xiaoxl/recipe_data huggingface dataset:
Rhubarb Shortbread


Ingredients:
rhubarb, granulated sugar, water, vanilla bean, all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, confectioners' sugar

Directions:
Make the jam: Combine rhubarb, sugar, and 1/2 cup water in a medium saucepan.
Split vanilla bean, scrape the seeds into the pan, and toss in the pod.
Bring to a simmer over low heat, cook, stirring often, until rhubarb softens and forms a soft mass, about 10 minutes.
Remove and discard vanilla bean.
Transfer to a shallow bowl and let cool.
Can be made ahead and refrigerated in an airtight container, for up to one week.
If refrigerated, return to room temperature before using.
You may substitute 1 cup of your favorite jam or preserves for the homemade.
Make the shortbread: In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter on high speed until pale and fluffy.
Add egg yolks and sugar, and beat until sugar is dissolved and the mixture is light.
Reduce mixer speed to low, and add the dry ingredients, mixing only until the ingredients are incorporated.
Turn the dough out onto a work surface and cut into two pieces.
Shape each piece into a ball and wrap in plastic wrap.
Place in freezer until firm, about 30 minutes.
Can be made ahead and frozen for up to one month.
Thaw in refrigerator overnight.
Assemble and bake: Preheat oven to 350° with rack in center.
Remove one ball of dough from freezer and, using the large holes on a box grater, grate the dough into a 9-by-13-inch baking dish.
Pat the dough gently just to get it into the corners (you don<U+0092>t want to press it down], and spread with the rhubarb jam.
Grate the remaining dough over the jam, and press it lightly to distribute it evenly.
Bake until golden brown, about 40 minutes.
Dust with confectioners<U+0092> sugar as soon as it is removed from oven.
Cool on a wire rack.
Cut the shortbread into bars when it is cool.
You can cut whatever size bars please you, although as a rough guide, 3-inch squares, or rectangles 1 1/2 inches by 3 inches make nice servings.
Store covered at room temperature for up to 2 days.
Bacon-Wrapped Stuffed Dates


Ingredients:
pitted dates, prosciutto, bacon, feta cheese, cream cheese, mixed herbs, brown sugar

Directions:
Preheat oven to 350 degrees F.
Crumble feta cheese into a bowl and add cream cheese and mixed herbs.
Spoon cheeses into dates with a small spoon.
Cut prosciutto or bacon to fit once around each date and secure with a toothpick.
Bake until outside is browned and crisped, around 10 minutes.
Glaze:
While waiting for dates to bake, mix vinegar and sugar into a sauce pan and boil on high for a minute, stirring constantly.
Take vinegar reduction off of heat and let set to thicken.
When dates are done, take out of oven and drizzle reduction over the dates.
Our Favorite Banana Bread


Ingredients:
butter, sugar, all-purpose flour, baking powder, baking soda, salt, eggs, bananas, sour cream, walnuts

Directions:
Cream butter; gradually add sugar, beating with a mixer at medium speed.
Combine flour with baking powder, baking soda, and salt, stirring well.
Combine eggs, banana, and sour cream; stir well.
Add flour to creamed mixture, alternately with banana mixture, beginning and ending with flour mixture.  Mix until blended after each addition; stir in walnuts.
Pour batter into greased and floured 9 x 5 x 3-inch loaf pan.
Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pck inserted in center comes out clean.  (Shield with aluminum foil to prevent excessive browning.].
Let cool completely on a wire rack.  Yield 1 loaf.
Superbly Rich Chocolate Tart


Ingredients:
flour, butter, powdered sugar, salt, heavy cream, butter, baking chocolate, vanilla extract, granulated sugar, sugar, water, butter, chocolate

