xiaoxl/recipe_data huggingface dataset:
Sweet Tomato Sorbet


Ingredients:
sugar, tomatoes, basil leaves

Directions:
In a 1- to 2-quart pan over high heat, bring sugar and 1 cup water to a rolling boil. Nest pan in a bowl of ice and stir often until cold, 8 to 10 minutes.
In a food processor or blender, purée tomatoes, a portion at a time. Rub through a fine strainer into a bowl; discard any residue.
Combine syrup, tomato purée, and basil. Freeze in an ice cream maker according to manufacturer's directions or until dasher is hard to turn.
Serve sorbet softly frozen, or freeze airtight until firm, at least 3 hours.
Old Fashion Pecan Pie


Ingredients:
butter, sugar, eggs, pecans, whole pecans, vanilla extract

Directions:
In a sauce pan, melt the butter, but don’t let it brown.
Mix in the sugar and corn syrup and cook, stirring over medium heat, until the sugar dissolves.
Stir in eggs; mix well.  Stir in pecans.
Pour in pie shell and bake in 350°F oven for 1 hour, or until firm when shaken.
Evil Chocolate Cherry pie


Ingredients:
cream cheese, Cool Whip, cherry pie filling, German chocolate bar, vanilla extract

Directions:
combine cream cheese, chocolate syrup, vanilla, half of the cool whip, and 1/4 cup of curled chocolate in a mixer on medium speed until smooth.
Spoon into pie crust and smooth with a spatula or rubber scraper.
chill in refrigerator for 1-2 hours.
pour pie filling on top and garnish with chocolate curls.
return to refrigerator until ready to serve.
Tortilla Beef Bake


Ingredients:
ground beef, tortilla chips, salsa, cheddar cheese

Directions:
In a skillet, cook ground beef, until no longer pink.
Stir in soup.
Sprinkle 1 1/2 cups of tortilla chips in a greased shallow 2 1/2 quart baking dish Top with beef mixture.
Layer salsa on top of beef.
Layer cheese on top of salsa.
Bake uncovered at 350 degrees for 25- 30 minutes or until bubbly.
Sprinkle with remaining chips and bake 3 minutes longer or until chips are lightly toasted.
Plantain Chips With Mango Salsa


Ingredients:
mangoes, scallion, serrano chili, red onions, cilantro, lime, juice of, plantains, kosher salt

Directions:
Combine salsa ingredients in a small bowl. Cover in plastic wrap and refrigerate until ready to use.
Carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first].
Using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be].
Fill a heavy pot with about 1 inch of oil. Heat on med/ high heat to 360 degrees. Carefully add the plantain slices and fry until crisped.
Remove to a paper towel-lined plate. When all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa.
Monkey's Chicken Fingers


Ingredients:
panko breadcrumbs, flour, onion powder, garlic powder, black pepper, sea salt, egg, milk

Directions:
Pour enough oil in pan to fill about half way. While heating:
Mix egg, milk, and Italian dressing mix in a shallow bowl and put aside.
Mix panko, 1/2 c flour, bread crumbs, onion powder, garlic powder, salt, and pepper in a shallow bowl and put aside.
Dust chicken with the remaining 1/2 c flour.
Shaking off extra flour dip chicken first in egg mixture then coat well with panko mixture and set aside.
When all the chicken is coated fry about 6 or so at a time so as not to crowd the pan. Let cook about 3 minutes on each side or until golden brown and cooked through. Remove from pan and drain on paper towels and serve with favorite dipping sauces or slice and use as a salad topping.
Easy Lemon Meringue Tart


Ingredients:
caster sugar, lemon juice, butter

Directions:
Preheat oven to 150C.
Crush biscuits in food processor or roll in  bag with rolling pin until small/fine mixture of crumbs.
Mix in melted butter and biscuits in large bowl until well coated. Biscuits should be sticky enough to stick together.
Coat the sides and bottom of an approximately 22cm tart pan with the biscuit mixture.
Put in fridge to set while you work on the rest of the recipe.
Mix together condensed milk, egg yellows and lemon juice until well combined.
Beat egg whites until foamy. Add half the castor sugar and continue to beat until soft peaks form. Add the rest of the castor sugar and beat until stiff peaks form.
Pour lemon mixture into tart pan. Add the stiff egg whites on top and use back of spatula to form peaks and valleys to make cake look decorated.
Bake in oven on middle shelf for 40 minutes.
Once cooked, cool in fridge for approximately 2 hours.
Serve cold.
Shrimp Frittata


