xiaoxl/recipe_data huggingface dataset:
Chocolate Orange Brownies


Ingredients:
avocado, maple syrup, orange, orange zest, kidney beans

Directions:
Preheat the oven to 180C/360°F.
Place all the ingredients (except for the nuts] into a food processor and blitz until fully combined.
Add to a mixing bowl, then mix in the nuts.
Line a baking tray with parchment paper, then add the mixture on top.
Bake for 30-35 minutes.
Remove from the oven and sprinkle with more orange zest and honey/maple syrup to serve.
Curried Oven Steamed Fish


Ingredients:
cumin, turmeric, ginger, dry mustard, cinnamon, clove, cardamom, chili pepper, butter, ketchup, cooked brown rice

Directions:
You can use frozen or defrosted fish fillets.  I usually use the frozen fillets, because it is simpler.  Preheat the oven to 375*F.
In a small bowl, stir together the corriander, cumin, tumeric, ginger, dry mustard, cinnamon, cloves, and chili pepper.  Mix well.  For a spicier flavor add more chili powder.
Stir the softened butter and ketchup into the curry mix, to make a paste.
Lay out three pieces of tinfoil, large enough to wrap each fillet inches  Lay a fillet on each piece of foil.
Spread each fillet with the curry butter paste.  Wrap each fillet with the foil, so that they are in sealed packets.
Bake for 15-25 minutes until fish is white and flaky.  Baking time depends on the starting temperature of your fish and the size of each fillet.  A palm sized defrosted fillet will be done in 15 minutes, a larger frozen fillet will take 25 minutes.
Serve over brown rice, pouring the baking juices from the pouch over the rice, and then setting the fish on top.
Mimi's Lemon Poppy Seed Muffins


Ingredients:
flour, baking powder, salt, butter, fresh lemon rind, sugar, fresh lemon juice, eggs, poppy seeds, milk, confectioners' sugar, confectioners' sugar, fresh lemon juice, vanilla

Directions:
In a bowl combine the flour, powder, and salt; set aside.
With an electric mixer combine the butter, lemon rind, sugar, and lemon juice; cream till light and fluffy--about 2 minutes.
Add eggs, one at a time beating well after each addition.
Stir in poppy seeds.
Fold in the flour mixture alternately with the milk.
Do not overmix the batter.
Put in paper-lined tins.
Bake at 375 dgrees for about 25 minutes.
GLAZE:  While baking, mix the confectioners sugar with the lemon juice, vanilla, and almond.
When the muffins come out of the oven generously brush each one with the lemon glaze; remove from pan and put on rack to cool for 10 minutes before serving.
Blue Cheese Dip I
Category: appetizers-and-snacks
By Ashley

This is a simple and delicious recipe!

Ingredients:
½ pound bacon
1 teaspoon minced garlic
3 (8 ounce) packages cream cheese, softened
4 ounces blue cheese
¼ cup chopped walnuts or pecans to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, fry chopped bacon until it is almost done. Stir garlic into the skillet. Remove from skillet and drain excess fat. In a medium mixing bowl, mix bacon with cream cheese and blue cheese. Transfer the mixture to a casserole dish. Sprinkle nuts over the dip. Bake for 30 to 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 331.7
Fat: 32.4 g
Saturated fat: 17.1 g
Carbohydrates: 2.2 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 8.8 g
Cholesterol: 81.6 mg
Sodium: 455.3 mg
New Zealand Apple Dessert Club Sandwiches


Ingredients:
cream cheese, sour cream, honey, orange zest, apple, strawberry

Directions:
Beat the cream cheese, sour cream, honey and orange zest together in a small bowl with an electric mixer.  Spread each slice of pound cake evenly with the mixture.
Core and slice the apple.
Assemble the sandwiches:  lay the apple slices on 4 of the cake slices, dividing equally; top with 4 more of the cake slices followed by the strawberry slices, and cover with the remaining cake slices.  Cut the sandwiches in half on the diagonal, then secure with a decorative pick.
Serve immediately, or cover with plastic wrap and refrigerate until ready to serve.
Jalapeno Salsa
Category: appetizers-and-snacks
By Trey

I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.

