xiaoxl/recipe_data huggingface dataset:
Honey Wheat Tortillas


Ingredients:
water, butter, honey, whole wheat flour

Directions:
In a cup, microwave water, butter and honey for a 30 seconds (enough to melt butter].
In a bowl measure out your flour.
Pour water mixture over flour and mix with rubber spatula
Knead with hands. If dough is too dry add a little water, if too wet add a little flour. (however this shouldn't be necessary].
Dough should form about 5 small balls.  Set each one in the bowl.
Cover with a damp cloth/ paper towel.
Let rest 10 minutes.
One by one, flatten each ball between your palms then set it on wax paper and roll out your tortillas as thin as you can.
Heat up your griddle or skillet over low heat. Do not grease.
Carefully peel your tortilla from the paper and place into hot skillet.
Let sit in skillet for 2-5 seconds, then begin to flip repeatedly to prevent burning. Allowing about 5-8 seconds per side until dough becomes dull in color and small golden bubbles appear on the tortilla - this means they are ready!
Remove from heat and enjoy them warm or let them cool.
They can be refrigerator stored in air tight bag - Ready to use for all your favorite snack wrap combination. (If tortillas seem too stiff taken straight out of refrigerator, they can be microwaved for a few seconds to soften them again].
Enjoy!
Basic Sauteed Chicken


Ingredients:
whole chickens, butter, olive oil, shallots, onion, dry white wine, chicken broth

Directions:
Season chicken pieces with salt and pepper.
Melt 2 tablespoons butter (or combination butter and olive oil] in a large skillet over medium heat.  Add chicken pieces, skin side down.  Cook about 10 to 15 minutes until chicken is golden brown.
Turn chicken pieces and cook another 10 to 15 minutes.  Continue cooking and turning over occasionally and cook an additional 10 to 15 minutes, for a total of 30 to 40 minutes.  Remove chicken and keep warm.
Pour off any fat in the skillet, then add shallots or onion (any type you prefer], cook briefly.  Add wine, scraping skillet bottom to remove loose chunks, until wine is reduce by about half.
Add chicken broth and simmer, stirring, about a minute, or until you have about 1/2 cup sauce.  Add salt and pepper to taste.  Swirl in one tablespoon  of butter.  Pour sauce over chicken and serve.
Butter Brickle Ice Cream Bars


Ingredients:
flour, oatmeal, brown sugar, brown sugar, butter, pecans, vanilla ice cream

Directions:
Set oven to 400 degrees.
In a bowl, mix together flour, oatmeal, brown sugar, melted butter and chopped pecans.
Pat down thin on a large cookie sheet.
Bake for 15 minutes.
WHILE HOT, crumble and spread half of the baked mixture on a 13 x 9-inch baking dish.
Drizzle about 1 cup of caramel sauce over crumbs.
Spread the softened ice cream over the top.
Then sprinkle the remaining crumbs over the ice cream.
Drizzle the remaining caramel sauce over the top.
Freeze until very firm (about 5 hours].
Malay Curry With Beef or Lamb


Ingredients:
ground coriander, cumin, five-spice powder, garlic powder, cinnamon, paprika, turmeric, flaked coconut, onion, garlic cloves, red bell pepper, fresh ginger, ghee, lean lamb, beef, milk, coconut cream, flaked coconut, tamarind paste

Directions:
Add enough water to the spices to make a stiff paste, then let stand for a few minutes.
Make a puree of the onion, garlic, hot peppers, bell pepper, and ginger.
Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking. Then add the puree and fry for 15 minutes.
Combine the cubed meat with the above in a casserole and place in an oven preheated to 375°F Cook for about 1 hour.
Meanwhile heat the milk with the coconut cream.
Halfway through the cooking of the casserole, add the coconut cream, flaked coconut, and tamarind puree to the dish. Stir, and add water or stock if it needs it.
Chef John's Rocky Road
Category: desserts
By Chef John

I thought I was gonna show you how to make a famous candy, based on a famous ice cream, but as it turns out, it's actually the other way around. The ice cream flavor was inspired by an Australian candy that goes by the same name, which used the same signature ingredients--chocolate, marshmallows, and nuts. Regardless, this is super easy to make, and would be an absolutely wonderful edible gift for the upcoming holidays. Keep unused portions in the fridge.