Ingredients:
eggs, milk, olive oil, scallions, small shrimp, dried thyme, fresh parsley, dried oregano

Directions:
In a medium bowl, add eggs and milk.
Whisk mixture until light and frothy; set aside.
Pour oil into a 10 inch nonstick skillet over medium heat.
Add the scallions and saute for 1 minute or just until they are soft.
Add the shrimp, thyme, parsley, oregano, salt, and pepper to the skillet.
Saute, stirring frequently, for about 2 minutes or until the shrimp are pink and firm.
Turn heat to low; pour in the egg mixture; make sure the shrimp and onions are evenly distributed.
Cover the skillet and cook without disturbing for about 8 minutes or until the eggs are set.
Cut the frittata in half and transfer to individual serving plate (I use a pancake flipper thingy].
Coronation Chicken
Category: salad
By CZARDAS

A creamy chicken and mango dish with a spicy curried mayonnaise dressing, is something fresh and different that always brings interest and recipe requests. Served cold with a crisp garden or rice salad. This also makes a wonderful sandwich filling.

Ingredients:
6  skinless, boneless chicken breast halves
⅓ cup sultana raisins
1 (1 pound) large mango, peeled, thinly sliced
⅔ cup mayonnaise
1 teaspoon mild curry powder
1 tablespoon mango chutney
1 teaspoon fresh lemon juice
1 pinch salt and ground black pepper
¾ cup toasted cashews

Directions:
In a large pot, cook chicken in lightly salted boiling water for 20 minutes. Drain, cool, and cut into 1/2-inch strips. In a large bowl, stir together chicken strips, raisins, and half of the mango. In a medium bowl, mix together mayonnaise, curry powder, chutney, and lemon juice. Season with salt and pepper, then toss gently with chicken mixture. Stir in half the nuts. Transfer to a platter, and garnish with remaining mango strips and cashews.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 475.7
Fat: 30 g
Saturated fat: 5.2 g
Carbohydrates: 27.9 g
Sugars: 18.8 g
Dietary fiber: 2.4 g
Protein: 26.5 g
Cholesterol: 70.2 mg
Sodium: 301.6 mg
White Chocolate Cheesecake with White Chocolate Brandy Sauce
Category: desserts
By Judy Wilson

This is a dense cheesecake that is very smooth and melts in your mouth. The white chocolate brandy sauce tops it off. I just nap it over the center of the slice of cheesecake on the plate. I garnish it with mint leaves and either raspberries or strawberries.

Ingredients:
4 (1 ounce) squares white chocolate
3 (8 ounce) packages cream cheese, room temperature
¾ cup white sugar
¼ cup all-purpose flour
3  eggs, room temperature
½ cup heavy cream, room temperature
½ teaspoon vanilla extract
2 cups finely chopped white chocolate
1 cup heavy cream
2 fluid ounces brandy

Directions:
Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl. Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan. To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn't boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Prep time: 30 mins
Cook time: 1 hr
Total time: 10 hrs 30 mins
Yields: 1 10-inch cheesecake

Calories: 596
Fat: 44.2 g
Saturated fat: 27 g
Carbohydrates: 39.8 g
Sugars: 35.5 g
Dietary fiber: 0.1 g
Protein: 8.9 g
Cholesterol: 157 mg
Sodium: 229.4 mg
Pumpkin Muffins with Cinnamon Streusel Topping
Category: bread
By 2sachse

Pumpkin muffins with a crunchy cinnamon crumb topping.

