xiaoxl/recipe_data huggingface dataset:
Broccoli and Wasabi Dip


Ingredients:
broccoli, onion, butter, ricotta cheese, salt, wasabi powder, fresh lemon juice

Directions:
Cut the broccoli into florets and cook in boiling salted water until tender. Refresh under cold running water and drain well.
Peel and finely dice the onion.
Melt the butter in a small frying pan, add the diced onion and cook over a low heat until soft but not coloured.
Place the drained broccoli, cooked onion and cheese in a food processor. Blend until smooth.
Add the salt, wasabi powder and lemon juice. Blend until well mixed, then check the seasoning.
Cover and refrigerate until ready to serve.
Galatobouriko (Greek Custard Pastry)


Ingredients:
sugar, honey, water, lemon juice, butter, milk, farina, eggs, sugar, vanilla, phyllo dough, butter

Directions:
For the syrup: make this first.
In a small sauce pan, combine the sugar, honey and water.  Bring to a slow boil, stirring occasionally until sugar is completely dissolved.  Add lemon juice and orange juice.   Cook, stirring occasionally, over medium heat for 10 minutes.  Remove from heat and set aside.
Heat oven to 350 degrees.
In a 4 quart saucepan, mix the butter and milk.  Bring to a boil over medium heat, stirring constantly.  Add farina and cook for 5 minutes, continuing to stir to prevent lumping.  Remove from heat.  In a large bowl combine eggs, sugar and vanilla.  Slowly add one cup of the hot mixture to the bowl and blend.  Return egg mixture to the saucepan and stir until smooth and thick.  Set aside to cool.
Brush a 9" x 13" x 2" baking dish with melted butter.  Place 8 filo sheets on bottom of pan, brushing between each one with melted butter.  Place an additional 4 filo sheets in pan, allowing the edges to drape over each of the 4 sides of the pan.  Brush with melted butter.
Pour the filling into the filo lined pan and spread evenly.  Fold the overlapping filo sheets to envelop the filling.  Top pastry with remaining filo, brushing with melted butter.
Score the dough through the top layers of filo with a sharp knife 4 times lengthwise.  Pour any remaining butter over the top of the pastry (this keeps the filo from drying out during baking.].
Bake in preheated 350 degree oven for one hour or until pastry is golden and puffed.
Remove pastry to a rack and cool for 5 minutes.  Spoon cooled syrup over pastry and allow to stand for 30 minutes.
Cut into 40 diamond shaped pieces.
Enjoy this authentic, luscious Greek dessert!
Basic Seitan - Wheat Meat (Vegan Meat Substitute)
Category: everyday-cooking
By Deborah Mackenzie

I've used seitan for many things, from sandwiches to stir fries and this recipe is the best I have ever used.

Ingredients:
1 cup vital wheat gluten
3 tablespoons nutritional yeast
½ cup vegetable broth
¼ cup liquid amino acid (such as Bragg®)
1 tablespoon olive oil
1 ½ teaspoons minced garlic
4 cups vegetable broth
4 cups water
¼ cup tamari

Directions:
Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties. Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 3 servings

Calories: 303.7
Fat: 5.6 g
Saturated fat: 0.6 g
Carbohydrates: 27.8 g
Sugars: 4.9 g
Dietary fiber: 3.7 g
Protein: 35.8 g
Sodium: 2911.8 mg
Fruity Chili
Category: soups-stews-and-chili
By Melis72581

This is a sweet spin on an American favorite.