Ingredients:
1 ½ cups dark chocolate chips
3 tablespoons unsalted butter, cubed
2 teaspoons maple syrup
1 ½ cups miniature marshmallows
1 ¼ cups lightly salted roasted almonds
¼ cup unsweetened cocoa powder

Directions:
Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir. While mixture melts, line an 8x8-inch baking pan with plastic wrap. Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined. Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours. Sift cocoa over the top and cut into 16 squares.

Prep time: 20 mins
Cook time: 10 mins
Total time: 3 hrs
Yields: 16 bars

Calories: 181.2
Fat: 12.2 g
Saturated fat: 4.3 g
Carbohydrates: 18 g
Sugars: 3.7 g
Dietary fiber: 1.9 g
Protein: 3.5 g
Cholesterol: 5.7 mg
Sodium: 47.2 mg
Crab-Indian gravy


Ingredients:
curry leaf, mustard seeds, garam masala, red chili pepper, coriander powder, onion, tomatoes, water

Directions:
Heat oil., Add mustard seeds till they begin to crackle., Add the curry leaves, onions and ginger garlic paste., Saute them until the onions are transparent., Do not burn them., Add the chilly, coriander and garam masala powders., Stir and then add the tomatoes., Now add half a cup of water and stir., Let it cook for around 5 minutes., If the gravy drys up add a little extra water., Now add the crabs, some salt and stir., Add some water and cook in a low flame., Cook for around 5 minutes with the lid on., Remove the lid and fry for another 10 minutes., Serve hot with Rice or bread.
Mincemeat Quick Bread
Category: bread
By Bev Austin

This is great served on a cold, wintry day.  Use any kind of mincemeat, purchased or homemade, and serve with butter or cream cheese.

Ingredients:
2 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1  egg
¼ cup vegetable oil
1 tablespoon orange zest
2 tablespoons orange juice
2 cups prepared mincemeat pie filling

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9 x 5 x 3 inch loaf pan. Mix together the egg, oil, orange peel, juice, and mincemeat, blending well.  Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture.  Mix just until moist. Pour into prepared pan. Bake for 1 hour.  Remove the loaf from the oven, and cool on a wire rack.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 loaf

Calories: 244.9
Fat: 6.4 g
Saturated fat: 1.5 g
Carbohydrates: 45.9 g
Sugars: 26.8 g
Dietary fiber: 2.6 g
Protein: 2.7 g
Cholesterol: 15.5 mg
Sodium: 319.7 mg
Vegan Turkish Red Lentil Soup
Category: soups-stews-and-chili
By Jet62879

This delicious red lentil soup is super easy to make and full of flavor. It's vegan as well -- win/win! My dad combined a few different recipes over the years and this one was decidedly the winner. It's been made by many people throughout the family and is always met with great compliments! Cannot emphasize enough that you really need to use red lentils for this recipe as it's key to the taste. If you can't find them in your regular grocery store, they are always in stock at the nearest Indian food market. Best served with your favorite freshly baked bread!

Ingredients:
2 tablespoons olive oil
2 large onions, chopped
2 teaspoons salt, divided
2 sprigs fresh thyme
8 cloves garlic, minced
2 teaspoons ground cumin
2  Turkish bay leaves
6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
2 cups red lentils, picked over and rinsed
1 ½ tablespoons tomato paste
2 tablespoons dried oregano
1 teaspoon ground black pepper
2 cups water
4 tablespoons chopped flat-leaf parsley
1  lemon, sliced into wedges

Directions:
Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more. Add vegetable broth, tomatoes,  , tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes. Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 285.3
Fat: 5.5 g
Saturated fat: 0.6 g
Carbohydrates: 47.3 g
Sugars: 5.3 g
Dietary fiber: 12.5 g
Protein: 16.4 g
Sodium: 1091.7 mg
Ken's Kickin' Posole
Category: soups-stews-and-chili
By Ken from CA

This is my version of the classic dish. Part soup, part stew but always comforting. Garnish with lime wedges, sour cream, and grated cheese on top.