Ingredients:
¾ cup brown sugar
¾ cup white sugar
½ cup butter, softened
2  eggs
1 cup pumpkin puree
⅓ cup water
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
⅓ cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter
¼ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups. Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water. Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups. Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin. Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 18 muffins

Calories: 181
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 29.2 g
Sugars: 18.7 g
Dietary fiber: 0.8 g
Protein: 2.2 g
Cholesterol: 35.9 mg
Sodium: 283.8 mg
Bollito Misto Di Verdure (Boiled Mixed Vegetables)


Ingredients:
potatoes, carrots, beet, zucchini, string bean, olive oil, capers packed in salt, parsley

Directions:
Boil or steam all the vegetables keeping in mind they cook at different rates so you'll either have to do them in batches or different pots.
Cook them to your taste. Some I like crisp-tender, others well done.
Drain them and let them cool enough to handle them.
Peel the beets and chop all the vegetables into bite-size pieces and combine them in a bowl.
If you are using capers, stir them in now.
Season with olive oil to taste, keeping in mind that the vegetables shouldn't be dry, but they shouldn't be swimming either. Season with salt and pepper and the herbs to taste and chill for at least an hour.
Simple Naan / Flatbread (Plain)


Ingredients:
plain flour, olive oil, water, baking powder, butter

Directions:
In a medium-sized bowl, combine flour, baking powder, olive oil and enough water to bind (add it slowly to be sure, but you can always add a bit more flour if it's too sticky].
Take half the mixture (a quarter if you'd prefer smaller naans] and roll into a ball.
Dust a chopping board with flour and roll out flat into a naan shape (or the shape of your choosing!].
Cook on a hot skillet / frying pan for 1-2 minutes on each side (I use a few squirts of 1 cal cooking spray and a frying pan].
Once cooked brush naan with a little melted butter if desired.
Repeat process with remaining naan mixture.
Sausage Fennel and Apple Skewers


Ingredients:
extra virgin olive oil, rosemary, salt, smoked link sausage, fennel bulbs, gala apples

Directions:
In a large bowl, stir together the olive oil, rosemary and 1/4 teaspoon salt. Add the sausage, fennel and apples and toss to coat.
Position a rack 5 inches beneath the broiler; preheat.
Thread the sausage, fennel and apples onto metal skewers; arrange on baking sheets in a single layer. Broil, turning once, until lightly browned, 10 to 15 minutes.
Grilled Hot Turkey Sandwiches
Category: meat-and-poultry
By Mom22GreatKids

A quick and easy twist on grilled cheese!  Great served with cole slaw and soup!

Ingredients:
4 tablespoons mayonnaise
2 tablespoons salsa
2  green onions, chopped
8 slices  sourdough bread
½ pound deli-sliced turkey
4 slices pepperjack cheese
4 tablespoons butter

Directions:
Mix the mayonnaise, salsa, and green onions in a small bowl. Spread the seasoned mayonnaise evenly on each slice of bread. Layer the turkey and cheese on 4 of the slices. Top with remaining bread to make 4 sandwiches. Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in butter until lightly toasted. Add remaining butter to skillet, turn sandwiches over.  Cook until the cheese is melted, and the bread is browned.

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

Calories: 515
Fat: 33.5 g
Saturated fat: 14.8 g
Carbohydrates: 32.7 g
Sugars: 2 g
Dietary fiber: 1.5 g
Protein: 21.7 g
Cholesterol: 89.1 mg
Sodium: 1373.1 mg
Lemony Light Waldorf Salad


Ingredients:
raw honey, lemon, tahini, mixed baby lettuces and spring greens, red apples, celery ribs, red grapes, walnuts

Directions:
Combine honey, lemon and tahini in large mixing bowl and whisk together until well incorporated.
Place remaining ingredients in bowl and mix gently until everything is coated with dressing.
Transfer to salad plates and dust with cinnamon.
Toss Me Later Salad


Ingredients:
garlic clove, salt, dry mustard, lemon juice, parmesan cheese

Directions:
Mix garlic, salt, dry mustard, lemon juice and oil together with a fork in the bottom of the serving bowl.
Sprinkle parmesan cheese over all but do not stir.
Cover with washed and dried greens, filling to top of bowl.
Seal tightly with clear plastic wrap.
Refrigerate for at least 6 hours, up to 2 days.
When ready to serve, toss very well, this can be done by turning upside down as long as the wrap is tightly in place.
Onion and Fresh Herb Omelet With Mixed Greens


