xiaoxl/recipe_data huggingface dataset:
Apple Sharlotka


Ingredients:
tart apples, eggs, granulated sugar, vanilla extract, all-purpose flour, ground cinnamon, powdered sugar, sour cream

Directions:
Preheat oven to 350 degrees.
Line the bottom of a 9-inch springform pan with parchment paper.
Butter the paper and the sides of the pan.
Peel, halve and core your apples, then chop them into medium-sized chunks. (Cut each half into four “strips” then slice them fairly thinly — about 1/4-inch — in the other direction.] Pile the cut apples directly in the prepared pan.
Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs.
Beat in vanilla, then stir in flour with a spoon until just combined. Batter will be very thick.
Spread the batter and press it down with spoon or spatula into the apple pile. The top of the batter should end up level with the top of the apples. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter.
Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
Serve warm or cooled, dusted with powdered sugar. Serve with barely sweetened whipped or sour cream.
Jan's Spicy BBQ Sauce


Ingredients:
onion, garlic, salt, pepper, brown sugar, cayenne pepper, ketchup, prepared yellow mustard, apple cider vinegar, lemon juice, water, Worcestershire sauce

Directions:
In a medium saucepan over medium-high heat, sauté the onion and garlic in vegetable oil until soft.
Add salt and pepper.
Stir in remaining ingredients and bring to a boil.
Lower the heat and simmer 10 mins, stirring occasionally.
Turkey Chili


Ingredients:
turkey, onions, carrots, ground cumin, dried oregano, sea salt, arrowroot, water, cilantro

Directions:
In a large crock pot, combine turkey, poblanos, stock, onions and carrots., Allow to cook several hours or overnight., Add cumin, oregano and salt., In a small bowl, combine arrowroot and water to make a slurry., Stir into crockpot and cook for another 1 hour or until thick., Garnish with cilantro., Serve.
Paul Rodriguez's Honey Cabbage Salad


Ingredients:
cabbage, honey, lime, tomatoes, pineapple, cilantro, salt

Directions:
Place shredded cabbage into a large bowl., Add pineapples, cilantro and tomatoes., In a small bowl, whisk together honey, lime juice and salt to taste., Pour over cabbage mixture, toss, and serve.
Sesame Seared Tuna
Category: world-cuisine
By NEWORLEANSGIGLET

Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.

Ingredients:
¼ cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
½ cup sesame seeds
wasabi paste
1 tablespoon olive oil

Directions:
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 steaks

Calories: 422.2
Fat: 20.7 g
Saturated fat: 3.1 g
Carbohydrates: 13.2 g
Sugars: 5.8 g
Dietary fiber: 2.3 g
Protein: 44.1 g
Cholesterol: 77.2 mg
Sodium: 1045.5 mg
Butternut Squash Tortellini With a Brown Butter Sage Sauce and A


Ingredients:
extra virgin olive oil, extra virgin olive oil, kosher salt, salt, fresh ground black pepper, fresh ground black pepper, shallots, garlic cloves, whole milk ricotta cheese, amaretti cookies, ground nutmeg, wonton wrapper, butter, fresh sage leaves, pine nuts, black pepper, parmesan cheese, port wine, bay leaf, peppercorns, granulated sugar, shallot, garlic clove, unsalted butter

Directions:
To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.].
To make Port Wine Glaze, place all ingredients except butter in a small pot over medium-high heat and reduce to half about 3 ounces, whisk in butter and strain into a gravy boat or something similar.
To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
Add the sage, pinenuts and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and Wine glaze.
Easy Mexican Casserole
Category: world-cuisine
By ANDREALF63

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Ingredients:
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 631.9
Fat: 43.7 g
Saturated fat: 22.5 g
Carbohydrates: 32.8 g
Sugars: 6 g
Dietary fiber: 6.2 g
Protein: 31.7 g
Cholesterol: 119.2 mg
Sodium: 1308.3 mg
Apricot Jalapeno Jelly


Ingredients:
red bell pepper, apple cider vinegar, granulated sugar

Directions:
Place the jalapenos, pepper and vinegar in a blender (or food processor].
Pulse until small chunks remain.
Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
Bring to a boil; boil rapidly for 5 minutes.
Remove from the heat; skim off any foam that forms.
Allow mixture to cool for 2 minutes.
Mix in the pectin.
Pour into sterilized jars, seal and cool.
(At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar].
* Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!
Horchata


Ingredients:
white rice, water, cinnamon, sugar, vanilla

Directions:
Soak the rice overnight in 3 cups of the water.
Place the rice, soaking water and cinnamon to a blender and puree for  3 minutes, or until very smooth.  Strain through a fine meshed sieve or several layers of cheesecloth to ensure that there is no grit or large particles in the liquid.
Stir in the remaining 3 cups of water, sugar and vanilla. Adjust sugar to taste and serve well chilled. Horchata can separate as it sits, so stir well before each serving.
Tuna With Tomato Caper Basil Sauce