Ingredients:
2 (14 ounce) cans tomato sauce
2 (15 ounce) cans kidney beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon white sugar
1 pinch cayenne pepper  (Optional)
1 pound ground beef
2 tablespoons chili powder
1 tablespoon white sugar
1 pinch cayenne pepper  (Optional)
1 teaspoon cooking oil
½  red onion, chopped
1  banana pepper, chopped
1  apple - peeled, cored, and chopped
1  peach - peeled, pitted, and chopped

Directions:
Combine the tomato sauce, kidney beans, 2 tablespoons chili powder, 1 tablespoon sugar, and cayenne pepper in a large sauce pan; bring to a simmer over low heat. Place a large skillet over medium-high heat; place the ground beef in the skillet; season with 2 tablespoons chili powder, 1 tablespoon sugar, and the cayenne pepper; cook until brown; add to the sauce mixture. Heat the oil in a small skillet over medium-high heat; cook the onion in the oil until slightly browned; add to the sauce mixture, along with the apple, peach, and banana pepper. Allow to simmer another 1 to 2 minutes until hot.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 258.8
Fat: 8.5 g
Saturated fat: 2.9 g
Carbohydrates: 30.8 g
Sugars: 10.3 g
Dietary fiber: 9.9 g
Protein: 17.1 g
Cholesterol: 34.4 mg
Sodium: 820.4 mg
Red Cabbage, Cranberry, and Apple Slaw


Ingredients:
red cabbage, dried cranberries, rice vinegar, sugar, white wine vinegar, olive oil, salt, fresh ground black pepper, granny smith apples, pecans

Directions:
Combine cabbage and cranberries in a large bowl.
Combine vinegar and next 5 ingredients (vinegar through pepper], stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat.
Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.
Joanne Chang's Sticky Buns


Ingredients:
flour, all-purpose flour, sugar, sugar, salt, eggs, butter, brown sugar, ground cinnamon, pecans, butter, brown sugar, honey, water

Directions:
(Brioche]:
In a large bowl of a stand mixer, combine all the ingredients, except the butter and beat on low with dough hook for 10 minutes.
Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.
On a floured work surface, roll out the brioche dough into a rectangle that is approximately 1/4-inch thick.
Combine the brown sugar, cinnamon, and pecans and sprinkle evenly on the brioche.
Roll up the brioche jelly roll-style and slice the roll into buns about 1-inch thick.
For the Goo: In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water.
Spread the Goo on the bottom of a 1/4 sheet pan (so you have enough room to proof & spread out] and place buns evenly spaced in the pan. Cover and allow to rise for 2 to 3 hours in a warm place.
Preheat oven to 350 degrees F.
Place buns in the oven and bake until golden brown, about 45 minutes. Let cool for 10 minutes and then invert onto a serving platter.
Spicy Catfish


Ingredients:
garlic, salt, ground black pepper, paprika, olive oil, catfish fillets, salsa

Directions:
Combine garlic, salt, black and red peppers, paprika and oil in a small bowl. Press pepper mixture onto catfish.
Place fillets in a baking pan and broil until opaque in the center, 6 to 8 minutes.
7-Up Chicken in Crock Pot


Ingredients:
boneless skinless chicken breast halves, butter, seasoning salt, parsley flakes

Directions:
Place chicken in bottom of crock pot. Add butter.
Mix 7-Up with salt and parsley. Pour over top. Cover and cook on LOW for 6 to 8 hours.
So Easy You Have to Try It Alfredo Sauce


Ingredients:
butter, heavy cream, garlic powder, pepper, parmesan cheese

Directions:
Melt the butter in a medium saucepan over medium heat.
Add the cream, garlic powder and pepper and simmer for 10-12 minutes until thick.
When the alfredo sauce has reached your desired consistency, stir in the parmesan cheese, and you're done!
Beautiful Blue Vodka Martini


Ingredients:
vodka, blue curacao, dry vermouth

Directions:
Place ice into the martini shaker. About 3/4's full.
Add first 3 liquid ingredients to martini shaker using a one ounce jigger.
Put the lid on the shaker, grab a hand towel and grab the shaker and shake like crazy for at least 30 seconds.
Using the strainer pour into your martini glasses and add one drop of Grenadine if you wish.
Garnish as you wish with an orange slice, lemon slice or olives or whatever you prefer. I like lemon.
Have fun and drink safe!
Labna, Lebaneh, Laben


