xiaoxl/recipe_data huggingface dataset:
Sosaties (South African Kabobs)


Ingredients:
onions, garlic cloves, curry powder, sugar, ground turmeric, lemon juice, green chili peppers, bay leaf, water, boneless lamb, boneless beef roast, long grain rice, cold water, ground turmeric, saffron thread, salt

Directions:
For the marinade, cook the onion and garlic in hot oil till the onion is tender but not brown.  Stir in the curry powder, sugar, and 1/2 tsp turmeric.  Remove from the heat. Stir in the lemon juice, chili peppers, bay leaf, and 1/2 cup water.  Let cool.
Place the lamb or beef in a plastic bag set in a bowl.  Add the marinade.  Chill 8-12 hours, turning bag often. Drain the lamb (or beef], reserving the marinade.
Strain the marinade, discarding the vegetables. Divide the marinade, use 1/3 for basting the sosaties while cooking; set aside 2/3 for the serving sauce.
Thread the lamb or beef on 8 short skewers. (If using bamboo or wood skewers, soak in water before using]. These are typically grilled in South Africa, and if so, you need to start your grill.  You can also broil them.  If so heat your broiler.
Combine the rice, 1/2 tsp turmeric, saffron, 2 cups cold water, and 1/2 tsp salt; Cover.  Bring to a boil, and immediately reduce heat.  Cook 14 minutes more (do not lift cover!]. Remove from heat; let stand, covered, for 10 minutes.
Grill or broil the lamb for 10 to 12 minutes or until desired doneness, brushing with 1/3 of the reserved marinade and giving a quarter turn every 3 minutes. (If broiling, broil 4 inches from heat.]
While the sosaties are cooking, bring 2/3 of the marinade to a boil; reduce heat.  Simmer, uncovered for 5 to 6 minutes to reduce.
Serve the sosaties over rice, and pass the sauce.
Gluten-Free Carrot-Zucchini Chocolate Cookies


Ingredients:
margarine, brown sugar, sugar, potato starch, buckwheat flour, baking powder, cinnamon, salt, nutmeg, clove, milk, zucchini, carrots, mandarin orange segments, chocolate chips, white chocolate chips

Directions:
In a mixing bowl, cream the butter and brown sugar; add the egg whites and mix well.
Add in flour, baking powder, spices, and salt; mix well.
Add milk; mix well.
Stir in zucchini, carrots, and orange; mix well.
Stir chocolate chips and mix until evenly distributed.
Drop onto parchment paper lined baking sheets by teaspoon.
Bake in a preheated 350* oven for about 15 minutes or until edges are golden brown and cookies have set.
Melt baking chocolate and dip each cookie halfway.
Let cool or eat while still warm.
Enjoy!
Cherry Granola Kugel


Ingredients:
butter, cream cheese, eggs, ground cinnamon, milk, granola cereal, butter, ground cinnamon

Directions:
Preheat oven to 350 degrees.
Spray 13 x 9 pan with cooking spray.
After cooking and draining egg noodles, put noodles back in cooking pot over low heat.
Mix in 1/2 cup of butter and cream cheese until melted.
Beat eggs and milk together and pour into noodle mixture.
Add cinnamon, cherries and cherry preserves.
Pour into 13 x 9 pan.
Mix together granola, butter and 1 teaspoon ground cinnamon.
Sprinkle over noodles.
Bake for 1 hour or until golden brown.
Parmesan Salad Bowls


Ingredients:
parmesan cheese, parmesan cheese

Directions:
Spray an 8-inch non-stick saute pan with vegetable oil spray.
Heat the pan over medium heat.
For each Parmesan bowl, sprinkle 1/3 coarsely grated Parmesan to the bottom of the saute pan, distributing the cheese evenly across the pan.
Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.
When the cheese starts to turn golden brown, remove from the pan and place over any (flipped upside down] bowl you would normally use.
Now, I like to place a paper towel (or two] over the grated Parmesan to soak up any oil, while I gently press/mold the grated cheese to the bowl.
Allow a few moments for your Parmesan bowls to cool before removing.
Divide salad among the cooled Parmesan bowls, serve and Enjoy! :].
For a dramatic effect, tilt the bowl on the plate, allowing the greens to cascade out of the bowl onto the plate or try using different shaped molds for your Parmesan bowls.
Cookie Press Shortbread
Category: desserts
By Heather

This is my mothers recipe and what I use in my Cookie Press/Shooter. It makes delectable little morsels!

