xiaoxl/recipe_data huggingface dataset:
Whiskey Cream Liqueur  Ice Cream


Ingredients:
water, granulated sugar, mascarpone cheese

Directions:
Pour the water into a small heavy based saucepan, add the sugar and heat on a low heat until the sugar has dissolved.
Bring to the boil and simmer for 5 minutes then set aside to cool.
In a medium bowl, stir the liqueur into the mascarpone until smooth.
Gradually incorporate the cooled sugar syrup and cream.
Pour the mixture into an ice-cream maker and follow maufacturers instructions.
Mocha Mint Glaze


Ingredients:
confectioners' sugar, instant decaffeinated coffee, soymilk

Directions:
Sift sugar and cocoa into medium bowl.
Dissolve coffee in 1 Tbsp of the water or milk and add the peppermint extract.
Gradually whisk coffee liquid into dry ingredients.
Whisk in additional 1/2 Tbsp of water or milk if necessary.
Use glaze immediately to top bundt cake (if glaze sits it will harden].
Shrimp Florentine


Ingredients:
shrimp, spinach, garlic cloves, butter, flour, milk, onion, bay leaf, nutmeg, peppercorns, mace, swiss cheese

Directions:
Drain spinach; press in sieve and chop it.
Melt 1 tbsp butter, add garlic; sauté spinach until dry.
Season and spread in bottom of a casserole.
Spread 2/3 shrimps on top.
Make Béchamel sauce.
Microwave milk (infused with bay leaf,onion, peppercorn and nutmeg].
Drain milk.
Combine 3 Tbsp butter and flour; add milk slowly whisking.
Microwave 3 minutes stirring twice.
Pour Bechamel sauce over the shrimps.
Bake 350*- 20 minutes.
Melt remaining butter and saute rest of shrimps.
Arrange around the edge of casserole.
Cover with cheese and place under broiler 4-5 minutes.
Fresh Chicken Kiev


Ingredients:
boneless skinless chicken breasts, butter, white pepper, onion, white wine, garlic, parsley, basil, oregano, eggs, milk

Directions:
Make the filling first by combining all ingredients in a blender and mixing well.
Then place filling in Saran Wrap and kind of shape it like tubed cookie dough.
Place in freezer about 15 minutes while prepping the chicken breast.
To prep breast, flatten them as much as possible with a rolling pin and pat dry.
Prep your egg wash by beating the eggs and milk together very well.
After butter is solid cut about 1-2 oz of it and place in center of chicken breast.
Then roll the chicken around the butter, sealing it well.
(IT IS IMPERATIVE THAT KIEVS BE SEALED. IF YOU HAVE ONE SMALL LEAK YOU WILL HAVE NO BUTTER FILLING.].
(The chicken gets a little sticky when you flatten it you probably notice that when you dried it so if you rub the "stickiness" around the edges the "stickiness" cooks before the butter melt and helps seal the butter in; sorry for not saying that before].
After sealing in the butter, dip the breasts  in the egg wash and roll them in bread crumbs.
place on a baking sheet or pan and bake at 350°F for 20-30 minutes or until golden brown.
Delicious Summery Zucchini and Corn Skillet


Ingredients:
zucchini, onion, butter, salt, pepper, parsley, swiss cheese, American cheese

Directions:
clean and cut zucchini in quarters long ways and then into cubes., cut off kernels from ears of corn., slice onion into rounds, VERY thinly., melt butter in a large skillet., Add onions and corn and sautee until onions are clear NOT browned., Add zucchini, salt and pepper to taste., Add about 1/2 cup fresh cold water., Cover skillet., Cook on medium until veggies are tender., Drain any excess water, add parsley and cheese, cover until melted and serve.
Rachael Ray's Pasta With Broccoli and Sausage W/Ricotta Surprise


Ingredients:
salt, pasta, low-fat ricotta cheese, lemon, juice and zest of, fresh ground black pepper, extra virgin olive oil, head broccoli, onion, garlic cloves, red pepper flakes, fresh flat-leaf parsley, parmigiano-reggiano cheese, pecorino romano cheese

Directions:
Cook pasta according to package directions until al dente.
Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper.
Reserve the ricotta mixture on the countertop and let it come up to room temperature The flavors of the cheese and lemon will develop as the cheese warms up.
Preheat a large skillet over medium-high heat with the EVOO.
Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces.
Really go at breaking the meat up; it will make a difference in the end.
Cook the meat until brown, about 4 to 5 minutes.
While the sausage is browning, prepare the broccoli.
Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife], then thinly slice the tender center portion of the stem.
Once the sausage is brown, remove it to a paper-towel-lined plate.
Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes.
Add the garlic and red pepper flakes and continue to cook 2 minutes more.
Add the sausage back to the skillet along with the chicken stock.
Ladle in some cooking water from the pasta and bring up to a simmer.
Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes.
Add the lemon juice, parsley, and cooked, well-drained pasta.
Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors.
Turn the heat off, add the grated cheese, and toss to combine.
To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta.
Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.
Kid-Sized Mashed Potato Balls


