xiaoxl/recipe_data huggingface dataset:
White Balsamic Fruit Salad


Ingredients:
pineapple chunks, pitted dates, carrot, orange, banana, honey, lime juice, lime zest

Directions:
Combine pineapple, dates, carrot, orange and in a large bowl.
Combine honey,balsamic vinegar, lime juice and zest in a jar with a tight-fitting lid.
Shake vigorously and pour over fruit.
Chill until ready to serve.
Horseradish Rib Eye Steaks


Ingredients:
ground cumin, garlic

Directions:
Mix steak sauce, horseradish, cumin and garlic.
Grill or broil steaks 4 to 6 minutes on each side or to desired doneness, brushing liberally with steak sauce mixture occasionally.
Serves 2.
Snake Meringues


Ingredients:
caster sugar, cornflour

Directions:
Beat whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tblsp at a time, beating until dissolved between additions. This process will take about 10 minutes. Beat in cornflour and tint mixture with food colouring.
Spoon the mixture into a piping bag fitted with a 1cm-fluted nozzle. Pipe 16cm-long snake shapes, 4cm-apart, on oven trays lined with baking paper.
To decorate snakes, cut forked tongues from licorice using a small sharp knife and lightly press into front of meringue heads. Lightly press M&M's on top of heads for eyes.
Cook in a very slow oven (120C] for about 40 minutes, swapping trays halfway through cooking, or until firm to touch.
Cool trays in oven with door slightly ajar.
Sweet Potato Casserole


Ingredients:
sweet potatoes, granulated sugar, butter, margarine, eggs, vanilla, milk, light brown sugar, flour, butter, margarine, pecans

Directions:
Mix first 6 ingredients and pour into a large baking dish. I use a 2.8 Liter Corning Ware dish.
Mix the topping ingredients in a separate bowl.
Sprinkle topping on the top of the casserole.
Bake in a 350 degree, preheated oven for 25 minutes.
Peanut Butter, Chocolate & Butterscotch Chips Squares Cookie


Ingredients:
butter, graham cracker crumbs, chocolate chips, pecans, sweetened condensed milk

Directions:
Melt butter in 9 X 13 pan & tilt to spread evenly., Sprinkle graham cracker crumbs on top of butter., Next,sprinkle peanut butter chips., Next, sprinkle chocolate chips., Next, sprinkle butterscotch chips., Next, sprinkle pecans., Than pour the condensed milk on top., Bake at 350 for 20 - 30 minutes., Cut into any size squares as you'd like.
Ww Shrimp and Garlic Picatta Ala Victoria


Ingredients:
linguine, shrimp, chicken broth, garlic flakes, capers, dry parsley flakes, cornstarch

Directions:
Cook pasta as directed.
Combine all other ingredients in sauce pan, except the shrimp.
Bring to a gentle boil.  You can add cornstarch or Wondra Flour at this point to thicken if you like.
Add shrimp and stir until shrimp are cooked, about 4 minutes.
Add pasta and combine.
Reduce heat to low and simmer for 5 minutes, the sauce will absorb into the pasta. Or serve immediately if you like it saucey.
Banana Chocolate Chip Muffins (Vegan)


Ingredients:
soymilk, fresh lemon juice, all-purpose flour, whole wheat flour, quick oats, baking powder, salt, cinnamon, vegan butter, sugar, light brown sugar, bananas, vanilla extract, chocolate chips

Directions:
Pre-heat oven to 350 degrees. Lightly grease a muffin pan, set aside.
Mix lemon juice and soy milk in small bowl and set aside.
Whisk dry ingredients in a bowl (flours, oats, baking powder, salt, cinnamon], set aside.
In another bowl add butter, sugars, mashed banana and mix with an electric mixer on low speed for about a minute or two.  Next whisk in the soy milk/lemon, and vanilla. Whisk together until mixed.
Add dry ingredients to wet ingredients and stir until just combined (you don't want to over mix]. Gently fold in the chocolate chips. Batter will be thick. Spoon into muffin tins and bake for 20-25 minutes.
Note: my favorite way to make these is to use a combo of semi-sweet chocolate chips and dark chocolate chips.  And these are also good with walnuts.
Nutrition Info (1 muffin]: 219 calories, 8g fat, 2g fiber, 2.5g protein.
SPINACH and WATERCRESS SALAD