Ingredients:
1 cup butter
1 ½ cups all-purpose flour
½ cup confectioners' sugar
¼ teaspoon vanilla extract
½ cup cornstarch

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, cream together butter, confectioners' sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 2 dozen

Calories: 116.3
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 10.9 g
Sugars: 2.5 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 20.3 mg
Sodium: 54.9 mg
Vegan Coconut Kefir Banana Muffins


Ingredients:
all-purpose flour, granulated sugar, unsweetened dried shredded coconut, baking soda, baking powder, salt, bananas, coconut milk, coconut oil, vanilla extract

Directions:
1. Preheat oven to 350°F (180°C]. Mist 12-count muffin tin with cooking spray. Set aside.
2. Whisk together flour, sugar, coconut, baking soda, baking powder and salt in large bowl. Set aside.
3. Whisk together bananas, kefir, coconut oil and vanilla in separate large bowl. Add to flour mixture; stir just until no white streaks remain.
4. Divide among the wells of prepared muffin tin. Bake until tops are golden and toothpick inserted in centres comes out clean; about 30 minutes. Let cool in muffin tin for 15 minutes.
Chef's tip: To freeze muffins, let them cool completely on a rack, then transfer to an airtight container or resealable freezer bag and freeze for up to one month. For extra protection against freezer burn, you can wrap the muffins individually in plastic wrap or foil before placing in the container or bag. Thaw muffins in the fridge overnight or microwave straight from frozen until warmed through; about 20 to 30 seconds.
Easy Barbeque Beef Tenderloin Steak
Category: everyday-cooking
By Bobbie

This is a simple treatment for tender cuts.  No long marinating, no complicated basting sauce - just the steak and a little garlic.

Ingredients:
2 (2 inch thick) steaks beef tenderloin
1 tablespoon olive oil
2 cloves crushed garlic
1 teaspoon meat tenderizer

Directions:
Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer.  Cover, and refrigerate for 30 minutes. Preheat grill for medium high heat. Brush grate with oil, and place steaks on the grill.  Cook for 5 to 7 minutes per side, or until done.

Yields: 2 servings

Calories: 771.1
Fat: 55.6 g
Saturated fat: 20.1 g
Carbohydrates: 1 g
Dietary fiber: 0.1 g
Protein: 61.1 g
Cholesterol: 207.3 mg
Sodium: 390.8 mg
Blueberry Swirl Cake


Ingredients:
eggs, blueberries, sugar, salt, Soft Silk flour, canola oil, baking powder, milk, vanilla, cream cheese, butter, powdered sugar, lemon juice, blueberries, cornstarch, lemon juice, sugar

Directions:
Beat egg whites until frothy; gradually beat in 1/2 C sugar.
Continue beating until very stiff and glassy.
Sift remaining sugar, flour, baking powder and salt in to another bowl.
Add canola oil, half of milk, and vanilla.
Beat one minute at medium speed, scraping sides and bottom of bowl frequently.
Add remaining milk and egg white meringue.
Fold in blueberries (if very large, cut into quarters or halves].
Pour into greased, floured 9” cake pans.
Bake 350 degrees 30-35 minutes or until lightly browned and toothpick stuck into center comes out clean.
Cool.
Frost with cream cheese frosting and swirl with blueberry mixture.
Cream cheese frosting: Bring butter and cream cheese to room temperature; beat all ingredients until light and fluffy.
Place one cake layer bottom-side up on plate; spread with frosting.
Place second layer right-side up and frost top and side of cake.
Swirl top with cooled blueberry mixture.
Blueberry mixture: Blend ingredients; cook over medium heat until thick and clear.
Cool, and swirl on top of cake.
White Hot Chocolate


Ingredients:
milk, pure vanilla extract, white chocolate

Directions:
In a medium saucepan, heat milk and vanilla over medium heat just until milk begins to steam, 5-6 minutes.
Add white chocolate, and whisk until completely melted and combined.
Divide among 4 mugs; serve immediately.
Penne With Asparagus