Ingredients:
butter, parmesan cheese, milk, salt, American cheese

Directions:
Pierce potatoes several times with fork.
Microwave for about 7 minutes or until soft.
Let cool for 10 minutes.
Cut potatoes in half and scoop out insides into a medium bowl.  Mash with a fork.  Discard skins.
Add butter, parmesan cheese, milk and salt.  Mash again. Add more milk if necessary to make a smooth consistency.
Using a small scoop, make 8 balls on a microwave-safe plate.
Carefully make a small indentation with your finger in each.
Cut cheese slice into 8 pieces and fold each in half.  Place in idendation of each potato ball.
Microwave potato balls for 2 minutes or until cheese is melted.
Pumpkin Bread - the Best I've Ever Tasted!


Ingredients:
flour, sugar, salt, baking powder, cinnamon, allspice, baking soda, water, pumpkin, eggs, raisins

Directions:
Mix dry ingredients in a large bowl.
Mix wet ingredients in another large bowl at low speed by mixer or by hand.
Make well in dry ingredients (a large indentation in center].
Add wet ingredients to well and fold in until thoroughly moistened.
Add nuts and raisins, folding to distribute evenly.
Do not overmix.
Bake in 3 greased and floured loaf pans.
Bake at 350 degrees for 45 to 50 minute.
Freezes great!
Can also be made into muffins.
Adjust cooking time as necessary.
Tip: I've found that baking in"dark" aluminum pans tends to burn easily on outside.
I use light colored aluminum pans.
They reflect the heat better.
Pain Au Chocolat- Chocolate Filled Croissants


Ingredients:
bread flour, salt, shortening, active dry yeast, egg, water, butter, bittersweet chocolate, eggs

Directions:
Sift together the flour and salt, then stir in the dry yeast.
Rub the shortening into this mix with your fingertips. This is just like it sounds-rub it between your fingers, the flour will coat it, and it will break up into little bits-similar to cutting with a pastry cutter.
Stir in the beaten egg and the water, forming a very soft dough.
Knead for about three minutes, until the dough is just barely elastic (this means it pulls back to it's prior shape after you squeeze it.].
Roll out on a lightly floured surface to a rectangle about 14 inches wide by 8 inches high, and a quarter inch thick. Cover the left two thirds of this rectangle with 1/4 c of the butter, then fold the right third (the part without butter] over the middle, then the left third over that, so there are now three layers of dough, with butter in between each layer. Roll the dough out again to 14x8, fold again, without butter, and roll out a third time.
Wrap this rectangle and chill in the fridge for at least thirty minutes.
Repeat steps five and six twice more, so you use all the butter.
This time, when you pull it out, just fold and roll twice without adding butter then chill for another thirty minutes. At this point you can chill the dough up to overnight, or you can freeze for later use.
When you pull it out, roll out the dough to about 20 inches wide by 10 inches tall, and then cut it into six strips wide. Cut each of these strips on the bias- into triangles.
Brush each triangle with beaten egg, then place a chunk of chocolate at the wide end of each triangle, and then roll it up like a croissant.
Place each croissant point-side down onto a greased baking sheet, cover and let proof (rise] in a warm place for about an hour.
Heat oven to 425.
Uncover, brush surfaces with beaten egg, and bake for 20 minutes, until that beautiful golden brown color.
Kujje Payasa (Jackfruit Dessert)


Ingredients:
light coconut milk, dark brown sugar, ground cardamom

Directions:
In a medium saucepan, heat the coconut milk.
The jackfruit I buy comes in 8oz DRAINED weight, and 20oz net weight. Drain, rinse and dice the jackfruit if using canned.
Now add the diced jackfruit and sugar to the coconut milk.
Cook on medium low flame, stirring often until jackfruit is tender (about 40 minutes].
In the last five minutes of cooking, stir in the cardamom.
Serve either warm or chilled.
NOTE: If you're able to find it, there's nothing like fresh juicy ripe jackfruit. For this dish, use firm fruit not the floppy one. Don't throw away the seeds - they can be roasted and taste somewhat like roasted chestnuts.
For a more authentic flavor, use homemade coconut milk and jaggery in place of brown sugar.
Patty's Mashed Turnips
Category: side-dish
By Patty Spencer

The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
7 large turnips
1 cup milk
2 tablespoons butter
salt to taste
ground black pepper to taste