Ingredients:
yogurt, salt

Directions:
To make the yoghurt, pour a gallon of milk in a pot with a very heavy bottom and put it on the fire until it starts to boil, or even just foam heavily.
Stir occasionaly to prevent the milk from burning.
Turn off the heat and let the milk cool (stir to cool quicker] just until you can stick your pointer finger way down it without getting burned.
Take the active yoghurt culture and pour it down the side of the pan into the milk. I usually do this is a couple of different spots.
Cover the milk with a close fitting lid and wrap the pot well in a heavy blanket or two. You are holding in that heat, and it will soon start to generate it's own heat, which you are also conserving with the blanket.
Place it somewhere warm where it won't be disturbed for 24 hours. I have successfully made this after the yoghurt was let to develop from 24 - 36 hours.
If you'd rather, merely wrap the pot in a bath-towel -wrap the lid too- and set it on a heating pad on low. I've started doing this and it works great too.
After you have yoghurt, dump it into an inside out pillow case (lint will be in the inside corners] and suspend the pillow case up over a drain of some sort. I tie mine up to the safety bar on the wall over the bathtub (less traffic than the kitchen sink].
The yoghurt will begin to drain whey immediately, I let mine go for 24-36 hours depending on how stiff or soft (w/ remaining liquid content] I want it. Usually 24 hours.
When it's as firm as you'd like, turn the cheese into a mixing bowl and salt to taste. I use around 1 1/2 - 2 tablespoons salt. I know, it's a lot. I think the salt was originally a preservative, but that's the way I like it.
Elias' mum used to make balls of this cheese and store it in stoneware crocks, covered in olive oil. I keep it in a mixing bowl in the fridge, smoothed flat and covered in olive oil. It keeps a long time like that. If it's going to be eaten quickly, doesn't need the oil for preserving, just eating : ].
Enjoy this for a n Arabic breakfast with flat bread (pita] and olive oil. It is also good flavored with garlic, dill or za'ater to your taste. Also pine nuts!
Pork  Tenderloin With Herb Sauce


Ingredients:
salt, pepper, garlic powder, butter, half-and-half cream, sherry wine, parsley, soy sauce, beef bouillon granules, crushed red pepper flakes

Directions:
Cut each tenderloin into 12 slices; sprinkle with salt, pepper and garlic powder or some fresh garlic.
In a large nonstick skillet coated with cooking spray, brown pork in butter in batches over medium heat for 3-4 minutes on each side.
Return all pork to the skillet.
Combine remaining ingredients; pour over pork. Cook and stir over low heat for 2-3 minutes or until sauce is thickened.
Tropical Smoothie


Ingredients:
pineapple, oranges, mangoes, spinach, water

Directions:
In order to create an easier blend mixture start with the orange put them in the blender and blend until it's all liquid.
Add pineapple and blend until liquid.
At this point you might not be able to fit more in your blender so pour some of the mixture into a pitcher, about half of the contents.  Feel free to do this before of course, don't wait until your blender is overflowing.
Add mangoes and blend.
Add about half of the spinach and blend.  You might need to add water at this point if your smoothie has gotten too thick.
Add the rest of the spinach and more water if needed.
Pour in a pitcher, stir until uniform in color and serve.
Warm Lentil Salad With Onion, Peppers, and Spinach


Ingredients:
brown lentils, fresh parsley, red bell peppers, fresh spinach, yellow onion, bay leaf, olive oil

Directions:
Heat oil in small pan and cook onion until just starting to brown.  Add lentils and bay leaf.  Stir to coat in oil.  Add vegetable stock and stir.  Bring to a boil, reduce heat, cover, and simmer 40 minutes or until liquid is absorbed and lentils are tender, but not mushy.
When lentils are cooked, remove from heat and discard bay leaf.  Stir in spinach and red pepper.  Season to taste and serve with fresh parsley, olive oil, and balsamic vinegar.
Chinese Chicken Salad