Ingredients:
penne, ziti pasta, olive oil, shallots, tomato sauce, half-and-half, plain soymilk, asparagus, dried tarragon, salt, fresh ground black pepper

Directions:
Bring large pot of lightly salted water to a boil.  Add pasta; stir to prevent sticking.  Cook pasta until just tender, according to package directions, about 10 minutes. Drain well.
Meanwhile, in large skillet, heat oil over medium heat.  Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.
Stir in tomato sauce and half-and-half or soymilk, increase heat to high and bring to a boil.  Add asparagus and tarragon and reduce heat to low.  Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.
Add pasta to asparagus mixture along with salt and pepper. Toss until well coated.  Serve hot.
Tacos Al Pastor


Ingredients:
ancho chilies, fresh pineapple, honey, vinegar, salt, chipotle chile in adobo, adobo sauce, garlic cloves, fresh oregano, onion, white corn tortilla, onion, salsa, cilantro leaf, lime wedge

Directions:
For the al pastor:
Put the ancho and guajillo chiles in a pot of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated, about 30 minutes. Discard the seeds and stems and toss the chiles in a food processor along with the pineapple, honey, smoked paprika, vinegar, salt, chipotle chile, adobo sauce, garlic and oregano.
For the roast:
Slice the roast into 3/4-inch-thick slices, but don't cut all the way through.
Slather the marinade between each layer until all the meat is covered. Stack the onion slices in between the slices of meat. Tie the roast back together. Cover it and allow it to marinade in the refrigerator for at least 3 hours or overnight.
Preheat the oven to 475 degrees F (245 degrees C].
Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking]. Roast for 30 minutes at this temperature, and then turn down the heat to 300 degrees F (160 degrees C]. Roast until the meat is very tender, about 3 hours.
After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes.
When you're ready to serve, thinly slice the meat. Serve the meat on corn tortillas and garnish with onions, salsa and cilantro, and lime wedges on the side.
Cook's Note:
You can also slow cook the roast on a barbecue using indirect heat or the rotisserie if you have one.
Super Stuffed Potatoes


Ingredients:
potatoes, butter, milk, Dijon mustard, salt, pepper, broccoli floret, cooked ham, cheddar cheese, colby cheese

Directions:
Scrub and prick potatoes all over.
Wrap individually in paper towels and microwave on high for about 10 min or until potatoes are soft, turning half way. (*I usually time it for 5 minutes for 1 potato and 2 minutes per additional potato*]
Preheat oven to 400°F
Slice tops off of potatoes and scoop out flesh into bowl leaving a thin wall in skin.
Mash flesh with butter, milk, mustard, salt and pepper until smooth and well blended.
Stir in broccoli, ham and cheese.
Spoon mixture back into skins heaping if necessary.
Place on baking sheet and bake for 20 minutes or until heated through and tops are golden.
Christmas Peanut Butter Kiss Cookies


Ingredients:
sweetened condensed milk, peanut butter, Bisquick baking mix, vanilla extract, granulated sugar

Directions:
Preheat oven to 375 degrees F. Put sugar in a shallow bowl and set aside. Unwrap the chocolate kiss candies and place in another shallow bowl, set aside.
In a large mixer bowl, beat the condensed milk and peanut butter until smooth and well blended.
Add Bisquick and vanilla, and mix until well blended. Shape dough into balls, about 1 and 1/4 inch in size (I use an 1 1/4 inch ice cream scoop]. Roll each ball in sugar and place 2 inches apart on ungreased cookie sheet.
Bake 6-8 minutes or until Lightly browned (do not over bake].
Immediately press a chocolate kiss candy into the top of each cookie. (You need to do this quickly, as the cookie must be hot for this to work. Remove cookies to cooling rack.
Enjoy. You might want to have extra cold milk on hand when the kids get to these.
Cambodian Ginger Catfish
Category: world-cuisine
By Lynda Q

A peppery, kicky, Cambodian fish dish that you'll love at first bite.

