xiaoxl/recipe_data huggingface dataset:
Mayan Supper Salad


Ingredients:
quinoa, corn kernel, lemon juice, fresh pineapple, scallions, olive oil, fresh garlic clove, black beans, tomatoes, cilantro, unsalted sunflower seeds, lemons, lime wedge

Directions:
In medium saucepan, combine quinoa and 2 cups water.  Bring to boil, reduce heat to low and simmer 15 minutes or until all liquid is absorbed.  Fluff with fork and place aside to cool.
ASSEMBLY:
Combine cooled quinoa, corn, 1 tbls juice, pineapple, scallions and oil. Season with salt and pepper to taste.
In separate bowl, combine garlic, beans, tomato, 1 tbls juice, cilantro and 1/4 cup sunflower seeds.
TO SERVE:
Spread bean mixture onto a serving platter and mound the quinoa on top.
Garnish with additional sunflower seeds.
Arrange wedges of lemon or lime around edges.
Vegan No-Chill Sugar Cookies


Ingredients:
sugar, baking powder, soymilk, vanilla extract, all-purpose flour

Directions:
Preheat oven to 350°F  Lightly grease baking sheets.
Add oil, baking powder, sugar, soy milk, and extract to a mixing bowl and combine with a whisk.
Stir flour in 1/2 cup at a time with a large spoon.  When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE:  I use Silk soy milk.  The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using.  The dough should form a ball when squeezed together but not be sticky in your hands.  As you add flour, knead each 1/2 cup addition in thoroughly and check for this.  If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid.  If it is sticky feeling, you need a little more flour.
When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface.  If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling.  (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ].
Cut into desired shapes.   Lift shapes with spatula onto lightly greased baking sheets.
Bake for about eight minutes.  Cookies are done when points are showing the slightest hint of brown, or just before that.  Use a spatula to loosen cookies from sheets immediately.
Allow cookies to cool and decorate as desired.
Pizza (Handmade, It's Fun!)


Ingredients:
warm water, bread flour, olive oil, sugar, flour, olive oil

Directions:
Pour warm water into a large mixing bowl.
Add sugar and stir until dissolve.
Add yeast and stir until dissolve.
Let the mixture sit for 10 minute.
Add salt and olive oil and stir until it is mixed all together.
Add one cup of flour and stir until dissolve. (Or use your hands to dissolve it!].
Add another cup of flour and whisk until smooth. (Also can use your hands.].
Add another cup of flour (again] and use your hand to mix it together.
Add another cup of flour (again] and use your hand to mix it together. You HAVE to combine all the dry flour into the sticky dough. When finish, remove it from the boel and put it on a floured table top to knead it.
How to Knead:.
You kind of pick the dough up and push it against it self or fold the dough in half and push it against it self, over and over again for about 10-15 minutes.
When finish kneading, coat the dough with a thin layer of Olive oil.
Put the dough into a big bowl.
Put a piece of kitchen film on top of it.
Put the bowl in a warm place such as an un-lit oven for 60-75 minutes.
After 60-75 mins., take th dough out of the bowl and cut it in half.
Take the dough and flatten them a little bit.
Hand mold then into a ball and tuck each portion into it self.
Topping:.
Spread a dough onto a pan and put what ever in you want. (Cheese, Salami, etc.].
Optional: Before putting topping on let the dough stay on the pan for 10-15 minutes to make a chewier crust on the pizza.
"P"anana Confetti Circles


Ingredients:
banana, peanut butter

Directions:
Arrange sliced banana on a plate., Put a small dollop of peanut butter on each slice., Then sprinkle with colored candies.
Egyptian Molokheya (Green Spinach-Like Soup)


Ingredients:
chicken bouillon cubes, roasting chicken, onions, carrot, celery, ground coriander, whole coriander seed, tomatoes, onion, garlic cloves, cumin

