xiaoxl/recipe_data huggingface dataset:
Deconstructed Lobster Bisque


Ingredients:
lobsters, water, unsalted butter, celery, carrots, onion, garlic cloves, tomato puree, dry white wine, thyme, bay leaves, unsalted butter, flour, brandy, cream sherry, heavy cream

Directions:
Blanch lobsters in salted, boiling water for 12 minutes and then immediately plunge into an ice bath. Crack lobster shells and remove meat. Set meat aside. If using shrimp, peel shrimp and set meat aside.
Heat rondeau (a large pot, wide and low, with 2 handles] or other large pot to medium and add butter.
When the butter stops bubbling, add lobster or shrimp shells, celery, carrots, onion, garlic, and tomato puree. Cook until lightly caramelized.
Deglaze with white wine and add thyme, bay leaves, and water. Cook for at least 30 minute Strain stock and discard solids.
Melt butter in a skillet over medium-low heat. Stir in the flour and cook over low heat for 5 minutes, stirring frequently. Add to strained liquid and stir to distribute, allowing mixture to thicken.
Add brandy, sherry, and cream. Season with smoked paprika, salt and pepper.
Saute lobster or shrimp meat in additional butter, garlic, salt, and pepper. serve with bisque.
Raspberry-Rose Scones
Category: bread
By LauraF

I love the combination of raspberry and rose! I've tried it in cookies and turnovers and recently decided to adapt a scone recipe to include both. These are lovely with a cup of floral tea. Sprinkle dried rose petals on top for a pretty presentation.

Ingredients:
2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 stick unsalted butter, frozen
½ cup heavy cream
1  egg
1 tablespoon rose water (such as Nielsen-Massey)
1 cup frozen raspberries
2 tablespoons heavy cream, or as needed
2 tablespoons raspberry-flavored sugar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper. Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl. Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter. Whisk 1/2 cup cream, egg, and rose water together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently mix in raspberries. Turn dough out onto a lightly floured surface. Bring together and gently pat into a round about 3/4-inch thick. Cut into 8 wedges with a sharp knife. Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar. Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.

Prep time: 25 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 scones

Calories: 369.2
Fat: 19.4 g
Saturated fat: 11.8 g
Carbohydrates: 45.2 g
Sugars: 16.3 g
Dietary fiber: 2.2 g
Protein: 4.7 g
Cholesterol: 79.2 mg
Sodium: 264 mg
Fruited Chicken Salad


Ingredients:
pineapple chunks, cooked rice, green seedless grapes, celery, mandarin oranges, sliced water chestnuts, mayonnaise, salt

Directions:
Drain the pineapple, reserving 2 TBSP of juice.
Combine pineapple and the next 6 ingredients.
Combine mayonnaise, concentrate, salt, pepper and reserved pineapple juice until smooth; toss with chicken mixture.
Chill several hours or overnight.
Add almonds just before serving.
Normandy Pork Tenderloin


Ingredients:
dried sage, salt, pepper, olive oil, onion, tart apple, apple cider, calvados, brandy, Dijon mustard, ground ginger, heavy cream

Directions:
Heat oven to 400 degrees.
Rub sage, salt and pepper into the tenderloins.
Heat oil in skillet over high heat.
Sear tenderloins until browned.
Place seared tenderloins on a baking sheet and bake 10 minutes or until temperature is 135 degrees.
Remove meat and let rest.
Add more oil to skillet (if needed] and saute onions until soft.
Add the apples to the skillet and cook for an additional 2 minutes.
Add stock, cider, Calvados, mustard, and ginger - deglaze the skillet.
Simmer liquid until it reduces by about half.
Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
Serve sliced tenderloin with the sauce spooned over it.
CRANBERRY ORANGE BUNDT CAKE


Ingredients:
unbleached all-purpose flour, baking powder, baking soda, sea salt, granulated sugar, eggs, buttermilk, cranberry juice, frozen cranberries, orange zest, icing sugar, butter, orange zest, walnuts

Directions:
Preheat oven to 350ºF; grease and flour a Bundt pan. Sift together flour, baking powder, baking soda and salt; set aside.
In the bowl of a stand mixer with the paddle attachment, combine together sugar, orange juice, eggs, buttermilk, cranberry juice, and grapeseed oil; process until blended. Add dry ingredients and mix just until incorporated. Fold in cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
Bake for 53 to 60 minutes in the preheated oven, or until a cake tester inserted comes out clean. Let the cake cool in the pan set over a wire rack for 30 minutes. Remove the cake from the pan and place on a serving plate; ice it.
ICING: In a medium mixing bowl, combine icing sugar, butter, orange juice, and orange zest until smooth. Ice cake when cool and sprinkle with chopped walnuts.
If icing is too thick, add more liquid or too thin, add more icing sugar.
Trishie's Cedar Plank Cod
Category: seafood
By Trishie

A tasty combination of flavors for Grilling Cod Fillets on a Cedar Plank.

