heat oil in a large frying pan. Add garlic and squash/pumpkin. Sautee for 3 minutes. Then add scallions and bell pepper. Season with thyme. Sautee for another 3 minutes.
Add the 4 tbs water and raisins along with the salt and pepper. Season with harissa paste. Allow to cook for another 8 minutes or until squash is tender, but still crunchy.
Stir millet into veggie mixture and also add in feta cheese and parsley. If you like stir in the lemon juice.
Serve immediately or let cool and enjoy then.
Spaghetti and Mince Casserole


Ingredients:
spaghetti, onion, ground beef, tomato puree, cinnamon, bay leaf, salt, parmesan cheese, butter, flour, milk

Directions:
Cook spaghetti in large pot boiling salted water for 10 minutes and drain.
Brown beef and onion together in medium pot and cook for 5 minutes, pour off surplus fat.
Add tomato puree, cinnamon, bay leaf and salt and pepper, bring to boil and simmer covered for 15 minutes.
Discard bay leaf.
Spread half the spaghetti over base of an ovenproof dish, top with half beef mixture, repeat layer of spaghetti and beef mixture.
Pour sauce over top, sprinkle with parmesan.
Bake uncovered in moderate oven for 30 minutes.
Sauce- Melt butter in a pan, stir in flour, add milk, stir until sauce boils and thickens.
Rice, Black Bean & Feta Salad


Ingredients:
black beans, chopped tomatoes, cooked rice, feta cheese, celery, green onion, fresh cilantro, parsley

Directions:
Mix all ingredients., Refrigerate., Serve.
Carrot Satay Soup


Ingredients:
carrots, onion, celery, brown sugar, garlic cloves, gingerroot, salt, cayenne pepper, mascarpone cheese, peanut butter, soy sauce, sesame seeds

Directions:
Combine the first 9 ingredients in a 3 1/2 - 4 quart slow cooker. Cook, covered, on low heat for 5-6 hours, or on high heat for 2 1/2 - 3 hours, or until vegetables are tender.
Add the next 3 ingredients. Blend thoroughly with a hand blender until the mixture is smooth.
Pour into 6 individual bowls and garnish each serving with toasted sesame seeds.
Ponche Alexander (Alexander Eggnog)


Ingredients:
evaporated milk, sweetened condensed milk, dark rum, Creme de Cacao, ground nutmeg

Directions:
Blend all the ingredients together for about 1 minute., Simmer over medium heat., Stirring constantly for about 10 minutes., Remove from heat., Serve in your favorite mug., Sprinkle with nutmeg., May be served cold.
Peanut Butter Fudge


Ingredients:
sugar, light brown sugar, evaporated milk, light corn syrup, salt, miniature marshmallow, peanut butter, butter, vanilla

Directions:
In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees on a candy thermometer].
Just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended.
Remove from heat and add vanilla, and beat until glossy.
Then pour into a buttered 8 x 8-inch pan.
Cool completely before cutting.
Store pieces in an airtight container.
Note: The pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.
Victorious Vegetable Stock


Ingredients:
dried porcini mushrooms, celery, leek, carrots, parsnips, fresh mushrooms, yellow onion, apples, pears, white pepper, peppercorns, turmeric, garlic cloves, bay leaves, fresh parsley, fresh dill, fresh rosemary, fresh thyme, nutritional yeast, salt, fresh oregano, fresh sage, olive oil, parmesan cheese

Directions:
Use the flat side of a chef's knife to gently crush the garlic cloves.
Wash unpeeled vegetables well and cut them roughly into large pieces. Add to a large stock pot along with all other ingredients. Add entire sprigs of the herbs rather than removing the leaves from the stem.
Cover with water. Water level should be about 4 inches above the top of the vegetables. Bring to a boil, skim off any foam from the top of the broth, then partially cover. Reduce heat and simmer for 1 1/2 hours. At the end of the cooking time, if you wish to make the stock richer, remove the lid and continue cooking uncovered to slightly reduce it.
When the stock has cooled slightly, strain it through a sieve or cloth, pressing all of the remaining liquid out of the vegetables. Compost or discard the remaining vegetables. What you don't eat immediately can be refrigerated for 3-5 days, or frozen.
Easy-As-1-2-3 Versatile Grilled Tofu Chunks or Sandwich Slices