Ingredients:
egg substitute, nonfat milk, fresh parsley, fresh thyme, salt, fresh ground black pepper, egg, all-purpose flour, onions, garlic clove, red wine vinegar, extra virgin olive oil

Directions:
To prepare omelet, combine the first 7 ingredients in a small bowl, stirring with a whisk.
Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to egg mixture; stir well.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add onion to pan; sauté 7 minutes or until browned.
Add garlic; sauté 1 minute.
Pour egg mixture over onion mixture in pan. Reduce heat, and cook 3 minutes or until set.
Loosen omelet with a spatula, and fold in half; cook 1 minute.
Cut omelet in half; place one half on each of 2 plates.
To prepare salad, combine salad greens, vinegar, and oil; toss well. Arrange 1 1/2 cups greens on top of each serving; top each serving with 1 tablespoon cheese and 3/4 teaspoon almonds.
Chicken Cider Pie (Zwt Three)


Ingredients:
olive oil, onions, chicken breasts, carrots, sage, flour, cider, Dijon mustard, lemon juice, mushrooms, half-and-half, egg, water

Directions:
Preheat oven to 300 degrees.
Heat oil in a large saucepan.
Saute onions and chicken in oil until the chicken is well browned on all sides; add carrots, coriander and sage.
Gradually stir in flour and cook for 1 minute.
Slowly add cider, stirring constantly with a whisk to help prevent lumping.
Add mustard, lemon juice and salt and pepper to taste. Cover the pot and let simmer over medium low heat for 30 minutes, stirring frequently to prevent sticking.
Add mushrooms and half and half; cook for 10 minutes.
Allow mixture to cool slightly. Place one pie crust into a pie pan and add all meat mixture, then cover with other pie crust.
Make holes in the crust to allow steam to escape.
Brush the top with the beaten egg and bake for about 30 minutes or until golden brown.
Aromatic Bahamian Conch Chowder


Ingredients:
olive oil, sweet onions, bell pepper, lean ham, garlic cloves, chopped tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked black pepper, cayenne pepper, sherry wine, brandy

Directions:
Place olive oil, onions, bell peppers, ham and garlic in a large soup pot over medium high heat. Saute, stirring occasionally, for 5 minutes or until onion is translucent. Add tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to combine ingredients and bring mixture to a boil.
Add conch to the pot. Reduce heat to low and simmer, covered, for 5 to 6 hours or until conch is tender. Lace each individual serving with hot pepper sherry to taste.
Perfect Chop Suey Cake


Ingredients:
plain flour, sugar, bicarbonate of soda, eggs, crushed pineapple, walnuts, coconut flakes, cream cheese, butter, icing sugar, vanilla, milk

Directions:
preheat oven to 180 Celsius line a 9 x 13 inch baking dish with baking paper.
place all the cake ingredients into a large mixing bowl. using a spoon, mix till well combined.
pour mix into baking dish.
cook for 30-35 minutes until golden and a skewer comes out clean.
cool in dish.
ice while still warm.
cool completely. keep refrigerated.
FOR THE ICING.using an electric mixer, beat together the cheese and butter
until well combined.
gradually add the icing sugar, milk and vanilla, beating until well combined.
spread over the warm cake and sprinkle with some extra coconut and nuts if desired.
Steakhouse Mushroom-Swiss Stuffed Burgers


Ingredients:
lean ground beef, swiss cheese

Directions:
HEAT oil in large skillet on medium-high heat. Add mushrooms; cook and stir 3 minutes or until tender. Cool completely.
MIX ground beef and Seasoning Mix until well blended. Divide into 8 portions. Shape into thin patties. Place about 1 tablespoon each of the mushrooms and cheese in center of each of 4 patties. Top with remaining patties, pinching edges to seal filling. If necessary, lightly flatten with spatula.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F].
SERVE burgers on rolls topped with remaining mushrooms.
Pumpkin Latte Coffee Cake