Directions:
In a mixing bowl combine 1 1/2 cups of flour 1/2 tsp salt,1 tbs powdered sugar and mix well. Add 1/2 cup of butter and mix well until fully incorporated and you have a coarse, cornmeal like texture. Add 3 tablespoons of ice water , mix well, then knead into a soft ball. Cover and place in fridge for 20 minutes. When dough is chilled roll out , place in tart pan, pierce bottom well with a fork and bake at 350 for 15 minutes or until golden brown. When tart shell is ready set on a wire rack to cool.
In a sauce pan combine 1 1/2 cups heavy cream, 1/2 tsp vanilla extract, 3 tbs sugar, 4 ounces bakers chocolate, 4 tbs butter. Turn heat on to medium while stirring with a wire whisk to prevent chocolate from sticking to bottom of pan. When all ingredients are melted and mixture begins to bubble remove from heat and pour into tart shell. Tap pan on counter to remove any air bubbles then place in fridge to chill and set.
Prepare a small amount of heavy syrup in a small saucepan by boiling together 3 tablespoons of sugar with 6 tablespoons of water. When syrup has thickened and is bubbling pour into a bowl.
In a double boiler melt together 3 ounces bakers chocolate and 2 tbs butter stirring well. When melted add 1 tsp to 1 tablespoon of the syrup mixture to give the tart glaze a nice shine. When all ingredients are thoroughly mixed let sit for just a few moments then pour over tart. Shake pan lightly so glaze spreads evenly to the edges of the tart. Set in fridge for several hours to chill and set.
When tart is chilled garnish with chocolate ganache or whipped cream and serve.
Oriental Chicken Curry


Ingredients:
boiling water, curry powder, Chinese five spice powder, fresh ginger, chicken breasts, garlic clove, soy sauce, salt, fresh coriander

Directions:
Place the creamed coconut in a bowl and stir in the water. When dissolved stir in the curry powder, chinese 5 spice and ginger. Add the chicken and allow to marinate for an hour.
Heat the oil in a wok or pan. Add the garlic and cook for a minute.
Remove the chicken from the marinade and cook in the wok/pan for 5 minutes, stirring.
Reduce the heat, add the marinade and the soy sauce. Cook for 15-20 minutes.
Season with salt and the coriander.
Serve with boiled rice or home cooked egg fried rice.
Peruvian Rice and Lentils (Tacu Tacu)


Ingredients:
dried brown lentils, water, garlic, long-grain white rice, red onion

Directions:
Bring lentils, 5 cups water, and 1/2 tsp salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils]. Drain, then transfer to a large bowl.
Meanwhile, cook 1 tsp garlic in 1 Tbsp oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 tsp salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.
While rice stands, sauté onion and remaining tsp garlic in 1 Tbsp oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.
Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time].
Butter Crunch Chicken Bake #RSC


Ingredients:
broccoli florets, fresh lemon juice, unsalted butter, baking mix, parmesan cheese, parmesan cheese, dry mustard, boneless skinless chicken breasts, fresh chives

Directions:
Preheat oven to 400 degrees.
Place broccoli florets in a lightly greased 9 x 12 baking dish. Add fresh lemon juice, and toss to coat broccoli.
In a medium size mixing bowl combine butter, baking mix, Parmesan cheese, dry mustard and 5 teaspoons of Hidden Valley Original Ranch Dressing Seasoning Mix. Using a pastry blender, fork, or even your hands, combine mixture until butter is well incorporated into the baking mix, and Butter Crunch topping is crumbly.
Sprinkle the remaining Hidden Valley Original Ranch Dressing Seasoning Mix over chicken. Place the seasoned chicken on top of broccoli in baking dish. Next spread Butter Crunch mixture evenly on top of chicken.  Bake in oven for 30 minutes or until chicken juices run clear.  Remove from oven and immediately sprinkle with fresh chives.
Damp Almond Cake


Ingredients:
butter, sugar, eggs, plain flour

Directions:
Cream butter and sugar until light and fluffy Add all other ingredients and mix well Spoon into 20cm round tin lined with baking paper.
Bake in a preheated oven 170 C- 180 C for 35- 40 mins or until done.
Allow to cool in tin for 5 mins before turning out.
When cool dust with icing sugar.
Serve with whipped cream and berries (optional].
Special Coleslaw


Ingredients:
cabbage, carrots, celery, vinegar, water, sugar, celery seed, salt, pepper

Directions:
Combine cabbage, carrots, celery and onion flakes in a large bowl.
Combine remaining ingredients in a medium bowl and stir until sugar is dissolved.
Pour dressing over cabbage mixture.
Let sit for several hours or overnight before serving.
Turmeric Chicken


Ingredients:
boneless skinless chicken breasts, turmeric, cayenne, salt, lemon juice, minced garlic cloves, soy sauce, sugar, olive oil