Ingredients:
10  fresh jalapeno peppers
2  tomatoes
1  white onion, quartered
¼ cup chopped fresh cilantro, or more to taste
2 cloves garlic, smashed
1  lime, juiced
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender. Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 3 cups

Calories: 6.7
Fat: 0.1 g
Carbohydrates: 1.6 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 94.1 mg
Crunchy Peanut Butter Balls


Ingredients:
character(0]

Directions:
Put the agave nectar in a large microwave bowl.
Grind up your cacao and almonds separately.  You can also use unsweetened coco powder and almond meal in this if you don't have the raw cacao and almonds.
Add the cacao and almonds to the agave nectar.  Stir well.  Add the cornflakes and mix to coat.
Put the whole thing into your food processor.  Pulse until you have a rough mixture.  Open the lid and taste it. It should be fairly sweet. If you want more sweetness add a little more agave, but not too much, you don't want this to be runny.
Put into your microwave safe bowl and heat for about 2 minutes until warm.
Roll into balls and put on a wax paper covered cookie sheet and refrigerate until set.
I put mine in a plastic container and returned to the fridge.
Bon Appetit!
Vietnamese-style Rice Paper Rolls


Ingredients:
cucumber, carrot, mint leaf, pickled ginger, chives, rice paper sheet, lime juice, Thai fish sauce, garlic, red chilies, brown sugar, palm sugar

Directions:
Soften rice paper sheets by soaking in warm water., When soft and pliable, remove and place on a clean cotton cloth., Lay a small amount of the filling along the centre top of the rice paper., Fold one side in towards the centre, then fold the bottom up towards the top., Roll the wrap over towards the remaining side to make a neat roll., Repeat the process until the rice paper and filling are used up., Combine all dipping sauce ingredients into a bowl., Serve with rice paper rolls.
Cranberry Apple Holiday French Toast


Ingredients:
butter, margarine, cinnamon, apples, dried cranberries, egg substitute, milk, vanilla, powdered sugar

Directions:
Combine brown sugar, butter and 1 teaspoon cinnamon in a 9x13 baking dish.  Add apples and cranberries.  Toss to coat well.  Spread evenly in pan.
Arrange slices of bread atop apple mixture.
Mix egg substitute, milk, vanilla and remaining cinnamon until well blended.
Pour egg mixture over bread, soaking it completely.
Cover and refrigerate overnight (or for at least 1-2 hrs if not made ahead].
When ready to bake: Cover with foil and bake at 375 degrees for 40 minutes.
Uncover an bake for an additional 5 minutes.
Remove from oven and let stand for approximately 5 minutes.
Serve warm with powdered sugar, whipped cream to taste (We prefer a very light dusting of powdered sugar for the kids and plain for the adults].
Christy's Favorite Fudge


Ingredients:
sweetened condensed milk, vanilla extract, walnuts

Directions:
In a saucepan over low heat, melt semi-sweet chocolate chips, 2/3 C sweetened-condensed milk, 1 T coffee creamer, and 1 tsp vanilla.
Remove from heat.
Stir in 1/2 C walnuts.
Spread into 8 x 8 pan.
In the same saucepan, repeat process with milk chocolate chips, remaining sweetened-condensed milk, creamer, and vanilla.
Remove from heat.
Stir in 1/2 C walnuts.
Spread on top of semi-sweet chocolate.
Cool.
Cut into squares.
Sunrabbit's Velvety Vegan Cheese Sauce


Ingredients:
carrot, fresh garlic cloves, raw cashews, sea salt, Dijon mustard, coconut oil, fresh lemon juice, ground black pepper, nutritional yeast flakes

Directions:
Add onion, potato, carrot, and garlic cloves to a small sauce pan and fill with just enough water to cover the veggies.  Bring to boil, then cover and turn down the heat.  Simmer for fifteen minutes, or until veggies are very soft.
Place almond milk, cashews, sea salt, coconut oil, mustard, lemon juice, black pepper, and nutritional yeast flakes in blender cup.  Drain water from softened vegetables and add to blender.  Process until perfectly smooth (use Soup button if you have a Blendtec].  Serve immediately.
Quinoa Stew


Ingredients:
garlic cloves, onion, ground cumin, dried oregano, yellow potatoes, zucchini, quinoa, chipotle chiles in adobo, diced tomatoes, corn kernel, lemon zest

Directions:
In a large pot or high-sided sauté pan, heat oil over medium-high heat. Add the garlic, onion, cumin and oregano. Sauté until the onions are tender, stirring, about 3 minutes.
Add potatoes and zucchini and sauté, stirring, until the potatoes are lightly browned.
Add quinoa and toast, stirring, until golden brown in color, about 1 minute.
Add stock, chipotle chilies, and tomatoes. Bring to a boil, cover and reduce heat to a simmer. Cook about 30 minutes, or until the potatoes are tender.
Add corn, season to taste, and simmer 5 more minutes.
Serve hot with a sprinkle of fresh lemon zest.
Banana Muffins, Fast, Easy & Yummy!


