xiaoxl/recipe_data huggingface dataset:
Almost Vegan Banana Bread


Ingredients:
flour, baking powder, salt, baking soda, banana, vanilla extract, vegetable shortening, sugar, eggs, brown sugar

Directions:
Preheat oven to 350 degrees F.
Butter and flour loaf pan.  (I use a stoneware loaf pan and only oil it slightly.].
In a medium bown, whisk flour, baking powder, salt, and baking soda.
In a small bowl, mash bananas.  Mix in milk and vanilla.
In large bowl, beat shortening with electric mixer until creamy.
Gradually beat in sugar with shortening.
Add eggs to shortening one at a time, mixing well after each.
Alternately add the flour and banana mixtures to shortening mixture in two additions.
If you like nuts in your bread, add them here and use up to 1 cup.
Pour into loaf pan.
Sprinkle nuts and brown sugar on top and press into batter slightly.  (This helps them to stick better after it's baked.].
Bake for about 1 hour 10 minutes, or until tester comes out clean.
Cool at least 5 minutes before removing from loaf pan.
Simple Brandy


Ingredients:
sugar, vodka, cherries, blackberry

Directions:
Enough fruit to somewhat fill a gallon jar, (cherries, apricots, crabapples, etc.].
Place fruit, any kind, into glass jar -- pits and all, just cut off the yucky parts.
Add sugar and vodka.
Set on your kitchen counter and flip it every day for three months. (If you put it away you'll forget about it!]
The first few days I place the jar into a bucket in case my lid leaks, that way I can pour it back in and go hunt for a new lid. I put a sticker on it indicating the date it will be ready and "Up on even" if I happen to start it on an even day, you wouldn't believe how many times I've thought to myself "did I turn the brandy today?"]
In three months strain it through cheesecloth or a clean dishcloth or what have you, if you want it even clearer then strain it again through a paper coffee filter.
Bottle it and wowee it's delicious! I do up a nice label on my computer and bottle it into smaller than micky bottles to tuck into my Christmas baskets.
Hot Buttered Bourbon and Cider


Ingredients:
apple cider, water, light brown sugar, whole cloves, cinnamon stick, unsalted butter, Bourbon, fresh lemon juice, ground nutmeg

Directions:
Bring the first 5 ingredients to a simmer in a medium saucepan.  Remove from heat; cover and let steep for about 5 minutes.
Add 2 T. chilled butter to saucepan; bring to a simmer.  Remove from heat.
Stir in bourbon and lemon juice.  Strain into a large measuring cup.
Divide hot cider among 4 mugs.  Cut 1 T. butter into 4 pieces.  Add 1 piece to each mug.  Sprinkle nutmeg over.
Crock Pot Curry Chicken With Onion and Tomato


Ingredients:
boneless skinless chicken breasts, onion, tomatoes, olive oil, gingerroot, rosemary, curry, turmeric, lime juice, water, salt, paprika

Directions:
Dice chicken, onion, and tomato., Mix all ingredients in crock pot., Cook on low for 3-5 hours., Serve with jasmine rice.
Creole Macaroni 8 Ww Pts.


Ingredients:
lean ground beef, onion, elbow macaroni, sugar, stewed tomatoes, reduced-fat sharp cheddar cheese

Directions:
pre heat oven to 350 cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, stir to crumble.
drain combine beef mixture, macaroni, and next six ingredients in a 2 quart casserole dish coated with cooking spray.
stir in 1/2 cup of cheese, sprinkle 1/4 cup of cheese over top.
bake at 350 for 30 minutes until bubbly.
makes 4 servings (1 3/4 cup each].
Skillet Steak With Mushroom Sauce


Ingredients:
salt, pepper, butter, margarine, onion, dried thyme, all-purpose flour, milk, Dijon mustard, fresh parsley

Directions:
Rub both sides of steak with salt and pepper.
Melt 1/2 butter in a large skillet over high heat and brown steak 2 minute per side and transfer to plate.
Reduce heat to medium-high and cook onion, mushrooms and thyme in remaining butter until liquid is released and mushrooms start to brown.
Add flour and cook for 1 minute.
Gradually stir in milk, beef stock and horseradish (or mustard].
Reduce heat and simmer, stirring for 5 minutes until thickened.
Return steak and any accumulated juices to pan.
Simmer steak for 5 minutes or to desired doneness.
Let steak rest for 5 minutes.
Season sauce with more salt and pepper to taste if desired.
Slice steak thinly across the grain and serve with sauce.
Sprinkle with parsley and serve.
Oriental Beef and Broccoli


