xiaoxl/recipe_data huggingface dataset:
Easy Sherry Black Bean Soup


Ingredients:
salsa, black beans, chicken broth, sour cream, lime, dry sherry

Directions:
Heat salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
Stir in the beans and broth, then heat to boiling; reduce heat to low; cover and simmer 15 minutes.
Cool slightly, then spoon half the soup into a food processor or blender and puree.
Return the pureed soup to the saucepan and heat through. (I think this means with the other half that is not pureed so that it has some texture].
Serve with sour cream, additional salsa, and a squeeze of lime (if using].  Or stir in 1-2 tablespoons dry sherry to each bowl.
Grandma's Corn Pudding


Ingredients:
all-purpose flour, cornmeal, sugar, baking powder, salt, crushed red pepper flakes, eggs, butter, milk

Directions:
Preheat the oven to 325 degrees F.
Mix all the dry ingredients together in a bowl.
Mix the eggs, butter, milk and creamed corn.
Add the flour mixture to the wet and mix until just combined.
Grease a large 9 X 13 rimmed baking dish. Pour the pudding mixture into the pan and place it in the oven. Lightly tent the pan with foil.
Bake for 1 hour, until the center is just set. Take the foil off the last 10-15 minutes so the top will be golden.
Peanut Butter Cookies


Ingredients:
shortening, sugar, brown sugar, eggs, water, all-purpose flour, baking soda, salt, crunchy peanut butter

Directions:
Cream shortening; gradually add sugar, beating until light and fluffy.
Add eggs and water, beating well.
Combine dry ingredients; add to creamed mixture, beating well.
Stir in peanut butter.
Shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets.
Dip a fork in flour, and flatten cookies to 1/4-inch thickness in a crisscross pattern.
Bake at 375° for 10-12 minutes.
Remove to wire racks, and cool completely.
Way Easy Peach Cobbler


Ingredients:
all-purpose flour, sugar, butter, margarine

Directions:
Pour peaches and juice into 9x13 baking pan.
Mix flour, sugar and butter until crumbly, like cornmeal.  Pour on top of peaches and juice.
Bake at 350 for approx 1 hour or until very bubbly and crust begins to turn dark brown in spots.
Creamy Potato and Vegetable Soup


Ingredients:
chicken broth, broccoli, leeks, leek, carrot, fresh garlic, raw spinach leaves, onion powder, salt, evaporated milk

Directions:
Note: I did not actually measure any of these ingredients as I made the soup; adjust to taste. Also, other vegetables could easily be added or substituted.
Bring the chicken broth to a boil in a large pot. Add the diced potato and broccoli.
Let boil for 10-15 minutes, or until potatoes are fork tender.
Meanwhile, chop the leeks (white part only] and sauté them in some olive oil with the carrot and about a tablespoon of fresh minced garlic.
Add the spinach and let it wilt.
When potatoes are done, add the sauteed vegetables, onion powder, and salt to the pot.
Using an immersion blender, purée the mixture until smooth.
Add the evaporated milk and stir inches.
Adjust seasoning to taste.
Serve garnished with sour cream and cheese, if desired.
Worlds Best Vegetable Soup With a Little Spice


Ingredients:
onion, carrot, garlic, beef broth, rotel, celery, cabbage, napa cabbage, green beans, basil, oregano, mushroom, zucchini

Directions:
In a Large Pan - place oil in and turn heat on Low to Medium Heat.
Chop up the Carrots, Onion and Garlic - I prefer to food process the onion and garlic - DO NOT FOOD PROCESS THE CARROTS.
Turn the heat up to MEDIUM and begin cooking the Carrots, Onions and Garlic.
Stir and cook for 5 minutes - stir/mix at least every 30 seconds - you do not want the onions to brown.
While that's cooking, OPEN the cans of RoTel (MILD] and Beef Broth and place near the stove.
Chop up the Celery, Cabbage and Prep the Green Beans and place next to the stove.
After 5 minutes of cooking the Carrots, Onion and Garlic ADD the Beef broth, RoTel, Celery, Green Beans, Cabbage, Basil and Oregano.
Mix and Simmer for 15 minutes - stirring once every 5 minutes.
Now Add the Zuccini and Mushrooms and Cook an additional 8 minutes.
Serve and Enjoy then please place your Review Below.
Asian/Oriental Cabbage Salad


