xiaoxl/recipe_data huggingface dataset:
Rice Pudding in a Rice Cooker


Ingredients:
arborio rice, short-grain rice, cold water, salt, evaporated milk, coconut milk, sweetened condensed milk, cinnamon stick, lemon zest, nutmeg, ground cinnamon

Directions:
Measure your short grain rice with the mearuing cup you got with your rice cooker.  This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice.  For this recipe you need to start with two of those measures.
Measure first the rice then rinse rice in cold water, and place rice, water and salt into rice cooker and click to on. Cook until it clicks automatically to warm.
When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let cool for 15 minutes.
Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest( a large thin slice of zest, not grated] and nutmeg together.
Add the whisked milks into the rice, close lid and set the cooker to WARM setting.  Check about 30 minutes later and see if it is at the consistency you like.
Discard the cinnamon stick and the lemon zest.
Place into individual dishes and garnish with ground cinnamon and cream if desired.
Tex-Mex Eggplant Melts


Ingredients:
eggplants, olive oil, chili powder, red onions, tomatoes, avocado, monterey jack pepper cheese, sour cream, cilantro

Directions:
Brush both sides of each eggplant slice with the olive oil.
Place on a baking sheet.
Sprinkle the top side of each slice with chili powder.
Bake at 350 degrees about 30 minutes, or until tender.
Remove the baking sheet from the oven; top each eggplant slice with onion, tomato, avocado and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly.
Garnish each serving with a dollop of sour cream and a little cilantro. Enjoy!
Bow Thai Salad


Ingredients:
creamy peanut butter, rice vinegar, vegetable broth, soy sauce, honey, lime juice, gingerroot, garlic, cilantro leaf, farfalle pasta, broccoli slaw mix, scallions

Directions:
Make the dressing by blending the first ten ingredients in a food processor or blender until emulsified. Stir in cilantro and red pepper. Taste and add salt if desired. Make in advance, if possible, and store in refrigerator to blend flavors. The dressing will thicken once chilled, but will still coat the salad easily and evenly when tossed.
Cook pasta according to package directions. While it's still boiling and about one minute away from being done, add broccoli slaw and matchstick carrots (along with any other veggies to be blanched such as snow peas or small broccoli florets] to the cooking pot. Bring back to a boil for no more than one minute in order to blanch the veggies and finish cooking the pasta, then drain and rinse both under cold water. This process enhances color and flavor while keeping the veggies crisp-tender.
Combine the drained pasta-veggie mixture with scallions (and any other raw veggies you choose such as thinly sliced red pepper, cucumber, or bean sprouts] and toss everything with the delicious Thai-style dressing. Serve immediately or chill.
Toasted Green Beans With Mustard Seeds and Garlic


Ingredients:
fresh green beans, extra virgin olive oil, butter, black mustard seeds, fresh garlic, red pepper flakes

Directions:
Trim the beans and chop the beans i half.
Heat the oil and the butter on medium-high heat for a minute and add in the mustard seeds and wait for them to crackle and pop, this takes about 30 seconds.
Turn off the heat for a minute or so and then turn back the heat on low and add in the garlic and gently cook until the garlic is pale golden and fragrant. This takes less than a minute.
Add in the green beans and stir well with the red chili powder and the salt and pepper.
Cover and cook for 8 to 10 minutes, until the beans are cooked through.You may need to add a few tablespoons of water to keep the garlic and mustard from burning.
Uncover, turn up heat to high and lightly char/brown the beans to your liking, being careful not to burn the spices.
Chili Veggie Kebabs


Ingredients:
canola oil, chili powder, mini sweet peppers, cherry tomatoes, chili sauce

Directions:
Heat a grill to medium. If using bamboo skewers, soak in cold water.
Meanwhile, in a large bowl, stir together the oil and chili powder. Add the peppers and tomatoes and toss until well coated. Alternately skewer 4 pepper halves and 2 cherry tomatoes onto each skewer.
Grill the skewers, turning once, until charred and just tender, about 6 minutes.
Transfer to a serving platter and immediately brush with the chili sauce.
Hearty Crock Pot Lentil & Ham Soup