Directions:
Combine turmeric, cayenne, 2 oz lemon juice, garlic and salt into a marinade, and marinate chicken for 3-4 hours.  Make a basting sauce of the soy, sugar, oil and 1 oz of lemon juice.
Grill the chicken until done, turning and brushing with the basting sauce every 5 minutes or so.
Nelson's Mexican Cheese Dip


Ingredients:
cheese, tomatoes and green chilies, water, ground cumin, chili powder, garlic powder, salt, ground black pepper

Directions:
In a medium sauce pan, heat Ro-Tel, water, cumin, chilli powder, garlic powder, salt & pepper.  Bring  to a boil then reduce heat and simmer 5 minutes.
Dice American cheese in small cubes and add to Ro-Tel mixture, stir to melt thoroughly.
Remove mixture from heat and pour into food processor or blender.  Process until smooth.
Serve with tortillia chips or Frito's.
Truffle Macaroni and Cheese with Shrimp
Category: main-dish
By Balancing Cinderella Recipes

The truffle and bacon flavors add a depth to the Gorgonzola and Gruyere combination in this shrimp mac and cheese!

Ingredients:
cooking spray
½ (16 ounce) package cellentani (cavatappi) pasta
2 cups heavy whipping cream
1  egg white
1 tablespoon black truffle salt
3 cups fresh mushrooms, coarsely chopped
2 cups shredded Gruyere cheese
6 thick slices cooked bacon, chopped
1 cup crumbled Gorgonzola cheese
1 pound shrimp - peeled, tails removed, and cut in half

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 8x10-inch glass baking dish with cooking spray. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in cellentani and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain. Combine cream, egg white, and truffle salt in a large bowl. Mix well. Add mushrooms, Gruyere cheese, bacon, and Gorgonzola cheese. Toss to combine. Add shrimp and toss again. Mix in cellentani pasta with a wooden spoon until evenly distributed. Pour pasta mixture into a the prepared baking dish. Bake in the preheated oven until top is bubbling and shrimp is opaque, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 686.5
Fat: 48.6 g
Saturated fat: 25.9 g
Carbohydrates: 24.6 g
Sugars: 0.8 g
Dietary fiber: 1.4 g
Protein: 37.8 g
Cholesterol: 246.9 mg
Sodium: 1832 mg
Steak,  Mushrooms and Bell Pepper Sandwich


Ingredients:
white button mushrooms, onions, green bell peppers, red bell peppers, beef, mozzarella cheese, provolone cheese

Directions:
Saute the mushrooms in butter in a large frypan until browned; set aside.
In the same skillet saute the onions and peppers in oil with garlic salt and black pepper and salt until well sauteed; set aside to a dish.
In the same skillet fry the beef slices until browned but not crispy.
Add in the onions/green pepper mixture back to the pan and toss gently with the beef.
Place the cheese slices on top of the beef/green pepper mixture in the skillet and let melt.
Pile the mixture onto each bun top with sauteed mushrooms (if using] then cover with the top slice of bun.
Wrap each sandwich separately in a large piece of paper towel, and place in the microwave on HIGH for about 22 seconds to warm and soften the bun (this is optional but I always do this!].
Serve sandwiches while the beef mixture is still warm.
Easy Onion Meatloaf


Ingredients:
ground beef, egg, evaporated milk

Directions:
Preheat oven to 350 degrees Fahrenheit.
Mix ground beef, onion soup mix, egg, and evaporated milk together. The texture should be very mushy with a lot of moisture. (6 oz. evaporated milk is usually enough but you could use a 12 oz. can, adding as you mix and save the leftover evaporated milk].
Form meat mixure into a loaf and place in a baking pan.
Bake until meat is done, about 45 minutes.
Drain off some of the excess juice/grease.
Top meatloaf with the jar of gravy; put pan back in oven to heat gravy through, about 5 minutes.
Yum Woon Sen Salad


Ingredients:
raw shrimp, green onions, tomatoes, cucumber, red onion, cilantro, mint, roasted peanuts, fish sauce, warm water, lime juice, brown sugar, garlic clove

Directions:
1. Make the dressing first, combine all the ingredients in a small bowl. Use warm water to help the sugar dissolve, then put the dressing in the fridge to cool off.
2. Saute the shrimp over medium high heat in a little oil with salt and pepper.
3. Heat a medium-sized pot of water, it should NOT be boiling. Add the glass noodles and allow them to soften, it shouldn’t take more than a few minutes. Taste them to make sure they are soft, but not mushy. Then dump their warm water and cool them off with some ice cubes and cold water. You want to stop them from cooking and cool them off for the salad.
4. Let noodles drain really well before you add the dressing.
5. In a large bowl, combine all the ingredients and pour the dressing over it. Toss it well so the dressing gets to all the noodles.
6. Sprinkle the crushed peanuts over the top and Its ready to eat.
Quick Pasta Sauce
Category: side-dish
By LIAROSE

This is a quick and easy recipe.

Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried basil
1 (28 ounce) can crushed tomatoes
salt and pepper to taste

Directions:
In a large skillet over medium heat, saute garlic in oil until tender, 2 minutes.  Stir in basil and crushed tomatoes.  Season with salt and pepper and cook 15 to 20 minutes, until slightly thickened.  Serve immediately.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 84.4
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 10.2 g
Dietary fiber: 2.6 g
Protein: 2.3 g
Sodium: 172.9 mg
Dark Chocolate and Walnut Torte


Ingredients:
all-purpose flour, unsalted butter, eggs, granulated sugar, vanilla, cream of tartar, confectioners' sugar, fresh raspberry

Directions:
Preheat oven to 375°F Line bottom of a 9-inch springform pan with parchment or waxed paper.  Grease the bottom and sides of the pan with butter.  Chop the untoasted walnuts and flour in a food processor fitted with the blade until smooth, set aside.
Combine the chocolate and butter in a heatproof glass bowl or measuring cup.   Microwave on HIGH 1 minute; stir mixture then microwave for additional 30 seconds.  Stir until chocolate is melted; set aside.
Beat the egg yolks, 3/4 cup sugar and vanilla on high in the bowl of an electric mixer fitted with the whisk attachment, until pale yellow, 5-8 minutes.  Stir in chocolate mixture then stir in reserved walnut and flour mixture.
Combine the egg whites, cream of tartar and a small amount of the remaining 1/4 cup sugar in the bowl of an electric mixture. Whip on high speed with the whisk attachment until the whisk leaves visible paths in the egg whites and the mixture looks light, glossy and fluffy.   Beat in the remaining sugar and continue whipping until stiff peaks form, about 1 to 2 minutes.
Fold egg whites into chocolate mixture in thirds until it is well blended.  Gently transfer the batter to the prepared springform pan.
Bake until a toothpick or cake tester comes out of the cake clean, 35 to 40 minutes. Cool in pan; the center will sink a little as it cools, don’t worry. Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan.
Use a fine sieve to sprinkle confectioner’s sugar over top.  Sprinkle with toasted walnuts and raspberries before serving.
Note:  This cake has a rich but light texture.  Because it contains so little flour, the cake has to be cut carefully with a sharp knife. It can be placed, with the bottom of the pan, on a larger plate so that pieces can be taken neatly.
Nutella Fudge Bonbons


Ingredients:
chocolate chips, butter, sweetened condensed milk, vanilla, flour, powdered sugar, cocoa powder, milk

Directions:
Melt chocolate chips and butter over low heat in a sauce pan, stirring constantly to prevent scorching.
Remove from heat once fully melted and stir in 2 T. nutella.
Add sweetened, condensed milk and vanilla. Stir until combined.
Add flour a 1/2 Cup at a time until fully incorporated. (If it gets to hard to stir together in the pot, pour onto parchment paper or aluminum foil and knead until combined.]
The finished dough should be very pliable, almost like a play-doh consistency.
Take about a tablespoon of dough and flatten.
Spoon some nutella into the center and form dough around it, rolling into a ball.
Repeat until done.
Bake at 350 degrees for 6 to 8 minutes. Cool.
Meanwhile, stir together powdered sugar and cocoa powder.
Add milk gradually until desired drizzling consistency is reached.
Spoon icing over the cooled bonbons and decorate as desired.
Let icing harden completely before storing.
Greek Pasta Salad


Ingredients:
olive oil, red wine vinegar, sugar, oregano, fresh basil, salt, onion powder, garlic clove, Dijon mustard, parmesan cheese, spiral shaped pasta, red onion, celery ribs, sun-dried tomato, kalamata olive, feta cheese