Ingredients:
tuna steaks, olive oil, onions, garlic cloves, roma tomato, basil leaves, capers

Directions:
Heat 3 TBS oil in a large deep skillet over medium heat; add the onions and saute about 5 minutes until soft.
Add the garlic and cook an additional 2 minutes, then add in the tomatoes, basil and capers, stirring well to combine.
Simmer, uncovered for 15 minutes; mixture will thicken.
Remove sauce to a bowl and set aside.
Wipe out the sauce pan, then heat with remaining 3 TBS of oil over medium heat.
Salt and pepper fish to taste, then place in the pan when oil is hot.
Cook fish about 3 minutes per side (fish should be light brown at edges but still pink inside].
Pour the tomato mixture over the fish and simmer for about 5 minutes, then serve immediately!
New York Style Cheesecake Adapted for India


Ingredients:
sugar, butter, panir, yoghurt, sugar, vanilla, eggs, flour

Directions:
Preheat the oven to 150. Line a 13 by 9" pan.
Crush the biscuits into fine crumbs with a hammer or in the grinder.
Mix the crumbs, 3Tbsp sugar and butter and press it firmly onto the bottom of prepared pan.
Bake the crust for 10 minutes.
Crumble the paneer and put in the jar of blender with the yoghurt, 3/4C sugar, flour and vanilla.
Blend until smooth, pushing the mix down with a spatula if needed.
Add eggs, one at a time, mixing well after each addition.
Pour gently over crust.
Dot tiny spoonfuls of jam over the batter.
Bake 40 min or until centre is set.
Cool completely. Refrigerate overnight.
Peanut Butter Cinnamon Rice Cake Crumbles (Or Popcorn)


Ingredients:
light corn syrup, brown sugar, creamy peanut butter, chunky peanut butter, vanilla extract, salt, ground cinnamon

Directions:
Preheat your oven to 250ºF.
In a medium-sized saucepan over medium-low heat, combine the syrup and sugar, stirring and cooking until the sugar is pretty well dissolved.  This should just take a few minutes.
Remove from the heat and stir in the peanut butter, vanilla, salt (if using], and cinnamon.  If the peanut butter isn’t melting, place the pan back on the heat just long enough to coerce that peanut butter inches
Stir in the popcorn or rice cake crumbles until well coated with the pb mixture.
Spread the popcorn or crumbles out on a cookie sheet or in a baking dish, and pop them in the oven for 20 to 30 minutes, stirring once, about mid-way through.
Portabella Mushrooms With Barley


Ingredients:
olive oil, olive oil, onion, fresh portabella mushrooms, garlic clove, barley, water, dry white wine, salt, parmesan cheese

Directions:
"Coat a large, nonstick frying pan with olive oil (thin layer, just to coat].  Add one more teaspoon of olive oil to the bottom of the frying pan and heat over medium flame.  Add diced onion, mushrooms, and garlic; saute until mushrooms are tender.  Add barley and next three ingredients.  Bring to a boil.  Cover, reduce heat, and simmer for about 1/2 hour, until barley is tender and most of the water is absorbed.  Remove from heat and let stand 5 minutes.  Sprinkle with cheese, if desired.  Serve warm."
Honey Wheat Berry Bread


Ingredients:
water, honey, salt, whole wheat flour, bread flour, powdered milk, white vinegar, vital wheat gluten, instant yeast

Directions:
**To cook wheat berries**.
Combine 1/2 cup rinsed wheat berries and 2 cups water in saucepan and bring to a boil. Reduce heat to medium low and simmer, covered for about 1 ½ to 2 hours, stirring occasionally, adding water if necessary. ( Cook until soft and some are popping open]
Drain any standing water before adding the cooked wheat berries to the dough.
Add drained wheat berries and 1 cup of cold water in the bread machine pan, Cool to lukewarm.
Add the rest of the liquid ingredients followed by the dry ingredients on top, yeast will be last.
Set bread machine to dough setting. Check in a few minutes, if dough looks too dry or too wet add a few tablespoons of warm water or flour to get a good soft dough consistency.
When dough setting is complete (my machine is 1 ½ hours] remove dough from bread machine pan onto a lightly floured surface. Shape into a roll. Put in a bread pan that has been sprayed with cooking oil spray. Let  rise for about 40 minutes to 1 hour or until about 1 ½ inches above pan.
Cook on 350 degrees on middle rack of oven for about 30 to 35 minutes. Should be golden brown ( when thumped with your finger on the bottom of the loaf it should sound hollow ]
Remove bread from pan to cooling rack to cool. Let it cool at least 1 hour before slicing.
Maryanne's Cornbread
Category: bread
By Maryanne

This sweet cornbread starts with baking mix, cornmeal and corn kernels are added to make a fluffy bread to serve with almost anything.