Directions:
Peel, wash, and quarter turnips. Boil 35-45 minutes or until tender. Strain and rinse cooked turnips. Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

Yields: 8 - 10 servings

Calories: 76
Fat: 3.2 g
Saturated fat: 2 g
Carbohydrates: 10.4 g
Sugars: 6.7 g
Dietary fiber: 2.6 g
Protein: 2.2 g
Cholesterol: 9 mg
Sodium: 124.7 mg
Death by Chocolate


Ingredients:
"chocolate ice cream"

Directions:
"In a blender, add Smirnoff No.21 Vodka, Baileys Original Irish Cream, Godiva Original Liqueur, ice cream, and puree briefly. Add ice. Blend until smooth, pour into a hurricane glass and garnish with chocolate shavings."
Cheese-Stuffed Burgers


Ingredients:
monterey jack cheese, hot chili pepper, tomatoes, lean ground beef, fresh coriander

Directions:
Shred the cheese, seed and chop the chile pepper; combine.
Slice the tomato; set aside.
Shape the beef into 8 thin patties, put 1/4 of the cheese mixture in the centre of 4 of the patties; top with remaining patties and pinch to seal.
Toast the bread.
Heat oil in a frying pan and cook the hamburgers 6-8 minutes over medium heat for medium rare (I don't recommend cooking any ground meat to medium rare-- safety concerns-- but this is what the recipe states].
Sprinkle with salt and pepper.
Place cooked hamburgers on the toast and top with tomato slices and coriander, then another slice of toast.
Basic Shortbread


Ingredients:
unsalted butter, sugar, salt, pure vanilla extract, all-purpose flour

Directions:
Preheat oven to 275°. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.
Barbecued Beans With Smoked Sausage


Ingredients:
pinto beans, smoked sausage, onion, chili pepper, barbecue sauce

Directions:
Preheat oven to 350F; spray a 2 quart baking dish with nonstick cooking spray.
In a large bowl, mix together all six ingredients; spread out into baking dish.  Bake for 45 minutes.
Rosy Strawberry Rhubarb Applesauce
Category: side-dish
By Mina Y

This delicious applesauce combines the best of both sweet apples and tangy rhubarb. If you don't have the rhubarb, you can substitute frozen cranberries instead. It is great for freezing, canning, or just eating as soon as it is prepared, warm or cold. Everyone who tries it loves it. It makes great gifts in decorative canning jars!

Ingredients:
5 large Red Delicious apples, finely chopped
4 cups hulled and halved strawberries
4 cups finely chopped rhubarb
½ cup white sugar
¼ cup water
2 teaspoons vanilla extract, or to taste

Directions:
Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and stir in vanilla extract.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 cups

Calories: 105
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 26.4 g
Sugars: 20.5 g
Dietary fiber: 3.9 g
Protein: 0.9 g
Sodium: 3.2 mg
Chocolate Cheesecake Smoothie


Ingredients:
Philadelphia Cream Cheese, egg, granulated sugar, skim milk

Directions:
Cut cream cheese into small pieces and place into cup of Magic Bullet blender or similar blender.
Microwave, uncovered, for 10-15 seconds until cream cheese is softened to a blending consistency.
Beat one egg in a small bowl.  Measure out one tablespoon of beaten egg mixture and add to blender cup.
Add remaining ingredients.
Blend for 30 seconds until frothy.
Pour into serving glass and enjoy!
Balsamic Roasted Pears With Pepper and Honey


Ingredients:
unsalted butter, pears, manchego cheese, honey, black pepper

Directions:
Preheat oven to 400°F.
Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
Pour vinegar over pears and roast 5 minutes more.
Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.
Potato Sterz - Austrian


Ingredients:
russet potatoes, all-purpose flour, salt, sour cream

Directions:
Boil potatoes in their skin until tender.  Let cool. (Ideally, refrigerate overnight.]  When cool, peel potatoes and grate them.
Add flour and salt and mix thoroughly.  You should end up with floury crumbles.
Place the oil (or other fat] in a large frying pan over medium low heat.  Gently fry and flip until the crumbles are nicely browned but not burned.  Remove from the pan and serve with a dollop of sour cream on top.  Tastes great with refreshing apple sauce.
Indian Chole Aloo Tikki
Category: appetizers-and-snacks
By Pankaj

This is a delicious vegan Indian recipe where vegetables and chickpeas are served over small potato cakes. It works well as a starter for four, or as a vegetarian and vegan main for two. Place the potato cakes on a plate, serve the chickpeas on top, and don't forget the sauces! Recipes for Indian sauces - coriander sauce and tamarind sauce - are on this site. Finally, sprinkle with some fresh coriander leaves and a few thin slices of fresh onion.