Ingredients:
2  fresh poblano chile peppers
8 ounces bacon, chopped
1 tablespoon bacon drippings
2 pounds pork loin, cut into 1-inch cubes
1  onion, diced
10 cloves garlic, minced
2  jalapeno peppers, seeded and diced
1 teaspoon dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon New Mexico chile powder
¼ teaspoon ground cloves
½ teaspoon kosher salt
1 bunch cilantro, chopped
8 cups chicken stock
1 (14.5 ounce) can mild red enchilada sauce
2 (29 ounce) cans white hominy, rinsed and drained

Directions:
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.  Place the poblano chiles cut-side-down onto the baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the chiles. Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes. Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs 10 mins
Yields: 12 servings

Calories: 325.6
Fat: 14.6 g
Saturated fat: 4.6 g
Carbohydrates: 26.7 g
Sugars: 4.3 g
Dietary fiber: 5 g
Protein: 21 g
Cholesterol: 54.9 mg
Sodium: 1101.2 mg
Banana Bundt Bread


Ingredients:
bananas, all-purpose flour, baking soda, baking powder, salt, eggs, olive oil, applesauce, sugar, brown sugar, vanilla extract

Directions:
Preheat the oven to 350°F.
Sift together the flour, baking soda, baking powder, and salt into a bowl and set aside.
With an electric beater, mix the oil, applesauce, sugars, and vanilla  in a large mixing bowl until well combined.
Turn the speed to low; add half of the flour mixture, blend until combined, then half of the bananas.
Once the mixture looks uniform, repeat step 4.
Grease or non-stick spray a large bundt pan and pour in the batter.
Place a small cookie sheet under the bundt pan and set in the oven.
In the final fifteen minutes, remove the cookie sheet; all the overflow there will be will have come out and cooked by then.
Remove the bundt pan from the oven and set somewhere to cool for an hour.
Turn out onto a plate and slice; serve with a small pat of butter, a dollop of whipped cream, etc.
Choco-Banana Bread Bites


Ingredients:
fat-free evaporated milk, vinegar, banana, baking soda, egg, brown sugar, pure vanilla extract, baking powder, banana chips

Directions:
Preheat oven to 350°F (180°C]. Line baking sheets with parchment paper. Combine evaporated milk and vinegar in a medium bowl. Stir well (mixture will thicken]. Add bananas and baking soda to the evaporated milk mixture. Next, whisk egg, brown sugar, oil and vanilla in a separate large bowl. Stir in flour and baking powder. Add banana mixture and stir until mixture is well combined. Add chocolate chips if using.
Drop 2 tbsp (30mL] dough on prepared baking sheets, about 2” (5cm] apart. Place banana chip on top of each cookie. Bake in preheated oven 13 to 15 minutes until the edges are lightly browned. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer.
Fig and Horseradish Glazed Shrimp


Ingredients:
butter, olive oil, garlic cloves, figs, horseradish, Dijon mustard

Directions:
Peel and Devein Shrimp.
Melt butter with oil in a large skillet over medium high heat.Add shrimp and minced Garlic and saute 2 minutes.
Increase heat to high and stir in preserves, horseradish and Mustard .  Saute for 1-2 Minutes until shrimp have turned pink.
Remove from heat and serve immediately.  ENJOY.
Pasta E Fagioli


Ingredients:
whole canned tomatoes, water, olive oil, onion, garlic, chicken bouillon cubes, garlic powder, salt, white wine, low sodium chicken broth

Directions:
Fry bacon then drain on towels and set aside., In large sauce pot add olive oil and onions diced and saute onions., Add whit wine and burn off alcohol., Add tomatoes and mash to break down consistency., Stir in chicken broth., Mix in beans and add water by filling cans to extract flavor., Finally add bouillon cubes and bacon cut to small pieces., cook on low flame for about 90 mins stirring often.
Roasted Garlic Dressing


Ingredients:
buttermilk, roasted garlic, rice vinegar, kosher salt, cayenne pepper

Directions:
Wisk together the buttermilk, roasted garlic (preferable still warm], vinegar and salt in a small bowl.
Add the cayenne peper or smoked paprika 1/4 teaspoon at a time, tasting after each addition.
Refrigerate in an airtight container until ready to use; shake before using.
Note: To roast garlic, Slice the top off 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until garlic has softened and browned, set aside until cool enough to handle, then squeeze the softened garlic cloves out of there skins and discard their stem ends - dressing can be refrigerated up to two days in an airtight container.
Rotisserie Chicken Noodle Soup