Ingredients:
chicken, romaine lettuce, jicama, sesame seeds, shallot

Directions:
In a large bowl, combine chicken, lettuce, jicama, sesame seeds and shallot., Drizzle with Asian Salad Dressing., Serve.
Oatmeal Brownies


Ingredients:
oats, all-purpose flour, brown sugar, baking soda, butter, water, eggs

Directions:
Heat oven to 350°F.
Grease bottom only of 13x9x2 pan.
For oat mixture:
Mix oats, flour, brown sugar and baking soda.
Stir in butter.
Reserve 1 cup of the oat mixture and press remaining oat mixture into prepared pan.
Bake 10 minutes and then let cool for 5 minutes.
For brownie mixture:
Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl about 50 strokes or until well blended.
Stir in nuts.
Spread over oat layer and then sprinkle with remaining oat mixture.
Bake 35 to 40 minutes or until toothpick inserted in pan comes out clean  (checking 2 inches from side of pan].
Cool completely before cutting.
Garlic Cheese Noodles


Ingredients:
garlic cloves, milk, monterey jack cheese, cheddar cheese, butter, angel hair pasta

Directions:
Put milk and garlic in a saute pan., Cook on medium for 2 minutes., Add the cheese and cook 5 minutes, or until., the cheese is melted., Add the butter and let it melt., Put in the noodles., Enjoy!
Ranch Chicken Sliders #RSC


Ingredients:
extra virgin olive oil, bacon, shallots, poultry seasoning, avocado, butter, lettuce leaf, plum tomatoes, tomatoes

Directions:
Heat an outdoor grill or griddle pan to medium high. Place a skillet over medium-high heat. Add a drizzle of Olive oil and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then dice.
While the bacon cooks, place the chicken in a large bowl. Grate the shallots on top of the chicken . Add the hot sauce, poultry seasoning, salt and lots of pepper. Stir in the cooked bacon, mix and form 8 slider patties, about 2- 1/2 to 3 inches wide. Drizzle with Olive Oil to coat lightly.
Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes.
While the sliders cook, heat the broiler.
Place the avocado in a food processor. Add the yogurt, lemon juice, Ranch Seasoning Mix and process into a smooth, thick sauce.
Butter the buns and place on a baking sheet and toast under the broiler. Serve the Ranch Slider with the lettuce, tomatoes and avocado-ranch sauce between the toasted buns.
Healthy Chopped Coleslaw


Ingredients:
green cabbage, purple cabbage, salt, salt, carrot, celery seed, low-fat mayonnaise, dark brown sugar, buttermilk, fresh ground black pepper, cayenne

Directions:
Mix the green and purple cabbage together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse the cabbage under cold water and pat dry. Mix the carrot in with the cabbage.
Toast the celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. Enjoy!
Chocolate Peanut Butter Fudgy Squares


Ingredients:
peanut butter, butter, powdered sugar, brown sugar, chocolate chips

Directions:
Melt one stick of butter and mix with peanut butter and brown sugar.
Stir in powdered sugar. (yep, the whole box] You may have to use your hands to get it incorporated.
Spread into an 8x8 baking dish and refrigerate.
Melt second stick of butter, add chocolate chips and stir until melted.
Pour chocolate on top of peanut butter.
Let them firm up in the fridge for an hour or two before you slice them.
Texas Tri-Tip
Category: everyday-cooking
By CAL

A juicy and tangy tri-tip recipe that has been used in my family for years.

