xiaoxl/recipe_data huggingface dataset:
Guinness Black and White Chocolate Mousse


Ingredients:
bittersweet chocolate, butter, eggs, heavy cream, white chocolate, heavy cream

Directions:
BLACK CHOCOLATE LAYER: In a small bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, butter and sugar. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from the heat.
In a small bowl, whip the cream with the electric mixture until soft peaks form. Fold the cream into the chocolate mixture. With clean beaters, in a medium bowl, beat the egg whites with an electric mixture until stiff peaks form. Fold the whites into the chocolate mixture. Fill eight wine or parfait glasses full with the chocolate mixture. Refrigerate while preparing the white chocolate mousse.
WHITE CHOCOLATE LAYER: In a small saucepan over medium heat, combine the white chocolate and 1/2 cup of the cream. Stir until the chocolate has melted and the mixture is smooth. Remove from the heat and let cool, stirring once or twice, for 30 minutes or until thickened. In a small bowl, beat the remaining 1/2 cup of cream with an electric mixture  until stiff peaks form. Fold the whipped cream into the white chocolate mixture. Spoon the mixture over the top of the chocolate mousses and refrigerate for at least two and up to 24 hours.
Country Fried Steak and Milk Gravy


Ingredients:
salt, ground black pepper, all-purpose flour, eggs, milk

Directions:
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 tablespoons of the fat.
Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
The Ultimate Spaghetti and Meatballs Recipe


Ingredients:
eggs, milk, ground beef, onion, garlic clove, salt, parsley, pepper, onion, garlic cloves, sugar, olive oil, salt, dried basil, pepper, tomato paste, canned plum tomatoes, water, spaghetti, parmesan cheese

Directions:
Preheat oven to 450 degrees. To make meatballs, beat eggs lightly with a fork, add milk and bread, and let it stand for 5 minutes so the bread is moist.
Add ground beef, onion, parsley, garlic, salt, and pepper. Blend together well. Shape the mixture into meatballs (for some reason, making little tiny bite-sized meatballs makes them taste better, but takes up a lot of time as well].
Place the meatballs on a greased cookie sheet in the oven for 20-30 minutes, depending on the size of the meatballs.
Meanwhile, heat the oil in a really big pot over med-high heat. Add the garlic and onion and saute until it's a light golden brown. Add the plum tomatoes, tomato paste, sugar, basil, pepper, and the water to the pot. Make sure to crush up the tomatoes a bit with a spoon. Bring mixture to boil, then reduce heat to low. Continue simmering for half an hour.
When meatballs are done, remove them from the cookie sheet and put them into the sauce mixture. Cover and simmer them in the sauce for about an hour, stirring occasionally.
20 minutes before the sauce is done, boil the spaghetti. Serve sauce and meatballs over the noodles and sprinkle with parmesan.
Real Authentic Italian Tomato Sauce (No Can's Here)


Ingredients:
whole tomatoes, garlic cloves, fresh basil leaf, extra virgin olive oil, salt, crushed red pepper flakes

Directions:
Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
After about 15 minutes give the tomatoes a stir (I use a fork to do this], ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.].
After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don’t break them all the way up on the first, second of even third time of checking them. Break them down over time].
After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic] Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier].
After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.
Gluten-Free Cream of Chicken Soup Replacer
Category: soups-stews-and-chili
By LADYSLEW

The following recipe will replace one can of soup in recipes calling for condensed cream of chicken soup. If your recipe calls for two cans of soup, just double all ingredients. Use in your recipes exactly as you would canned soup.

Ingredients:
¾ cup gluten-free chicken stock
¾ cup whole milk
3 tablespoons cornstarch

Directions:
Stir chicken stock, milk, and cornstarch together in a small saucepan until cornstarch is dissolved. Cook over medium heat, stirring constantly, until bubbling, about 5 minutes. Reduce heat to medium-low; continue to cook and stir until mixture is very thick, about 5 minutes. Remove from heat.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 1/3 cup

Calories: 209.2
Fat: 6.4 g
Saturated fat: 3.6 g
Carbohydrates: 31 g
Sugars: 8.7 g
Dietary fiber: 0.3 g
Protein: 6.4 g
Cholesterol: 18.9 mg
Sodium: 589.6 mg
Mango Avocado Shrimp Salad


Ingredients:
fresh lime juice, canola oil, sugar, mangoes, avocados, green onion, cilantro leaf, hot chili pepper

Directions:
Whisk together all dressing ingredients in a large bowl., Add all salad ingredients and gently toss to combine., Serve immediately, or cover and chill up to 1 hour.
Lower Carb Chicken Tikka Masala With Raita


