xiaoxl/recipe_data huggingface dataset:
Macaroni and Cheese


Ingredients:
elbow macaroni, sharp cheddar cheese, sharp cheddar cheese, evaporated milk, water, salt, sugar, black pepper, butter, eggs

Directions:
Take one large pot and fill it with water (1/4 from the top].  Add 1 teaspoon salt and 4 tablespoons cooking oil to the water, and bring to a boil.  Then add the whole bag of the elbow macaroni but only cook in the boiling water for no more than 10 minutes! (The consistency should only be half way cooked.]  Drain the noodles and let the sit, but do NOT rinse!
Sauce Mixture:
Mix in large bowl, the can milk, whole milk, sugar, soup, butter, water, both the red & black pepper, and the eggs. (Beat the contents together well.].
Put in a 11 x 9 x 2 inch deep casserole dish or aluminum pan, in layers (In this order]:
1.	First the macaroni (One flat layer].
2.	Then the SHREDDED sharp cheddar cheese.
3.	More macaroni.
4.	Then the sauce mixture.
5.	Then the SLICED sharp cheddar cheese (Save one package for the top of the macaroni].
6.	Then repeat steps 1 through 5, until all is in the casserole dish.
The last step would be a layer of the SLICED sharp cheddar cheese on top.  Panko topping (Optional]: Melt ¼ cup butter in pan, add 1 cup panko bread crumbs, add 1 tbsp paprika, mix well, and put over the top of cheese and noodles in casserole dish.  (You can also grind up Goldfish crackers as your topping.].
Now place the dish in a 350° preheat oven.
Bake for 20 minutes (Covered], and 10 minutes (Uncovered].
Take out of the oven and let it set for 30 minutes (for best results], before serving.
ENJOY!
Mexican Scramble


Ingredients:
eggs, water, salt, chili powder, cumin, cheese, corn tortillas, salsa

Directions:
Combine eggs, water, salt, chili powder and cumin in a medium bowl; whisk until blended and set aside.
Heat refried beans according to directions on can.
Heat a non-stick skillet over medium-high heat; add chorizo; cook, breaking up sausage into pieces, until it's cooked through, about 10 minutes; pour off all but 1 tablespoon of fat.
Add eggs to skillet; cook, stirring gently, until almost set, about 4 minutes; sprinkle eggs with cheese; cook 1 minute then remove from heat.
Serve warm with tortillas, salsa and beans.
Creamy Bacon and Cheese Potato Gratin


Ingredients:
white potatoes, alfredo sauce, cheese

Directions:
Preheat oven to 450F (230C]. Spray a 4 cup (1 litre] baking dish with non-stick cooking spray, set aside.
In a medium bowl, stir together potatoes, Alfredo sauce and ¼ cup (60 mL] cheese with a rubber spatula; transfer to prepared baking dish. Use the spatula to spread potatoes into an even layer. Sprinkle remaining cheese on top.
Bake for 15-20 minutes or until bubbling and lightly browned.
Additional recipes can be found at www.walmart.ca/recipecentre.
Louisiana Syrup Cake


Ingredients:
all-purpose flour, ground cinnamon, ground ginger, ground cloves, salt, egg, baking soda, hot water, butter, powdered sugar, vanilla extract, salt

Directions:
Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
Add the baking soda to the hot water, and then stir about half the water into the batter.
Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.
Bavarian Apple Cheesecake


Ingredients:
sugar, butter, margarine, shortening, vanilla, all-purpose flour, salt, cooking apples, cream cheese, sugar, vanilla, eggs, sugar, ground cinnamon