Ingredients:
carrots, onions, beef round steak, fresh ginger, garlic, water, low sodium soy sauce, fresh broccoli florets, cooked rice

Directions:
Layer the carrots, onions, and beef strips (in that order] in a 4-quart slow cooker.
Sprinkle evenly with ginger and garlic.
In a small bowl, mix together the water, soy sauce, and gravy mix.
Pour over meat and vegetables.
Cover and cook on LOW for 6-8 hours.
Increase heat to HIGH; add in broccoli, stir to combine.
Cover and cook 15 minutes or until crisp tender.
Season to taste with salt and pepper if desired.
Serve over hot rice.
BBQ Stuffed Shells


Ingredients:
jumbo pasta shells, ground beef, chicken breasts, barbecue sauce, ricotta cheese, egg, cheddar cheese, monterey jack pepper cheese

Directions:
Preheat oven to 350F, and line a 9"-13" pan with greased foil.
Bring a large pot of salted water to a boil, and cook shells until al dente.
Brown the ground beef or chicken breasts until fully cooked.
If using chicken, shred the meat and stir in the BBQ sauce, and set aside.
If using beef, just stir in the BBQ sauce, and set aside.
In a medium bowl, stir together the ricotta and egg.
Drain the pasta and fill each one, half way full, with the ricotta.
Fill the rest of the way full with meat mixture.
Bake for 15 minutes then sprinkle on the cheese, and bake for another 5 minutes or until cheese has melted.
Enjoy!
Tomatoes Gratin


Ingredients:
whole tomatoes, garlic cloves, dried basil, dried oregano, mozzarella cheese, purple onion, scallion, fresh parsley, parmesan cheese, port wine

Directions:
Preheat oven to 400°F and layer the ingredients in the order listed in any small dish that is oven safe.
Bake for 30-35 minutes and enjoy the wine.
Allow to rest about 10 minutes before serving.
Simple Milk Steamed Bread (Chinese Style)


Ingredients:
all-purpose flour, milk, white sugar

Directions:
Stir in all-purpose flour, sugar and instant yeast.
Warm the milk first(Just warm, don't be cold], pour the milk into the flour in batches and mix well.
After kneading it into a smooth, round, non-stick hand, place the container and cover with plastic wrap for about 20 minutes to increase the time. (When the weather is cold, 40 minutes to 60 minutes is recommended].
After the dough is taken out and flattened, use a club to flatten it (squeeze out the air], fold it into three folds (spray the flour lightly], flatten it again and squeeze out the air.
After finishing the dough, apply clean water on top of the dough (to make the dough stick], then slowly roll the dough into a cylindrical shape (be careful not to let the air in, it needs to be tight], and finally cut into the required number of portions.
Place the sliced raw buns in a container and ferment them. The time depends on how the raw buns are fermented. When the raw buns become lighter in weight, they can be steamed (about 40 minutes on hot days; 30 minutes on cold days may be added; Depends on the actual fermentation of raw steamed buns].
After preheating the electric pot, put the raw buns and cook for about 12-15 minutes (you can cover a cloth to prevent water vapor dripping over the buns]. After steaming, let it stand for about 3-5 minutes, not too fast Open the lid to prevent the steamed buns from wrinkling and wrinkling immediately after contact with cold air.
Sweet and Sour Green Beans


Ingredients:
boiling water, frozen green beans, salt, pepper, bay leaf, cloves, sugar, vinegar, butter

Directions:
In a saucepan, combine the water, beans, salt, pepper, bay leaf and cloves., Cover and cook over low heat for 3 minutes less than package directions., Drain and add the sugar, vinegar and butter or fat., Cook 5 minutes, stirring frequently., Remove bay leaf and serve.
Bulgarian Guvech- Vegetable Casserole With Meat in a Clay Pot -


Ingredients:
frozen okra, frozen broccoli cuts, green peas, diced tomatoes, tomato sauce, garlic cloves, dried mint, parsley, salt, potatoes, bell peppers, eggplant

Directions:
Mix the first 10 ingredients in a large clay bowl.with lid.
Chop the other 4 ingredients into 1/4 inch cubes.
Mix all together in the clay bowl, cover and cook in a non preheated oven at 550 F for 1 hour.
Turn down the temperature to 350 and continue cooking for another hour.
This dish would serve 10 large portions. Serve sprinkled with parsley if you desire.
Spicy Mexican Chocolate Ice Cream


