xiaoxl/recipe_data huggingface dataset:
Spicy Sushi Roll
Category: world-cuisine
By CQUICKSILVER

The following is a basic spicy sushi roll, readily suitable for either crab or tuna. Different people will be suited to different degrees of spiciness for the sauce, so you may want to adjust proportions accordingly to your liking. Final product will be cool and slightly sweet at first, with a tight, hot afterbite following, and then linger for a while after with a duller burning, flavorful taste.

Ingredients:
¼ cup mayonnaise
1 tablespoon chile sauce
1 ½ teaspoons togarashi (Japanese seven spice)
1 teaspoon prepared wasabi
1 teaspoon chili powder
1 teaspoon paprika
3 (3 ounce) fillets imitation crabmeat, cut into 1 1/2-inch pieces
2 cups cooked sushi rice
3 sheets nori (dry seaweed)

Directions:
Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated. Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 rolls

Calories: 341.2
Fat: 15.6 g
Saturated fat: 2.4 g
Carbohydrates: 40.9 g
Sugars: 5.8 g
Dietary fiber: 2.6 g
Protein: 9.5 g
Cholesterol: 24 mg
Sodium: 1082.2 mg
Chocolate Soil (Crumbs)


Ingredients:
chocolate, caster sugar, water

Directions:
1. heat the sugar and water in a pan.
2. cut the Plain chocolate into small pellets about the size of a finger nail.
3. when the sugar reaches 130 degrees celsius / 266 fahrenheit.
note: if you haven't got thermometer wait until all sugar dissolved and starting to change medium brown colour.
4. then take off the heat.
5. get a whisk, add the chocolate bits and stir with the whisk.
6. make sure all the sugar coats the chocolate and stir for about 2 minutes.
7.the mix sticks to the side of the pan don't worry.
8. empty out the mixture to a container.
9. pour hot water into the pan with the whisk and boil until the mixture starts to dissolve. it makes it easier to clean.
10. you can add different chocolate flavours if you like and spices.
Crockpot Tomato Basil Parmesan Soup


Ingredients:
diced tomatoes, celery, carrot, chicken broth, chicken bouillon cubes, onion, bay leaf, dried oregano, dried basil, butter, flour, parmesan cheese, half-and-half, salt, black pepper

Directions:
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.
Cover and cook on low for 5-7  hours, until flavors are blended and vegetables are soft.
About an hour before serving prepare a roux:  Melt butter and whisk in flour until smooth.
Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth.
Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper.  Cover and cook on low for another hour until ready to serve.  Serve with fresh hot bread.
Spiced Chocolate Chip Pancakes


Ingredients:
cinnamon, cinnamon, ground nutmeg, ground cloves, sugar, sugar, sugar, sugar, milk, vanilla extract

Directions:
Take a paper towel and coat with oil and rub fry pan or griddle with the oiled paper towel or spray with cooking spray.
Combine remaining ingredients in a large mixing bowl or large measuring cup.
Cook until edges are solid and then flip, side that was it started on should be dark not golden.
Repeat the previous step.
Cactus Salad With Avocado Dressing- Nopales


Ingredients:
onion, garlic cloves, dry oregano, salt, nopales, avocado, fresh cilantro, olive oil, serrano chili, distilled white vinegar, fresh ground black pepper, plum tomato, queso fresco, feta, scallion

Directions:
Combine the onion, garlic, oregano, 1/2 teaspoon salt, and 4 cups water in a large heavy saucepan, and bring to a boil over high heat. Add the cactus and boil for 7 minutes, or until tender and no longer bright green. Strain the cactus and discard the onion and garlic. Cool completely. (The cactus can be prepared 1 day ahead. Cover and refrigerate.].
Put the avocado, cilantro leaves, olive oil, serrano chile, vinegar, and 2 tablespoons water in a blender. Blend until very smooth (the dressing will be thick]. Season to taste with salt and black pepper.
Transfer the cactus to a large bowl and add the tomatoes, queso fresco, scallions, and chopped cilantro. Toss to combine. Add enough dressing to coat, and toss gently. Divide the salad among 4 plates, and top each serving with chicharones if desired.
Goulash Soup