Ingredients:
2 (4 pound) beef tri-tip roasts, trimmed
1 cup dark lager (such as Shiner® Bock)
1 cup lemon juice
½ cup olive oil
½ cup white sugar
½ cup Worcestershire sauce
¼ cup ground black pepper
¼ cup garlic salt
¼ cup garlic powder
¼ cup onion powder
1 tablespoon cayenne pepper, or to taste

Directions:
Place tri-tips in one or two gallon-sized zip-top bags or in a large sealed container. Whisk lager, lemon juice, olive oil, sugar, Worcestershire sauce, pepper, garlic salt, garlic powder, onion powder, and cayenne pepper together. Pour marinade over the tri-tips. Seal, squeezing out as much air as possible. Refrigerate, flipping once halfway, 8 hours to overnight. Lightly oil the grate of an outdoor grill. Arrange coals or mesquite wood on one side of the grill and preheat to 375 degrees F (190 degrees C). Remove tri-tips from the marinade and place directly over the wood or coals. Sear for 1 to 2 minutes per side. Move tri-tips to the opposite side of the grill, cover, and grill until desired doneness is reached, about 45 minutes for medium-rare. Transfer to a cutting board, wrap in foil, and let rest for 10 to 15 minutes. Unwrap and slice across the grain.

Prep time: 10 mins
Cook time: 50 mins
Total time: 9 hrs 10 mins
Yields: 2 4-pound tri-tips

Calories: 273.8
Fat: 12.8 g
Saturated fat: 3.9 g
Carbohydrates: 7.1 g
Sugars: 4.3 g
Dietary fiber: 0.4 g
Protein: 30.9 g
Cholesterol: 105.6 mg
Sodium: 762.5 mg
Peaches & Cream Braid


Ingredients:
cream cheese, powdered sugar, egg, cinnamon, water, powdered sugar

Directions:
Preheat oven to 375ºF. Unroll 1 package of the crescent dough; do not separate. Arrange longest sides of dough across width of a rectangle stone. Repeat with remaining package of dough. Using a baker's roller, roll dough to seal seams. On longest sides of baking stone, cut dough into strips 1 1/2 inches wide and 3 inches deep. (There will be 6 inches of uncut dough down center for filling.]
In a bowl, combine cream cheese and powdered sugar; whisk until smooth. Separate egg (set aside yolk for later use]; add egg white to cream cheese mixture, whisking until smooth. Spread cream cheese mixture evenly down center of dough. In a bowl, combine peaches and spice blend; toss gently using. Spoon peaches evenly over cream cheese mixture.
To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid. Tuck ends up to seal at end of braid. Combine reserved egg yolk with water; brush egg mixture over dough. Chop almonds; sprinkle over dough.
Bake 25-28 minutes or until deep golden brown. Remove to a cooling rack. Sprinkle lightly with powdered sugar if desired. Serve warm.
Healthy Banana Chocolate Granola Bars


Ingredients:
oats, walnuts, salt, sugar, skim milk, vanilla

Directions:
Preheat oven to 350 degrees F, and grease a loaf pan.
In a large frying pan on medium heat, Toast the oats, rice krispies, and walnuts (if using], one ingrediant at a time, until darker in colour and pungent. Remove from heat.
Combine oats, cereal, banana chips, chocolate chips, walnuts, cocoa, and salt in a large bowl.
Combine peanut putter, vanilla, skim milk and sugar in a small bowl and microwave for 25 seconds then stir again until smooth, adding in the egg white.
Stir liquid mixture into dry mixture until dry ingredients are evenly moistened.
Firmly firmly firmly press mixture in prepared pan.
Bake for 20 minutes until firm. Remove from oven, alow to completly cool, and refrigerate for a couple of hours (or overnight]. Take out and serve at room temperature.
M&M's Christmas Story


Ingredients:
character(0]

Directions:
Share and place M&M's each of the gift bags.
Attach ribbons and card with this story written on it  to each bag:
As you hold these candies in your hand & turn them you will see: The "M" becomes a "W" and an "E" and then a "3" They tell the Christmas Story, one I'm sure you know - it took place in a stable a long, long time ago "E" is for the East where the star shone so bright "M" is for the Manger where Baby Jesus slept "3" is for the Wisemen bearing gifts when they came "W" is for Worship, Hallelujah - Praise his Name So as you eat these candies, or share them with a friend Remember the meaning of Christmas It's a love story that never ends
Hang on tree or hand out as token gifts.
Super Puffy German Pancake