Ingredients:
heavy cream, skim milk, vanilla bean, eggs, sugar, salt, cinnamon, cayenne pepper

Directions:
Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard], set aside.
Roughly chop the chocolate and melt in a medium sauce pan together with milk and cream (over medium heat].  After the chocolate has melted, whisk in the cocoa powder, avoiding clumps.  Add the vanilla bean and seeds.  Bring the mix to just under a boil (150° on a candy thermometer], stirring frequently.  Remove from heat and let the mix steep, covered, for 30 minutes to an hour.
Remove the vanilla bean.  Reheat mix over moderate heat until hot (150 degrees], stirring frequently.
Whisk the eggs, sugar and salt together in a small bowl.
Temporarily remove the pan from the heat.  Add 1/2 cup hot cream mixture to the eggs/sugar in a slow stream, whisking constantly. Whisk the egg/cream mix back into the saucepan and return to medium-low heat, STIRRING CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil].
In a medium to large bowl (that cream mixture will be chilled in] combine the cinnamon and cayenne pepper.  Pour a small amount of the chocolate cream through a strainer into the bowl and whisk to combine, avoiding clumps.  Pour the remaining chocolate cream mixture through the strainer and whisk to combine.
Cool completely in the refrigerator (at least 4 hours].  Freeze in an ice cream maker. Transfer to an airtight container and put in freezer to harden.
Notes: DO NOT add more than 1/8 tsp cayenne pepper.  The flavor intensifies as it freezes in the ice cream maker.  If you don’t have 1/8 tsp, use 1/4 tsp and remove half the cayenne.
Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the cream mixture that will sit in the "bath"]. Stir frequently.
Peppermint White Chocolate Popcorn


Ingredients:
"white chocolate"

Directions:
Carefully melt the white chocolate in the microwave or on the stove. Stir constantly to prevent burning.
Once melted, stir half of the crushed peppermint into the white chocolate.
Put the popcorn in a large bowl and pour the melted white chocolate and peppermint mixture on top.
Stir the mixture to coat the popcorn, then sprinkle the remaining peppermint over the popcorn.
Enjoy.
Yogurt Ambrosia Salad


Ingredients:
miniature marshmallow, pineapple chunks, banana, mandarin orange segments, yogurt, coconut flakes

Directions:
"Drain pineapple and put in a bowl.  Slice Banana and put in bowl with pineapple.  Drain Mandarin oranges and place in bowl, also.  Add yogurt, either vanilla or strawberry. I used Dannon Light & fit  Refrigerate for at least 15 minutes.  Toast coconut and stir into just before serving."
Troppo Lasagne


Ingredients:
water, Italian sausage, frozen chopped spinach, fat-free cottage cheese, diced fire-roasted tomatoes, garlic powder, parsley, basil, oregano, cumin, black pepper

Directions:
Preheat oven to 375*.
In a large pot, bring water to a rolling boil. Split lasagne noodles in half, add to water and cook al dente', approx 10 minutes. When finished, drain and rinse under cold water till cool, set aside.
Brown Italian sausage in a large pan, no oil or seasoning added. Break up while browning until crumbled and when finished, set aside.
In a large bowl, combine spinach, cottage cheese,  onion, tomatoes, 1/3rd of the Italian cheese and spices. Add sausage and blend well.
Spray 1 large or two medium baking pans with cooking spray.
Spoon light layer of sauce on bottom of dish, then layer: Noodles - Filling - Sauce - 1/3rd cheese - Noodles - Filling - Sauce - Top w/remaining cheese.
Wipe dish rim(s] and set in oven on middle rack.
Bake for 35 minutes, then remove and let set for 10-15 minutes before serving.
You can also allow it to  cool to room temp, portioning out for lunches and dinners, refrigerating or freezing for later.
Spicy Korean Chicken


Ingredients:
chicken wings, onion, green bell pepper, carrots, soy sauce, black pepper, sugar, water

Directions:
Boil wings in pot until blood no longer visible., Drain., Mix ingredients together and bring to boil., Cover and let simmer over Med heat for 15 minutes, stirring occasionally., Cook until carrots reach desired tenderness., Serve with sticky white rice.
Butternut Carrot Soup


Ingredients:
olive oil, onion, garlic cloves, carrots, chicken broth, half-and-half, salt, white pepper, nutmeg