Ingredients:
3 cups biscuit baking mix
1 cup white sugar
2 ½ teaspoons baking powder
½ cup yellow cornmeal
3  eggs
1 ¼ cups milk
1 cup butter, melted
2 cups frozen corn kernels, thawed  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 - 9x13 inch pan

Calories: 398.9
Fat: 21.9 g
Saturated fat: 11.7 g
Carbohydrates: 46.9 g
Sugars: 19.5 g
Dietary fiber: 1.4 g
Protein: 5.9 g
Cholesterol: 89.2 mg
Sodium: 617.6 mg
Simple Beef Flavored Gravy
Category: side-dish
By sal

A quick and easy gravy made with beef bouillon, flour, onion and butter.  Serve over mashed potatoes, if desired.

Ingredients:
1 ½ cups water
3 teaspoons beef bouillon
¼ cup all-purpose flour
1  onion, chopped
¼ cup butter

Directions:
Combine water, bouillon, flour, onion and butter in a small saucepan.  Bring to a boil over medium heat and cook until thickened.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 97.9
Fat: 7.9 g
Saturated fat: 4.9 g
Carbohydrates: 6.1 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Cholesterol: 20.5 mg
Sodium: 275.9 mg
Chicken Broccoli Stuffing


Ingredients:
water, boneless skinless chicken breasts, broccoli

Directions:
Preheat Oven to 400 degrees.
Spray 4 large sheets of heavy-duty foil with oil.
Combine stuffing mix and water.
Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
Top stuffing with a chicken breast.
Top chicken with 1 Celsius broccoli.
Sprinkle with 1/4 of the cheese and 1 slice of crumbled bacon.
Top with 1 tablespoon ranch dressing.
Bring up sides of foil sides and fold to seal, leaving space for heat circulation.
Place packets on a cookie sheet and bake 30 minutes.
Let stand for 5 minutes.
Open carefully.
Fall Minestrone - Rachael Ray


Ingredients:
extra virgin olive oil, pancetta, crushed red pepper flakes, garlic cloves, portabella mushroom caps, onions, carrots, celery ribs, salt, fresh ground black pepper, fresh rosemary, fresh sage leaves, zucchini, kale, chard leaves, cannellini beans, diced tomatoes, chicken broth, vegetable broth, parmigiano, parmigiano-reggiano cheese

Directions:
Heat a soup pot over med-high heat; add olive oil.
Add in the pancetta; brown for 2 minutes.
Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.
Watermelon Salad


Ingredients:
seedless watermelon, kalamata olive, red onion, cilantro, mint, olive oil, lemon juice, kosher salt, cracked black pepper, feta cheese

Directions:
Cut the rind off the watermelon and chop it into cubes of whatever size you like. If there's too much, save some watermelon for later.
Thinly slice the red onion and add it to a bowl with the watermelon.
Add the olives, roughly chopped.
Chop and add the cilantro and the mint.
Drizzle olive oil and lemon juice over the salad. These amounts are approximate - do it to taste. Season with salt and pepper and toss well.
Just before serving, add the crumbled feta cheese.
Maple Rutabaga With Cranberries


Ingredients:
maple syrup, butter, dried cranberries, butter, fresh parsley

Directions:
Peel rutabaga and cut into cubes.
Cook 30-40 minutes till tender.
Drain and mash, adding maple syrup, butter, salt, and pepper.
Stir in cranberries.
Spread into a 2 litre baking dish.
If making ahead, cover and refrigerate now for up to 24 hours, and add 15 minutes to baking time.
Bake, covered, at 400F for 30 minutes or till hot.
For topping, combine ingredients and sprinkle over top.
Broil for 2 or 3 minutes until a nice golden colour.
Sarasota's Quick Shrimp Asian Salad


Ingredients:
shrimp, napa cabbage, romaine lettuce hearts, cucumber, onion, bean sprouts, water chestnuts, scallion, toasted sesame seeds

Directions:
Shrimp  --  If using extra large or even large shrimp, I like to rough chop the shrimp. If using a smaller shrimp, if don't find it necessary to chop them.
Salad  --  In a large bowl, add the bean sprouts, onion, cucumber, water chestnuts, napa cabbage, romaine and shrimp and toss well. If adding the red pepper, you can add at this time.
Now, if serving right away, add the chow mein noodles and toss with the dressing (see Note of substitute dressings below], but I like to do this right before serving. I take approximately 1/2-1 can and add it to the salad and then garnish with additional. It is completely up to you how many of the noodles you add.
Garnish  --  You can also add the toasted sesame seeds or scallions as a garnish if you want.
Serve  --  Family style or you can serve as just a starter salad too. It is perfect with a bowl of soup, grilled sandwich or just a big slice of fresh bread. ENJOY!
Note: Substitute Dressings.
Now the Kraft dressing is honestly very good and I have tried to recreate, but haven't got it right yet. There are 2 recipes on Zaar which are close and will definitely work. But if you can find the dressing, it is well worth it. Most of my local grocery stores carry it, and you can always order from many online sites.  Recipe #363654 and Recipe #363662 are the two I recommend as a substitute.
Simple Thai Green Chicken Curry