Ingredients:
onions, butter, stewing beef, salt, paprika, flour, whole tomatoes, water, potatoes, black pepper, marjoram, beef bouillon cube

Directions:
Chop onions and saute in butter over medium heat until light brown., Add diced meat, salt and chopped red pepper and brown thoroughly., Stir in Flour and paprika, and cook for 2 minutes., Stir in tomatoes and water and simmer for 1 hour., Add diced potatoes, bouillon and seasonings., Simmer 30 minutes, or until potatoes are soft.
Coconut Lime Chicken Curry


Ingredients:
chicken breasts, light coconut milk, chicken broth, green curry paste, curry powder, red pepper flakes, lime juice, lime, green chili salsa, fresh cilantro leaves

Directions:
Cut chicken into 1-inch chunks and sautee in a little oil until surface is lightly brown (do not need to cook through].  Remove chicken from pan.  Stir in coconut milk, broth, curry paste, curry powder, and red pepper flakes, simmer for about 5 minutes.
Add chicken back to pan and simmer about another 5-10 minutes, until the sauce is slightly thicker and chicken is fully cooked and tender.
Add lime juice, zest and chile salsa and stir until heated through.
Toss in stir-fried veggies if desired, and sprinkle with cilantro leaves.  Serve with rice.
Roasted Stone Fruit


Ingredients:
sugar, honey, pure vanilla extract, vanilla bean, lemon juice, unsalted butter

Directions:
Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
In another bowl, toss the fruit with the vanilla, and orange juice.
In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
Roast for approximately 20 minutes or until the fruit is fork tender.
Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
Roasted Fruit Variations:
Peaches and Cream:
Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
Cranberry-Pear Walnut:
Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
Vanilla-Roasted Nectarines:
Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.
Can't Stop Eating It, Cucumber Dip


Ingredients:
mayonnaise, sugar, cucumber

Directions:
"Mix mayo, ranch dressing and sugar. slice cucumbers and combine with the dip. refrigerate for at least an hour if you can wait that long, enjoy."
Dilled Broccoli


Ingredients:
broccoli, white vinegar, canola oil, sugar, Accent seasoning, dried dill weed, fresh ground pepper, salt

Directions:
Cut or break off broccoli florets-- set aside.
Mix remaining ingredients until sugar and salt dissolves (Do NOT use a metal bowl].
Pour marinade over broccoli and let marinate overnight.
Chili Con Carne


Ingredients:
top round beef, onions, garlic, chili powder, oregano, ground cumin, red pepper flakes, tomato paste, salt, pepper, kidney beans

Directions:
In a skillet, heat 4 T. oil. Add meat and cook over high heat 2 to 3 minutes until lightly brown. Transfer to a large pot.
Add the rest of the oil to skillet and cook onions and garlic 4 to 5 minutes. Remove from heat. Add chili powder, oregano, cumin, pepper flakes, salt and pepper. Add tomato paste. Stir until well coated. Add to meat in pot. Pour in beef stock and mix well.
Bring to a boil, stirring 1 or 2 times. Half cover pot; lower heat and simmer 1 to 1 1/2 hours or until meat is tender, stirring occasionally. If adding beans, add 15 minutes before meat is done.
Aubergines Espanol


Ingredients:
aubergines, flour, eggs, salt, black pepper, honey

Directions:
Slice the aubergines into 1/4 " rings., Sprinkle with salt and allow to stand for 30 minutes., Wipe the moisture from the aubergines., Heat the oil in a frying pan., Season the flour with salt and pepper., Coat the slices with flour, then dip into the eggs., Fry till golden brown, dry on paper towels., Drizzle the cane honey over the slices and enjoy.
Chicken Burgurs


Ingredients:
chicken breasts, bacon, sharp cheddar cheese, egg, panko breadcrumbs

Directions:
In a food processor, pulse the chicken breasts until ground.  In a bowl, combine chicken, bacon, ranch mix, cheese and egg.  Once combined add panko breadcrumbs and form into ½ cup patties.
In a nonstick pan add butter and bring to medium heat.  Grill burgers 5 minutes on each side.
Cajun Pork Chops


