xiaoxl/recipe_data huggingface dataset:
Siestakeylava


Ingredients:
caster sugar, water, lemon, zest of, fresh lemon juice, cinnamon sticks, caster sugar, phyllo dough, unsalted butter

Directions:
If possible, make the syrup the day before and leave in the refrigerator. Put the sugar, lemon zest, lemon juice, and water in a small saucepan. Set over a medium heat and stir occasionally until the sugar has dissolved. Lower the heat and simmer gently until it forms a thin syrup. This should take about 20 minutes. Remove from heat, then add Frangelico and Goldslauger and cool, but DO NOT strain. Chill when cooled.
Preheat oven to 325 degrees. Liberally butter a 2” deep 14” x 10” glass sheet cake pan.
Mix Macadamia nuts and sugar, and set aside.
Unwrap thawed filo pastry. Brush the first sheet with lots of butter and spread over the base of your pan. Continue to layer the sheets (lightly buttering between each sheet] until you have about seven layers. Then scatter them with one third of the Macadamia nuts. Cover with five more layers of pastry (again lightly buttering between each sheet], and then sprinkle half the remaining Macadamia nuts before covering with another five layers of pastry (don’t forget to butter lightly between each sheet]. Scatter with remaining Macadamia nuts then top with remaining filo pastry layers. Liberally brush the top with melted butter.
With a sharp knife, gently cut through the top layers of pastry to mark out about 16 squares, diamonds or rectangles. Do not cut all the way through! Scores will help guide you when cutting and serving the finished product.
Put baklava in the oven and bake for 30 minutes, then increase the temperature to 375 degrees and bake for 10 minutes. It is ready when it looks golden and cooked through.
Meanwhile, strain the lemon zest and cinnamon sticks from the syrup. As soon as you remove the baklava from the oven, quickly pour the cold syrup evenly over all the baklava. Leave to cool. Cover and refrigerate. When cold, cut the pieces along the scores you made earlier. Baklava improves and becomes more “ooey gooey good” if served after being allowed to chill for a few days.
Goan Pork Vindaloo
Category: world-cuisine
By Alina

The traditional Goan pork dish flavored with chilies, garlic and vinegar. It's spicy and tangy at the same time. Leaves your taste buds tingling for more. Serve with rice or crusty rolls.

Ingredients:
16  dried Kashmiri chile peppers, stemmed and seeded
1 (1 inch) piece cinnamon stick
1 teaspoon cumin seeds
6  whole cloves
½ teaspoon whole black peppercorns
½ teaspoon ground turmeric
1 tablespoon white vinegar
salt to taste
2 pounds boneless pork loin roast, trimmed and cut into 1-inch cubes
¼ cup vegetable oil
4  onions, chopped
10 cloves garlic, minced, or more to taste
1 (2 inch) piece fresh ginger root, minced
2 cups boiling water
2  green chile peppers, seeded and cut into strips
¼ cup white vinegar

Directions:
Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste.  Season to taste with salt. Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes. Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.

Prep time: 30 mins
Cook time: 1 hr 25 mins
Total time: 9 hrs 55 mins
Yields: 8 servings

Calories: 263.9
Fat: 16.4 g
Saturated fat: 4.6 g
Carbohydrates: 9.2 g
Sugars: 3 g
Dietary fiber: 1.9 g
Protein: 19.7 g
Cholesterol: 53.7 mg
Sodium: 50.7 mg
Yule Log


Ingredients:
plain flour, cocoa powder, eggs, caster sugar, butter, caster sugar, white chocolate, hazelnuts, dark chocolate, icing sugar