Ingredients:
1  12 inch untreated cedar plank
1 teaspoon dried rosemary
¼ teaspoon dried parsley
¼ teaspoon garlic salt
⅛ teaspoon salt
1 tablespoon honey
2 tablespoons butter, melted
2 (5 ounce) cod fillets
1 teaspoon olive oil

Directions:
Soak the cedar plank in water for at least 3 hours. Combine the rosemary, parsley, garlic salt, and salt in a small bowl. Stir the honey into the melted butter. Brush the cod fillets with the honey butter. Sprinkle the herb mixture over the butter. Refrigerate the seasoned fish for 30 minutes. Preheat an outdoor grill for medium-low heat. Brush one side of the cedar plank with the olive oil. Center the fish on the oiled plank. Place plank directly on the grate of the grill. Cook over medium-low heat until fish flakes with a fork, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 4 hrs
Yields: 2 servings

Calories: 273.3
Fat: 14.9 g
Saturated fat: 7.8 g
Carbohydrates: 9.1 g
Sugars: 8.6 g
Dietary fiber: 0.3 g
Protein: 25.5 g
Cholesterol: 91.5 mg
Sodium: 531.2 mg
Hot Spiced Orange and Fruit Tea


Ingredients:
boiling water, water, sugar, lemon juice, cinnamon stick, whole cloves, sugar, Splenda sugar substitute

Directions:
Pour 2 quart boiling water over the 8 teabags.
Brew 5 minutes, remove tea bags, set aside.
While doing the above boil 2 Celsius each water and sugar together for10 minutes, or until sugar is disolved,  to make syrup.
Add remaining ingredients.
Bring backto boil and simmer 20 minutes.
Remove cloves and cinnamon.
Serve hot.
Allow each person to sweeten as they choose.
Chocolate Toffee Trifle


Ingredients:
instant chocolate pudding mix, milk

Directions:
Cut up frozen pound cake into bite sized pieces.
Mix both packages of chocolate pudding in bowl with 4 cups of chilled milk with wire whisk for 2 minutes until well combined.
Place half of the pound cake pieces in bottom of trifle bowl.
Spread half of the pudding over the cake pieces.
Spread half of the whipped topping over the pudding and sprinkle with half of the toffee bits.
Repeat layers with the remaining pound cake pieces, pudding, cool whip and top off with the remaining toffee bits!
Refrigerate until ready to serve!
Lazy Day Turkey Meat Sauce (For Spaghetti)


Ingredients:
ground turkey, butter, olive oil, onion, celery leaves, garlic cloves, diced tomatoes, tomato sauce, tomato paste, bay leaves, basil, oregano, onion powder, garlic powder, sugar, salt, pepper, crushed red pepper flakes

Directions:
In a large pan over medium heat melt the butter and olive oil.
Once hot, add the onion, celery leaves and garlic.
Saute until soft, about 5 minutes.
Add the ground turkey and turkey sausage. Brown the meat, breaking it apart as it cooks.
To a crock pot add the tomatoes, tomato sauce and paste and the remaining ingredients. Stir to combine. Set crock pot to low setting.
Once meat is cooked through add it to the crock pot. Cook over low heat about 4 hours.
This can also be cooked over the stove for less time, just make sure to stir every 10 minutes or so to keep it from burning.
Buried Cherry Cookies


Ingredients:
maraschino cherries, butter, margarine, sugar, baking powder, baking soda, egg, vanilla, flour, sweetened condensed milk, low fat  sweetened condensed milk, cherry juice

Directions:
Preheat oven to 350.
Drain cherries, reserving juice. Halve any large cherries.
In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
Beat in egg and vanilla until combined.
Beat in cocoa powder, and as much of the flour as you can with mixer.
Stir in remaining flour using a wooden spoon.
Shape dough into 1" balls.
Place balls about 2" apart on an ungreased cookie sheet.
Press your thumb into the center of each ball. Place a cherry in each center.
For Frosting:
In a small saucepan combine chocolate pieces and sweetened condensed milk.
Cook and stir, over low heat, until chocolate is melted.
Stir in 4 teaspoons reserved cherry juice.
Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary].
Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
Transfer to a wire rack, and let cool.
Note:
For best results DO NOT substitute imitation chocolate pieces.
Tomato Concasse
Category: appetizers-and-snacks
By Chef John

The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds.