Ingredients:
chicken fillet, red chilies, mango chutney, water, lime juice, fresh coriander, bean sprouts, low-fat plain yogurt, of fresh mint, mint sauce

Directions:
Method.
Heat small amount olive oil in a large frying pan or wok, cook chicken in batches until browned all over and set to one side, wipe pan clean.
Add a little more olive oil to pan, add onion and cook until onion softens, add chili and two pastes stir until fragrant then return the chicken to the pan.
Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine.
Add the cream and bring to boil, reduce heat and simmer for 5-10 Min's this is to cook chicken all the way through. Just before finishing cooking add chopped coriander.
While chicken is finishing off cooking, add sprouts to another pan with a little bit of oil and cook slightly to soften. They should not be cooked all the way, as they should still have a good crunch.
This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds.
To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over.
Raita.
Combine all ingredients in a small bowl.
I like to make mine before I start making the chicken tikka, as it allows the flavour of the mint to come through. You can also add cucumber seeded and chopped finely. I do add cucumber to my raita on other recipes but I prefer plain mint with this one. So make it whatever way you enjoy the most!
Gluten Free Coconut & Date Loaf


Ingredients:
pitted dates, boiling water, butter, sugar, egg

Directions:
Combine dates with boiling water, cover and stand.
Beat butter and sugar in a bowl with electric mixer untill light and fluffy. Add egg and beat until combined.
Stir in sifted flour, coconut and undrained dates.
Spread mixture into prepared, greaseproof paper-lined loaf tins.
Bake for about 40 mins 180°C.
Vegetable Cole Slaw


Ingredients:
green cabbage, red cabbage, onion, celery, green bell pepper, red bell pepper, carrots, salt, pepper, sugar, olive oil, white wine vinegar, mayonnaise, caraway seed

Directions:
Shred cabbage and mix with finely chopped onion, celery, bell peppers and grated carrots.
Add salt, pepper, sugar, olive oil, and white wine vinegar.
Mix all ingredients together thoroughly.
Add mayonnaise and caraway seeds, if using, and toss lightly, until mixture is creamy.
Zucchini Casserole


Ingredients:
zucchini, sausage, onion, green bell pepper, egg, cheddar cheese, salt, oregano

Directions:
Cut zucchini lengthwise, remove large seeds, peel and cube., Cook onion and sausage and drain well., Stir in remaining ingredients and places in a greased casserole dish., Cover and bake at 350 degrees for 1 hour.
Starburst Shooter


Ingredients:
Chambord raspberry liquor, vodka, Malibu rum, cranberry juice

Directions:
Put ice in shaker. Add all ingredients and shake., Strain into tall shot glass., SHOOT! yummmmmy! :D.
Mom's Cajun Hush Puppies
Category: side-dish
By brittnichole924

These tasty little delights are sure to be the perfect appetizer! Serve warm with tartar sauce.

Ingredients:
6 cups all-purpose flour
3 cups cornmeal
1 cup white sugar
1 cup grated Parmesan cheese
¼ cup baking powder
salt and ground black pepper to taste
5  eggs
3  bell peppers, minced
3  onions, minced
1 (14 ounce) can cream-style corn
1 (14 ounce) can whole kernel corn
1 cup chopped pimento peppers
2 quarts vegetable oil for frying

Directions:
Mix flour, cornmeal, sugar, Parmesan cheese, baking powder, salt, black pepper, eggs, bell peppers, onions, cream-style corn, whole kernel corn, and pimento peppers in a large bowl. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with any remaining batter.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 24 servings

Calories: 348.1
Fat: 10.3 g
Saturated fat: 2 g
Carbohydrates: 56.8 g
Sugars: 11.9 g
Dietary fiber: 3 g
Protein: 8.3 g
Cholesterol: 41.7 mg
Sodium: 410.5 mg
Tuna Melts


Ingredients:
English muffins, tuna fish, light mayonnaise, celery, onion, tomatoes, cheese, onions, pepper, pickles

Directions:
In a medium bowl, mix tuna, mayonnaise, celery, onions, and pepper.
Toast the English Muffins.
Divide the tuna salad into four equal portions (about 2 Tbs. each].
Spread each muffin half with one portion of the tuna salad.
Cover with sliced onion, sliced tomato, and top it off with a slice of American cheese.
Place the tuna melts in a microwave and melt the cheese, or place it in an oven proof dish and melt them in the oven.
Aunt Doris' Peanut Butter Fudge


Ingredients:
sugar, evaporated milk, butter, margarine, marshmallow cream, peanut butter, flour

Directions:
Boil first 3 ingredients for 10-11 minutes. Quickly add last three ingredients. and stir quickly.
Pour into buttered 9x13 pan and either refrigerate or let set.
Don's Favorite Spaghetti Sauce