Directions:
In a medium mixer bowl beat the first 1/3 cup sugar, butter or shortening, and 1/4 tsp vanilla on medium speed of
electric mixer till combined.
Blend in flour and salt till crumbly.
Pat onto the bottom of a 9" springfor pan.
Set aside.
Place apple slices in a single layer in a shallow baking pan. Cover w/foil.
Bake in a 400 degree over for 15
minutes.
Meanwhile, for filling, in a large mixer bowl beat the cream cheese, the 1/2 cup sugar and the 1/2 tsp vanilla with an electric mixer till fluffy.
Add the eggs all at once, beating on low speed just till combined.
Pour into dough-lined pan.
Arrange warm apples slices atop
filling.
Combine the remaining 1/3 cup sugar and
cinnamon.
Sprinkle filling with the sugar mixture and the almonds.
Bake in a 400 degree oven for 40 minutes or till golden.
Cool.
Remove sides and place cake on serving
plate.
Cover; chill for 4 to 24 hours before serving.
Lobster Tacos
Category: main-dish
By Qhhunters

Disappointed by restaurant lobster tacos, I created this recipe for great at-home lobster tacos my family enjoys. I used my grill pan for cooking inside.

Ingredients:
4  lobster tails
salt and ground black pepper to taste
¼ cup red guajillo chile sauce (such as Herdez®)
1  tomato, diced, divided
3  green onions, chopped
¼ cup shredded Colby-Monterey Jack cheese
8 (6 inch) flour tortillas
1 small avocado, sliced
½ cup shredded lettuce

Directions:
Preheat a lightly oiled grill pan over medium-high heat. Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely. Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat. Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Yields: 8 tacos

Calories: 457.7
Fat: 17.4 g
Saturated fat: 5.8 g
Carbohydrates: 44.8 g
Sugars: 4.7 g
Dietary fiber: 5.9 g
Protein: 31 g
Cholesterol: 92.3 mg
Sodium: 1179.4 mg
Hispanic Tilapia and Rice Bowl
Category: trusted-brands-recipes-and-tips
By Paula Baker

A quick and easy dish that comes alive on those busy days.

Ingredients:
4 (4 ounce) tilapia fillets
1 tablespoon vegetable oil
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 (15.25 ounce) can no-salt-added whole-kernel corn, drained
1 ¾ cups water
2 tablespoons medium chunky salsa
¼ teaspoon cumin
¼ teaspoon chili powder
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
Salt and pepper to taste

Directions:
Pat tilapia filets dry with paper towels and season both sides with salt and pepper. In large skillet, heat oil and add tilapia filets. Cook until fish releases easily with a spatula; flip and cook until fish is cooked through and flakes easily with a fork, 5 to 8 minutes. Remove from skillet and set aside, tenting loosely with foil to keep warm. Add beans, corn, water, salsa, cumin, chili powder and contents of rice package to skillet, stir well. Bring to a boil, cover and reduce heat. Simmer until water has been absorbed and rice is tender, about 7 minutes. Place rice in a serving dish and top with fish. Serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 461
Fat: 6.1 g
Saturated fat: 0.9 g
Carbohydrates: 61.5 g
Sugars: 3.3 g
Dietary fiber: 8.1 g
Protein: 34.5 g
Cholesterol: 41 mg
Sodium: 550 mg
Herbed Garlic Bread


Ingredients:
butter, garlic cloves, salt, olive oil, fresh parsley, fresh basil

Directions:
Mash the garlic cloves with the salt and olive oil (the amounts are approx] making a paste.
Add the paste, parsley and basil into the softened butter.
Spread mixture on a halved loaf of french bread.
Drizzle with a touch of olive oil.
Bake at 350°F for 15 minutes.
Strawberry Mousse


Ingredients:
evaporated milk, orange zest, Cointreau liqueur, strawberries, icing sugar