Ingredients:
3  tomatoes, cored

Directions:
Fill a large bowl with ice cubes and water and set aside. Bring a large pot of water to a boil. Cut an X in the bottom of each tomato with a knife. Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds. Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato. Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 2 servings

Calories: 33.2
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 7.2 g
Sugars: 4.9 g
Dietary fiber: 2.2 g
Protein: 1.6 g
Sodium: 9.2 mg
Baked Penne and Kielbasa


Ingredients:
kielbasa, milk, penne, cheddar cheese

Directions:
Preheat oven to 375°F., Spray a skillet with cooking spray and brown kielbasa, drain., In a 3 quart casserole, combine soup and milk., Add penne, kielbasa, 3/4 cheese, 1/2 cup onions and peas, stir to combine., Bake 30 minutes or until hot and bubbly., Stir, top with remaining cheese and onions and bake until golden brown.
Baked Broccoli With Rice


Ingredients:
onion, butter, cooked rice, cheddar cheese

Directions:
Cook broccoli according to package directions- Drain.
In a large skillet, saute onions in butter.
When onion is transparent, stir in cooked rice, mushroom soup and the cooked broccoli.
Turn mixture into a buttered shallow 1 1/2 quart casserole, sprinkle with cheese.
Bake for 30 minutes in a 350°F oven.
Cheesy Potato Zucchini Casserole


Ingredients:
zucchini, zucchini, russet potatoes, green onions, sour cream, milk, salt, black pepper, colby-monterey jack cheese, butter, panko breadcrumbs

Directions:
Preheat oven to 375.
Slice zucchini lengthwise, then place flat side down on cutting board and thinly slice into half circles.
Peel potatoes, then slice them lengthwise, place flat side down on cutting board, and thinly slice into half circles.
Chop green onions.
Place vegetables into a bowl, add cheddar cheese soup, sour cream, milk, salt, and pepper.  Stir until well combined.
Spread mixture in a greased 13x9 pan.
Top with cheese.
Mix melted butter and bread crumbs together.
Top the dish with bread crumb mixture.
Bake for 50 minutes.
Biaggi's Alfredo Sauce


Ingredients:
butter, garlic, yellow onion, milk, heavy cream, ground nutmeg, salt, black pepper, cornstarch, water, parmesan cheese, asiago cheese

Directions:
Melt butter in a sauce pan over medium heat; add pureed garlic and diced onions; cook about five minutes until the onions are tender and translucent.
Whisk in milk, cream, nutmeg, salt, and pepper; slowly bring the mixture up to a boil stirring frequently to prevent sticking.
Dissolve cornstarch in water; mix well so that there are no lumps; slowly add cornstarch mixture just as the sauce comes to a boil and whisk well; allow mixture to come back to a boil.
Turn off heat and stir in the cheeses; blend well, even using a small hand blender if possible, for three or more minutes until sauce is very smooth.
NOTE: You may use a regular blender if desired, but please be careful with the hot sauce and only puree one to two cups of it at a time ~ Use of blender is not absolutely required.
Taste sauce and season as desired; keep warm for immediate use or cool and store in refrigerator until needed.
Colorful Thai-Style Noodles


Ingredients:
mung bean sprouts, fresh lime juice, tomato sauce, sugar, soy sauce, fish sauce, garlic cloves, carrots, eggs, salt, peanuts, scallions, gingerroot, firm tofu

Directions:
I find that the dish is very simple to put together once everything is prepped and waiting next to the stove.
Boil a bit of water and quickly blanch the mung beans for no more than 20 seconds, strain and run cool water across them to protect their crispness.
Using the same pot, boil the rice noodles for 3 to 5 minutes.  They should been tender but still have a lot of elasticity to them.  When cooked, strain and run cool water over them to prevent them from getting gummy.
Create the sauce in a bowl by combining: lime juice, sugar, soy sauce, chili sauce and tomato sauce.  (*Note: proportions of chili sauce and tomato sauce can be altered depending on how spicy you like your food.  I usually use 2 parts chili sauce and one part tomato].
Using a large wok, heat the oil and swirl the garlic around for about 20 seconds.
Add the grated carrots and ginger stir frying them for  one minute.
Using a spatula, push the carrots up along the sides of the wok and pour the eggs into the center.
Quickly scramble the eggs.
When the eggs set, pour in the sauce and add the tofu, stirring briefly until the tofu has been warmed and coated with sauce.
Add the remaining ingredients to the wok, (green onions, noodles, and peanuts] tossing them until the ingredients have been evenly distributed.
Serve immediately for the best taste and texture!
Italian Fondue