Directions:
Brush a 30x35cm Swiss roll tin with oil or melted butter and line the base and sides with baking paper.
Preheat the oven to 180C,.
Sift the flour and cocoa powder together twice.
Using electric beaters, beat the eggs and sugar for 5 minutes, or until light and fluffy and increased in volume.
Sift the flour mixture over the eggs and pour the butter around the edge of the bowl.  Using a large metal spoon, gently fold the mixture together to incorporate the flour and butter.  Take care not to over mix and lose too much volume.
Spread the mixture into th eprepared tin and bake for about 12 minutes, or until the sponge springs back to the light touch.
Sprinkle the extra caster sugar over a clean tea towel.
Turn the sponge out onto the tea towel, close to one end, leaving th epaper on the cake.  Roll up the sponge and tea towel together and leave to cool completely.
To make the filling, put the white chocolate in a small heatproof bowl.  Bring a small pan of water to the boil, then remove from the heat. Add the cream to the chocolate and stand the bowl over the pan of water, making sure the the base of the bowl does not touch the water, until the chocolate is soft.  Stir until smooth.
Repeat with the dark chocolate and the cream for the topping.
Leave the white chocolate mixture until it has cooled to room temperature and is the consistency of cream.
Leave the dark chocolate mixture until it cools to a spreadable consistency.
Using electric beaters, beat the white chocolate mixture until soft peaks form- do not overbeat.
unroll the sponge, remove the tea towel and paper and spread with the filling, finishing 2cm from the end.  Sprinkle with the hazelnuts.  Re-roll the sponge, and trim the ends.  Cut one end off on the diagonal and place it alongside the log to create a branch.
Place the roll onyo a serving platter, and spread the dark chocolate topping all over it.
Run the tines of a fork along the length of the roll, to give a 'bark" effect.
Just before serving, dust generously with icing sugar. Decorate with fresh green leaves.
Saveur's Molasses Cookies


Ingredients:
shortening, margarine, sugar, blackstrap molasses, egg, milk, all-purpose flour, ground cloves, ground ginger, ground cinnamon, salt, baking soda

Directions:
Preheat oven to 375°. Grease 2 cookie sheets with shortening and set aside.
Combine margarine, sugar, molasses, egg, and milk. Beat until well mixed.
Sift together flour, cloves, ginger, cinnamon, salt, and baking soda. Add dry mixture to molasses mixture 1/2 cup at a time, mixing well after each addition.
Drop by tablespoons onto cookie sheets and bake for 10 minutes. Cool on wire racks.
Beer Batter
Category: everyday-cooking
By Letty Simmet

As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen!  This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.

Ingredients:
1 cup all-purpose flour
1  egg, beaten
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 ½ cups beer

Directions:
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 87.6
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 14 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 2.7 g
Cholesterol: 23.3 mg
Sodium: 11.1 mg
Cranberry Cream Mocktail


Ingredients:
cranberry juice, coconut cream, fresh lime juice

Directions:
Combine all ingredients in a blender with cracked ice. Blend until smooth., Serve in a wine glass and enjoy!
Stromboli and Pizza Dough


Ingredients:
water, flour, sugar, table salt, instant yeast

Directions:
Add ingredients in the order given in a bread machine and use the dough cycle or --.
Mix in a large bowl until all ingredients are wetted, cover and let rest 5 minutes.
Knead for 5 minutes by hand using a minimum of flour and place in a straight sided container that has been oiled and cover.
After 20 minutes, tip dough onto a lightly oiled counter and stretch into a rectangle.  Fold the top down and the bottom up letter-style and do the same side to side. Replace into the container and cover.
After the dough has risen to twice it's volume, tip the dough onto a lightly floured counter and cover with oiled plastic wrap.
For stromboli:
Roll the dough into a rectangle, 16 inches wide, by 11 1/4 inch tall.  Place ingredients of choice (hard salami, ham, roast beef, provolone, mozzarella, onions, or roasted peppers] and roll into a log, sealing the tube well with seam on side.
Preheat oven to 350 F while the dough rises (45 minutes to 1 hour].  Brush with egg and water or egg white and water glaze, score the dough with several shallow slashes and bake for 45 minutes or until interior temperature is 185 to 200°F.
For Pizza:
Divide the dough into 2 equal pieces and stretch into a 10" disk.  If the dough shrinks after stretching, wait 5 minutes and stretch some more.
Preheat (preferably with a pizza stone] to 500°F  Cover dough with toppings (I like drained canned crushed tomatoes as a sauce] and let rise for 20 minutes.
Bake for 4 minutes.  Turn the pizza for even cooking and bake until the dough is browned some, and the cheese is bubbly (about 3-4 more minutes].
Lighter Chicken Fettuccine Alfredo
Category: side-dish
By Chef John

This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.