Ingredients:
milk, butter, eggs, flour, vanilla

Directions:
Preheat oven to 425.
While oven is heating, pour all the milk into blender, and set on the lowest speed. Just let it run, the more bubbles the milk has, the puffier the pancake will be.
When oven is hot, put butter in large cast iron skillet and set into the oven, until the butter is bubbly in the pan.
Crack eggs in a separate cup, and pour one at a time into blender (while it's still blending].
Pour in the flour and the vanilla (if desired] and once it's mixed, pour immediately into hot cast iron skillet.
Cook for 20 minutes.
Now we're high altitude at 5000ft -- so if your lower, you may need to cook it longer. Just watch it, and when the edges are browned and it's all puffy, your ready to roll.
Eat it just like any pancake, or some I know like it with lemon juice and powdered sugar. But either way, you'll love it! =D.
Note: If you want to show it off, you'll have to make sure you have an audience as soon as it comes out of the oven, because it begins to collapse as it cools. It will keep some of its shape, but the real 'pow' is first thing out of the oven.
Zesty Cheese Ravioli


Ingredients:
water, diced tomatoes, garlic clove, fresh spinach, sugar, salt, black pepper, parmesan cheese

Directions:
Mince the garlic.  Finely chop the spinach.
Combine the water, tomatoes and their juice, and garlic in a large saucepan.  Bring to a boil.  Add the ravioli, cover, reduce heat, and simmer 5 minutes.  Uncover and cook 5 more minutes or until done.
Stir in the spinach, sugar, salt, and pepper.  Cover and cook 2 minutes.
Remove from heat and let stand 5 minutes.  Sprinkle with Parmesan.
Serve sprinkled with additional Parmesan and pepper, if desired.
Cherry Kuchen (Pronounced Ku-Kah by My Family)


Ingredients:
eggs, water, dry yeast, all-purpose flour, salt, sugar, butter, cardamom powder, tart cherries, butter, flour, sugar

Directions:
Add water to beaten eggs and dissolve dry yeast in this mixture.  Let all these ingredients rest refrigerated for 15 minutes.
Meanwhile, blend with a pastry blender or by hand flour, salt, sugar, butter and cardamom.
In a large mixing bowl, make a ring of blended flour.  Pour chilled yeast mixture into the center and work it into dry ingredients.  Knead until smooth, about 2 minutes.  Form dough into ball and let rest, covered for about 20 minutes.
Roll out dough into 2 9x9 baking dishes.  Push edges of dough up against dish to prevent fruit topping from spilling.
For topping, spread cherries over top of dough.  With a pasty blender or fork, cut butter into flour and sugar until small crumbs of mixture are formed.  Sprinkle crumb mixture over top of cherries.
Bake at 400 degrees for 20-25 minutes until topping begins to golden.
Cornish Game Hens


Ingredients:
salt, butter, white wine, tarragon

Directions:
Sprinkle Salt on each Hen., Place Hen on a shallow baking pan., Mix butter, wine and the tarragon in a bowl., Pour 1/4 of the mixture over each hen., Bake at 350 for 30 minutes., Pour 1/2 of the remaining butter mixture over each hen and bake 25 more minutes.
Squash and Crab Soup


Ingredients:
butter, carrot, onion, garlic clove, red pepper flakes, chicken broth, flour, milk, chives

Directions:
In a dutch oven over medium heat melt butter and then add next 3 ingredients (carrot - garlic] and cook for 6-10 minutes or until vegetables are tender.
Stir in pepper flakes and squash and cook for 10 minutes more.
Stir in chicken broth and bring to a simmer.
Stir in crab meat and cooked until heated through.
In a small bowl whisk together flour and a little milk to make a paste and then add remaining milk. Add to soup and cook for another 10 minutes -- DO NOT BOIL.
Garnish with chives.