Ingredients:
Italian sausage, mozzarella cheese, cheddar cheese, cornstarch, red wine

Directions:
Brown the sausage and drain., Stir in the spaghetti sauce., Gradually add cheeses until melted., Mix the wine and cornstarch, then add to the fondue until thickened., Serve with cut Italian bread or Vienna loaf.
Stuffed Bananas (Haiti, Caribbean)


Ingredients:
raisins, dark rum, bananas, lime juice, butter, powdered sugar, cashews

Directions:
Put raisins in a sml bowl w/2 tbsp of the rum & set aside to plump.
Peel bananas. Cut ea banana in half lengthwise & then in half crosswise. Place banana sections in a bowl w/the lime juice to prevent discoloration & set aside.
Beat the butter & sugar together in a bowl till the mixture is smooth & creamy. Add the remaining rum & beat thoroughly. Fold the chopped cashews into the butter mixture.
Carefully scoop out a cavity down the center of ea banana section about 1/2-in deep & fill it w/the nut & butter mixture. Place filled banana sections in a dish lrg enough to hold them in a single layer. Sprinkle w/the raisins & drizzle any rum not absorbed over them.
Chill for at least 2-3 hrs b4 serving 2 banana sections to ea person along side a 1/4 cup scoop of vanilla yogurt.
Plum Wine Spritzer


Ingredients:
plum wine, sparkling water, lime juice, lime slices

Directions:
Line up 12 white wine glasses, fill with ice.
In each glass, pour 1/4 cup Japanese plum wine, 1/4 cup sparkling water, and 1 T. lime juice.
Garnish with lime slices, serve.
Sweet Spaghetti Sauce


Ingredients:
onion, diced tomatoes, garlic clove, fresh parsley, sweet basil, salt, pepper, tomato sauce, sugar, cinnamon

Directions:
Brown Ground Chuck, drain.
Add onions and cook until onions are transparent.
Add tomatoes (juice and all], garlic, fresh parsley, basil, salt and pepper.
Simmer until most of the juice is gone.
Add tomato sauce and sugar.  (may have to adjust sugar amount to taste].
Simmer an hour or until the consistency you like.
Serve over spaghetti noodles, or we prefer angel hair pasta.
Raspberry Float (And Variations)


Ingredients:
raspberries, milk, strawberry ice cream, milk

Directions:
In a 16 oz glass blend raspberries, milk, and almond extract., Top with ice cream., Add milk to fill glass.
Aarsi’s Ultimate Aloo Gobhi


Ingredients:
cauliflower, russet potato, cumin seed, green chili pepper, turmeric powder, salt, olive oil, fresh ginger, asafoetida powder, coriander powder, red chili powder, garam masala, milk, cilantro leaf, fresh water

Directions:
Heat oil in a pan and add cumin seeds, green chili, asafetida and turmeric powder and ginger.
Add potatoes and 1 Tbsp of coriander powder. Stir gently and cook for ten seconds.
Add the cauliflower florets along with coriander powder, red chili powder, garam masala and milk. Mix to combine. Let this cook for 7-8 minutes.
Now add 2 Tbsp of fresh water. Place a lid and let it cook for five minutes.
Remove the lid and if all the water has evaporated, add another 2 tablespoons Place the lid back and let it cook for another ten minutes or un till the potatoes and cauliflower is fork tender.
Remove the lid, add salt and cook for another five minutes to achieve a golden brown crust on the cauliflower and potatoes.
Garnish with fresh cilantro leaves and enjoy it with Roti, Parantha and your loved ones!
Tips:
You can also garnish this with toasted cashews to give it a richer characteristic!
Reduce the quantity of red chili powder by half, if using a brand available at Indian stores.
Spice level can be reduced by omitting the use of green chili and reducing the quantity of red chili powder.
Warm Asparagus Vinaigrette


Ingredients:
asparagus spears, olive oil

Directions:
Wash and trim the asparagus by breaking the stems at the point where they yield easily.  Steam over hot water about 3 to 7 minutes, depending on the thickness of the stems.
Stir the oil and vinegar together in a serving dish.
Drain the asparagus and turn in the serving dish to cover with dressing.
Brownies from the Pantry