Ingredients:
butter, eggs, yogurt, vanilla, flour, sugar, baking soda, cinnamon, bananas

Directions:
preheat oven to 350.
mix dry ingredients in one bowl (this is where we add our cinnamon by covering the top of the dry ingredients.
mix eggs, yogurt, butter and vanilla in another bowl.
mix all ingredients together then add the bananas and chocolate chips.
spoon into muffin pans.
bake 30 minutes (one hour for bread].
makes 15 large muffins.
Rehydrated Onions, Mcdonald's Style


Ingredients:
"water"

Directions:
"Put onion and water in a small microwave proof bowl.  Heat for 30 seconds on medium.  Let sit 15 minutes or until the water has been absorbed.  If the onions still seem wet you can press out the extra water with the back of a spoon.  Spread onion on top half of your hamburger bun."
Poultry Seasoning


Ingredients:
sage, thyme, marjoram, savory, rosemary

Directions:
Mix together., Store in an airtight container.
Baked Velveeta Cheese Grits


Ingredients:
water, quick-cooking grits, butter, eggs, Velveeta cheese, cayenne pepper, parmesan cheese

Directions:
Set oven to 350 degrees.
Grease a 2-quart casserole dish.
Bring water to a boil in a saucepan; add in the grits, cook stirring often for about 5 minutes or until thickened, remove from heat.
Add in the cubed Velveeta cheese and butter; stir to combine until the cheese and butter has melted.
Add in eggs; mix until combined.
Season with salt, pepper and cayenne.
Sprinkle Parmesan cheese on top (as much as desired].
Bake for about 40 minutes or until lightly browned.
All-Purpose Agave Teriyaki Sauce


Ingredients:
soy sauce, sake, rice wine, garlic clove

Directions:
"Combine all ingredients and blend well."
Asian Sesame Chicken


Ingredients:
sesame seeds, salt, egg, boneless skinless chicken breast halves, distilled white vinegar, red onion, sugar, fresh ginger, salt, crushed red pepper flakes

Directions:
Combine sesame seeds, breadcrumbs, and salt in pie plate.
Beat egg in medium bowl.
Dip chicken in egg.
Dip both sides chicken in sesame seed mixture to coat.
Heat oil in large nonstick skillet over medium-high heat.
Cook chicken 6-7 minutes per side until cooked through.
Transfer to plate.
Whisk vinegar, pepper, onion, sugar, ginger, salt and crushed red pepper in a medium bowl.
Whisk in oil.
Toss chicken in with the dressing.
Transfer in a plate.
Serve with hot rice.
Vanilla Bean Lemonade


Ingredients:
fresh lemon juice, vanilla bean paste, sparkling water, fresh basil, mint leaf, lemon slice, sugar, water

Directions:
Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.
To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.
Simple Syrup:
In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.
U.S. Navy Minced Beef On Toast
Category: everyday-cooking
By STILLATIT

In the Navy this is served over toast at breakfast.

Ingredients:
1 ½ pounds lean ground beef
2  onions, chopped
salt and pepper to taste
5 tablespoons all-purpose flour
2 (8 ounce) cans peeled and diced tomatoes with juice
1 (5.5 ounce) can tomato juice
2 cups hot water
½ teaspoon ground nutmeg
½ teaspoon granulated sugar

Directions:
In a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain. Season with salt and pepper to taste. Stir in flour 1 tablespoon at a time, until beef juices have been absorbed. Stir in tomatoes, tomato juice, and water. Simmer on low heat to thicken. Stir in nutmeg and sugar; simmer until flavors are blended well.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 10 servings

Calories: 217.3
Fat: 14.2 g
Saturated fat: 5.7 g
Carbohydrates: 7.7 g
Sugars: 3 g
Dietary fiber: 0.9 g
Protein: 13.3 g
Cholesterol: 51.1 mg
Sodium: 161.4 mg
Chicken Cacciatore