Ingredients:
brown lentils, ham, carrots, celery, onion, garlic cloves, green bell pepper, bay leaf, chicken bouillon cubes, water, kosher salt, fresh ground black pepper

Directions:
In a crock pot, combine the lentils, ham, carrots, celery, onion, garlic, bell pepper,  Italian seasoning and bay leaf. Add in the bouillon cubes and water, cover and cook on low for 6 hours.
Season with salt and pepper if needed. Remove the bay leaf; ladle the soup into bowls and serve.
Dairy Free Asian Inspired Coleslaw


Ingredients:
cabbage, carrots, green onions, raisins, peanuts, white wine vinegar, apple cider vinegar, curry powder, garlic powder, chili pepper, black pepper

Directions:
In a big bowl combine everything and toss to coat., Allow to cool in the fridge for an hours or so before serving. Enjoy!
Spicy Tuna Sushi Roll
Category: world-cuisine
By sugarplum9085

A great tasting spicy sushi roll, for those who like extra pizzazz. You can use cooked or raw tuna to your preference to achieve great flavors. Great for a filling Japanese meal. Tastes great with a wasabi soy dip.

Ingredients:
2 cups uncooked glutinous white rice
2 ½ cups water
1 tablespoon rice vinegar
1 (5 ounce) can solid white tuna in water, drained
1 tablespoon mayonnaise
1 teaspoon chili powder
1 teaspoon wasabi paste
4 sheets nori (dry seaweed)
½  cucumber, finely diced
1  carrot, finely diced
1  avocado - peeled, pitted and diced

Directions:
Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool. Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste. To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr 45 mins
Yields: 24 pieces

Calories: 346.2
Fat: 11.7 g
Saturated fat: 1.9 g
Carbohydrates: 47 g
Sugars: 1.7 g
Dietary fiber: 6 g
Protein: 13.6 g
Cholesterol: 16 mg
Sodium: 214.1 mg
Tomato Marmalade


Ingredients:
tomatoes, oranges, lemons, sugar, whole cloves, cinnamon sticks

Directions:
REMOVE peel from tomatoes and cut in small pieces.
Slice oranges and lemons very thin and quarter the slices.
Pour off juice from the tomatoes.
Add sugar.
Stir until the sugar is dissolved.
Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag.
Place mixture over high heat and boil rapidly, stirring often.
Cook until clear and thick (about 50 minutes].
Pour into sterilized jars to within 1/2 inch of top.
Put on cap, screw band firmly tight.
Process in Boiling Water Bath 10 minutes.
Broccoli Leek Cheese Soup


Ingredients:
broccoli florets, leek, butter, all-purpose flour, low sodium chicken broth, milk, rosemary, dried oregano, black pepper, garlic powder, cheddar cheese

Directions:
Wash broccoli and cut crosswise into 1/2" wide stalks then cut crosswise into 1" pieces.  Wash leek and cut in half; cut crosswise into 1" pieces.
Place broccoli and leek into a large skillet.  Add one inch of water and bring to a boil over medium high heat.  Cover and let cook until tender, about 5 to 7 minutes.  Do not drain.
In a large stock pot over medium high heat, melt the butter.  Whisk in the flour and stir until mixture is smooth and bubbly.
Turn heat to medium and pour in chicken broth.  Bring to a boil, whisking constantly.
Boil and stir for one minute.  Add broccoli and leek,  rosemary, oregano, pepper and garlic powder.
Turn heat to low and let simmer for 20 to 30 minutes.  Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
10 to 12 servings, about one cup each.
Baked Pesto and Potato Omelet


Ingredients:
potatoes, olive oil, onion, mushroom, pesto sauce, eggs, heavy cream

Directions:
Peel the potatoes, and cut into 1-inch chunks. Cook in salted boiling water until tender but not mushy. (If you have a pressure cooker, you can also cook unpeeled whole potatoes for 10 minutes under pressure and let the pressure drop naturally. Peel and cut into chunks.].
In the meantime, heat olive oil in a frying pan and sauté onion and mushrooms slices. Season with salt and pepper.
Preheat the oven to 400°F/200°C degrees.
Spray oil in an 8 x 8-inch square pan. Place potatoes on the bottom of the pan and add sautéed onion and mushroom slices on top of the potatoes. Spread pesto evenly on top.
In a bowl, beat eggs. Add cream, salt and pepper and mix. Pour into the pan.
Bake in the oven for about 25 minutes until the surface is lightly browned.
Infuse love and serve!
Easy Apple Cinnamon Roll Muffins
Category: bread
By Culinary Envy

These apple cinnamon roll muffins are soft, buttery, gooey 'cinnamon roll' tasting muffins that are delicious and super easy to make!