Ingredients:
fresh spinach, watercress, oranges, orange zest, extra virgin olive oil, raspberry vinegar, Dijon mustard, granulated sugar, salt, fresh ground black pepper

Directions:
Wash spinach and watercress and remove tough stems and discard.
Add spinach and watercress to a bowl and add 2 trays of ice cubes.
Place in refrigerator to chill for about 1/2 hour.
When chilled, discard ice cubes, drain.
Tear spinach into smaller bite size pieces.
Add spinach and watercress to a large bowl.
Finely grate zest from one orange.
Remove skins from both oranges and discard.
Slice oranges thinly across the grain and cut in half.
Remove and discard any seeds.
In a mixing bowl, whisk together olive oil, raspberry vinegar, Dijon mustard, sugar, salt and black pepper until incorporated.
Pour dressing mixture over spinach and watercress; toss well to coat.
Kool-Aid Pie


Ingredients:
sweetened condensed milk, Cool Whip, graham cracker crust

Directions:
In a bowl, mix all ingredients except crust.
Pour mixture into pie crust.
Refrigerate to set up for a couple hours.
(Cook time is chill time].
Baked Potato Chips


Ingredients:
baking potatoes, salt, pepper

Directions:
Peel Potatos.
Use a mandolin and slice potatoes and put them water bath.
Dry potato for a few minutes on towel.
Spray down large oven sheet and salt and pepper.
Spread potato all over sheet and mix with salt pepper.
Put in oven at 300 and check every 20-30 minutes.
Flip, pull apart potatoes, take out crispy chips and put on toweled bowl. This all takes time. The chips will be golden brown.
Candy Bar Shortbread


Ingredients:
unsalted butter, sugar, all-purpose flour, salt

Directions:
Preheat oven to 325 degrees.
Stack 2 baking sheets together and line top sheet with parchment paper.
In a mixer bowl, cream butter and sugar until blended.
Add flour and salt and mix to make a stiff dough that does not quite hold together.
Pat dough into a 13"x9" pan that is lined with parchment and set pan on prepared baking sheet OR pat dough in a rectangle (about 14" by 10"].
Bake until lightly golden, 25 to 40 minutes.
Sprinkle chocolate on hot, uncut shortbread.
Let set about 5 minutes and smear chocolate around.
Cut into 2-inch squres and remove cookies to the fridge or freezer to set up.
Arepas De Queso Fritas


Ingredients:
cornflour, water, salt, cream cheese, ham

Directions:
Mix the water and the egg yolk.
In a large bowl mix the flour and the egg/water mixture.
Mix and kneed the dough for about 5 minutes until it is compact.
Cover with a damp cloth and set aside for 5 minutes.
Meanwhile heat a deep fryer to 170ºC, or fill a frying pan with lots of oil and heat.
Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick.
Fry until golden brown, turning regularly.
Turn out onto crumpled absorbent paper and leave to cool slightly.
Split them open (like a pita bread] and fill with cheese, ham, butter, honey or whatever you wish. (If there is too much "fluff" inside, you can remove it with a spoon, leaving only the outer shell].
Serve immediately--they don't keep and don't re-heat.
Raw Applesauce


Ingredients:
apples, pumpkin pie spice, lemon juice

Directions:
Coarsely grate the apples (I don't peel them if they are organic].
Sprinkle with spice of your choice.
Add a few drops of lemon juice if desired.
Enjoy!
Bell Peppers Stuffed With Chorizo and Cheese


Ingredients:
bell peppers, onion, olive oil, garlic, chorizo sausage, cooked rice, monterey jack cheese, egg, plum tomatoes, garlic, chili powder, salt, pepper

Directions:
Preheat oven to 350°F., Remove seeds from peppers and set aside., Make stuffing:  Saute onion in olive oil until soft., Add garlic and remove from heat., Add sausage, rice and cheese., Add egg, mix well, and set aside., Make sauce:  Place all sauce ingredients in saucepan., Bring to a boil, reduce heat and simmer 10 minutes., Use a spoon to chop tomatoes coarsely., Stuff peppers with chorizo mixture., Pour sauce into a glass or enamel baking dish., Arrange peppers on sauce, open side up., Cover with foil and bake  for 45 minutes., Remove foil and bake an additional 15 minutes., Spoon sauce over peppers.
Scandinavian Style Almond Paste