Ingredients:
boneless skinless chicken thighs, olive oil, garlic, carrots, onions, celery, mushrooms, port wine, whole tomatoes, bay leaf, farfalle pasta, parmesan cheese, asiago cheese, fresh basil

Directions:
Set the oven at 400 degrees.
In a large ovenproof dish, arrange the thighs in one layer, skinned side down.
Sprinkle with salt and pepper.
Roast the chicken for 20 minutes.
In a large skillet, heat the oil.
Cook the garlic, carrots, onions, celery, mushrooms and roasted peppers over medium heat, stirring often, for 20 minutes.
Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf.
Pour this over the chicken thighs, cover with foil, and return the dish to the oven.
Cook the cacciatore for 1 1/2 hours.
Toss the pasta and cacciatore and transfer to a serving bowl.
Sprinkle with cheese and basil.
Bread Machine Garlic Bread
Category: appetizers-and-snacks
By Nicole Ellis

This bread is great if you're a garlic lover like me!  Sometimes I add even more garlic!

Ingredients:
1 cup warm water (110 degrees F)
1 tablespoon butter
1 tablespoon dry milk powder
1 tablespoon white sugar
1 ½ teaspoons salt
1 ½ tablespoons dried parsley
2 teaspoons garlic powder
3 cups bread flour
2 teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.

Prep time: 10 mins
Cook time: 30 mins
Total time: 3 hrs 10 mins
Yields: 1 - 1 1/2 pound loaf

Calories: 142.4
Fat: 1.6 g
Saturated fat: 0.7 g
Carbohydrates: 26.9 g
Sugars: 1.6 g
Dietary fiber: 1.1 g
Protein: 4.7 g
Cholesterol: 2.7 mg
Sodium: 303.3 mg
Polish Cheesecake


Ingredients:
dry curd cottage cheese, unbleached flour, salt, sugar, eggs, butter, vanilla extract, unbleached flour, confectioners' sugar, cinnamon, brown sugar, butter

Directions:
Preheat the oven to 350 degrees F.
Place the cottage cheese in a sieve and drain.
In a small bowl, mix the flour, salt, and sugar.
Set aside.
In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla.
Mix until well blended and smooth.
Add the dry mixture and blend well.
Pour the mixture into the prepared crust and set the cake aside.
Prepare the topping by sifting the flour, sugar, and cinnamon together.
Add the brown sugar and blend well.
Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs.
Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done.
Cool to room temperature and then chill.
Wye-Oh-Wye Shortbread


Ingredients:
butter, caster sugar, plain flour

Directions:
Light oven 325f, 170c, gas mark 3.
Lightly grease and flour a 7" diameter oven-proof dish(I used the one in my photo].
Cream butter and sugar until light and fluffy.
Gradually add the flour and ground rice and mix until smooth.
Press mixture into the dish. Using a fork, prick well all over. If you wish, you can pinch a pattern around the edge using your finger and thumb.
Mark into 8 triangles with a sharp knife.
Bake for about 40 mins until a nice pale golden colour.
Leave to rest for 5 mins, then cut into triangles and sift with castor sugar (I think I'll try cinnamon sugar next time].
Southwestern Flat Iron Steak Fajitas


Ingredients:
Southwest Chipotle Seasoning, olive oil, yellow onion, red bell pepper, flour tortillas, cheese, soy sauce, ground cumin, fresh garlic, lime juice, roma tomato, cilantro, lime juice, kosher salt, avocados, avocado, lime juice, pico de gallo, garlic, olive oil, kosher salt, sour cream, cilantro, green onion, lime juice, salt, pepper

Directions:
Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight.
Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator.
To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Slice steak across the grain.
Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Season with 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat.
Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired.
Chocolate Chip Cookies


Ingredients:
butter, caster sugar, brown sugar, egg, vanilla extract, plain flour, salt, bicarbonate of soda, chocolate chips

Directions:
Set the oven to 190°C/375°F/Gas 5.
Beat the butter and sugars together in a mixing bowl until creamy.
Break the egg into the bowl and beat it into the mixture until smooth.
Then add the vanilla essence and mix.
Add the flour, salt and bicarbonate of soda to the mixture, a little at a time, and stir everything together well.
Now add the chocolate chips and stir them in until they are evenly spread through the mixture.
Butter the baking trays and spoon small mounds of the mixture on them leaving quite big spaces between the  mounds.
Bake the cookies for 10 to 12 minutes until they are an even golden  brown colour, then transfer them to a wire rack to cool.
Couscous With Pine Nuts and Currants