Directions:
Combine the dressing ingredients and mix well, chill for at least 1 hour.
Cook the pasta according to package directions and drain, do not rinse.
Combine all ingredients, in a medium sized bowl with the pasta and tomatoes on top,  pour a small amount of the dressing over the hot pasta and toss gently to coat. Add more dressing so that all ingredients are well coated.
Chill before serving.
Bhindi Bhaji


Ingredients:
okra, tomatoes, garlic cloves, cumin seed, garam masala powder, red chili powder, turmeric powder, coriander powder, salt, coriander leaves

Directions:
Wash bhindi in water and dry it using cloth or paper napkin. If possible, complete this process 2-3 hours prior to cooking. Remove head and tail and chop it into 1/3-inch thick round circles.Heat oil in a non-stick pan or heavy based kadai over medium flame. Add cumin seeds and when they begin to crackle, add chopped garlic. Sauté for 30 seconds.Add chopped bhindi and mix well.
Cook on medium-low flame until bhindi turns dark green and shrinks. It will take approximately 6-8 minutes. Stir in between occasionally.Add chopped tomatoes, turmeric powder and salt; cook until tomatoes turn tender, approximately 2 minutes.
Add red chilli powder, garam masala powder and coriander powder; mix well.    Cook for a minute over low flame and turn off the flame.
Transfer prepared bhindi bhaji to a serving bowl. Garnish with coriander leaves and serve with roti or paratha.
Homemade Corn Dogs


Ingredients:
cornmeal, garlic cloves, shortening

Directions:
In food processor or coffee grinder, grind garlic cloves with corn meal in small batches until well powdered.
Sprinkle liberally over counter where dough is to be rolled.
Grease two cookie sheets.
Separate dough into four equal parts. Roll each section of bread dough out in thin strips, widening out to fit just over the ends of one brat to measure width.
Roll one brat at a time, cutting dough and pinching sides together over backs of each brat.
Roll again in corn meal on counter, adding more cornmeal sprinkle as needed to coat brats.
Arrange double the width of each corn dog on greased cookie sheets. Cover with warm damp towels; place in warm place and let rise until doubled in bulk.
Bake at 375 for 30 minutes; brush with butter. Serve.
Winter Navy Bean Soup


Ingredients:
dried navy beans, lima beans, salt pork, ham, onion, dried oregano leaves, salt, ground ginger, dried sage, black pepper, nonfat milk, butter

Directions:
Place navy beans in large saucepan, add enough water to cover beans.
Bring to boil, reduce heat and simmer 2 minutes.
Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight].
Drain beans and return to saucepan.
Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.
Bring to a boil, reduce heat.
Cover and simmer 2 to 2 1/2 hours or until beans are tender.
(If necessary, add more water during cooking].
Add milk and butter, stirring until mixture is heated through and butter is melted.
Season with additinal salt and pepper.
I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
Discard bone.
Summer Berry Parfait with Yogurt and Granola
Category: desserts
By Josie59

This large parfait can be made for a delicious breakfast - or it can be halved for a yummy snack.  Enjoy it using fresh or frozen blueberries, but fresh strawberries are recommended.

Ingredients:
¾ cup sliced strawberries
¾ cup blueberries
1 (6 ounce) container vanilla yogurt
1 tablespoon wheat germ
½  banana, sliced
⅓ cup granola

Directions:
Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 520.5
Fat: 13.5 g
Saturated fat: 3.3 g
Carbohydrates: 86.9 g
Sugars: 55.3 g
Dietary fiber: 11.1 g
Protein: 18.3 g
Cholesterol: 8.5 mg
Sodium: 126.1 mg
Cranberry Sauce Muffins


Ingredients:
flour, whole wheat flour, oats, brown sugar, baking powder, baking soda, cinnamon, salt, cranberry sauce, skim milk, applesauce, egg, margarine, brown sugar, flour, cinnamon

Directions:
Heat oven to 400°F Spray your muffin tins.
Mix together topping ingredients and set aside.
In a large bowl, combine flours, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well.
In medium bowl, combine milk, applesauce, cranberry sauce and egg; blend well.
Fold into dry ingredients all at once; stir until dry ingredients are moistened.
Fill muffin cups about three-quarters full.
Sprinkle with topping.
Bake 20 to 22 minutes or until golden brown.