Directions:
Add the contents of the jelly packet to a large heatproof bowl, pour 1 cup of boiling water over the jelly crystals, and stir with a fork until the jelly crystals have dissolved.
Chill the jelly in the refrigerator until it is the consistency of unbeaten egg whites.
When the jelly is partially set, add the 11/2-13/4 cups of well-chilled evaporated milk, the orange zest and the Cointreau.  Basically add 11/2-13/4 cups of liquid, so  11/2-13/4 cups of evaporated milk if you are NOT adding Cointreau.  And if you are adding Cointreau, reduce the quantity of evaporated milk by the amount of Cointreau added.
Beat the mixture with an electric beater until it is light and fluffy, fold in the cream and most of the strawberry slices.  Reserve some strawberry slices for garnish.
Spoon the mixture evenly into 8 parfait glasses or dessert dishes.  If you use smaller glasses, you may well have enough for 10 serves.  It looks more elegant in parfait glasses.
Chill the mousse for several hours, preferably overnight.
Just before serving, dust each parfait glass with sifted icing sugar (optional], top with several slices of strawberry and serve immediately.
Chef's Note: Fruits vary enormously in how much moisture they contain, so when it comes to deciding how much liquid to add (i.e. the evaporated milk and the Cointreau] be mindful of this.  Since posting this recipe, having not used this recipe for a while, I made this mousse and for the first time added black cherries.  The mousse still tasted delicious, but the cherries being a lot heavier than strawberries sunk to the bottom - not a major problem; I still made sure that the mousse and cherries were evenly distributed between the parfait glasses.  But because the cherries had a lot more moisture in them than do strawberries, the consistency of the mousse was not as thick as I should have liked.  So I have amended the total quantity of liquid to 11/2-13/4 cups  Originally, I had specified TWO cups of liquid.  It's probably better to err on the side of adding a little less liquid - but it really does depend a lot on what fruit you are adding.
Cream Cheese Swirl Coffee Cake


Ingredients:
sugar, cinnamon, cream cheese, powdered sugar, lemon juice, flour, baking powder, baking soda, salt, butter, eggs, vanilla, sour cream

Directions:
Preheat oven to 350 degrees.
Grease and flour a 10" tube pan.
In a small bowl, mix chopped nuts, 2 T. sugar, and cinnamon; set aside.
In another small bowl, combine cream cheese, powdered sugar, and lemon juice and mix until smooth.  Set aside.
Sift flour, baking powder, baking soda, and salt into a medium bowl.
In a large bowl, mix butter and 1 cup sugar until smooth.
Add eggs and vanilla; mix well.
Add sour cream alternately with flour mixture; mix well.
Pour half of the butter into prepared pan.  Spoon cream cheese mixture on batter to within 1/2" of pan edge.  Carefully pour remaining batter over cream cheese mixture.  Sprinkle with nut topping.
Bake for 40-45 minutes.
British Hot Cross Buns
Category: bread
By Debra Rose

A hot cross bun recipe for stand mixers, these are light and perfectly seasoned.

Ingredients:
½ cup milk
½ cup all-purpose flour
2 ½ teaspoons active dry yeast
1 ⅔ cups all-purpose flour
⅓ cup white sugar
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ cup unsalted butter, softened, cut into pieces
1  egg
⅔ cup dried currants
¼ cup diced candied citron
2 tablespoons white sugar
1 tablespoon water
⅔ cup confectioners' sugar
2 teaspoons water

Directions:
Heat milk in a small saucepan to 110 degrees F (43 degrees C); pour milk into a bowl. Whisk 1/2 cup flour and yeast into milk; cover with plastic wrap and let stand until bubbly, about 15 minutes. Place 1 2/3 cups flour, 1/3 cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg into the bowl of a stand mixer with paddle attachment; turn mixer on for a few seconds on low speed to combine. Place butter into flour mixture; mix on low speed until incorporated, about 2 minutes. Place yeast mixture and egg into flour mixture; mix on low speed for 2 minutes. Stop mixer and allow to rest for 10 minutes; mix on medium speed until smooth and elastic, about 2 minutes. At slowest speed, mix currants and citron into dough until evenly distributed, about 1 minute. Butter the inside of a large bowl; place dough in bowl, turn to butter dough on all sides. Cover bowl with plastic wrap; let dough rise in a warm place until doubled in size, about 1 hour. Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Pat dough into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on prepared baking sheet. Press a cross into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake buns in the preheated oven until deep golden brown, about 15 minutes. Bring 2 tablespoons white sugar with 1 tablespoon water to a boil in a small saucepan. Remove buns from oven; lift parchment and transfer buns to a wire rack. Brush immediately with sugar glaze; allow buns to cool completely, about 20 minutes. Stir confectioners' sugar and remaining 2 teaspoons water together in a small bowl; heat icing mixture in microwave until smooth and warm to the touch, about 10 seconds. Place icing in a sandwich bag, snip off one corner of the bag, and pipe in a cross over fully cooled buns; allow icing to dry for 30 minutes.