Ingredients:
paprika, ground cumin, rubbed sage, fresh ground pepper, garlic powder, cayenne pepper, butter, boneless center cut pork chops

Directions:
"Combine paprika, salt, sage, pepper, garlic powder, and cayenne on a plate. Coat chops with seasoning mixture on both sides.Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 8 to 9 minutes, turning once halfway through cooking time."
Easy Goulash Skillet


Ingredients:
lean ground beef, ground turkey, onion, garlic cloves, celery, frozen sweet corn, kidney beans, tomato paste, diced tomatoes, paprika, cheddar cheese

Directions:
Cook pasta according to directions on package, reserving a little bit of pasta water.
Heat a large skillet over medium high heat, add ground beef and cook about 5 minutes, until meat is not quite cooked through.
Add onion and garlic, and saute about 2 minutes.
Add celery, corn and kidney beans, cook about 2 minutes, or until corn is thawed.
Stir in tomato paste, add diced tomatoes, italian seasoning and paprika.
Reduce heat to low and simmer 5-10 minutes to let flavors combine.
Stir cooked macaroni and reserved pasta water into beef and tomato mixture and serve.
Top with shredded cheese if desired.
Tropical Fruit Smoothies


Ingredients:
frozen strawberries, banana, cantaloupe, melon, vanilla yogurt

Directions:
Blend all ingredients in a blender.
This recipe is very versatile, try your own ideas or change the amounts if you like.
This is the way I make them, and they are so good.
We also freeze them sometimes to make Smoothie popsicles!
Very kid-friendly.
Maple Pear Deep-Dish Pancake


Ingredients:
pears, maple syrup, lemon, zest of, milk, sour cream, eggs, vanilla extract, all-purpose flour, sugar, salt, heavy cream

Directions:
Toss pears, syrup, and lemon zest together in medium bowl.  Let stand, stirring occasionally, 45 minutes.
Heat oven to 350 degrees.  Butter wide round 1-1/2-quart baking dish.
Place milk, sour cream, eggs, vanilla, flour, sugar, and salt in blender or food processor and process just until blended, about 1 minute.
Pour enough batter into prepared baking dish to measure 1/4 inch.  Bake until slightly firm, 12-15 minutes.
Remove pear slices from syrup with slotted spoon; reserve syrup.  Arrange slices closely together on baked batter and sprinkle with almonds.  Cover with remaining batter.  Spoon reserved syrup evenly over top.
Bake until wooden pick inserted in center of pancake comes out clean, about 1 hour.  Let pancake cool on wire rack 30 minutes.  Serve warm, with cream.
Burger or Hot Dog Buns
Category: bread
By Sally

This recipe can be used to make either hamburger buns or hot dog buns. My husband says they are 'top of the line.' Nice and soft.

Ingredients:
1 cup milk
½ cup water
¼ cup butter
4 ½ cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 ½ teaspoons salt
1  egg

Directions:
In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C). In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes. Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown. For Hot Dog Buns:  Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 1 dozen

Calories: 230.4
Fat: 5.1 g
Saturated fat: 2.9 g
Carbohydrates: 39.1 g
Sugars: 3.2 g
Dietary fiber: 1.4 g
Protein: 6.3 g
Cholesterol: 27.3 mg
Sodium: 333.6 mg
Banana Chocolate Chip Cake
Category: desserts
By Debbie Menges

This recipe makes a delightful banana cake packed with chocolate chips for a delightful way to enjoy a classic flavor combination.