Directions:
Fill large stock pot with water, bring to a boil, add add sliced onions, carrot and celery. Add 2 chicken bouillon cubes and whole chicken or hen, sprinkle with salt and pepper.
Cover and cook until chicken tender approximately 1-2 hours.
Skim fats from water, strain out vegetables, remove chicken and reserve about 4 cups of the broth in pot.
While broth is simmering on real low, add bag of molokheya and a teaspoon of ground coriander, salt & pepper and a dash of cumin to the broth. (Easy way to get bag into pot: I've found by just snipping top of plastic bag, then holding over hot pot, and sliding the molokheya into the pot, the steam helps it slide out easy] DO NOT COVER.
Add the chopped tomato and onion into the pot, just a little, as stated, 1 slice tomato, 1 slice onion, both chopped.
Preparing the "tasha" (this is what makes the molokheya famous & tasty too]: Put 2 tablespoons oil into small frying pan.
Add crushed garlic, stir until a golden brown, add teaspoon ground coriander and the few smashed coriander seeds, stir until all dry and formed together.
Drop this into pot of molokheya while hot, you should hear a "tsshhh" sound, if so you did it- congratulations!
Continue cooking on low heat for approximately 10 minutes, its ready to serve.
To serve: Brown the chicken in a pan full of melted butter and serve with white steamed rice with lightly fried vermicelli pieces. (I will post recipe for this simple, yet delicious rice].
Spoon the molokheya into bowls and let your guests spoon onto rice or dip their warm pita breads into their bowls!
*** Sometimes I prepare a red sauce to spoon into each individual bowl, or serve next to the molokheya bowls- its tangy and a good complement to this dish. Just take 3 slices onions, brown in butter, add two tablespoons of tomato paste, salt & pepper, a dash of cumin, add some red chili sauce (shaata] and water, cook for 20 minutes, tastes should be tangy, not too thick, with a bit of tanginess and heat.***.
Sesame Noodles With Kale


Ingredients:
kale, spaghetti, fettuccine, tamari, toasted sesame seeds

Directions:
While you are bringing a large pot of water to a boil, hold bunch of kale together, slice off and discard thickest part of stem (about 1 inch]. Still holding kale in a bunch, slice remaining stems and leaves as thin as you can.
Set kale in sinkfull (or large bowl] of water and swish vigorously to remove any grit. (Repeat this process with fresh water if kale seems especially sandy.] Lift out kale, place in colander and rinse thoroughly.
When water has come to a rolling boil, add pasta and cook for 5 minutes less than cooking time indicated on package.
Add kale stems and leaves in a few batches, pressing down with back of large spoon to submerge each batch. Continue cooking, uncovered, over high heat until kale and pasta are tender, about 5 minutes. (Kale tends to remain on top of pasta. Press it under water from time to time with back of large spoon.].
Drain pasta and kale and return to pot. Add sesame oil and tamari and toss with fork. Taste and add more sesame oil and tamari if necessary. Add sesame seeds and toss again. Serve hot or at room temperature.
Chocolate Orange Brioche Bread Pudding


Ingredients:
eggs, homogenized milk, granulated sugar, brown sugar, orange zest, pure vanilla extract, cinnamon, salt, orange marmalade, water

Directions:
Preheat oven to 350°F (180°C]. Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.
Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
Spread a third of the brioche in bottom of a 9-cup (2.25 litre] casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.
Brussels sprouts, with butter sauce, Americano


Ingredients:
Brussels sprouts, sweet butter, garlic, parmesan cheese, paprika, bay leaf, cayenne pepper, black pepper, oregano

Directions:
Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
Remove, and steam them for 10 minutes.
If you don't have a steamer, boil them for 7-10 minutes .
Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
Stir, occasionally.
Remove, and drain the brussel sprouts.
Place in a bowl, or a service plate, and add the butter sauce, and toss.
Season with salt, and pepper, and sprinkle with parmesan cheese.
Serve.
Deadly.
Enjoy.
Vegetable and Tomato Casserole


Ingredients:
olive oil, onion, garlic cloves, carrots, potatoes, celery ribs, eggplant, broccoli

Directions:
Heat oil in large saucepan over medium heat., Add onion, garlic, carrots, potatoes, celery and eggplant., Cook, stirring for 10 minutes., Add broccoli and beans, soup and chillies., Also add 1/2 cup water, cover and bring to boil., Reduce heat and simmer for 30 minutes, season to taste., Serve with rice if desires.
Potato Rosti


Ingredients:
potatoes, sweet potatoes, plain flour, coarse grain mustard, fresh herb, mozzarella cheese