Ingredients:
2 large boneless skinless chicken breasts
2 cups low-sodium chicken broth
4 cloves garlic, minced
ground black pepper to taste
2 cups heavy cream
2  egg yolks
salt to taste
1 pound fettuccine
1 sprig chopped fresh parsley
2 cups freshly grated Parmigiano-Reggiano cheese, divided

Directions:
Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes. Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices. Return the chicken broth to medium heat and cook until reduced to 1 cup. Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat. Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used. Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste. Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain. Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick. Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 758.9
Fat: 41.8 g
Saturated fat: 24.2 g
Carbohydrates: 59.6 g
Sugars: 2.9 g
Dietary fiber: 2.8 g
Protein: 37.8 g
Cholesterol: 239.4 mg
Sodium: 505.2 mg
Savory Bruschetta


Ingredients:
baguette, roma tomatoes, onion, thyme, French baguette, sage leaf, olive oil, salt, pepper

Directions:
Place your sliced onions into a skillet with a little bit of olive oil, salt, pepper and saute them until they are nicely caramelized. Set them aside when done.
Arrange your sliced baguette's onto a baking sheet.
Place the sliced Roma Tomatoes on top of baguettes.
Now place the caramelized onions on top of the tomatoes.
Sprinkle a little bit of Thyme onto the onions.
Now the Swiss Cheese on top.
Place 1 Sage leaf on top of the Swiss Cheese.
Drizzle Olive Oil over all of the assembled baguettes.
Bake in preheated 350 degree oven for 8-10 minutes until cheese is brown and bubbly or place under broiler for a few minutes.
When done sprinkle a little salt and pepper over it all and enjoy.
Canned Salmon Lunch
Category: salad
By Caramia

All five of my kids eat this, and my picky eater requests it for lunch often. Serve on crackers.

Ingredients:
1 (14.75 ounce) can salmon, drained and flaked
¼ cup mayonnaise
¼ cup chopped mild pickled pepper rings
1 tablespoon pickled pepper juice

Directions:
Mix salmon, mayonnaise, peppers, and pepper juice in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 182.4
Fat: 12.3 g
Saturated fat: 2.2 g
Carbohydrates: 0.9 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 16.2 g
Cholesterol: 33.8 mg
Sodium: 300 mg
Pork Sweet Potato Stew
Category: soups-stews-and-chili
By msanders

Delicious tender pork and sweet potatoes equal a lovely stew! Can be adapted for the slow cooker after the skillet steps.

Ingredients:
cooking spray
⅓ cup brown sugar
⅓ cup all purpose flour
¼ cup Dijon mustard
3 pounds pork loin, cut into 1-inch cubes
3 tablespoons olive oil
1  sweet onion, chopped
2 cloves garlic, minced
1 ⅓ cups chicken broth
1 cup dry sherry
3 pounds sweet potatoes, cut into 1-inch cubes
¼ teaspoon ground black pepper
¼ teaspoon crushed dried rosemary
¼ teaspoon thyme
salt to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray. Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet. Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish. Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 482.2
Fat: 14.4 g
Saturated fat: 4.2 g
Carbohydrates: 52 g
Sugars: 13.7 g
Dietary fiber: 5.5 g
Protein: 32.2 g
Cholesterol: 79.6 mg
Sodium: 532.9 mg
Stir Fried French Beans


Ingredients:
onion, mustard seeds, green chilies, gingerroot, turmeric powder, water, coconut, curry leaf, lemon juice, salt