Ingredients:
ground beef, tomato paste, tomato sauce, water, salt, celery, oregano, mushroom, brown sugar

Directions:
Brown beef in oil., Drain oil., Add all other ingredients., Simmer at least 30 minutes, covered., Simmer 10 to 15 minutes uncovered.
Shrimp and Broccoli Stir-Fry


Ingredients:
rice vinegar, low sodium soy sauce, cornstarch, crushed red pepper flakes, canola oil, fresh ginger, garlic, large shrimp, salt, broccoli florets, onion

Directions:
Combine first 6 ingredients in a small bowl, stirring with a whisk.
Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds.
Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender.
Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.
Red Hot Edible Pepper Wreath


Ingredients:
"chilies"

Directions:
Take your first bunch and tightly wrap the wire around the stems.
Add an other bunch just over lapping so stems are just over each other and wrap again tightly.
You will continue till you used all the bunches or till you get to the length you are happy with.
Ending with the bunch that still has the leaves attached. Do arrange it so they are attractive to the eye.
Wrap wire around end leaving some to make a hoop to hang.
Place a flower where you would place a bow on a wreath.
Hang to dry in you kitchen with good circulation.
So it `s handy to use for whatever you need to add some spice to.
Asado de Puerco (Mexican Pork Stew)
Category: soups-stews-and-chili
By Yoly

An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.

Ingredients:
1 ½ pounds pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt, or more to taste
4  dried guajillo chile peppers
4  dried ancho chile peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chicken bouillon granules
10  whole black peppercorns
2  garlic cloves
½ inch stick Mexican cinnamon
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
½ teaspoon cumin seeds
2  bay leaves
2  whole cloves
1 tablespoon lard

Directions:
Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes. Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes. Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven. Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth. Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 178
Fat: 10.1 g
Saturated fat: 3.4 g
Carbohydrates: 8.3 g
Sugars: 0.2 g
Dietary fiber: 3.3 g
Protein: 14.4 g
Cholesterol: 46.7 mg
Sodium: 426.7 mg
Laal Mass (Fiery Lamb Curry)


Ingredients:
cloves, ghee, plain yogurt, cumin seeds, ground coriander, red chili powder, salt, cinnamon sticks, bay leaves, green cardamom pods, black cardamom pods, garlic cloves, onions, lamb, lamb stock, water, cilantro leaves

Directions:
Optional for extra flair of tadka (or tempering]:  Set aside 3-4 of dried chillies, 4-6 cloves, and 1 Tbs of ghee or oil.
Soak remained in 1/2 cup of water.
Mix yogurt with cumin seeds, ground coriander, chili powder, salt.  Set aside.
Heat rest of ghee or oil in heavy-based pan.
Add remainder of cloves, cinnamon or bay, and the cardamoms.
When they begin to crackle and change color, add garlic and saute for 2 minutes or until garlic is golden brown.
Add onions and cook for 10 minutes or until golden brown, stirring constantly.
Stir in meat and cook for 2-3 minutes.
Drain chillies and add to pan.
Cook mixture for 10-12 minutes or until liquid has evaporated and meat starts to brown.
Add yogurt mixture and cook for 10-12 minutes or until liquid from yogurt has evaporated.
Add stock or water and bring to a boil.
Cover and reduce heat.
Simmer until meat is tender and adjust seasoning to tast.
Remove from heat and keep warm.
Optional for tadka (or tempering]: Heat up reserved ghee or oil in ladle over flame or small pan and add reserved cloves and dried red chillies.  Cook for 1-2 minutes or until ghee changes color and spice flavors are released.  Pour contents over curry.
Sprinkle with chopped cilantro and serve.
Cheesy Crab Chowder


Ingredients:
frozen corn, frozen hash browns, green onion, garlic cloves, lemon, juice and zest of, chicken broth, water, vermouth, Worcestershire sauce, dill, butter, cornstarch, parmesan cheese, low-fat sharp cheddar cheese

Directions:
Put the first 10 ingredients in the slow cooker with the next 4 spices.
Cover and cook on high.
Meanwhile, melt the butter in a sauce pan over medium heat, slowly whisking in the cornstarch and milk.
Transfer milk to slow cooker.
Cover and cook for 4 hours, stirring occasionally.
Add the  crabmeat and cheese and turn the cooker down to low.
**For thicker broth, repeat step #3-4, using broth from the slow cooker instead of more milk (melt butter and stir in corn starch, then adding broth from the cooker].
Julia Child's Easy Peel Garlic


Ingredients:
garlic, water

Directions:
Remove all the cloves of garlic from the head.
Take a smallish saucepan and heat to boiling about a cup or two of water; add the cloves of garlic and simmer for 1 minute.
Drain the water and peel the garlic (which should be softish and should peel easily] - peeling an entire head can take about 5+ minutes, depending on how accustomed you are to doing it.
Use in whatever recipe(s] you'd like!
You can store the peeled garlic in an airtight container in the refrigerator for up to two days.
Note:  you can, of course, even do a single clove in this manner - I just like to do a bunch at a time.
Gizzards and Rice
Category: meat-and-poultry
By Pam Rosterman

This flavorful dish of seasoned rice and Chicken gizzards make low fat protein a joy.  A simple recipe for savory satisfaction.