Directions:
Squeeze as much moisture as you can from grated potatoes. Place both into a large bowl.
Add remaining ingredients & stir well to combine.
Heat oil in a large pan & cook 1/4 cup batches of the mixture until golden on both sides.
Drain on absorbent paper.
French Pear Bread


Ingredients:
pear, water, honey, egg, bread flour, salt, pepper, dry yeast

Directions:
Select either juice or syrup packed canned pears, mash them well., Add mashed pears,water,honey and egg to bread machine., Add dry ingredients, ending with yeast., Select basic white cyle., Follow manufacturers directions.
Dungeness Crab Tacos With Radishes


Ingredients:
lemon, juice and zest of, miso, Dijon mustard, honey, canola oil, avocado, wontons, radishes, radish sprouts, sea salt, fresh ground pepper

Directions:
Set aside 1 tsp (5 mL] of lemon juice for the avocado. Mix remaining juice with lemon zest, miso paste, mustard, honey, and canola oil in a blender to make the dressing. Mash avocado with a fork. Season with 1 tsp (5 mL] lemon juice, salt, and pepper.
Mix about 1/4 cup (60 mL] dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks — it works great on salads.
To serve, put crab meat mixture into the wonton shells so they are bursting. Spoon the avocado mixture onto a plate and place assembled tacos on top. Garnish with radish slices and sprouts.
Mimi's Cheesecake Supreme


Ingredients:
graham cracker crumbs, cream cheese, vanilla, sugar, flour, salt, egg, heavy whipping cream, sour cream

Directions:
CRUST:
Generously butter a 9-inch springform pan.
Sprinkle the graham cracker crumbs over sides and bottom of pan so that it is covered.
CHEESECAKE:
Let the cream cheese soften at room temperature for 1-1 1/2 hours.
With electric mixer beat till creamy.
Add the vanilla.
In a separate small bowl mix the sugar, flour, and salt well.
Gradually blend into the cheese mixture.
Add eggs and egg yolks one at a time, beating after each addition just to blend.
Add the sour cream.
Gently stir in whipping cream.
Gently pour into springform pan so that you don't remove the graham cracker crumbs.
Bake at 450 degrees for 12 minutes.
Reduce heat to 300 degrees and continue baking for 55 minutes.
Remove from oven and cool.
Loosen sides with spatula after 1/2 hour.
Remove sides at the end of 1 hour.
Allow to cool 2 hours longer.
Regrigerate and put a glaze on it before serving or serve with sauce on each plate.
TOPPINGS THAT I HAVE USED:  Fresh strawberries that I have put sugar to make a thin sauce; melt down some raspberry jam and cool a little and then put in some fresh raspberries;  a thin hot fudge sauce;  cherry pie filling in a can--also blueberry pie filling.
Gluten Free "Vegemite"


Ingredients:
tahini sesame butter, tamari, nutritional yeast flakes

Directions:
Place all ingredients in a blender and process into a creamy and smooth consistency.
Store in the fridge.
Oven Baked BBQ Ribs
Category: meat-and-poultry
By VICKYDEE

Yummy oven baked BBQ ribs.

Ingredients:
2 cups sliced onions
2 cups ketchup
2 cups water
4 teaspoons salt
¼ cup Worcestershire sauce
½ cup white vinegar
½ cup dark brown sugar
4 teaspoons dry mustard
4 pounds pork spareribs

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones. Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches. Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder. Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours.  Continue turning and basting ribs using sauce in the pan during the last hour of baking.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 4 to 8 servings

Calories: 684.5
Fat: 41.1 g
Saturated fat: 14.7 g
Carbohydrates: 38.3 g
Sugars: 32.9 g
Dietary fiber: 0.9 g
Protein: 40.9 g
Cholesterol: 159.9 mg
Sodium: 2773 mg
Baked Salmon and Cream Cheese Croquettes


Ingredients:
russet potatoes, panko breadcrumbs, onion, olive oil, smoked salmon, light cream cheese, capers, kosher salt, pepper, egg

Directions:
Preheat oven to 375 degrees F.
Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
While the potatoes are cooking, sautee the onion until it turns a golden brown.
Mash potatoes by hand or run through a ricer.
Chop salmon into small pieces (about 1/4 inch chunks]. Dice the capers.
Blend the potatoes with the cream cheese while the potatoes are still warm, then blend in the remaining ingredients. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
Bake for 10 minutes, then turn over and bake for another 10 minutes.
Buttermilk Crumpets
Category: bread
By thedailygourmet

This is an American rendition of a British classic. Serve with your choice of savory or sweet toppings, like fruit spread and butter, double Devonshire cream, clotted cream, etc... I love using crumpets as a base for eggs Benedict. If you have an Instant Pot® you can use the yogurt setting and proof the dough much faster!