Ingredients:
sugar, butter

Directions:
If you're using blanched almonds, you can skip this step. But the almonds have to be skinless for this to work or else the skin bits make it all gross and I'd rather pay $4 for a large bag of skinned almonds than $9 for blanched when I can do it myself. Anyway, blanch your almonds by placing them in warm water for 15-30 seconds so all the skin peels off.
Pulverize the almonds in a food processor.
Add the sugar, butter, and almond (or vanilla] extract. Keep mixing until smooth and perfectly melded.
Store in a glass jar or strong airtight plastic container, you can keep it at room temperature for up to 5 days and freeze for about 2-3 months.  (Providing it won't magically disappear when you and your friends taste it! lol] Yields about 2 cups.
When you want to unfreeze it-- DO NOT microwave, transfer it to the fridge to thaw for a couple hours.
DMCS Pasta


Ingredients:
pasta, onions, ginger, tomatoes, tea, coriander powder

Directions:
STEP 1.
- take a boiling bowl and water, little salt,  crush one garlic add to it, add lime juce one tea spoon and boil it.
- after it reaches boiling point, add pasta, add some cooking oil, stir it and mix it.
- chek it after some time, it will be fine when it can be easily choped but not too mushy, in itly its called aldante,.
- take it out, when it ready, cool down for a while in a stainer.
STEP 2.
- READY SOUCE ( i call it multi purpose sauce].
-take a pan, put it on gas, keep the settings to low,  add oil, let it until its perfectly hot,  you can chek it by throwing a cumin seed, and if read add some cumin seeds, add one tea spoon garam masala,  add ginger and garlic ( crush garlic by using nife and chop ginger in big pecies],  add green chillies ( after slicing them from middle] let it change its colour to light brown add one small onion (need not to be finally chopped], let it brown, then add two tomatoes, chopped in big peices.
- add one spoon coriander powder, half tea spoon red chili powder , half tea spoon turmeric, salt as per taste, dont add mango powder if you have used lemon, add cured, mix it and fry the masala.
- when it starts releasing oil, then add half cream to it mix it, off the flames, after ot cool down, make a sauce of this using your mixer/grinder.
FINAL STEP.
- take a big pan or we can say kadhai, put  it on High flame, add oil, let it hot, add finally chopped onion and bellpeper, stir it for one minute continuesly in oil, do not burn, keep now flames on low or medium add your pasta, mix it add your souce, mix it and then cover it for 2-3 minutes, again mix it and cover it for 2-3 minutes,  after that add remaining cream mix it, switch off tge flame, add coriander, and cover it for 10 minutes, open it and serve it.
TIPS.
- YOU CAN DO STEP ONE AND TWO SIMONTANIOUSLY FOR SAVING TIME.
- EITHER YOU CAN KEEP SOUCE READY FOR FUTURE USE. BUT DON'T USE CURDED AND CREAM IN THAT CASE WHILE MAKING THE SOUCE.
#TRY IT AND SHARE THE EXPERIENCE .
Poco Pepper Snacks (Crescent Rolls)


Ingredients:
cream cheese, cheddar cheese, green chilies, black olives, onion, Tabasco sauce

Directions:
In a large bowl, mix all ingredients except for the crescent rolls.
Pull crescent rolls apart into 4 rectangles (instead of the usual 8 triangles, just press the seam together to seal it so that it won't come apart when you bake it].
Spread 1/4 of the mixture onto each rectangle.
Roll up each rectangle (must be rolled the long way] and slice it into 10 slices.
Spray a cookie sheet with Pam (or other spray] and lay out the slices like cookies.
Bake at 400 degrees for 10-12 minutes.
Parmezano Sprinkles(Vegan)


Ingredients:
nutritional yeast flakes, ground flax seeds, light miso, miso, salt

Directions:
Grind almonds or  sesame seeds to a fine powder in a coffee grinder(or food processor but use grinder if using sesame seeds].  Move to a food processor and add remaining ingredients and pulse  until all is well incorporated. I sometimes use red miso, it's good too.
Store in an airtight container in the refrigerator.
Will keep for a month or longer in the fridge. Also may be frozen.
This can easily be doubled or quadrupled.
Easy Chocolate Chip Cookies
Category: desserts
By Sherri

These Cookies are so soft and chewy it's hard to believe they are so easy to make.