Ingredients:
firm tofu, olive oil, soy sauce, black pepper, kosher salt

Directions:
In a small bowl, make the marinade by mixing the oil and soy sauce together with the salt and pepper, and/or extras if you like-- such as fresh herbs, Season-All, some nutritional yeast, a zesty spice like Ras El Hanout, you name it.
or a different liquid like vinegars or tahini. Some marinade ideas-2TB olive oil + 1TB  tahini + 1 tsp cumin for a Middle Eastern flavor, 2TB olive oil + 1 TB soy sauce + 1 tsp white vinegar + 1 tsp lemon pepper for a "faux fish" flavor, 2TB olive oil + 1TB soy sauce + 1 tsp taco seasoning + 1/2 tsp nutritional yeast for a Mexican flavor, 2TB olive oil + 1TB balsamic vinegar + 1 tsp oregano + 1/2 tsp ground rosemary for an Italian flavor, 2TB olive oil + 1TB soy sauce + 1 tsp red wine vinegar + 2 tsp nutritional yeast + 1/2 tsp turmeric + 1/4 tsp cumin.
Ok, these next few steps in drying out the tofu are super-important and dependent on your microwave's strength-- I get about 8-9 slices if this nukes right, but they can get crumbly and fall to pieces if not left in long enough. (Still edible, but the "cutlet" form is easier to grill and make sandwiches with.].
First, you have to cut open the tofu packet and get ALL the liquid out while carefully making sure you don't tear up the tofu brick.
Place the brick on a microwave-safe dish and nuke in 30 or 45 second intervals on high until most of the water is out-- you'll see water come out on the sides between nukings. Blot it with a clean dish towel or some paper towels, and repeat this until little to no water comes out the sides-- but don't overcook!
Turning over the brick onto the opposite side and wiping up the water coming out of the bottom helps speed this up.
Cut into rectangles (or another shape if you like, I get about 8-9 rectangles this way.] Put the dried out tofu into a large tossing bowl. Pour on the marinade.
Toss well to coat. If you didn't nuke for long enough, it can crumble in this step. It's ok, will still be edible, you'll just have more and smaller pieces.
If you plan on cooking at a future point, put into an airtight container and refridgerate to grill at a later date.
If you want to cook it now, let the marinade sit on the tofu for about 10-15 minutes. Tofu is very absorbent, all that great flavor soaks through this way.
Grill them! I wouldn't know how to do this on an outdoor grill, but I use a mini George Foreman grill that works perfect, about 5 minutes does it. You can also use a stovetop grill pan, about 5 minutes on each side.
For sandwich slices to eat cold--let the grilled tofu cool for about 20 minutes then wrap in plastic wrap or an airtight container and refridgerate.
Use your imagination in serving and enjoy!
Cream of Broccoli Soup


Ingredients:
broccoli, butter, flour, half-and-half cream, salt, white pepper

Directions:
Cut broccoli into 1/2 inch pieces; steam in 1/2 cup water until tender; do no drain-set broccoli aside.
Melt butter in large saucepan over medium heat; add flour and stir to make a roux; cook for 2 to 4 minutes.
Add chicken stock to roux while stirring with a wire whisk; bring to a boil.
Reduce heat to low; add broccoli, Half & Half, salt and pepper; heat but do not boil.
Serve.
Deb's Potato Pancakes


Ingredients:
flour, salt, baking powder, pepper, potatoes, eggs, onion

Directions:
Combine flour mixture with eggs and onion and set aside., Drain liquid from grated potatoes., Add potatoes to egg mixture and beat thoroughly., Spoon 2 teaspoons of batter for each pancake into hot frying pan., Cover over medium heat until brown.
Savory Mushroom Rice


Ingredients:
rice, water, onions, butter, margarine, mushrooms, salt

Directions:
Mix all ingredients in a 2-quart casserole (Ungreased].
Cover and bake 1 hour at 325.
Six-Star Hearty Mex Meal


Ingredients:
ground beef, hot water, milk, brown rice, cumin, cayenne pepper, black beans, frozen corn, corn tortilla chips, Velveeta cheese, milk