Ingredients:
12  frozen dinner rolls (such as Rhodes®)
cooking spray
½ cup white sugar
½ cup brown sugar
3 tablespoons ground cinnamon
¼ cup butter, melted
2  apple - peeled, cored, and chopped
¼ cup golden raisins
½ cup cream cheese, at room temperature
½ cup confectioners' sugar
3 tablespoons heavy whipping cream, or more as needed
1 teaspoon vanilla extract

Directions:
Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl. Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls. Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin. Bake in the preheated oven until golden brown, about 25 minutes. Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

Prep time: 20 mins
Cook time: 25 mins
Total time: 3 hrs 45 mins
Yields: 12 muffins

Calories: 307.7
Fat: 11.3 g
Saturated fat: 6 g
Carbohydrates: 48 g
Sugars: 26.1 g
Dietary fiber: 2.4 g
Protein: 5.4 g
Cholesterol: 27.5 mg
Sodium: 274.2 mg
Christmas Morning Breakfast Casserole
Category: trusted-brands-recipes-and-tips
By Idahoan

Christmas Morning Breakfast Casserole is special enough for a holiday but so delicious and easy you might not want to wait.

Ingredients:
1 (5.5 ounce) box Idahoan® Steakhouse Cheesy Hashbrowns
½ cup buttermilk
1 cup sliced bacon, diced
1 small onion, diced
3  large eggs eggs, beaten
½ cup Swiss cheese, shredded

Directions:
Preheat oven to 450 degrees F. Prepare Idahoan Steakhouse Cheesy Hashbrown Potatoes, following packaging directions, replacing the 1/2 cup milk with 1/2 cup buttermilk. In a medium size skillet, cook bacon and onion until bacon is crisp. Drain and set aside to cool slightly. Stir in eggs, Swiss cheese, and bacon-onion mixture. Bake uncovered for 25 minutes. Sprinkle crunchy onion topping on top of potatoes. Let stand 5 minutes then serve.

Yields: 6 servings

Calories: 228.8
Fat: 9.3 g
Saturated fat: 4.8 g
Carbohydrates: 21.4 g
Sugars: 1.8 g
Dietary fiber: 2.1 g
Protein: 11.9 g
Cholesterol: 112.9 mg
Sodium: 923.2 mg
Chilled Avocado & Cucumber Soup


Ingredients:
cucumbers, avocados, spring onions, vegetable broth, soymilk, lemon, garlic clove, fresh parsley

Directions:
Peel and de-stone 2 of the avocados and chop the cucumber and 3 of the spring onions. Place in a food processor or blender with the vegetable stock, soy milk, lemon juice and crushed garlic clove. Blitz until smooth and creamy.
Place the soup in the fridge to chill - then when ready to eat, serve with the other avocado sliced on top, Greek yoghurt, the final spring onion (chopped] and fresh parsley.
Old English Cream Pie Filling
Category: desserts
By Janell

Makes excellent banana, coconut, or chocolate cream pie. This was given to me by a friend many years ago. For banana slice a layer of bananas in pie pan then fill half full with filling add more bananas then rest of filling. For chocolate, add 2 squares semi-sweet chocolate to hot milk and an additional 1/2 cup sugar. Good just to eat as pudding.