Ingredients:
cabbage, carrot, green onion, celery, sesame seeds, butter, sugar, soy sauce, candied ginger

Directions:
In a large bowl, mix cabbage, onions, carrots, green onions and celery.
Melt butter in small sauce pan and saute almonds and sesame seeds until golden brown (watch carefully as they will quickly burn].
Remove from heat and add, sugar, oils, vinegar, soy sauce and minced ginger.
Cool slightly.
Pour dressing over vegetables.
Sprinkle noodles on top and serve.
Ricotta Pie (Old Italian Recipe)
Category: world-cuisine
By Misty

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

Ingredients:
12  large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4  large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

Directions:
Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside. Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.) Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust. Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Prep time: 45 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 2 deep-dish pies

Calories: 352.1
Fat: 13.4 g
Saturated fat: 5.4 g
Carbohydrates: 45.6 g
Sugars: 26.5 g
Dietary fiber: 0.7 g
Protein: 12.9 g
Cholesterol: 141.6 mg
Sodium: 220.1 mg
Blueberry Jello Dessert


Ingredients:
raspberry Jell-O gelatin, boiling water, crushed pineapple, cream cheese, powdered sugar, sour cream, vanilla

Directions:
Dissolve jello with boiling water (use 1 3/4 cup water for firmer jello].
Mix in pie filling and pineapple with juices.
Put in fridge to set for 4-6 hours or longer if needed.
Mix all remaining ingredients for the topping.
Beat until smooth and spread onto set jello.
OPTIONAL: Sprinkle with fresh blueberries, raspberries and or nuts.
Glossy Lemon Sauce


Ingredients:
lemon rind, boiling water, cornstarch, sugar, sugar, salt, butter

Directions:
Add in rind to boiling water; reduce heat, and simmer for 5 minutes.
In a small bowl, mix cornstarch, sugar and salt together.
Add water gradually, whisking constantly.
Return to saucepan and cook over medium heat for about 10 minutes until thickened.
Lower heat and cook for 5-6 minutes longer.
Remove from heat, and stir in lemon juice and butter.
Best served warm.
Turtle Cake


Ingredients:
evaporated milk, eggs, water, butter, pecans

Directions:
Heat oven to 350*.
Line 13x9 pan with foil and lightly grease the foil.
In small saucepan, slowly heat caramels and milk stirring until melted.
Prepare cake.
Beat on low 1 minute, add butter, beat on hi 2 minutes.
Spread 1/2 the batter in pan.
Bake for 13 minutes.
Pour caramel mix over cake; spread to edges.
Sprinkle with 1 cup choc chips and 1 cup pecans.
Spoon remaining batter over; spread to edges.
Bake for 40 minutes or until cake puffs up around the sides of pan and springs back when touched.
Set the cake on a wire rack to cool.
Melt remaining choc chips; spread over cooled cake; sprinkle with remaining pecans.
Tarte Au Sucre Brun


Ingredients:
eggs, brown sugar, butter, powdered sugar

Directions:
Preheat the oven at 180°C.
Beat the eggs with the cream.
Add 50 g of brown sugar and mix thoroughly.
Butter the pie plate and put in the pie crust.
Pour the cream and egg mixture into the crust.
Put the butter on top (do not melt it!] and add the rest of the sugar.
Bake for about 20 - 30 minutes.
Leave to cool and decorate with powdered suger to taste.
No-Meat Tater Tot Casserole (Vegetarian)


Ingredients:
onion, celery, olive oil, garlic powder, black pepper, half-and-half, cheddar cheese