Ingredients:
½ cup buttermilk
1 cup milk, divided
2 teaspoons quick-rising yeast
1 ½ teaspoons white sugar
1 ¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
cooking spray

Directions:
In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size. Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place. Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 4 crumpets

Calories: 254.4
Fat: 2.2 g
Saturated fat: 1 g
Carbohydrates: 48.4 g
Sugars: 6 g
Dietary fiber: 1.9 g
Protein: 9.4 g
Cholesterol: 6.1 mg
Sodium: 664.6 mg
Daffodillies


Ingredients:
cream cheese, butter, dill weed, prepared mustard, salt, white pepper

Directions:
Separate each biscuit into three equal layers.
Place 1 inches apart on greased baking sheets.
With a kitchen shears or sharp knife, cut eight slits a third of the way toward center to form petals.
Make a deep thumbprint in the center of each.
In a small mixing bowl, combine remaining ingredients.
Place heaping teaspoonfuls of creamed cheese mixture in the center of each biscuit.
Bake at 375 for 8-10 minutes or until golden brown.
Serve warm or at room temperature.
Yield: 2-1/2 dozen.
Pork Tofu


Ingredients:
soy sauce, water, sugar, onion, gingerroot, firm tofu, green onions

Directions:
Thinly slice pork. Heat oil in skillet; brown pork. Add soy sauce, water, sugar, onion and ginger root.
Bring to a boil and simmer for 5 minutes. Gently stir in tofu; simmer a few minutes longer.
Add green onions just before serving.
Chicken Stir Fry Whip Up


Ingredients:
boneless skinless chicken breast, Miracle Whip light, soy sauce, garlic powder

Directions:
Cook chicken in salad dressing in large skillet on medium-high heat for 3 minutes.
Add vegetables, soy sauce, and garlic powder.
Stir and cook 5 more minutes or until chicken is done. Serve over rice.
Teriyaki Sauce--for a Marinade or for Basting


Ingredients:
light brown sugar, soy sauce, lemon juice, ginger, garlic

Directions:
Mix together in a saucepan., Heat and simmer for just a few minutes till all flavors are blended., Use with steak or chicken.
Summer Sweet Spring Salad.


Ingredients:
baby arugula, grape tomatoes, strawberry, blueberries, kiwi, alfalfa sprout, apple, feta, blue cheese

Directions:
"Combine the above ingredients into a large Tupperware bowl. Sprinkle about a quarter cup of feta or blue cheese crumbles. Sprinkle on the chia seeds. Top with a raspberry vinaigrette dressing.  Top Tupperware bowl and shake to Mix well. *For variety, you can try this salad with poppyseed or citrus dressing.  Also, for more citrus flavor, substitute mandarin oranges for the kiwi fruit."
Rob's Carrot Cake With Pineapple Walnuts and Raisins


Ingredients:
flour, sugar, baking powder, bicarbonate of soda, cinnamon, ginger, mixed spice, salt, pineapple rings, carrots, raisins, sultana, lemon, rind of, walnut pieces, eggs, milk, vanilla essence, cream cheese, icing sugar, lemon, orange

Directions:
Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides.
Sift dry ingredients into a large mixing bowl.  Dry the pineapple between pieces of kitchen roll, and put along with the lemon rind, carrot and raisins into the large bowl with the dry ingredients coating everything evenly with the flour mixture (best to use your hands].
Beat the eggs into the oil and milk and add the vanilla essence.  Pour onto dry ingredients and mix lightly but thoroughly making sure all ingredients are incorporated.
Divide evenly between cake pans and bake for 25 minutes or until a toothpick or skewer comes out clean when inserted.
Leave to cool in the pan for 10mins before transferring to a wire rack to cool completely.
Make the icing by beating together the cream cheese, sugar and lemon juice until smooth.  Spread a very thin layer in the middle of the cake, and use the rest to ice the top.
Put the orange rind in the middle of the cake as decoration.
Swai Fish Tacos
Category: main-dish
By ChefHouse

Fantastic new recipe we discovered when we were looking for a way to use some swai we found on sale at the market. The fish is sturdy enough to hold up to sauteeing and really absorbs the flavors perfectly for a great fish taco!