Ingredients:
1 ½ cups all-purpose flour
⅔ cup white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup mashed bananas
1  egg
½ cup unsalted butter, melted
¼ cup milk
¾ cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix flour, sugar, baking powder and salt. In a separate bowl, combine bananas, egg, melted butter and milk. Stir banana mixture into flour mixture until blended. Be careful not to over mix. Stir in chocolate chips. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)

Yields: 1 - 9x13

Calories: 121.7
Fat: 5.8 g
Saturated fat: 3.5 g
Carbohydrates: 17.2 g
Sugars: 9.7 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 18.1 mg
Sodium: 60 mg
Roasted Lemon Garlic Herb Shrimp


Ingredients:
olive oil, lemon, fresh thyme sprigs, fresh black pepper, pasta, rice, fresh shrimp, garlic cloves

Directions:
Preheat oven to 400 degrees F.
In a 9x13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper.
Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.
Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them], toss to coat with oil mixture.
Bake for 8-10 more minutes or until shrimp turn pink and start to curl.
Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.
Tomato soup in 5


Ingredients:
tomatoes, onion, garlic, basil, salt, black pepper, sugar, olive oil, egg

Directions:
Chop onion, tomato and basil., Cook onion, minced garlic and basil until the onion is transparent., Add the chopped tomato, splash of balsamic vinegar and sugar., Finish off with the cream and simmer for 5 minutes or so., If you want you can blend it up for a smoother finish., Season to your liking., Optional <U+0096> add an egg yolk to each bowl just prior to serving.
Crockpot Veggie & Potato Soup


Ingredients:
stewing beef, stewed tomatoes, potatoes, carrots, garlic clove, peppercorns, bay leaf, celery, onion, water, thyme, parsley, beef bouillon cubes

Directions:
Place all except frozen vegetables in crock pot.
Turn on low and cover, cooking for 6 hours.
One half hour before serving, turn up to high, add frozen veggies, stir and cover.
NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat.
Remove the bay leaf before serving.
You can add 1/2 cup of red wine with the vegetables for a more robust flavor.
Authentic Patatas Bravas
Category: side-dish
By Allrecipes

Spanish tapas are tasty small plates that when combined can create a light supper or serve as a great appetizer. Patatas Bravas are tasty fried potato cubes served with a smoky, spicy dipping sauce.

Ingredients:
2  russet potatoes, peeled and cut into 1-inch cubes
2 cups olive oil
1 tablespoon salt
3 tablespoons olive oil
1  onion, diced
1 teaspoon salt
1 clove garlic, finely chopped
1  red chile, minced
½ teaspoon smoked paprika
1 (14 ounce) can whole peeled tomatoes, drained
¼ cup mayonnaise

Directions:
Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels. Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth. Serve patatas bravas with tomato puree and and mayonnaise for dipping.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 1563.8
Fat: 150.8 g
Saturated fat: 21.1 g
Carbohydrates: 54 g
Sugars: 10.3 g
Dietary fiber: 8.2 g
Protein: 7.3 g
Cholesterol: 10.4 mg
Sodium: 5111 mg
Easy Beef Teriyaki Rice Bowl


Ingredients:
boneless beef top sirloin steaks, sugar, cornstarch, cooked white rice

Directions:
Cut beef across the grain into 1/4-inch thick strips.
Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 3 tablespoons of mixture and pour over beef in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. Heat oil in large skillet over heat; add beef and saute 1-2 minutes.
Add teriyaki sauce mixture.  Continue to cook, stirring, about 1 minute, or until sauce boils and thickens slightly. Spoon beef and sauce over rice in large individual serving bowls. Serve vegetables on the side, if desired.
Best Ever Homemade Mayonnaise


Ingredients:
salt, dry mustard, white vinegar

Directions:
Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
With the motor still running, slowly add the oil in a thin stream (like string].
When all the oil is incorporated, keep running the machine for another 10-20 seconds.
Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
Garlic Rice with Pine Nuts


Ingredients:
green pepper, pine nuts, garlic, margarine, rice, parsley

Directions:
Cook peppers, pine nuts, and garlic in butter in large skillet over medium-high heat until light brown.
Add rice and parsley; stir until thoroughly heated.
Tortellini Spinach Soup


Ingredients:
chicken broth, spinach, olive oil, onion, garlic cloves, black pepper, fresh parmesan cheese

Directions:
In a large pot heat olive oil. Add onion and garlic and saute until soft; about two minutes.  Add chicken broth and bring to a boil. Reduce heat.
Add tortellini and cook according to package. About 7-8 minutes.
Rinse spinach and add entire bag to soup. Simmer 2-3 minutes or until spinach is wilted.
Add black pepper to taste.
Serve into bowls and top with 1/4 of parmesan per bowl.
ENJOY!
Chocolate Chip Banana Bread-Healthy Style!