Ingredients:
2 quarts milk
2 tablespoons butter
3  eggs, beaten
2 ¼ cups white sugar
1 ¼ cups cornstarch
1 teaspoon salt
2 teaspoons vanilla extract

Directions:
In a sauce pan, combine milk and butter. Bring to a boil. In a medium bowl, combine eggs, sugar, cornstarch and salt. Slowly whisk 1 cup of hot milk mixture into egg mixture. Gradually whisk egg mixture back to remaining milk mixture. Continue to cook, stirring constantly, for 5 minutes. Remove from heat and stir in vanilla. Allow to cool.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 pies

Calories: 235.6
Fat: 4.8 g
Saturated fat: 2.7 g
Carbohydrates: 43.1 g
Sugars: 34 g
Dietary fiber: 0.1 g
Protein: 5.2 g
Cholesterol: 48.5 mg
Sodium: 219.7 mg
White Chip Chocolate Cookies


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

Directions:
"Preheat oven to 350.  Combine flour, cocoa, baking soda, and salt in small bowl.  Beat butter, sugar, brown sugar, and vanilla in large bowl until creamy.   Add egg whites, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chips.  Drop by well-rounded teaspoon onto ungreased baking sheets.  Bake for 9-11 minutes or until centers are set.  Cool on baking sheet for 2 minutes, then move to cooling racks."
Creamy Cheese Wontons
Category: appetizers-and-snacks
By Jessica

This is a delicious and easy appetizer. Cream cheese, feta, and fresh herbs. I bring it to almost every get-together, and they are a hit! Use flavored cream cheese and feta for extra flavor. Use your favorite hot sauce as a dip to give them some edge!

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup crumbled feta cheese
1  carrot, shredded
2 tablespoons garlic powder
1  egg yolk
½ teaspoon chopped fresh basil, or to taste
½ teaspoon chopped fresh parsley, or to taste  (Optional)
1 (12 ounce) package wonton wrappers
⅔ cup soy sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, feta cheese, carrot, garlic powder, egg yolk, basil, and parsley together in a bowl. Place a wonton wrapper on a work surface and wet the corners of the wrapper with a moist finger. Spoon 1 teaspoon of filling in the center of the wrapper; fold wrapper over the filling, sealing the edges shut. Repeat with remaining wrappers and filling. Place wontons on a baking sheet and brush with soy sauce. Bake in the preheated oven until corners of wontons are brown, 10 to 12 minutes.

Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 96 wontons

Calories: 72.4
Fat: 3.6 g
Saturated fat: 2.2 g
Carbohydrates: 7.4 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 2.6 g
Cholesterol: 18.6 mg
Sodium: 427.1 mg
Summer Fruit Daiquiris (Alcohol or Non-Alcohol)


Ingredients:
frozen limeade concentrate, light rum, powdered sugar, strawberry

Directions:
In a blender combine 3 cups fruit, limeade concentrate, rum and powdered sugar. Cover and blend until smooth. With blender running, gradually add ice cubes through opening in lid until mixture is desired thickness.
If desired, garnish with peach chunks or small fresh strawberries threaded on wooden skewers.
Cake Mix Snickerdoodles


Ingredients:
butter, egg, sugar, ground cinnamon

Directions:
Heat oven to 350.
Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain].
Shape dough into 1 inch balls.
COATING:
Mix sugar and cinnamon in small bowl.
Roll balls in cinnamon sugar mixture.
Place about 2 inches apart on ungreased cookie sheet.
Bake 10 to 1 minutes or until set.
Remove from cookie sheet to cooling rack.
Raspberry-White Chocolate Blondies
Category: desserts
By McLaughA

White chocolate, almonds, and raspberries make for a fabulous, decadent blondie perfect for special occasions or just because.

Ingredients:
1 pound white chocolate
1 cup butter
2 cups all-purpose flour
1 cup white sugar
4  eggs
1 ½ teaspoons vanilla extract
½ teaspoon salt
¼ cup raspberry jam
½ cup sliced almonds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes. Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan. Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top. Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 12 blondies

Calories: 553.3
Fat: 32.3 g
Saturated fat: 18.4 g
Carbohydrates: 59.4 g
Sugars: 42.6 g
Dietary fiber: 1 g
Protein: 7.6 g
Cholesterol: 103.2 mg
Sodium: 266.9 mg
Griddled Marinated Eggplant With Feta and Herbs