Ingredients:
2  potatoes
salt and freshly ground black pepper to taste
3 ½ tablespoons vegetable oil, divided
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon chopped fresh cilantro
½ teaspoon black peppercorns
2  whole cloves
2  small dried chile peppers  (Optional)
1 teaspoon cumin seeds
2  bay leaves
1  onion, chopped
2 cloves garlic, grated
1 (1/2 inch) piece fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon tomato paste
1 teaspoon water
1  tomato, chopped
1 (15 ounce) can garbanzo beans, drained
1 tablespoon cilantro leaves

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel. Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm. Grind peppercorns and cloves with a mortar and pestle. Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric. Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes. Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 314.3
Fat: 13.5 g
Saturated fat: 2.1 g
Carbohydrates: 43.6 g
Sugars: 3.1 g
Dietary fiber: 7.5 g
Protein: 6.9 g
Sodium: 274 mg
Glaze for Salmon


Ingredients:
onion, butter, brown sugar, molasses, Worcestershire sauce, honey, mustard, lemon juice, garlic powder

Directions:
Saute onions in butter.
Add rest of items and simmer for 15 minutes. Brush on top of salmon during barbeque or broiling.
Orange Cooler in Shell


Ingredients:
rum, Curacao, lime juice, orange

Directions:
Slice off the top 1/3 of the orange and cut out the fruit.  Leave 45ml juice remaining in the orange.  Shake all ingredients including the orange juice weill with some craked ice.
Strain in to the orange shell and serve with a straw.
Chocolate Shortbread Squares


Ingredients:
plain flour, cocoa powder, margarine, soft brown sugar, icing sugar

Directions:
You will also need: 20cm (8 inch] square tin and baking paper .
Turn on oven to 150 degrees (gas mark 2].
Cut out baking paper to shape of tin and place on base.
Shake flour and cocoa powder with a sieve into a large mixing bowl.
Cut margarine into small pieces and mix with a blunt knife until coated with flour.
Rub pieces between fingertips until mixture resembles fine breadcrumbs.
Stir in sugar with wooden spoon.
Hold bowl with one hand and squeeze mixture with other, allowing a dough to form.
Press mixture into tin with finger tips and smooth top with back of a spoon.
Use prongs of fork to press pattern around edge and make dots in centre (you can sprinkle with coconut now].
Bake for 30 minutes until firm to the touch.
Leave for 5 minutes to cool before cutting into 12 squares.
Cool further, sprinkle with icing sugar - or enjoy warm!
Air Fryer Pork Chops (No Breading)
Category: main-dish
By thedailygourmet

The use of an air fryer allows the cook to feed their family fast! You'll need a small round silicone cake pan (6-inch)  available in kitchen supply stores or online.

Ingredients:
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon lemon juice
1 clove minced garlic
¼ teaspoon freshly ground black pepper
1 dash Sriracha sauce  (Optional)
4 (5 ounce) boneless, center-cut pork chops

Directions:
Combine brown sugar, Worcestershire sauce, soy sauce, lemon juice, garlic, pepper and Sriracha sauce in a small bowl. Preheat an air fryer to 400 degrees F (200 degrees C) for 2 minutes. Place pork chops in a 6-inch silicone cake pan and pour 1/2 of the brown sugar-soy sauce on top. Transfer the silicone pan to the air fryer basket. Cook in the preheated air fryer for 9 minutes. Turn pork chops and cook for another 9 minutes. Pour remaining sauce on top of pork chops and serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 pork chops

Calories: 191.9
Fat: 9.2 g
Saturated fat: 3.3 g
Carbohydrates: 8.3 g
Sugars: 7.1 g
Dietary fiber: 0.1 g
Protein: 18.2 g
Cholesterol: 48.2 mg
Sodium: 224.7 mg
Taco Bake II
Category: world-cuisine
By LBLK

This is a tasty recipe that my whole family enjoys. Very easy to make!

Ingredients:
1 ½ pounds lean ground beef
1 (14.5 ounce) can diced tomatoes with green chile peppers, drained
½ cup water
1 cup sour cream
1 (1.25 ounce) package taco seasoning mix
8 ounces shredded Colby-Monterey Jack cheese
1 (18 ounce) package corn tortilla chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and   mix. Let simmer for 5 to 10 minutes. In the bottom of a  9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 8 servings

Calories: 663
Fat: 40.2 g
Saturated fat: 15.9 g
Carbohydrates: 48.3 g
Sugars: 1.4 g
Dietary fiber: 3.8 g
Protein: 28.6 g
Cholesterol: 95.4 mg
Sodium: 1075.6 mg