Ingredients:
2 tablespoons vegetable oil
½ pound peeled, matchstick-cut fresh ginger
4 (4 ounce) catfish fillets
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 large yellow onion, sliced
¼  red bell pepper, cut into thin matchsticks
½ bunch green onions, cut into 1/4-inch pieces

Directions:
Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside. Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 284.2
Fat: 15.6 g
Saturated fat: 3.1 g
Carbohydrates: 16.8 g
Sugars: 3.8 g
Dietary fiber: 2.7 g
Protein: 19.6 g
Cholesterol: 51.3 mg
Sodium: 865.7 mg
Ancho Chile and Citrus Ketchup


Ingredients:
ketchup, dried ancho chile powder, lemon, zest of, orange zest

Directions:
Squeeze the Ketchup into a blender.
Add the chili powder and the zests.
Blend 'til smooth.
Pour into a zip lock bag, scrap the blender with a rubber spatula.
Seal bag, cut one of the bottom corners from the bag and pipe the ketchup back into its bottle.
It's best to let the flavors meld at least overnight.
Use as you would regular ketchup.
It's especially good with wings, fries, and/or onion rings.
Spread on a grilled cheese sandwich it's something else.
You get the idea.
Try it on just about everything, it will probably work.
Potato Sorrel Potage


Ingredients:
unsalted butter, bay leaves, shallot, yukon gold potatoes, garlic, marjoram, heavy cream, sorrel, ground nutmeg, fine sea salt, white pepper, chives

Directions:
Melt butter in a Dutch oven. Add bay leaves, shallots and sauté until tender about 3-4 minutes. Add garlic and sauté until soft, about 1-2 minutes.
Add Chardonnay wine and reduce by half.
Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.
Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
Serve Potage in warm bowls.
Garnish with Fresh Chopped Chives.
Homemade Cocktail Sauce


Ingredients:
plum tomatoes, onion, celery, garlic cloves, red wine vinegar, sugar, cayenne pepper, Worcestershire sauce, fresh lemon juice, tomato paste, salt

Directions:
Cut tomatoes in half crosswise (not through stem end], squeeze out seeds, and
chop into about 1/4-inch dice. In a medium  bowl, stir together tomatoes, onion, celery, garlic, vinegars, sugar, pepper, Worcestershire sauce, lemon juice, tomato paste, and salt.  Place ingredients from bowl into a crockpot. Cook 4-5 hours on low.
Stir in horseradish. Remove from crockpot and place in container with lid. Refrigerate for at least 30 minutes for flavors to blend. (The sauce may be refrigerated up to 2 weeks.]
Makes 2-1/4 cups.
Corn Fritters with Maple Syrup
Category: bread
By Niki

Served warm with maple syrup or honey, these corn fritters are great for breakfast or as a snack, and easier to make than you'd think!

Ingredients:
4 cups vegetable oil for deep-frying
1 cup cream-style corn
1  egg
1 cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1 teaspoon sugar
1 cup maple flavored pancake syrup

Directions:
Heat oil in a deep fryer to 350 degrees F (175 degrees C). In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended. Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 11 fritters

Calories: 849.3
Fat: 80.7 g
Saturated fat: 10.5 g
Carbohydrates: 33.3 g
Sugars: 13.2 g
Dietary fiber: 0.6 g
Protein: 2.2 g
Cholesterol: 16.9 mg
Sodium: 220.6 mg
Sesame Shrimp With Ginger Broccoli


Ingredients:
brown sugar, chili sauce, panko breadcrumbs, toasted sesame seeds, shrimp, salt, pepper, garlic, ginger, broccoli

Directions:
Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in panko mixture.
Heat 1 1/2 teaspoons canola oil and 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add half of dredged shrimp; cook until golden brown, 2 to 3 minutes per side. Remove from pan. Repeat procedure with 1 1/2 teaspoons canola oil, remaining 1 1/2 teaspoons sesame oil, and remaining half of dredged shrimp. Sprinkle cooked shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat remaining 1 tablespoon canola oil in pan over medium-high. Add garlic and ginger; cook, stirring constantly, 1 minute. Add broccoli; cook until lightly browned, about 2 minutes. Add 1/4 cup water; cover and cook until crisp-tender, 2 to 3 minutes. Uncover; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with shrimp.
Calories 393.
Fat 17g.
Satfat 2g.
Unsat 15g.
Protein 33g.
Nanny's Christmas Tea Ring


Ingredients:
dry yeast, warm water, milk, sugar, shortening, salt, egg, all-purpose flour, butter, margarine, brown sugar, ground cinnamon, raisins, powdered sugar, milk, vanilla, maraschino cherry