Ingredients:
eggplants, olive oil, garlic clove, feta cheese, flat leaf parsley, cilantro

Directions:
Heat a griddle or frying pan until very hot.
Brush the egggplant with a little oil and griddle or fry in batches until soft and cooked through.
Arrange eggplant on a platter.
Mix together the lemon and garlic with 5 tbsp olive oil and some seasoning, and drizzle over the aubergine.
Let the flavors meld together for 5 minutes, then scatter the feta and herbs over and serve.
Gorgonzola Fries


Ingredients:
frozen french fries, heavy whipping cream, romano cheese, parmesan cheese, gorgonzola, salt, cracked pepper, nutmeg, parsley, mozzarella cheese, gorgonzola, fresh cracked pepper, parsley

Directions:
Bake french fries according to package directions.
While fries are in the oven, combine cream, romano and parmesan cheeses, salt, pepper and nutmeg in a sauce pan.
Heat the sauce on medium then add gorgonzola cheese and parsley.
Heat to a bubble (do not boil].
Remove from heat and stir in mozzarella cheese to give sauce a gooey texture.
Drizzle the sauce over a large bowl of fries.
Garnish with crumbled gorgonzola, cracked pepper and parsley.
Apple Toasts.


Ingredients:
apple, butter, margarine, baguette

Directions:
Peel the apple and cut it into slices or pieces.(You can use the peeler too, to make thin slices of apple.].
Spread butter to the bread.
Place the apple slices on top of the bread.
Put the bread in the oven, on broil.
And when the apples look golden and the bread looks toasted, take it out of the oven and enjoy. :].
Savory Sour Cream and Chive Waffles With Sausage and Lingonberry


Ingredients:
extra virgin olive oil, ground chicken, fennel seeds, paprika, sweet paprika, fresh flat-leaf parsley, cloves, cinnamon stick, lemon juice, water, all-purpose flour, baking powder, baking soda, salt, sugar, nutmeg, chives, milk, sour cream, butter

Directions:
Heat the olive oil in a large skillet. Mix the ground meat with fennel, paprika, parsley and grill seasoning. Form 8 small 2 to 3-inch patties and add to the hot skillet, cook 3 to 4 minutes on each side. Keep warm.
Preheat a waffle iron.
Warm preserves with cloves, cinnamon, lemon juice and water over low heat. Remove the cloves and cinnamon stick.
Mix the dry ingredients and chives in a mixing bowl and make a well in the middle. Mix the milk, sour cream, eggs and half the melted butter together then pour into the well. Beat the wet into the dry with a few shift turns but do not over mix the batter. Brush the waffle iron with a little of the remaining butter and cook waffles, keeping then warm and crisp in a low oven. The batter should fill a 4 section iron 3 times, making 12 waffles, 3 per portion. Serve 3 waffles and 2 patties with lingonberry syrup drizzled over top.
Super Blue Green Smoothie


Ingredients:
blueberries, broccoli floret, banana, cinnamon, honey, liquid sweetener

Directions:
Steam the broccoli till bright green and softened, in a small pot with about 1/4 cup water.
IF you have an immersion blender, you can then simply toss the other ingredients in the pot, blend in there, and ta-da, your smoothie's made! Or you can transfer the broccoli and the rest to a blender or food processor.
Be sure to blend very well, especially if trying to hide veggies from children- and in that case, probably a good idea to use a sweeter yogurt or add the honey. However, it's entirely optional.
Enjoy!
Note: For the soy yogurt, I use homemade tofu sour cream- just soft tofu blended with lemon juice to taste and a pinch of salt.
Country Pork With Mushrooms


Ingredients:
country-style pork ribs, salt, pepper, sweet paprika, all-purpose flour

Directions:
"Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened. Serve country-style ribs with mashed potatoes and corn."
Kung Pao Prawns (Shrimp)


Ingredients:
long-grain white rice, garlic cloves, soy sauce, sugar, distilled white vinegar, roasted peanuts, carrot, celery, chicken broth, cornstarch, salt, green onions

Directions:
Cook the rice according to the package directions and keep warm.
Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
Garnish with the green onions and serve with rice.