Ingredients:
2 tablespoons olive oil, divided
1  onion, thinly sliced
1  red bell pepper, sliced into thin strips
1  jalapeno pepper, sliced into thin strips
2 cloves garlic, minced
4 (4 ounce) fillets swai fish, cut into 1-inch cubes
2 tablespoons chili powder
½ teaspoon sea salt
½ teaspoon ground cumin
¼ teaspoon coarsely ground black pepper
12  corn tortillas, warmed
1 cup shredded Monterey Jack cheese

Directions:
Heat 1 tablespoon oil in a saute pan over medium-high heat. Cook and stir onion, red bell pepper, jalapeno, and garlic until slightly softened, about 4 minutes. Transfer to a plate and set aside. Heat remaining oil in the same pan. Add swai; cook for 2 minutes. Add chili powder, salt, cumin, and pepper; cook until swai is coated and opaque in the center, 1 to 2 minutes. Return vegetables to the pan. Divide swai and vegetables among tortillas. Sprinkle Monterey Jack cheese on top.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 516.7
Fat: 25.4 g
Saturated fat: 8.4 g
Carbohydrates: 45.2 g
Sugars: 4.9 g
Dietary fiber: 8 g
Protein: 29.3 g
Cholesterol: 81 mg
Sodium: 520.8 mg
Fear the Reaper BBQ Sauce


Ingredients:
pepper, tomato sauce, vinegar, molasses, Bourbon, brown sugar, Worcestershire sauce, garlic powder, black pepper, sea salt, ground mustard, liquid smoke

Directions:
Puree peppers and pineapple with juice in blender until smooth.
Combine all ingredients in medium sized stock pot.
Bring to a boil, reduce heat to low and simmer for 1.5-2 hours stirring occasionaly.
Once sauce has reached your desired thickness transfer to hot pint or 1/2 pint jars, leaving 1/2 inch headspace, secure lids and bands, process for 20 minutes in boiling water canning bath,.
Remove from canner and allow to cool overnight-transfer any jars that do not seal to refrigerator-sealed jars can be stored for up to a year in a cool dry area.  If you choose not to process the jars cool on counter for about an hour then transfer to fridge(use within 1 month].
Easy High-Fiber Pancakes
Category: breakfast-and-brunch
By Teacher Creature

This short stack was made with 1/3 cup scoops. Top pancakes with butter, maple syrup, and/or powdered sugar. If storing in the freezer, cut pancake-sized sheets of waxed paper or parchment paper to separate. Store pancakes in a freezer bag.

Ingredients:
1 ½ cups all-purpose baking mix (such as Bisquick®)
¼ cup bran meal
¼ cup white sugar
2 tablespoons ground flax seeds
1 tablespoon chia seeds
2 teaspoons baking powder
1 cup milk
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 tablespoon butter, or as needed

Directions:
Whisk baking mix, bran meal, sugar, flax seeds, chia seeds, and baking powder in a large bowl until well mixed. Whisk milk, eggs, oil, and vanilla extract in a separate bowl until well combined. Make a well in the center of the baking mix mixture; add egg mixture 1 tablespoon at a time, whisking well after each addition, until batter takes 1 to 2 seconds to fall off the whisk. Heat a griddle over medium-high heat. Grease with butter. Drop batter by large spoonfuls onto the griddle about 4 inches apart and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip gently and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 6 pancakes

Calories: 280.9
Fat: 14.9 g
Saturated fat: 4.2 g
Carbohydrates: 32.7 g
Sugars: 11 g
Dietary fiber: 3.3 g
Protein: 6.9 g
Cholesterol: 70.3 mg
Sodium: 594.4 mg