Ingredients:
eggs, instant espresso coffee powder, instant coffee granules, cream cheese, sugar, all-purpose flour, vanilla, all-purpose flour, baking powder, pumpkin pie spice, baking soda, salt, butter, sugar, canned pumpkin, buttermilk

Directions:
Make the Streusel and Coffee Drizzle ahead, set aside.
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a small bowl stir together two of the eggs and the espresso powder; set aside. In a medium bowl beat cream cheese with an electric mixer on medium speed until fluffy. Beat in the 2/3 cup sugar, the 2 tablespoons flour, and the vanilla until smooth. Beat in egg-espresso mixture; set aside.
In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.
In a large bowl beat butter with an electric mixer on medium speed for 30 seconds; gradually add the 1-1/2 cups sugar, beating until fluffy. Add the remaining three eggs, one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to pumpkin mixture, beating after each addition until combined. Spread half of the batter in the prepared baking pan. Spoon half of the cream cheese mixture by small spoonfuls on top of the batter. Add the remaining batter in spoonfuls; carefully spread over the cream cheese mixture. Top with spoonfuls of the remaining cream cheese mixture. With a knife, swirl batter to marble. Sprinkle with Streusel.
4. Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 45 minutes. Spoon Coffee Drizzle over coffee cake in a lacy pattern. Cool completely on wire rack.
MAKE AHEAD:
Prepare as directed. Cool baked cake completely but do not spoon Coffee Drizzle over coffee cake. Wrap in foil; overwrap in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. To serve, top with Coffee Drizzle.
TIP:
To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.
Beefy Biscuit Casserole


Ingredients:
lean ground beef, onion, garlic, tomato sauce, dried basil leaves, salt, black pepper, cheddar cheese, butter, sesame seeds

Directions:
Preheat oven to 375F.
Brown ground beef, onion and garlic in an ovenproof skillet.
Drain fat.
Add green beans, tomato sauce, basil, salt and pepper, stirring to mix.
Simmer meat mixture for 5-10 minutes, stirring occasionally.
Stir cheese into meat sauce.
Separate biscuits, and cut a hole in the center of each.
Form biscuits to look like a donut, and place biscuits in a ring around the edges of the skillet, and brush the tops with melted butter.
Sprinkle meat sauce with sesame seeds before baking.
Bake for 25 minutes or until biscuits are golden.
Argentinean Potato Salad
Category: salad
By Saul

A famous, classic South American dish otherwise known as 'Ensalada Rusa.' Makes absolutely the best appetizer. Ready to serve as soon as it is chilled, and even better overnight.

Ingredients:
4  russet potatoes - peeled, boiled, and cubed
3  hard cooked eggs, chopped
1 (10 ounce) can mixed vegetables
½ cup mayonnaise
½ teaspoon black pepper
½ teaspoon ground mustard
½ tablespoon fresh lemon juice
½ teaspoon dried dill weed
5 tablespoons chopped pimiento-stuffed olives
salt and black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube. Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl. In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.

Prep time: 20 mins
Cook time: 30 mins
Total time: 8 hrs 50 mins
Yields: 6 servings

Calories: 271.2
Fat: 18.4 g
Saturated fat: 3.1 g
Carbohydrates: 22.1 g
Sugars: 1.2 g
Dietary fiber: 3.3 g
Protein: 5.6 g
Cholesterol: 99.5 mg
Sodium: 862.2 mg
Vegan Pasta Primavera (Low Carb)


Ingredients:
olive oil, onion, celery ribs, bell pepper, garlic cloves, mushrooms, oregano, basil, thyme, cooked pasta

Directions:
Heat the olive oil in a non-stick skillet.
Add the onion and celery and saute for a few minutes, at least until the onions start to get a bit transparent.
Add the garlic, saute for a minute or two, then add the peppers and saute with the mushrooms for another minute or two.
Add the herbs and sangria and reduce the sangria to about 1/2.  This should take only a few minutes.
Turn off the heat and set aside.
Cook your pasta. Dreamfields spaghetti takes 8 minutes.
When done top the pasta with the cooked veggies and a little romano cheese.
Have it with a small glass of sangria or red wine.
Bon Appetit!