Directions:
In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
Add the garlic, and stir until fragrant, 1 minute or less.
Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
Remove soup from heat and allow to cool to just warm.
Puree the soup in a food processor or blender. Pour soup back into pan.
Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
Season with salt, pepper, and nutmeg. Serve hot.
Ham Horns


Ingredients:
deli ham, lettuce leaf

Directions:
Form thinly sliced cold boiled ham into cornucopias, fastening edges together with  wooden toothpicks.
Arrange on lettuce leaves.
Fill with potato salad.
Fried Fish


Ingredients:
flour, baking powder, kosher salt, cayenne pepper, beer, cornstarch

Directions:
Heat oven to 200 degrees F.
Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
Whisk in the beer until the batter is completely smooth and free of any lumps.
Refrigerate for 15-60 minutes.
Lightly dredge fish strips in cornstarch.
Working in small batches, dip the fish into batter and immerse into hot oil.
When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
Drain the fish on a roasting rack.
Allow oil to return to 350 degrees between batches.
Hamburger Dip


Ingredients:
lean ground beef, oregano, chili powder, sugar, tomatoes and green chilies, chili sauce, processed cheese

Directions:
In a large skillet brown ground beef, drain and transfer to a 4-5 quart slow cooker sprayed with vegetable cooking spray.
Add remaining ingredients plus 3/4 cup of water and stir well.
Cover, and cook on low for 1 1/2-2 hours, stirring once or twice.
Add a little salt, if desired.
Lebanese Bean Salad
Category: salad
By slave2satan

Quick, easy, and tasty. Can be used as a side dish or a snack on it's own. Great as a salad topper. Good with sea salt kettle chips, or toast.

Ingredients:
1 (15 ounce) can fava beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed
1 (15.5 ounce) can white beans, drained and rinsed
¼ cup chopped flat leaf parsley, or more to taste
3 tablespoons olive oil
2 cloves garlic, minced
1  lemon, juiced
kosher salt and ground black pepper to taste

Directions:
Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 5 servings

Calories: 312.1
Fat: 9.3 g
Saturated fat: 1.3 g
Carbohydrates: 44.7 g
Sugars: 0.3 g
Dietary fiber: 10 g
Protein: 13.2 g
Sodium: 417.5 mg
Spicy Garlic Roasted Green Beans


Ingredients:
green beans, garlic cloves, cayenne pepper, olive oil

Directions:
Preheat oven to 375 degrees.
In a large bowl, combine green beans, garlic and cayenne pepper.  Drizzle  olive oil over and toss to coat well.  Season mixture with salt and pepper.
On a baking sheet spread green beans in an even layer.
Bake for about 10-15 minutes or until green beans are crisp, yet tender.
Oatmeal Cream Cheese Muffins


Ingredients:
oatmeal, milk, brown sugar, flour, baking powder, salt, cream cheese, egg, oatmeal, brown sugar

Directions:
In medium bowl, mix oatmeal and milk and let stand for 30 minutes., Stir brown sugar, oil and egg into soaked oats., Combine flour, baking powder and salt., Stir into oat mixture just until blended., Spoon half of the batter into 12 paper lined muffins cups., Place about 1 teaspoon cream cheese into the center of the batter in each cup., Top with remaining batter, making sure the cream cheese is covered with batter., Combine oats and brown sugar for topping- Sprinkle over muffins., Bake at 350 degrees for 20 minutes or until centers are set.
Spinach Pakora (fritters)


Ingredients:
gram flour, spinach, onions, potatoes, green chili pepper, coriander powder, garam masala, mango powder, pomegranate seeds, red chili powder, salt

Directions:
Sift the gram flour.
Mix all the ingredients (except oil], to make a smooth and thick (almost like dough] batter.
Cover and let it stand for ½ hour.
Sprinkle little water if needed.
(If using frozen spinach, thaw before using.] Blend in all the seasonings (except salt] and mix well.
(You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.] Mix in salt when ready to cook.
Heat the oil in a deep skillet or wok on medium to high heat.
For each pakora, scoop a heaped teaspoon of the batter, and with a second spoon, scrape the mixture into the hot oil.
Put the'pakoras' in a single layer in the skillet.
Fry, turning them with a slotted flat spatula, until all sides become golden brown.
(Regulate the heat as needed while the'pakoras' are being fried.] Remove and drain on paper towels or brown paper bag lined with plastic.
Fry all the'pakoras' this way.
Serve hot with any chutney.
Variation: Add 1 cup corn kernels to the mixture for extra crispness.
May also add ½ teaspoon baking soda to ensure softness.
Tres Leches Cake (Alton Brown)