Ingredients:
onion, frozen carrots, celery, bay leaves, thyme, water, chicken bouillon, salt, pepper

Directions:
Skin and de-bone chicken(s], reserve skins and wings.  Pull apart and/or cut up chicken into large pieces and place in pot with skin and wings.
Add Water, chopped onion, carrots, celery, Bay leaves and thyme.  Bring to boil.
Add chicken base and bouillon.
Salt and pepper to taste.
Add noodles about 30 minutes before serving.
Remove chicken skins, wings and Bay leaves.  If desired thicken with corn starch.
Serve with crackers, bread, etc.
Cauliflower Garlic Bread


Ingredients:
cauliflower, eggs, baking powder, kosher salt, butter, garlic cloves, thyme, parsley, parmesan cheese

Directions:
Preheat oven to 350° and line a 9-x-5” loaf pan with parchment paper. In a medium bowl, microwave cauliflower for 3 to 4 minutes or until soft and tender. Let cool. When cool enough to handle, transfer cauliflower to a clean kitchen towel and squeeze to release as much moisture as possible.
In a medium bowl, beat egg whites until stiff peaks form. Set aside.
In a large bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, garlic and about a quarter of the whipped egg whites. Beat until well combined, then stir in microwaved cauliflower. Fold in the remaining egg whites and mix until just incorporated. (Mixture should be fluffy.] Fold in the thyme and most of the parsley (save some for topping].
Transfer batter to the lined loaf pan and sprinkle with more herbs. Bake until the top is golden, about 45 to 50 minutes. Let cool completely before slicing.
Sprinkle slices with Parmesan and more parsley.
Cauliflower Garlic Bread.
TIP: be sure to prep riced cauliflower early and remove as much moisture as possible prior to mixing.
Broccoli Macaroni With Sausage


Ingredients:
bow tie pasta, broccoli, garlic cloves, olive oil, crushed red pepper flakes, salt, pepper, parmesan cheese

Directions:
In a medium skillet over medium heat, fry sausage in olive oil until no longer pink (I like it dark and crispy!].  Add in the garlic and crushed red pepper and sautee' until lightly golden.  Drain and set aside.
Bring a large pot of water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente.  Drain.
Meanwhile, steam the broccoli until tender and reserve the broccoli steaming water.
Mix all ingredients together and add the broccoli water until you reach your desired level of moistness in the pasta.
Season with salt and pepper.
Serve with parmesan cheese on top.
Apple-Walnut Crisp


Ingredients:
flour, old fashioned oats, light brown sugar, cinnamon, salt, butter, walnuts, apples, fresh lemon juice, white sugar, brown sugar, cinnamon, nutmeg, flour, vanilla ice cream

Directions:
Set oven to 375 degrees.
Butter a 10-inch deep-dish glass pie plate (or use an 11 x 7-inch baking dish].
For the topping; in a bowl stir together the flour, oats, brown sugar, cinnamon and pinch salt; add in butter and blend with fingers until mixture resembles coarse meal.
Add in the toasted walnuts; set aside while preparing the filling.
In a large bowl toss the apple slices with the lemon juice; add in all remaining ingredients except the vanilla ice cream, toss well to combine and transfer to the prepared pie plate or baking dish.
Sprinkle the prepared topping evenly over the apple mixture.
Bake for about 30-40 minutes or until the topping is browned and the apples are fork-tender.
Let the crisp stand for 15 minutes before serving.
Serve warm with vanilla ice cream.
Low-Fat Twice Baked Potatoes


Ingredients:
idaho baking potatoes, kosher salt, fresh coarse ground black pepper, low-fat sour cream, low-fat margarine, 2% cheddar cheese, flaked sea salt

Directions:
Wrap potatoes in foil & bake at 375°F for 45 minutes.  Turn over & bake another 45 minutes.  Do not squeeze--use fork to test for doneness.
Remove from oven and cool 10 minutes.
Hold with towel (potatoes will still be hot], and slice top off each potato.
Scoop out insides and place in large bowl.
Add kosher salt and pepper, mash with potato masher.
Add sour cream, margarine, bacon, half and half, & cheese.
Return mixture to potato shells.
When ready to serve, re-bake at 425°F for 20 to 25 minutes until golden brown.
Remove from oven, sprinkle with flaked salt, & serve.
Pumpkin Apple Butter Pie With Gingersnap Crumble