Ingredients:
1 (18.25 ounce) package yellow cake mix
½ cup butter, softened
2  eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour the cake mix into a large bowl. Stir in the butter, eggs and vanilla with an electric mixer until well blended.  Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets. Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.

Prep time: 10 mins
Cook time: 11 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 100.3
Fat: 5.5 g
Saturated fat: 2.7 g
Carbohydrates: 12.9 g
Sugars: 8.5 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 13 mg
Sodium: 88.1 mg
Indian Tacos


Ingredients:
lean ground beef, onion, salt, pepper, Tabasco sauce, pinto beans, cheese, lettuce, chopped tomato, eggs, milk, flour, salt, baking powder

Directions:
Combine meat, onion, salt, pepper and Tabasco in a skillet; brown.
Cover and let simmer while making fry bread.
---------Fry bread (Directions] ----------------.
Beat eggs; add milk.
Stir in baking powder, flour, salt; mix well.
Roll out very thin on a floured board.
Cut into desired shapes.
Cut a slash in center of each.
Fry in oil until brown.
Drain on paper towels.
These are crisp tacos.
When fry bread is done, layer with meat, beans, cheese, lettuce and tomatoes.  Enjoy!
Chef John's Fisherman's Pie
Category: seafood
By Chef John

My Fisherman's Pie gives you flaky cod mingled with spinach in a garlic and lemon-scented sauce underneath a browned crust of creamy, buttery potatoes on top. It really does taste fantastic.

Ingredients:
3  russet potatoes, peeled and cut into chunks
3 tablespoons butter
1 pinch freshly grated nutmeg
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup milk
2 teaspoons olive oil
12 ounces baby spinach leaves
3 tablespoons butter
3 tablespoons all-purpose flour
2 cloves garlic, minced
2 cups cold milk, divided
2 teaspoons lemon zest
1 tablespoon butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 pounds boneless cod fillets
½  lemon, juiced
1 tablespoon chopped fresh chives for garnish

Directions:
Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth. Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture. Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds. Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter. Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles. Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills. Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 420.8
Fat: 18.5 g
Saturated fat: 10.3 g
Carbohydrates: 29.3 g
Sugars: 6 g
Dietary fiber: 3.9 g
Protein: 34.8 g
Cholesterol: 108.7 mg
Sodium: 280.3 mg
Healthy Chicken Francaise


Ingredients:
chicken cutlets, flour, onion powder, garlic powder, salt, pepper, eggs, water, fresh lemon juice, lemon zest, dried parsley

Directions:
Preheat oven to 350 degrees.
In a bowl mix flour, garlic powder, onion powder, salt and pepper .
In another bowl mix the eggs with water and add a pinch of salt and pepper.
Heat olive oil in a medium sauce pan on medium-low heat.
Pat dry chicken cutlets and dredge in flour mixture, coating both sides evenly shaking excess flour off.
Place chicken into egg wash mix, coat both sides.
Allow the chicken to drip excess egg coating and place fully coated chicken into hot oil.  .
Let chicken cook for ]4 to 6 minutes until lightly brown, flip chicken and cook for another 4 minutes.
Remove chicken and allow to rest.
Turn stove off and add lemon juice, Earth Balance Buttery Spread and lemon zest to sauce pan.
Stir until butter is melted.
Remove butter lemon sauce from pan.
Place chicken in an oven safe dish and pour sauce on top of chicken.
Arrange lemon rounds and sprinkle parsley evenly throughout the dish.
Place chicken in oven for 7 minutes or until sauce has been absorbed by chicken and breading is not wet.
Green Onion Cakes


Ingredients:
flour, salt, water, green onion

Directions:
Measure flour & Salt into food processor.  With lid in place & machine running, pour hot water slowly into the chute until dough starts to form a ball.
Turn dough onto lightly floured surface.  Knead for 1 minute or until smooth.
Cover with plastic wrap and let stand for 30 minutes.
Shape into long roll, and divide into 12 portions.
Put green onion into bowl, and take one of the 12 portions of dough and slightly flatten between your palms.
Press each side into green onions.  Knead into dough, and shape into flatten circle.  Roll out on slightly greased surface with greased rolling pin into an 4.5 inch circle.  Repeat with remaining dough.  Keep onion cakes covered with plastic wrap to prevent drying out.
Heat oil in non-stick frying pan on med-high heat.
Arrange 4 onion cakes in single layer on pan.  Cook both sides, flattening down with lifter, until brown patches appear.  Don't over cook, they should be soft, pliable and chewy.
Remove to paper towels to drain.  Sprinkle with salt.  Cut in to 2-4 pieces.
Szechuan Orange Beef (Stir-Fry)