Ingredients:
canola oil, shallots, green curry paste, unsweetened coconut milk, fish sauce, chicken breast, red bell pepper, basil, fresh lime juice

Directions:
Add oil to a skillet on medium heat., Once hot, add sliced shallots and green curry paste., Cook until shallots soften, approximately 3-4 minutes., Add fish oil to skillet and immediately after pour in the can of coconut milk., Bring to a boil., Add chicken and red bell pepper strips., Let simmer for 7-8 minutes until chicken is done., Add chopped/torn basil., Add juice of one lime., Simmer 2-3 minutes., Serve- add sprigs of basil and lime wedges for garnish.
Oven Onion Rings


Ingredients:
flour, egg, onions

Directions:
Preheat the oven to 350.
Mix the flour and the seasonings and put in a container as wide as the widest onion ring.
Stir the eggs.
Dip the rings in the egg, then the flour mix, then the bread crumbs.
Put on a cookie sheet that has been sprayed with Pam.
Bake 25 minutes or until crisp.
Strawberry Shortcake Watermelon Pizza
Category: desserts
By Katherine Martinelli

For a fun take on a classic summer entertaining dessert, try this simple strawberry shortcake watermelon pizza. You can use either store-bought or homemade whipped cream (or try a vegan whipped cream recipe). Either way, the key is to serve this right away as the whipped cream can melt pretty quickly.

Ingredients:
8 ounces fresh strawberries, hulled and sliced
1 tablespoon sugar
1  center-cut slice of watermelon, about 1 inch thick
1 cup whipped cream, or to taste

Directions:
Mix strawberries and sugar together in a medium bowl until the strawberries are thoroughly coated. Allow the strawberries to macerate for 10 to 20 minutes. Cut the round watermelon slice into 8 wedges, and keep them together. Pat dry with a paper towel or clean dish towel. Spray or spoon the whipped cream onto the center of the watermelon round; don't be afraid to pile it on, as the cream will sink under the weight of the strawberries. Spoon the macerated strawberries and their juices over the whipped cream and serve immediately.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 168.7
Fat: 11.3 g
Saturated fat: 6.9 g
Carbohydrates: 17.4 g
Sugars: 13.5 g
Dietary fiber: 1.2 g
Protein: 1.8 g
Cholesterol: 40.8 mg
Sodium: 13.3 mg
Soy-Sesame Baked Tofu


Ingredients:
extra firm tofu, low sodium soy sauce

Directions:
Turn the tofu block on its side, and slice it into slices about 1/4 inch thick (you should get 4 slices]. Put several layers of paper towels on each side, and make sure you extract as much moisture as you can.
Mix the soy sauce and sesame oil in a small bowl.
Prepare a baking sheet by lining it with aluminum foil. Lay the slices of tofu on the baking sheet, being careful so that they don't tear.
Brush the soy sauce and sesame oil on both sides of each piece of tofu, being careful to make sure they don't tear too bad when you turn them (if they do a little, it's ok]. Use all the marinade between all 4 pieces of tofu.
Preheat the oven to 375 degrees F.
Let the tofu sit and absorb the marinade while the oven preheats.
Bake for 40 minutes, turning once with a wide spatula halfway through the baking time.
Cream of Nectar Sno-Ball


Ingredients:
sugar, mineral water, vanilla

Directions:
In a small saucepan, mix the sugar and spring water and start mixing with a spoon until the sugar dissolves. Then add the milk, cream nectar flavor, vanilla and pink food coloring and stir again.
Shave 1 bowl of ice, then pour syrup over. Make sure you pour syrup between each layer.
Buffalo Hot Wings-Anchor Bar Style


Ingredients:
chicken wings, butter, white vinegar, garlic powder

Directions:
Preheat oven to 350 and preheat oil in a deep fryer to 375.
Fry wings for 8 minutes.  (Do this in batches so you don't over crowd].
Transfer to a tray lined with paper towels to drain.
Season with salt and pepper.
In a saucepan, melt butter.  Add hot sauce, garlic powder, salt and pepper to taste.
Toss wings in sauce.  Roast 15-20 minutes in preheated oven.
Serve with Blue cheese or Ranch dressing and celery.