Ingredients:
canned pumpkin, apple butter, brown sugar, eggs, sugar, vanilla, nutmeg, cinnamon, ginger, ground cloves, salt, brown sugar, oatmeal, butter, flour

Directions:
Preheat oven to 350 degrees.
Combine all topping ingredients in a bowl. Stir until mixture resembles course crumbs.
In a separate large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre-made or home made].
Bake pie crust and filling in preheated oven for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean.
Sprinkle streusel topping over pie and bake an additional 15 minutes.
Enjoy!
Sleeping Bear


Ingredients:
cooked rice, eggs, nori, ketchup, white cheddar cheese

Directions:
On low heat pour one whisked egg into pan to create a thin omelette. Use cooking spray to prevent sticking.
Set Egg to the side.
In a mixing bowl combine 1.5 cups of warm rice with 2 tbsp of your favorite ketchup. Mix until.
the rice turns a light pink.
To create the pillow, wrap some of the pink rice in the thin omelette.
Use plastic wrap to mold the remaining rice into the shape of a teddy bear. You’ll want to create.
a square body, large round head, two small round ears, two oval arms and two slightly larger.
oval legs.
Lay the molded rice on the place next to the pillow creating the shape of the teddy bear.
Use a round cap to press into the white cheddar to create 4 little rounds and one large round.
Place two of the small rounds on the ear and one of the small rounds on the head for the nose.
Cut the remaining small round in half to lay over the two paws. Take the large round and place.
over the stomach.
Take the sheet of nori and place it onto a nori punch to create little rounds for the eyes and mouth.
of the bear. Place two small rounds for eyes and one small round for the nose. Use little slivers.
for the mouth.
Have fun with the different nori shapes to create your own expression for the little teddy bear!
Low Calorie Broccoli Soup


Ingredients:
onion, olive oil, broccoli, vegetable broth, unsweetened coconut milk, adobo seasoning, black pepper, salt

Directions:
cook chopped onions with olive oil in a pot.
mix 1/4 cup hot water with bullion, add to onions.
put broccoli & remaining water in pot, cook for 25 minutes and sprinkle in the adobe seasoning.
take out the florets & blend soup, grind in the pepper and add the coconut milk while blending.
put the florets back in & serve.
Note: If using So Delicious Coconut milk, the calories come to 55 per bowl (four servings total]. I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
Saucy Pasta All-In-One Pot


Ingredients:
onion, garlic clove, macaroni noodles, water, mushroom, zucchini, mozzarella cheese, parmesan cheese

Directions:
Brown meat in large, deep skillet., Drain meat and add onions and garlic and cook until tender., Add pasta, water and spaghetti sauce., Bring to boil then cover and reduce heat to low., Simmer for 12 minutes, stirring occasionally., Add mushrooms and zucchini, cook for 5 minutes., Add both types of cheese and cook for 2 minutes., Enjoy.
Chili


Ingredients:
ground beef, green chilies, stewed tomatoes, tomato sauce, tomato paste, yellow onion, green pepper, garlic, fresh coarse ground black pepper, chili powder, cumin, salt, Worcestershire sauce

Directions:
In large pot brown ground beef with ground pepper, garlic and salt.
Add diced onion and diced green pepper and continue simmering.
Drain beef mixture (it's not unusual for us not to drain] before adding chilies, tomatoes, beans, sauce and paste along with several cans of water.
Add chili powder, cumin and worcestershire to taste and simmer 3 to 4 hours.
Serve over fritos and top with sour cream or shredded cheese of your choice (this last step is a must in my house].
Cream Soup Substitute


Ingredients:
cornstarch, dried basil, dried thyme, parsley, pepper, salt

Directions:
Combine ingredients and store in an airtight container.
To make the equivalent of 1 can of soup, whisk 1/3 cup dry mix into 1 1/4 cup chicken, beef, or vegetable stock or bouillon.
Optional: saute 1/4 cup minced celery, onion, or mushrooms in 1 tbsp butter or olive oil until very soft. Add to stock before whisking in dry mix.