Ingredients:
beef steak, dark soy sauce, rice wine, dry sherry, gingerroot, cornstarch, szechuan peppercorns, dark soy sauce, salt, sugar, garlic cloves

Directions:
In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
Combine sauce ingredients; set aside.
Heat wok over high heat, then add peanut oil (be careful of splattering].
Remove beef from marinade and stir-fry until browned (3 minutes].
Remove and let drain through a sieve.
Pour most of the oil out of the wok, reserving about 2 teaspoons.
Reheat the oil, and when it's very hot and smoking slightly, add the dried chili peppers and stir-fry for about 10 seconds.
Return the beef to the pan and add sauce.
Stir-fry for 3 minutes, mixing well.
Serve immediately.
Bailey's Milkshake


Ingredients:
Baileys Irish Cream, vanilla ice cream, milk, red cherries, mint leaf

Directions:
Crush ice cubes in blender (I use the PULSE button].
Add Bailey<U+0092>s Irish cream, ice-cream and milk, process until foamy and well-combined.
Pour into 2 tall glasses, top with a cherry and some mint leaves.
If you like, drizzle chocolate sauce on top and serve immediately.
Cashew Chicken


Ingredients:
garlic cloves, chicken, roasted cashew nuts, green onion, red bell pepper, fish sauce, oyster sauce, sugar, white pepper, cornstarch

Directions:
"Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper.  Turn the heat to high and reduce the sauce until a glaze forms.  If the sauce is not reduced and is thin, add enough of the cornstarch mixture to produce a thick sauce.  Mix in the roasted cashews and then turn the mixture onto a serving dish.  Garnish with the green onion and bell pepper.  Serve with jasmine rice."
Pear Salad


Ingredients:
iceberg lettuce, mayonnaise, American cheese, maraschino cherry

Directions:
Place some lettuce in each salad bowl, on top of lettuce place 1 to 2 pear halves.
Place a dollop of mayonnaise on pears, sprinkle with cheese, and top with a cherry.
Creamed Spinach


Ingredients:
pancetta, onion, garlic clove, flour, milk, Fontina cheese

Directions:
Cook pancetta; remove when crisp.
Add onion then garlic; cook until clear; remove.
Add spinach; cover and cook down on low.
Add flour to milk; pour over spinach.
Add the onions, bacon, and garlic; cook until thick.
Top with Fontina cheese; cover until cheese melts.
Almond Chicken Casserole


Ingredients:
sour cream, mayonnaise, celery ribs, eggs, water chestnuts, mushroom stems and pieces, onion, lemon juice, salt, pepper, cheddar cheese, butter

Directions:
In a large bowl, combine the first 12 ingredients.
Transfer to a greased 13 x 9 baking dish, sprinkle with cheese.
Toss cornflakes with butter; sprinkle over cheese.  Top with almonds.
Bake, uncovered at 350 degrees for 25-30 minutes or until heated through.
Enhance That Jar of Spaghetti Sauce
Category: side-dish
By J.Mohojo

I never have enough sauce from just a jar alone. I also like the taste of fresh ingredients. I like to combine both in this recipe! The red wine makes all the difference. Serve on favorite noodles with mozzarella cheese and mushrooms on top.

Ingredients:
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1 (8 ounce) package sliced fresh mushrooms
1 cup red wine, divided
1 pound ground beef
1 cup diced yellow onion
1 cup diced tomatoes
½ cup chopped red bell pepper
½ cup chopped green bell pepper
¼ cup minced garlic
2 tablespoons oregano
2 tablespoons basil
1 tablespoon rosemary
1 (6 ounce) can tomato paste
1 (28 ounce) jar spaghetti sauce

Directions:
Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes. Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 10 cups

Calories: 121.9
Fat: 5.7 g
Saturated fat: 2.2 g
Carbohydrates: 10.2 g
Sugars: 5.6 g
Dietary fiber: 2.3 g
Protein: 5.7 g
Cholesterol: 17.6 mg
Sodium: 251 mg