Directions:
Brown ground beef and drain. Or if you are using chicken, cut it into dice-sized pieces and cook in a skillet over the stove top. For cooking chicken, sprinkle a little taco seasoning over the top for a great color and flavor.
Return meat to a large, deep skillet. Add hot water, 1 cup milk, rice, taco seasoning, cumin, and cayenne pepper.
Stir and heat on high to boiling. Once the mixture boils, reduce heat to medium-low and cover. Let cook for 20 minutes, stirring every 3-5 minutes.
Meanwhile, melt Velveeta in a microwave-safe dish according to box directions. Add ½ cup milk and stir well. Skip this step if you just plan on using store-bought nacho cheese or shredded cheese.
When skillet preparation is done, add black beans and corn. Cook on low for an additional 5 minutes.
Serve cheese and crushed chips over the skillet meal.
Enjoy!
Simple Jelly Roll Cake


Ingredients:
eggs, sugar, vanilla, flour, confectioners' sugar

Directions:
Preheat oven to 350°F.
Grease a 15 ½" x 10 ½" jelly-roll pan and line with parchment paper.
Beat egg whites in a large bowl until soft peaks form. Gradually beat in ¼ cup sugar and continue beating until stiff peaks form. In a separate bowl, beat egg yolks, vanilla and remaining 1/4 cup sugar. Continue beating until thick, about 6 minutes. Mix in flour just until blended. Gently fold egg yolk mixture into beaten egg whites. Spread the batter in the prepared pan. Bake for about 12 minutes or until cake top springs back when lightly touched.
To remove cake from pan and cool, sift confectioner's sugar over a clean kitchen towel. Loosen the edges of the cake from the sides of the pan with a small knife. Inver cake onto the prepared towel and carefully peel off the parchment paper. Starting from one short edge, roll up the cke and the towel together, like a jelly roll. Cool completely on a wire rack. After cooling, unroll cake and spread with pastry cream, jams, lemon curd or whichever filling suits your fancy. Roll up from the short side, without the towel this time and transfer, seam side down, to a serving platter. Sprinkle with confectioner's sugar or frost.
Peanut Butter Protein Granola


Ingredients:
margarine, honey, vanilla, salt, rolled oats, raisins

Directions:
Melt the margarine, peanut butter, and honey until smooth.
Add vanilla, salt, and protein powder.
When mixture is well combined, add the rolled oats and raisins, if desired.
Spread onto cookie sheet or 13X9 pan and bake at 375 degrees for 10 minutes.  Allow it to cool in the pan.
Break it into pieces and store in an airtight container.
Super-Moist Cornbread


Ingredients:
mayonnaise, egg

Directions:
Preheat oven to 400 degrees F. Spray 8-inch round cake pan with nonstick-coking spray; set aside.
In medium bwl, combine all ingredients until moistened. Spread evenly in prepared pan.
Bake 25 minutes or until toothpick inserted in center comes out clean.
Omelet Bites


Ingredients:
eggs, salt, black pepper, green pepper, cherry tomatoes, red onion

Directions:
Preheat oven to 350°F Prepare a 12-cup muffin tin with non-stick cooking spray.
In a large bowl whisk eggs. Season with salt and pepper and combine. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese.
Transfer to muffin tin using a 1/3 cup measuring cup.
Bake until egg is completely set, 20 to 25 minutes.
Blueberry Tea Cocktail
Category: drinks
By Allrecipes

The combination of amaretto, orange liqueur, and hot orange pekoe tea make this warm drink taste reminiscent of blueberries.

Ingredients:
1 fluid ounce amaretto liqueur
1 fluid ounce orange liqueur (such as Grand Marnier®)
4 fluid ounces orange pekoe tea, or more to taste

Directions:
Combine amaretto and orange liqueur in a brandy snifter or glass. Add hot tea to taste.