Ingredients:
sweetened condensed milk, instant espresso, eggs, butter, flour, salt, vanilla, baking powder

Directions:
Preheat oven to 350°F.
Mix all wet ingredients with a fork.
Add dry ingredients and mix well with a fork.
Place in an 8x8 pan.  I use silicone so I don't have to prepare the pan.  If you don't use silicone, prepare the pan.
Bake for 20-30 minutes, until a toothpick comes out clean.
Enjoy.
Chili Dogs


Ingredients:
ground beef, warm water, barbecue sauce, onion powder, chili powder, paprika, cayenne pepper, ground mustard, pepper, cornstarch, cold water

Directions:
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the water, barbecue sauce and seasonings. Bring to a boil.
In a small bowl, combine cornstarch and cold water until smooth. Stir into meat sauce; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook hot dogs according to package directions. Place in buns; top with meat sauce.
Greek Slaw With Feta


Ingredients:
green cabbage, red cabbage, carrots, red onion, feta cheese, pine nuts, fresh basil leaf, of fresh mint

Directions:
In a large salad bowl combine the cabbage, carrots and red onion.
Toss the salad with the dressing and feta cheese. If the slaw is not creamy enough to your liking add some more coleslaw dressing.
*Stir in the pine nuts, basil and mint.*Save a little bit of the pine nuts, basil and mint for garnish.
Sausage-Pomodoro Brunch Bake


Ingredients:
pork sausage, basil pesto, diced tomatoes, feta cheese, mozzarella cheese, eggs, milk, fresh basil leaves

Directions:
Heat oven to 375°F In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.
Unroll crescent dough into 13x9-inch glass baking dish. Press dough in bottom and 1/2 inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.
In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish.
Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.
Penne With Asparagus-lemon Sauce


Ingredients:
fresh asparagus, water, sea salt, lemon, extra virgin olive oil, fresh ground pepper, penne, pasta, parmigiano

Directions:
Snap the tough butt ends off the asparagus or peel to the tender core.
Cut the stmes into 1" pieces.
Reserve the asparagus tips Bring 5-6 qts water to rolling boil, add 2-3 Tbs salt, and cook asparagus stems for 6-8 minutes until soft and totally tender.
Remove stems with slotted spoon, refresh in cold water, and drain Cook the tips in the boiling water for 3-5 minutes until tender, remove with a slotted spoon, refresh in cold wate, and drain.
Reserve asparagus cooking water.
Puree the stems in a food processor with lemon zest, extra virgin olive oil, 1/2 cup asparagus cookign water, and salt and pepper to taste; transfer the sauce to a 3 qt pot.
Return the remaining asparagus cooking water to a rolling boil, add the pasta, and cook until it still offers considerable resistance to the tooth, around three quarters of the recommended cooking time.
Drain, reserving 2 cups of pasta water.
Add pasta, asparagus tips, and 1/2 cup starchy water to asparagus stem puree and cook ina 3 qt pot over highest heat, stirring for 3-5 minutes until pasta is almost cooked and sauce coats pasta.
Add more pasta water, 1/4 cup at a time, if sauce becomes too dry.
Sauce should surround pasta but be slightly liquid since cheese will thicken it.
Add the grated Parmigiano, heat for an additional minute to melt the cheese and serve immediately.
Carrot Pineapple Yeast Bread (Bread Machine)


Ingredients:
raw carrot, unsweetened applesauce, vanilla extract, salt, brown sugar, rolled oats, whole wheat flour, bread flour, active dry yeast

Directions:
Put ingredients in breadmaker in order recommended by manufacturer., Set on medium crust setting, or white bread setting., When done, remove from pan and cool on wire rack 30 minutes., Slice and serve with butter and jam.
Cod and Tomato Bake


Ingredients:
onions, garlic cloves, red bell peppers, black olives, canned tomatoes, tomato puree, sea salt, ground black pepper, cannellini beans, cod fish fillets, olive oil

Directions:
Spread onions, garlic, bell peppers and black olives on the bottom of a baking pan and bake in the oven at 220°C for about 15 minutes or until soft and lightly burned on the edges. Remove from the oven.
Stir in chopped tomatoes, tomato puree and cannellini beans, seasoned with sea salt and pepper.
Place cod fillets on top, season with remaining salt and pepper, and sprinkle with olive oil. Bake in the oven for another 15 minutes until the fish fillets are done.
Sprinkle with chopped parsley and serve with polenta.