Ingredients:
1 pound chicken gizzards
1 cup instant brown rice
1 tablespoon vegetable oil
1  red onion, diced
1 clove garlic, minced
8  fresh mushrooms, chopped
1 (14.25 ounce) can fat-free, reduced-sodium chicken broth
1 (1 ounce) envelope dry onion soup mix
1 (14.5 ounce) can diced tomatoes, drained
salt and pepper to taste

Directions:
Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water. Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 265.7
Fat: 5.9 g
Saturated fat: 1 g
Carbohydrates: 28.7 g
Sugars: 5.1 g
Dietary fiber: 3.1 g
Protein: 25.7 g
Cholesterol: 236.2 mg
Sodium: 1110.4 mg
Cream Cheese Spread


Ingredients:
corned beef, green onion, Accent seasoning, Worcestershire sauce, cream cheese, pecans

Directions:
Mix all above ingredients (with the exception of the pecans].
Place in a small oval dish as a spread for crackers or form into a ball and roll into the pecans for a nice cheese ball.
Refrigerate overnight.
The Perfect Pork Burger Recipe - Unlike Beef It's Trans Fat Free


Ingredients:
onion, eggs, Worcestershire sauce, oats, mild paprika, garlic powder, ground pepper

Directions:
Chop your onions while you preheat a non-stick frypan or barbeque at medium heat.
Place all ingredients in a large bowl, and mix thoroughly. I use my hands, but you can use a fork or spoon. Wear gloves for safety against bacteria and food-borne illnesses!
If you have to let the mixture sit, DO NOT mix in the oats and cornflake crumbs until just before you will cook them. Otherwise, the grains absorb too mcuh liquid and get mushy, making the mixture fall apart.
The mixture should hold together quite well and not crumble. If it does, you probably need a little more of the oats and cornflake crumbs.
Form the mixture into 4-6 patties (depending on the size of your buns]. Keep in mind these do not shrink at much as beef burgers normally do - they hardly shrink at all actually.
Fry or barbeque on medium heat for a few minutes per side.
Garnish with your favourite toppings and enjoy!
Hot and Sweet Turkey Meatballs #A1


Ingredients:
lean ground turkey, fresh spinach, garlic, garlic clove, parmesan cheese, sea salt, fresh tomatoes, onion, fresh garlic cloves, maraschino cherry, maraschino cherry juice, brown sugar, sea salt

Directions:
Meatballs:
Scoop and roll meat mixture into golf ball sized meatballs.
Place meatballs on lined greased baking sheet.
Bake meatballs at 350 degrees for 15-18 minutes on bottom rack, turning once halfway through cooking time.
Sauce:
Blend all sauce ingredients in a blender until liquefied.
Pour into medium saucepan and simmer on low to low-medium for 30 minutes.
Pour sauce over meatballs and serve.
Graham Cracker Bars


Ingredients:
graham crackers, brown sugar, butter, chocolate chips

Directions:
Line a 10x15 pan with foil.
Cover with a single layer of graham crackers.
Mix the sugar and butter in a sauce pan. Boil for 2 minutes.
Pour over the graham crackers, sprinkle with the nuts and then the chocolate chips.
Bake at 350 degrees farenheit for 5 minutes.
Let cool and cut into 2 inch squares.
Red Creamer Potatoes Tossed in Sage


Ingredients:
small red potatoes, Red Bliss potatoes, olive oil, fresh sage

Directions:
In a steamer, cook potatoes over barely simmering water for 12 to 15 minutes or until tender.
Toss with olive oil and sage and season with salt and pepper.
Smoked Trout & Cucumber Sandwiches


Ingredients:
smoked trout, cream cheese, lemon, fresh dill, capers, lebanese cucumbers, sea salt, fresh ground black pepper

Directions:
Combine the trout, cream cheese, lemon rind and juice, dill and capers in a small bowl.
Divide the trout mixture between 4 slices of bread; using a vegetable peeler, slice the cucumbers into long ribbons; top the trout with the cucumber slices; season with sea salt and freshly ground black pepper, to taste; cut each sandwich into thirds.