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

Calories: 212
Fat: 0.2 g
Carbohydrates: 26.7 g
Sugars: 24 g
Sodium: 7.4 mg
Elephant Deli Tomato-Orange Soup, Very Quick


Ingredients:
butter, onion, tomatoes, salt, pepper, baking soda, dried thyme

Directions:
Sautee onions in butter, in soup pot until transparent., Add canned tomatoes with their juice, salt, pepper, baking soda and dried thyme., Bring to boil, then reduce heat and simmer uncovered for 15 minutes., Add orange juice and cream, heat through and serve, hot.
Chocolate Chip Crunch Cookies


Ingredients:
butter, sugar, brown sugar, baking soda, salt, vanilla, eggs, flour, chocolate chips

Directions:
Preheat oven to 375 degrees.
Cream together butter and both sugars till light and fluffy.
Add eggs, mixing well after each addition.
Add baking soda, salt and vanilla.
Slowly add flour and corn flakes.
After everything else is throughly combined, add chocolate chips.
Form into 1-2 tablespoons sized balls, 12 cookie balls to a standard cookie sheet.
Bake for 8 - 10 minutes or till lightly golden on the edges.  Let cool on the cookie sheet till cookie begins to set up some then transfer to cooling racks.
Salt and Garlic Bagel Chips
Category: appetizers-and-snacks
By Robyn

Don't know what to do with those stale bagels? Make them into crispy, salty snacks! These bagel chips are heavy on the garlic and the real Parmesan cheese and Italian herbs give them a hearty flavor for satisfying snacking.

Ingredients:
3  day old bagels
⅓ cup olive oil
2 cloves garlic, minced
1 teaspoon Italian seasoning
¼ cup freshly grated Parmesan cheese
salt and pepper to taste

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet with olive oil. Slice bagels into 1/8 inch thick rounds using a serrated knife. Arrange them in a single layer on the greased baking sheet. In a small bowl, stir together the olive oil, garlic, Italian seasoning, and Parmesan cheese. Use a spoon or pastry brush to apply the flavored olive oil to the bagel chips. If you start to run out of the mixture, you can add a little bit more oil without sacrificing any flavor.  Season the chips lightly with salt and pepper. Bake for 15 to 20 minutes in the preheated oven, or until the chips are lightly browned. Remove from the oven and cool. The chips will become crispier as they cool.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 248.7
Fat: 13.9 g
Saturated fat: 2.5 g
Carbohydrates: 24.4 g
Sugars: 0.1 g
Dietary fiber: 1.2 g
Protein: 6.4 g
Cholesterol: 3.7 mg
Sodium: 301.8 mg
Cass's Spinach and Artichoke Dip


Ingredients:
light mayonnaise, light sour cream, frozen chopped spinach, parmesan cheese, mozzarella cheese, garlic

Directions:
Place artichoke hearts in food processor. Pulse a few times. You may dice by hand if you do not own a food processor.
Squeeze any remaining liquid out of thawed spinach.
Combine all ingredients in a bowl. Transfer to oven-safe dish.
Bake for 20 - 25 minutes at 375 degrees. OR place in crockpot on low and heat through (about 90 minutes].
Serve warm with crackers or tortilla chips.
Cream of Corned Beef, Cabbage and Potato Soup


Ingredients:
broth, corned beef, potato, onion, cabbage, carrot, cornstarch, cold water, heavy cream, fresh parsley, unsalted butter, beer

Directions:
Combine first 6 ingredients to large pot.
Bring to boil, reduce heat and cook until vegetables are tender.
Mix cornstarch and water together to make a paste.
Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
Now simmer, then add cream, butter, salt, pepper and beer.
Garnish with chopped parsley.
French Green Beans Almondine


Ingredients:
French style green bean, butter, lemon, Dijon mustard, hazelnuts

Directions:
Blanch French green beans in pot of boiling salted water for 3 minutes.
Drain and put into bowl of ice water.  Drain when cool.
Melt butter over low heat, add Dijon mustard and blend well.  Add lemon juice and let come to a boil.
Toast sliced almonds and hazelnuts until golden brown.  Pour Dijon sauce over beans and toss.  Sprinkle toasted nuts over the top.
Chile Relleno Chicken Rolls