Prep time: 40 mins
Cook time: 15 mins
Total time: 3 hrs 45 mins
Yields: 12 buns

Calories: 224.1
Fat: 4.8 g
Saturated fat: 2.8 g
Carbohydrates: 42.4 g
Sugars: 20.1 g
Dietary fiber: 1.5 g
Protein: 3.9 g
Cholesterol: 26.5 mg
Sodium: 123.7 mg
Vanilla Ice Cream With Chocolate Fudge Swirl


Ingredients:
heavy cream, evaporated milk, salt, sweetened condensed milk, vanilla extract, heavy whipping cream

Directions:
Vanilla Ice Cream with Chocolate Fudge Swirl:
In a mixing bowl, combine heavy cream, evaporated milk and salt.  With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens.  Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high.  Beat on high speed until stiff peaks form.  Add vanilla extract.  Beat until it is well blended, maintaining stiff peaks.  Spread one-third of the ice cream onto the bottom of a freezer-safe container.  Spread half of the fudge swirl over ice cream.  Spread one-third of the ice cream over the fudge swirl.  Spread half of the fudge swirl over ice cream.  Spread remaining one-third ice cream over the fudge swirl.  With a knife, gently swirl the ice cream with the fudge swirl back and forth about two times.  Cover tightly.  Freeze until firm and completely solid, about 8-10 hours.
Fudge Swirl:
Place heavy whipping cream and semisweet chocolate chips in a double-boiler.  Stir until all of the chocolate chips have melted and the mixture is smooth.  Cool completely.  Store in a tightly covered container in the refrigerator.
Strawberry Balsamic Black Pepper Jam


Ingredients:
strawberries, granulated sugar, black pepper

Directions:
Crush or finely chop strawberries 1 layer at a time. Measure 6 cups.
Mix pectin with 1/4 cup of sugar. Stir pectin mixture into berries and continue stirring while bringing to a boil over high heat.
Add remaining sugar. Continue stirring and boil hard for 1 minute.
Remove jam from heat. Add balsamic vinegar and pepper.
Ladle into sterilized jars. Process in a boiling water bath for 10 minutes.
Chili Cookoff Winner


Ingredients:
kidney beans, black beans, diced tomatoes, tomato paste, frozen sweet corn, red onion, garlic powder, ground cumin, chili powder, cayenne pepper, cocoa powder

Directions:
Combine all ingredients in a crock pot or a 4 quart (or larger] pot on the stove.
Cook over medium heat (or high if using a crock pot] until hot.
Ultimate Patty Melts with Special Sauce
Category: main-dish
By Justin Lampert

This patty melt recipe is phenomenal, but is nothing remotely close to a health food. I highly suggest this for an occasional treat or to accompany some beers, peers, and sports. I've developed this recipe from a combination of other recipes over time and out of practicality based on what was in my kitchen at the time of experiment. I purposely left out Worcestershire and other burger flavorings to keep it simple and not detract from the Thousand Island-like sauce. Serve with french fries or hash browns.