Directions:
Saute onion and celery in oil until tender.
Set aside to cool slightly.
Scrape into mixing bowl.
Add soup, garlic powder, pepper, and half and half.
Mix well.
Add frozen tater tots (reserve a handful first] and toss well.
Spray a casserole dish (I use my 13X9 square Pyrex baking dish] with Pam.
Pour mixture into dish.
Arrange reserved tots over top.
Cover with cheese.
Bake at 350 for 45 to 50 minutes until cheese is melted and just barely starting to brown.
Cool slightly before serving.
Chinese Garlic Flavor Eggplant


Ingredients:
aubergine, fresh garlic, fresh ginger, hoisin sauce, spring onions, dark soy sauce

Directions:
Peel the aubergine if you hate the skin, or leave it on if you like the texture and think it looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers side by side.
Boil 1 cm (1/2 inch] of water in a wide frying pan, then add the aubergine and cook, stirring occasionally and adding more water as needed, until aubergines are softened to your satisfaction, and very little water remains (about 7 minutes for me].
Remove the aubergine to a bowl, then heat another 1cm water in the pan. Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and adding more water as needed.
Add the soy sauce and spring onions to the pan, then add the cooked.
aubergine, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the aubergine with the sauce.
Serve hot or at room temperature.
Nazook (Armenian Pastry)


Ingredients:
sour cream, salt, butter, egg, lemon juice, yogurt, butter, butter, sugar, walnuts, vanilla, cardamom

Directions:
Dough: Add yeast to the sour cream and mix inches Set aside for 10 minutes. Combine flour, salt and butter and mix with your hands until crumbly. Add egg, vegetable oil, lemon juice and sour cream and mix well. Knead the dough, over a floured surface, for 5 minutes, or until no longer sticky. Add more flour if necessary. Form into a ball, mark with an “+”, symbolizing a cross. Cover with plastic wrap. Refrigerate 5 hours, or overnight.
Filling: Mix melted butter and flour until combined. Add sugar, walnuts, vanilla and cardamom. Stir until the mixture is smooth.
Preheat oven to 350°F.
Assembly: Melt 3 tablespoons of butter and set aside. Remove dough from refrigerator; divide into 8 equal portions. Roll each dough ball into a 10 x 6” rectangle. Brush with melted butter. Spread 1/8th of the filling over each rectangle, leaving 1/2” border. Cover with a piece of parchment paper. Roll over it lightly with a rolling pin, so that the filling adheres to the dough. Fold the edges in 1/2” over the filling. Roll into a cylinder. Gently flatten with the palms of your hands.
Cut each roll into 6 pieces and arrange on 2 greased cookie sheets. Brush liberally with the egg glaze. Bake for 35 minutes, or until golden brown. Enjoy with a hot cup of tea!
Hurricane Punch - Non Alcoholic


Ingredients:
ginger ale, water, frozen limeade concentrate, navel oranges

Directions:
Combine all ingredients except ginger ale, and chill., Add ginger ale right before serving., Float slices of fruit.
My Version of Rachael Ray's Chinese Spaghetti and Meatballs


Ingredients:
salt, spaghetti, ground turkey, egg, black pepper, garlic clove, Chinese five spice powder, cilantro, scallions, dark soy sauce, dark soy sauce, snow pea pods, red bell pepper, gingerroot, garlic cloves, spinach, toasted sesame seeds

Directions:
Preheat oven to 375 degrees F.
Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente.
Combine ground turkey with egg in a mixing bowl.
Place whole grain bread in food processor and pulse into crumbs.  Add crumbs to meat mixture.
Add salt, pepper, garlic, five-spice powder, 3 chopped scallions, cilantro, and 2 tablespoons soy sauce to meat mixture.
Form 1 1/2-inch balls and place on a baking sheet that has been sprayed with cooking spray.  Roast 15 minutes, turning halfway, if the meatballs are over browning on the bottoms.
When the meatballs are close to done and the pasta is in, spray a large skillet with cooking spray and place over high heat.
Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes.
Add spinach and wilt, 1 minute.
Drain the pasta and add to the vegetables.
Add the remaining soy sauce, about 1/3 cup, and the sesame oil.
Toss to combine so pasta can soak up sauce, about 1 minute.
Garnish with sesame seeds and top with lots of meatballs.
Quesadillas I
Category: world-cuisine
By Cody

A delicious, cheesy pre-dinner treat. I like to make quesadillas without butter, but you could put butter in the frying pan before placing the tortilla in. Serve with sour cream and salsa.