Directions:
Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard seeds. Add the curry leaves, chopped green chillies and ginger. Fry lightly. Add the chopped onions and fry on medium level for about 2 minute(s].
Mix in the french beans(I usually boil them for a fewminutes or microwave them for 5 mins or so to remove the raw taste], turmeric and salt. Sprinkle the water and cook covered on low level for about 10 minutes or till the beans are cooked but firm. Mix in the grated coconut. Sprinkle the lemon juice before serving (optional].
Serve hot with White rice , chapathi or Warm dinner rolls.
Kale Pattie


Ingredients:
kale, onion, egg, flour, shortening

Directions:
Boil kale in salted water for 10 minutes; drain.
Soak bread rolls; squeeze dry.
Chop the kale and rolls together finely.
Add flour, egg, onion, salt and pepper and enough crumbs to make a stiff dough.
Form into patties.
Roll into remaining bread crumbs; brown in shortening.
Apple Butter Pork Chops


Ingredients:
apple butter, garlic

Directions:
Place pork in a casserole dish., In a bowl mix applebutter and garlic., Spoon mixture on top of pork., place in oven at 350 degrees., Cook for 20-35 minutes or until done., Serve with extra applebutter on the side.
Tortilla Soup


Ingredients:
Spanish onion, garlic cloves, chili powder, cumin, dried oregano, chopped tomatoes, chicken piece, limes, salt, tortilla chips, avocado, cilantro, monterey jack cheese

Directions:
Saute onion and garlic in oil till onions are translucent. Add spices (except salt] and stir a few minutes more.
Add tomatoes and salt (and chicken if desired]. Cover and cook till tomatoes soften. Add stock.
Cover and simmer 15 minutes.
Add lime juice and more salt to taste.
Pour in a bowl over crumbled tortilla chips. Top with cheese, cilantro, and avocado chunks.
Cheesy Stuffed Pepper Rings


Ingredients:
frozen hash browns, scallions, onion, garlic, monterey jack pepper cheese, egg, butter, olive oil, cayenne, fresh parsley, salt, pepper

Directions:
Potato Filling  --  In a large saute pan, add the oil and butter and bring to medium heat. Add in the garlic, onion and cook for 2 minutes.  Then add the potatoes, salt, pepper, parsley, and cayenne and cook until slightly brown on medium high heat but not over done. You still want them undercooked a bit, but soft and tender  Approximately 7-10 minutes. When done, remove from the heat into a large bowl, let cool slightly and add the egg, cheese and scallions and mix well.
Peppers  --  As the potatoes are cooking prepare the peppers. Cut the very top and bottom off of the pepper and then cut in 3 - 1" (approximate size] rings. Remove the ribs and seeds. This should make 3-4 - 1" rings per pepper.
Bake  --  On a cookie sheet lined with foil or parchment paper sprayed with non-stick spray or Pam, set the rings down and then fill with the potato mixture and be sure to press down and fill completely. Cook 30 minutes in a 350 degree oven until golden brown and the peppers are soft and tender.
Serve  --  Pretty and easy.  ENJOY!
Tuscan White Bean Dip


Ingredients:
white beans, garlic cloves, fresh lemon juice, olive oil, fresh parsley, red pepper flakes, dried basil, Dijon mustard, tortilla chips

Directions:
In a food processor, combine beans, garlic, lemon juice, 1/3 cup olive oil, parsley, red pepper flakes, basil and mustard.
Process mixture until creamy smooth.
Sample mixture and add salt and pepper to taste.
Pour mixture into serving bowl, garnish with a sprig of parsley and 1 tablespoon of olive oil on top.
Serve with tortilla chips.
Sweet & Spicy Party Meatballs


Ingredients:
ground beef, onion, milk, egg, fresh parsley, kosher salt, black pepper, Worcestershire sauce, chili sauce, canola oil, vegetable shortening