Ingredients:
6 slices rye bread
6 tablespoons butter, softened
1 pound ground beef
¾ teaspoon ground black pepper
½ teaspoon sea salt
¼ teaspoon onion powder
3 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon real bacon bits
1 teaspoon sweet relish
1 teaspoon white sugar
6 slices Cheddar cheese
6 slices provolone cheese

Directions:
Cover 1 side of each bread slice thoroughly and generously with butter; set aside. Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread. Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded. Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary. Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 3 patty melts

Calories: 1242.2
Fat: 94.1 g
Saturated fat: 47.7 g
Carbohydrates: 38.3 g
Sugars: 7.5 g
Dietary fiber: 3.9 g
Protein: 60.6 g
Cholesterol: 259.5 mg
Sodium: 2093.1 mg
Chili Mint Rub


Ingredients:
leg of lamb, garlic, fresh ground black pepper, fresh mint leaves

Directions:
Leave lamb to get to room temperature.
place all other items in food blender to create a paste. spread half of mixture over lamb, alow to stand for 2 hours.
Place in foil tray and cover with rest of mixture. Cover tray with foil( TIGHTLY ].
cook for 1 hour in covered bbq. Remove foil and cook a further 30 minutes, or until done to your taste.
Mint leaves to be loose packed.
Lefse- Norwegian Flat Bread


Ingredients:
russet potatoes, salt, butter, evaporated milk, all-purpose flour, sugar

Directions:
Peel and cut potatoes. Boil in well salted water until soft. Use more salt than you normally would. You do not want to add salt once they are cooked as it will not dissolve as well.
Drain well and return to pot. Steam for a few minutes to ensure all water has been evaporated.
Measure out 4 cups of potatoes, packed well. Rice potatoes now while potatoes are still hot. You may have potatoes left over.
Place riced potatoes in a plastic bowl with a good sealing lid. Add butter and milk and mash with a HAND masher. Do NOT use an electric mixer as it will get sticky.
Allow to cool on the counter until potatoes are at room temperature then place several paper towels on top, seal tightly with the lid and place in the refrigerator overnight.
Next day: Much easier to work with. Mix in flour and sugar and form into small balls. Now roll them out thin and flat using a rolling pin, preferably one with grooves and covered with a sock. You can just cut an old CLEAN sock and slide it over the rolling pin.
Using a lefse stick or a long flat stick or long thin spatula roll the raw lefse around the stick and then unroll onto a HOT griddle (450 degrees] Flip once the first side starts to form bubbles and is lightly browned or freckled. Cook other side just until lightly browned.
Using stick again remove lefse from griddle to a towel and place a towel on top to keep them warm and pliable.
Eat warm or store in the refrigerator in a well sealed container lined with more paper towels. Can also be frozen with waxed paper between each lefse.
Brined Pork Chops


Ingredients:
water, kosher salt, brown sugar, vanilla, fresh sage, pepper, ground cloves, nutmeg, ground cardamom, cinnamon, flour, olive oil

Directions:
In a large bowl combine water and salt, stirring until salt dissolves.
Add next 3 ingredients (sugar- vanilla], stir until sugar dissolves.
Stir in ice and add pork chops.
Cover and refrigerate for at least 8 hours.
Drain and remove pork chops from brine.
Discard brine.
Combine next 7 ingredients (sage-garlic], rub both sides of pork chops with spice mixture.
Refrigerate at least 30 minutes.
Place flour in large plastic bag and add chops, shake well to coat chops.
Place chops on plate before frying.
Heat oil in large skillet over medium high heat.
Add chops, cook 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.
Coconut Tofu


Ingredients:
green onions, light coconut milk, soy sauce, brown sugar, curry powder, fresh ginger, firm tofu, plum tomatoes, yellow bell pepper, fresh mushrooms, fresh basil, bok choy

Directions:
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally.
Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp.
River Road Spinach Madeleine


Ingredients:
frozen chopped spinach, butter, flour, onions, evaporated milk, pepper, Worcestershire sauce, monterey jack pepper cheese

Directions:
Cook spinach as directed on package; drain; reserve 1/2 cup liquid.
Melt butter in saucepan over low heat.
Whisk in flour until smooth.
Add onion; cook until soft but not brown.
Slowly add milk and reserved spinach liquid, stirring constantly, until smooth and thickened.
Stir in garlic salt, celery salt, pepper, Worcestershire and cheese; continue stirring until sauce is smooth.
Combine with spinach.
Pour into a 1 1/2-quart casserole and top with crumbs.
Bake at 350ºF until heated through and bubbly, about 15-20 minutes.