Ingredients:
10 (6 inch) corn tortillas
2 cups shredded mozzarella cheese
1 (2 ounce) can sliced black olives
2  avocados - peeled, pitted and sliced
2 teaspoons hot pepper sauce

Directions:
Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla.  Repeat with remaining ingredients. Cut the quesadillas into triangles and serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 5 servings

Calories: 389.5
Fat: 24.5 g
Saturated fat: 8 g
Carbohydrates: 31.8 g
Sugars: 1.5 g
Dietary fiber: 9 g
Protein: 14.6 g
Cholesterol: 35.4 mg
Sodium: 456.9 mg
White Bean Spread


Ingredients:
extra virgin olive oil, onion, shallot, white beans, rosemary, garlic, salt, fresh ground black pepper, low-fat sour cream

Directions:
Preheat oven to 4000°F Cut about 1/4" from the top of the head of garlic so that the very top of each clove has been removed. Brush the entire head lightly with olive oil, wrap well in tin foil, and bake for 45 minutes or until the cloves are soft and the edges are brown and caramelized. Remove from oven, unwrap, and cool.This is very handy to do in the toaster oven. Use your fingers to squeeze the softened garlic out of each clove].
In a heavy medium pan, heat two tablespoons of olive oil over medium-high heat. Add onion, shallot and rosemary, and sautee until the onion is well browned but not burnt; add drained artichokes and roasted garlic.
In food processor, combine rinsed and drained beans, contents of the pan, and all other ingredients except sour cream.
Add a generous amount of freshly ground black pepper. Puree until completely smooth. Add sour cream and puree until smooth; taste to adjust seasonning.
Serve this pread with crackers.
Spicy Tuna Fish Sandwich
Category: seafood
By Catherine Brown Strachan

This is similar to classic tuna fish salad but with a kick. My boyfriend made this when we were out of relish and decided to substitute with jalapenos. It was awesome! I added the relish back in to give it a sweetness along with the spiciness.

Ingredients:
1 (12 ounce) can tuna, drained
¼ cup Cheddar cheese crumbles  (Optional)
8 slices jarred jalapeno pepper, diced, or more to taste
2 tablespoons mayonnaise, or to taste
1 tablespoon pickle relish
1 tablespoon lemon juice  (Optional)
½ teaspoon ground black pepper
8 slices bread, toasted

Directions:
Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 321.9
Fat: 10.6 g
Saturated fat: 3.1 g
Carbohydrates: 27.8 g
Sugars: 3.6 g
Dietary fiber: 1.5 g
Protein: 27.5 g
Cholesterol: 36.5 mg
Sodium: 637.2 mg
Diabetic Christmas Cake


Ingredients:
sultanas, raisins, brandy, water, pumpkin puree, eggs, skim milk, low-fat milk, pecans, ground cinnamon, mixed spice, self-rising flour, bicarbonate of soda

Directions:
Mix the sultanas, raisins, brandy and water, and then soak overnight.
Mix seived pumpkin, eggs, apple concentrate and milk.
Add the soaked fruit, nuts and spices, then sifted flour and bicarbonate of soda. Return bran left in sieve to flour mixture. Mix well with wooden spoon.
Spoon into a lightly greased 20cm cake tin.
Bake for 10 minutes at 200C, then turn down the heat and bake at 180C until cooked through and browned. (approx. 1-1/4 hours].
Using the apple concentrate gives the sweetness to this cake.
Mini Smoked Gouda Cheese Balls


Ingredients:
cream cheese, smoked gouda cheese, bacon bits, sun-dried tomato packed in oil, pecans, parsley

Directions:
In medium bowl, mix cream cheese, Gouda cheese and bacon bits until well blended. Stir in tomatoes. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
Place pecans or parsley in small shallow bowl. Shape cheese mixture into 28 (1-inch] balls, about 2 teaspoons cheese mixture for each ball. Roll in pecans to coat.
Serve immediately, or cover with plastic wrap and refrigerate until ready to serve (up to 24 hours].
Vegan Meringues
Category: desserts
By ritaturner

These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess.

Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), undrained
¼ teaspoon cream of tartar
¾ cup white sugar
½ teaspoon vanilla extract  (Optional)

Directions:
Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment. Drain chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in vanilla extract until well incorporated. Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet. Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 15 mins
Yields: 50 meringues

Calories: 36.9
Fat: 0.1 g
Carbohydrates: 8.6 g
Sugars: 6 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Sodium: 33.5 mg
Cajun  Tomato  Gravy


Ingredients:
bacon grease, flour, tomatoes, salt, pepper

Directions:
brown  flour  in bacon  grease, season, add chicken  stock, whisk, add., tomatoes, cook until  thickened, serve over warm biscuits.
Swedish Meatballs


Ingredients:
ground beef, ground pork, onion, parsley, salt, pepper, Worcestershire sauce, egg, milk, flour, salt, paprika, pepper, boiling water, canned milk

Directions:
Mix all above ingredients, EXCEPT gravy., Shape into round balls and cook until browned., Remove meat and stir into the fat, the flour ,paprika,salt and pepper., Stir in the boiling water and canned milk., Return meat balls to pan and cook 20 more minutes., Serve over rice or noodles.
Strawberry Cheesecake in a Jar
Category: desserts
By Meecro

Delicious no-bake cheesecakes prepared in jars.

Ingredients:
1 ½ cups graham cracker crumbs
½ cup butter, melted
¼ cup white sugar
4  half pint canning jars with lids and rings
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
⅔ cup white sugar
1 teaspoon vanilla extract
4  fresh strawberries, sliced

Directions:
Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl. Press 1/4 the graham cracker mixture into the bottom of each jar. Beat cream cheese and whipped topping together with an electric mixer in a bowl until well blended. Beat 2/3 cup sugar and vanilla extract into cream cheese mixture until smooth and fluffy. Spoon 1/4 the cream cheese mixture onto graham cracker crust in each jar. Top each cheesecake with sliced strawberries. Refrigerate cheesecakes until serving time.

Prep time: 20 mins
Total time: 50 mins
Yields: 4 cheesecakes

Calories: 878.9
Fat: 59.1 g
Saturated fat: 39.6 g
Carbohydrates: 83.2 g
Sugars: 66.3 g
Dietary fiber: 1.4 g
Protein: 6.8 g
Cholesterol: 122.6 mg
Sodium: 551.9 mg
Lead Me Not Into Temptation or Crème De Menthe Poof


Ingredients:
unflavored gelatin, water, sugar, salt, fresh lemon juice, creme de menthe

Directions:
Soften gelatin by sprinkling over 1/4 cup cold water.  Let stand 1 minute.  Add 1/2 cup boiling water and stir until gelatin is completely dissolved,.
Add sugar, salt, lemon juice, Crème de Menthe and stir well.
Cool in refrigerator until syrupy.
Beat the cream and fold into the syrupy mixture.
(Save a small amount of cream for top decoration.].
Turn into a soufflé dish or a pretty clear glass bowl and chill until ready to serve.
Garnish the top with fresh strawberries, raspberries, mint leaves or shaved chocolate and the reserved whipped cream.
Jeweled Shortbread


Ingredients:
icing sugar, butter, flour, icing sugar

Directions:
Cream icing sugar and butter until fluffy.
Combine flours and add to the butter mixture, in small portions.
Stir in mixed candied fruit.
Turn batter out into a 9 x 13 pan.  Press to the sides and smooth with the back of a spoon.
Score into bars with a sharp knife and prick the surface with a fork.
Bake 10 minutes at 350*, then lower the oven to 300*.  Bake for 35 - 45 minutes.
Remove from oven and immediately cut along the scored lines.
Cool, then store in an airtight container.
Dust with icing sugar before serving.