Ingredients:
butter, vanilla, dark brown sugar, bananas, eggs, unsweetened applesauce, 1% fat buttermilk, baking soda, white whole wheat flour, white flour, salt, wheat germ, baking powder

Directions:
If you don't have buttermilk then first put 1-2 tsps of vinegar or lemon juice in the bottom of the measuring cup and add 1/2 cup of milk.  By the time you need it for the recipe it should have thickened enough to pass.  I have used real buttermilk and the sub and both always turn out great. You can also sub sour cream or vanilla yogurt.
Cream butter, vanilla and sugar by hand.
Coarsely mash bananas and add by hand to butter  mixture.
Add eggs, applesauce and buttermilk to mixture.
Mix all dry ingredients (flours, salt, baking soda and wheat germ and baking powder if using]  in a bowl with a whisk or fork.  By hand, add to banana mixture only enough to moisten the dry ingredients.  Don't overwork the flour or it will result in rubbery bread!
Stir in chocolate chips very gently as little as possible to incorporate.
Whatever your pan preference, grease or spray with nonstick only the bottom and lower bottom edge so the bread will rise as fully as possible.
Bake at 350°F for 45-1 hour and do a toothpick test (but keep in mind the chocolate chips will remain moist] to see when yours is done -- all ovens are different!
This will make 2 full size loaves and I slice each loaf into 10 even slices.  It also made mini loaves, muffins and mini muffins well, but I had to adjust the cooking time (I don't remember the times on these]. All were moist and yummy.
You can substitute the chocolate chips for peanut butter chips, butterscotch chips or nuts, or raisins, or cranberries without compromising the moistness or flavor of the bread.  In fact, I like to combine those substitutions for different flavor combos. This bread is very friendly to adding grated (and squeezed dry] zucchini and carrot! I love giving this bread for gifts and making it for bake-sales and it freezes like a dream so I can prepare in advance for events!  Nobody believes it is actually quite good for you (well, all except for the chocolate] and most ask for the recipe.
Again, I want to thank Tracy H. for her original recipe.  When I'm feeling really skinny, I love her bread the best!
Celtic Cookery Champ


Ingredients:
mashed potatoes, spring onion, milk, butter, salt, white pepper

Directions:
Chop the onions small, both the green and the white parts, and cook them in the milk until soft.
Drain, but don't throw away the milk.
Beat the spring onions into the hot mashed potato.
Add salt and pepper.
Gradually add enough milk, and beat it in to give it a smooth consistency.
Serve a helping on each person's warmed plate, and make a well in the middle to receive melted butter.
To eat it, take a forkful of the potato, and dip it into the butter well.
Browned Butter and Hazelnut Mashed Potatoes


Ingredients:
russet potatoes, hazelnuts, unsalted butter, milk, kosher salt, black pepper

Directions:
In a large covered pot of cold water, bring potatoes to a boil over high heat, then reduce heat to medium & cook about 15 minutes or until potatoes are tender. Drain potatoes & leave them in the pot.
Meantime, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes.
Add butter to the nuts & cook about 5 minutes, stirring frequently, until butter is golden brown & flecked with brown bits & hazelnuts are dark brown, then pour hazelnut mixture into a bowl & set aside.
Mash the hot potatoes in the pot, then add milk, yogurt, salt & pepper, mashing to blend.
Transfer to a serving bowl, & spoon about half the warm hazelnut mixture over the top, serving the rest on the side.
Sparkling Carrots


Ingredients:
carrots, butter, sugar

Directions:
Melt butter in saucepan over medium heat., Add sugar, lemon-lime soda and carrots., Cook on medium-high heat 8 to 10 minutes until carrots are slightly glazed.
Butterscotch Salad


Ingredients:
crushed pineapple, instant butterscotch pudding mix, apples, mini marshmallows

Directions:
Mix together whipped topping, pudding mix, and pineapple with juice., Stir in everything else., Chill until serving.