Ingredients:
boneless chicken breasts, ham, swiss cheese, butter, dried parsley

Directions:
Preheat oven to 350 degrees F.
Split both chicken breasts in half lengthwise to make 4 separate, thin breasts.
On a solid, flat surface, lay a piece of plastic wrap flat on working area and fold another piece of wrap to create a couple of layers of plastic wrap. (For ponding top of chicken].
Lay each piece of chicken, (one at a time] on top of the bottom piece of plastic, using a meat tenderizer, mallet or rolling pin, pond the chicken flat and even on all sides, repeat until all the chicken is ponded thin.
Lay each thinned piece of chicken on the counter and place one slice of ham on top of laid out chicken, then add a slice of cheese on top of ham, finally, open up the Poblano pepper and lay it flat over the slice of cheese, creating three layers on top of chicken, (ham, cheese and Poblano pepper].
Starting with the smallest end, gently roll the chicken up into a tight rolled log, (pictured] set it aside until all the chicken rolls are done. (Make sure you place each of them seam side down].
In a pie pan or shallow dish, melt butter in the preheated oven, and pour your cracker crumbs into another shallow dish or pie plate for easy dipping and coating, (dredging].
Carefully dip each roll (one at a time] into the melted butter and then immediately coat them in the cracker crumbs, place them in a greased baking sheet and bake (uncovered] for 40 to 45 minutes, or until golden brown.
While chicken rolls are baking, prepare the hollandaise sauce according to package directions.
Place baked chicken rolls on a platter or individual plates, served with a little hollandaise sauce on top of each roll and garnished with a little dried parsley for color.
Makes 4 rolls.
Homemade Einkorn Spelt Bread
Category: bread
By Stephanie

This is our favorite sandwich bread recipe. Quick and easy to make each week.

Ingredients:
1 ⅓ cups water
2 cups spelt flour
2 cups einkorn flour
½ cup oat flour
¼ cup flax seeds
2 tablespoons white sugar
2 tablespoons butter
1 ½ teaspoons salt
2 teaspoons fast-rising yeast
⅓ cup milk, or as needed  (Optional)

Directions:
Place water, spelt flour, einkorn flour, oat flour, flax seeds, sugar, butter, salt, and yeast in a bread machine in the order listed by the manufacturer. Run Wheat cycle. Check dough's moisture level while the machine is mixing; add enough milk to reach a smooth, damp consistency. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.

Prep time: 10 mins
Total time: 1 hr 55 mins
Yields: 1 2-pound loaf

Calories: 117.7
Fat: 4.5 g
Saturated fat: 0.9 g
Carbohydrates: 20.1 g
Sugars: 1.9 g
Dietary fiber: 2 g
Protein: 4.2 g
Cholesterol: 3.4 mg
Sodium: 185.9 mg
Mom’s Low Carb Keto Pancakes


Ingredients:
baking powder, erythritol, eggs, milk, vanilla extract, salt

Directions:
Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If too thick, add more milk].
Preheat an oiled pan on stove over medium-low heat.
Drop 1/4 cup batter onto hot pan and form into circles. ( I love to add blueberries at this point].
Cover and cook about 1-1/2 to 2 minutes, until bubbles start forming.
Flip and cook another 1-1/2 to 2 minutes until browned on the other side.
Repeat with the rest of the batter.
*makes 8 pancakes.
Ginger Shortbread


Ingredients:
unsalted butter, caster sugar, all-purpose flour, ground ginger, baking powder, unsalted butter, golden syrup, honey, ground ginger, candied ginger, powdered sugar, icing sugar

Directions:
Cream the 4 ozs butter with the sugar.
Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
Put into a greased shortbread pan (or a 7-8" round or square baking pan] and bake at 325 F (170 C] for about 40 minutes or until done.
While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
Pour the icing over the hot shortbread and let it cool a little.
When the icing has cooled a bit, decorate the top with pieces of candied ginger.
Cut shortbread into shapes (wedges or rectangles].
Cool completely before removing from pan.
*Note:You may leave out the candied ginger- some may find it too spicy, especially children.
French Bread


Ingredients:
active dry yeast, warm water, salt, butter, all-purpose flour, cornmeal, cold water

Directions:
1. Dissolve yeast in warm water in warmed bowl of stand mixer with dough hook attatched. add salt, butter, and flour. Turn to low and mix until well blended, about 1 minute Knead on low about 2 minutes. Dough will be sticky.
2. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, About 1 hour.or until double in bulk.
3. Punch down dough and divide in half. Roll each half into 12 x 15 inch rectangle. Roll dough tightley, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover and let rise in warm place until double in bulk, or 1 hours
4. With sharp serrated knife, make 4 diagonal cuts on top of each loaf. Bake at 450 degrees for 25 minutes. Remove from oven. Beat egg white and water together with fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.
Makes 2 loaves.