Directions:
Dissolve years in water in large bowl. Wait 5 minutes. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour and beat until smooth.
Mix in enough remaining flour to make dough easy to handle and not sticky.
Turn dough onlo lightly floured surface; knead until smooth and elastic, about 5 minutes Place dough in greased bowl, flip dough over so greased side is up.
Cover dough, and let rise in warm place until doubled, about 1.5 hours. Dough is ready if indentation stays when touched. Punch dough down.
Roll dough into 15x9 rectangle on lightly foured surface.
Spread butter/margarine over the rectangle covering the whole surface. Sprinkle with brown sugar, cinnamon and raisins.
Starting on the long edge, roll dough tightly up. Pinch edge of dough into roll to seal well. Firmly grasp the dough in various spots as needed to even it out (it may be thicker in some spots.].
Withe sealed edge down, shape into ring on lightly greased cookie sheet, and pinch ends together.
With kitchen shears or sharp knife make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each cut section onto it's side so pieces kind of overlap.
Let rise again until double, about 40 minutes.
Heat oven to 375 and bake until golden brown about 25-30 minutes I fit starts to brown too quickly, cover loosely with foil. When it's done, let cool on wire rack and transfer to large plate or platter.
While it's cooling mix up the powdered sugar, milk, and vanilla until smooth and desired consistency. Spread over the cooled tea ring. Decorate with Cherries, walnuts, pecans so that each piece of the tea ring has something on it. The cherries are my favorite.
French Buttercream Frosting
Category: desserts
By Kristen Pontier

This buttercream is great for icing cakes, and writing on them.  It gets hard when refrigerated, so you have to let it come to room temperature before serving.  You cannot make flowers with this recipe.  I use this recipe every time I make birthday cakes for my family.

Ingredients:
1 cup unsalted butter
½ cup shortening
2 cups confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon butter flavored extract
½ cup heavy whipping cream
4 tablespoons all-purpose flour

Directions:
Mix heavy cream and flour in a small bowl.  Heat the mixure in the microwave for 45 seconds on high.  Set aside to cool. In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract. Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes. Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)

Yields: 2 cups

Calories: 333.7
Fat: 27.6 g
Saturated fat: 14.1 g
Carbohydrates: 22.2 g
Sugars: 19.7 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 54.3 mg
Sodium: 6.1 mg
Sweet Potato Rolls
Category: bread
By SHERLIE

A flavorful roll, good with hearty soups and stews.

Ingredients:
1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
½ cup canned sweet potato puree
½ cup warm water (110 degrees F/45 degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2  eggs
3 ½ cups all-purpose flour

Directions:
Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl.  Let stand 5 minutes. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs.  Stir to mix well.  Stir in 3 cups of flour.  Turn out on a lightly floured surface.  Knead  2 to 3 minutes, adding just enough of remaining flour to  prevent sticking.   Do not knead too heavily; when smooth, shape into a ball.  Place in an oiled bowl, and turn to coat the surface.  Cover, and let raise about 1 hour or longer. Punch down, and allow dough to rest for 2 minutes.  Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan.  Allow to rise until doubled. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes.  Serve warm.

Yields: 1 - 1/2 dozen rolls

Calories: 132.5
Fat: 2.7 g
Saturated fat: 0.6 g
Carbohydrates: 23.2 g
Sugars: 3.3 g
Dietary fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 20.7 mg
Sodium: 168.7 mg
Fast Family Chicken Fajitas


Ingredients:
green bell pepper, red bell pepper, boneless skinless chicken breast halves, garlic clove, water, salsa, flour tortillas, salsa, cheese, sour cream

Directions:
Cut bell peppers into 1/2 inch strips.  Cut chicken into thin strips.
Heat stir-fry skillet over medium high heat.  Add 1 t of the oil and chicken.  Stir-fry 3-4 minutes or until chicken is no longer pink.  Remove from skillet; set aside.
Add remaining oil, bell peppers and garlic pressed.  Stir-fry 1-2 minutes until vegetables are crisp-tender.
Add chicken, soup mix, water and salsa to a bell pepper mixture.
Cook and stir 2-3 minutes or until heated through.
To serve place chicken mixture in center of tortillas.