Ingredients:
unsalted butter, cake flour, baking powder, salt, sugar, eggs, vanilla, evaporated milk, sweetened condensed milk, half-and-half, heavy whipping cream

Directions:
Preheat oven to 350°F.
Butter and flour a 9 x 13 inch baking pan.  Avoid using a very shallow pan.
Whisk to combine cake flour, baking powder, and salt.  Set aside.
Cream butter with mixer.
Slowly add 1 cup of sugar to butter until combined.
Pour eggs into mixture one at a time, making sure that each egg is combined before adding the next egg.
Add 1.5 tsp vanilla.
Slowly add the dry ingredients, mixing until just combined.
Pour batter into the buttered and floured baking pan and smooth.
Bake for 20 - 25 minutes until golden brown.
Remove cake from oven and allow to cool completely.
Perforate cake all over using skewers or a fork.
Stir together the evaporated milk, condensed milk, and half-and-half.
Pour milk over cake and refrigerate overnight (or 8 hours] to allow the cake to soak up all the milks.
Before serving, whip heavy cream, 1 cup sugar, and 1 tsp vanilla until thickened.
Spread whipped topping over cake and refrigerate until ready to serve.
Black Raspberry Cobbler
Category: desserts
By farmwife92

This black raspberry cobbler is the best cobbler recipe I have ever tried.

Ingredients:
½ cup melted butter
1 ¼ cups white sugar
1 cup all-purpose flour
¾ cup milk
1 ½ teaspoons baking powder
2 ½ cups black raspberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into an 11x7-inch baking dish. Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place black raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar. Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 11x7-inch baking dish

Calories: 310.3
Fat: 12.3 g
Saturated fat: 7.6 g
Carbohydrates: 48.9 g
Sugars: 34.2 g
Dietary fiber: 3 g
Protein: 2.8 g
Cholesterol: 32.3 mg
Sodium: 182.8 mg
Cashew Basil Pesto


Ingredients:
fresh basil leaf, garlic cloves, cashews, parmesan cheese, romano cheese, olive oil

Directions:
In a food processor, finely chop basil, garlic, cashews and cheese.
Slowly drizzle in olive oil. (Use amount that will make to desired consistency.].
Season to taste with salt and pepper.
Houston's Spicy Caesar Dressing


Ingredients:
garlic, Dijon mustard, anchovy fillets, pepper, salt, cumin, Worcestershire sauce, water, olive oil, canola oil, sambal chili paste, lemon, lime, parmesan cheese

Directions:
"Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, worcestershire sauce and water in a food processor.  Process until smooth.  With motor running, pour oils in a slow, steady stream into dressing mixture.  When all oil has been incorporated, add chili paste, lemon juice, lime juice, and parmesan cheese.  Process until smooth."
No Bake Strawberry Cheesecake
Category: desserts
By mamasguardianangel

Light and fluffy no bake cheesecake with a strawberry surprise taste.

Ingredients:
1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 (5 ounce) can cold evaporated milk
1 (9 inch) prepared graham cracker crust

Directions:
Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes. Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth. Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling. Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.

Prep time: 30 mins
Total time: 4 hrs
Yields: 1 cheesecake

Calories: 324.2
Fat: 14.8 g
Saturated fat: 6.8 g
Carbohydrates: 44.9 g
Sugars: 37.9 g
Dietary fiber: 0.4 g
Protein: 4.4 g
Cholesterol: 28.7 mg
Sodium: 252.7 mg
Candied Mint Leaves


Ingredients:
cream cheese, confectioners' sugar, confectioners' sugar, sugar

Directions:
Beat cream cheese until light and fluffy. Gradually add Confectioners Sugar, heating well (mixture will be dry and crumbly].
Add peppermint extract and mix well. Divide and color ball of mixture with green food coloring. (Candy may be bagged in plastic and held at room temperature for several days at this point, if desired].
If mixture becomes sticky as it stands, knead in more confectioners sugar until candy is smooth and pliable.
Pinch off a small piece of candy and roll into a ball. Roll ball in sugar and press, one at a time into plastic mold. Immediately turn mold over onto waxed or parchment paper and release candy leaves. Allow to dry, uncovered, overnight.
Store in an airtight container at room temperature.
Toffee Brownies


Ingredients:
water, egg

Directions:
Prepare the brownie mix according to package directions.
Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.