Directions:
Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.
Heat the oil in a large skillet and brown the meatballs. Or simply bake them in the oven on a cookie sheet until browned. Remove the meatballs, set aside and pour off the fat from the skillet. Pour the chili sauce and the grape jelly into the skillet and heat, stirring constantly. To kick it up replace with Kam’s Hot Chili Sauce to taste. Return the meatballs to the skillet and simmer, uncovered for about 30 minutes. To keep warm place into a chafing or warming dish, or deposit the whole skillet into a crockpot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling.
Cook's Notes: Use Welch's grape jelly or Cranberry Sauce. This recipe works great with pre-cooked, frozen meatballs. Just eliminate all of the meatball ingredients in the recipe, warm the sauce as above, then stir in the frozen meatballs with the heated sauce. Simmer on low to warm the meatballs through well, about 20 minutes, gently stirring them several times, then transfer them to a crockpot to keep warm if you like.
Frozen Meatballs in the Crockpot: Heat the sauce on the stovetop. Place frozen meatballs into the crockpot and follow the suggestion on the bag of your brand of meatballs for heating. Generally speaking you will need to allow about 3 hours for the meatballs to be ready to serve; about 2 hours on high, then another hour on low. Fresh cooked meatballs will only need to be held in the crockpot on low.
Cocktail Sausages: Substitute a pound of cocktail sausages for the meatballs, eliminate all other ingredients except for the chili sauce and grape jelly.
Kittencal's Easy Moist Salmon Steaks


Ingredients:
salmon steaks, lemon juice, butter, mayonnaise, Worcestershire sauce, salt, fresh ground black pepper, paprika, garlic powder

Directions:
Preheat oven to 425 degrees F.
Butter an 8 x 8-inch baking.
Rinse the salmon steaks and pat dry.
In a bowl mix/whisk the melted butter, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, paprika and garlic powder; add to the glass baking dish.
Add in the salmon steaks; turn to coat well and evenly in the butter/mayo mixture.
Bake for about 20-22 minutes, or until the fish flakes with a fork.
Vegan Banana-Chocolate Chip Cake


Ingredients:
maple syrup, honey, egg substitute, soy lecithin, bananas, whole wheat pastry flour, baking soda, salt, semisweet vegan chocolate chips

Directions:
Preheat the over to 350. Cream together the syrup, oil, and egg replacer.  Add lecithin and bananas.
Combine flour, baking soda, and salt.  Add carob or chocolate chips, then fold dry ingredients into creamed mixture, stirring just to moisten and combine. Don't overmix.
Pour batter into an ungreased 8-inch cake or Bundt pan.  Bake approximately 40 minutes, or until cake tests done with a wooden toothpick. Cool on wire rack.
Chicken Tikka


Ingredients:
plain fat-free yogurt, gingerroot, chili powder, ground coriander, salt, black pepper, lemon juice, tomato paste

Directions:
Wash chicken and remove skin from drummies (pulling it off with a paper towel makes it easier, also if you do this when they are slightly frozen it helps].
Whisk together yogurt, ginger, chili powder, ground coriander, salt, pepper, lemon juice, food coloring (optional], tomato paste, and oil.
Add chicken to marinade and chill overnight.
The next day, preheat oven to 375°F.
Place chicken legs on a foil lined baking sheet (do not add any extra marinade that falls away] and bake at 375°F for 40-60 minutes or until chicken is cooked through and the juices run clear.
Finish cooking chicken on a grill or under the broiler for 5-8 minutes (gives a light char].
Squash Medley


Ingredients:
salt, tomatoes, green onion, green pepper, chicken bouillon cube, hot water, bacon, brown sugar

Directions:
Sprinkle squash with salt., In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper., Add 1 tablespoon brown sugar., Layer the other half of vegetables, and top with remaining brown sugar., Dissolve bouillon cube in hot water, and pour this into slow cooker., Top with bacon.  Sprinkle bread crumbs over top., Cover, and cook on low for 4-6 hours.
Chicken and Black Bean Taquitos With Adobo Sour Cream  (3 Ww Poi


Ingredients:
olive oil, boneless skinless chicken breast, canned black beans, diced green chilies, flour tortillas, reduced-fat sour cream, fresh cilantro, chipotle chiles in adobo

Directions:
To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.
Preheat oven to 400º.
Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.
To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.
Yield: 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip].
CALORIES 125 FAT 4.1g FIBER 1.1g.