Ingredients:
vegan butter, shallot, pine nuts, currants, salt

Directions:
Melt butter in a small saucepan.  Add chopped shallot and simmer for about 2-3 minutes, stirring a few times.
Add vegetable broth and bring to boil.  Once boiling remove from heat and add couscous.  Give it a quick stir and cover.  Let it sit covered for 10 minutes.
While it's sitting toast pine nuts.  Put the pine nuts in a small pan and cook over low-medium heat for about 3-5 minutes, until the nuts are fragrant. Shake the pan around a few times too.
Lastly, add the pine nuts and currants to the couscous and stir to combine everything.
* TIP - You can buy the pine nuts and currants in the bulk section of Whole Foods or some supermarkets so that way you don't have to get more than need.
Air Fryer Shortbread Cookie Fries
Category: desserts
By Allrecipes

Cut cookie dough into shortbread 'fries' for a fun air fryer sweet treat served with strawberry-chipotle 'ketchup' and lemon curd 'mustard.'

Ingredients:
1 ¼ cups all-purpose flour
3 tablespoons white sugar
½ cup butter
⅓ cup strawberry jam
⅛ teaspoon ground dried chipotle pepper  (Optional)
⅓ cup lemon curd

Directions:
Combine flour and sugar in a medium bowl. Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth. Preheat an air fryer to 350 degrees F (190 degrees C). Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into 1/2-inch-wide "fries" about 3- to 4-inch long. Sprinkle with additional sugar. Arrange fries in a single layer in the air fryer basket. Cook until lightly browned, 3 to 4 minutes. Let cool in the basket until firm enough to transfer to a wire rack to cool completely. Repeat with remaining dough. To make strawberry "ketchup," press jam through a fine mesh sieve using the back of a spoon. Stir in ground chipotle. Whip the lemon curd to make it a dippable consistency for the "mustard." Serve sugar cookie fries with the strawberry ketchup and lemon curd mustard.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 24 to 32 cookie fries

Calories: 87.7
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 12.4 g
Sugars: 6.9 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 13 mg
Sodium: 30.2 mg
Olive Pastries


Ingredients:
self raising flour, butter, cheddar cheese, parmesan cheese

Directions:
Place butter and flour into a bowl.  Rub together until it looks like bread-crumbs.
Mix in both the cheeses, knead lightly to firm it together.  Roll into a 20cm log.  Wrap in cling film and place in fridge for 30 minutes.
Drain the olives well on kitchen towel. Unwrap pastry and cut into 20 pieces.
Push thumb into the piece of pastry placing one olive in the centre and carefully wrapping the pastry around it making sure there are no gaps. Finish rolling on your pastry board with floured hands.
When they are all done, refrigerate for one hour.
Preheat oven to 210-220°C for 10 minutes or until they are lightly golden.
Cool and serve with pre dinner drinks or a buffet.
Pizza Cuppers


Ingredients:
mozzarella cheese, Italian sausage

Directions:
Spray muffin tin with cooking spray.  preheat oven to 400 degrees.
Roll out pizza dough on lightly floured surface.  cut dough into 12 even sized pieces.  place one piece in each hole in the muffin tin and press dough to bottom and sides to make a little cup.
Place 1 to 2 tsps sauce in each dough cup, spreading on bottom and on sides.  (Do not use more sauce or they will be soggy.] You will have sauce left over!  Add toppings of your choice:  cut up pepperoni, small pieces of italian sausage, vegetables, etc.  Divide cheese evenly over all 12 cups, sprinkling on top.
Bake in preheated 400 degree oven - use time listed on pizza dough to check for doneness.  Add time as needed.  Sides of dough cups should be lightly browned and cheese and sauce should be bubbly hot.
Allow to cool a bit before removing from pan (just a few minutes].  Serve with extra sauce if desired.  Enjoy!
Mango Chutney Cheese Ball


Ingredients:
cream cheese, golden raisin, green onion, sour cream, mango chutney

Directions:
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream.
Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
**Cook time does not include refrigeration time.