xiaoxl/recipe_data huggingface dataset:
Chocolate Crackles (No Copha, No Hassle)


Ingredients:
chocolate chips, unsalted butter, honey

Directions:
Arrange paper muffin cups on baking sheet and set aside (small size muffin cups work the best].
Place cereal and coconut in a large mixing bowl and set aside.
Place the chocolate and butter in a microwave dish and melt in microwave on low heat
Add Honey and stir quickly to ensure chocolate mixture is smooth and completely melted.
Stir chocolate mixture into cereal mixture and blend evenly.
Drop spoonfuls of chocolate-cereal mixture into paper muffin cups.
Place in freezer for 10 minutes uncovered.
Serve at room temperature.
Store remaining crackles in airtight container in the freezer for up to 5 days.
Shrimp & Scallop Fra Diavalo


Ingredients:
shrimp, scallops, crushed red pepper flakes, olive oil, table salt, cognac, brandy, garlic, granulated sugar, diced tomatoes, white wine, fresh parsley leaves, butter, linguine, spaghetti

Directions:
Bring 4 quarts salted water to rolling boil, covered, in large stockpot. You will add your pasta to the water during the 8 minute simmer of the sauce (see below.].
While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss seafood, half of red pepper flakes, 2 tablespoons olive oil, and 1 teaspoon salt in medium bowl. Add seafood to skillet and quickly toss for about 30 seconds. It will not be finished cooking, but you will finish it later. Remove from heat and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave a flame over skillet until cognac ignites; shake skillet until flames subside, transfer seafood to medium bowl, and set aside.
Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 2 tablespoons olive oil and 5 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 1 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved seafood and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until seafood has heated through, about 1 minute longer. Off heat, stir in butter until melted.
Meanwhile, while sauce simmers, add pasta to the boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty stockpot; add about 1/2 cup sauce (without seafood] and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and seafood, and serve immediately with freshly grated Parmesan and a nice, crusty bread to soak up the sauce!
Applesauce Gingersnap Drops


Ingredients:
all-purpose flour, ground ginger, baking soda, ground allspice, salt, sugar, margarine, applesauce, molasses

Directions:
Preheat oven to 375 degrees F.
Spray cookie sheets with nonstick cooking spray.
In medium bowl, sift together flour, ginger, baking soda, allspice, and salt.
In large bowl, cream together sugar and margarine until well-blended.
Stir in applesauce and molasses.
Add flour mixture to applesauce mixture; mix until well blended.
Drop dough by rounded tablespoons 1 inch apart onto prepared cookie sheets.
Flatten each slightly with moistened fingertips.
Bake 11-14 minutes, or until firm.
Watch carefully at end of baking, to prevent overbrowning.
Fluffy White Cupcakes With Creamy Cream Cheese Frosting


Ingredients:
buttermilk, butter, eggs, vanilla, butter, cream cheese, vanilla, confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Line 24 muffin tins with paper liners.
For the cupcakes; In a large bowl using an electric mixer on low speed beat all cake ingredients together until blended.
Increase to medium speed and beat for 2 minutes.
Divide the batter between the paper-lined muffin tins filling about two-thirds full.
Bake for about 22-25 minutes or until cupcakes test done.
Remove to wire racks and cool completely.
For the frosting; in a large bowl cream the butter, cream cheese, vanilla and whipping cream until light and fluffy (about 3 minutes].
Add in the confectioners sugar and beat until combined and smooth adding in more cream or confectioners sugar to achieve desired spreading consistancy.
Add in food couling if desired.
Spread onto cooled cupcakes.
Srore the cupcakes in the fridge.
Peach Tea Mix


Ingredients:
instant tea, peach gelatin, sugar

Directions:
Stir together and store in an air tight container., Mix 1 Tablespoon in with hot water.
Ironman Breakfast


Ingredients:
rolled oats, water, raisins, honey

Directions:
Combine oats and water in a very deep microwaveable bowl.  Microwave for 3-5 minutes, depending on your microwave wattage.  (Alternatively, oats can be cooked on the stove].
Remove oatmeal from microwave (careful, it's hot!] and stir in remaining ingredients.
Can be made with more raisins, really it's up to your own raisin tolerance :].
Sometimes I add slivered almonds or walnuts, depending on my mood and their availability.
Marczak Family Shrimp


Ingredients:
butter, onions, celery, garlic clove, tomato paste, brown sugar, cayenne pepper, shrimp, red bell pepper, green bell pepper

Directions:
In 10 inch skillet over medium heat in hot butter cook onions, peppers,celery and garlic until tender.
Add broth, tomato paste, brown sugar andcayenne pepper.
Bring to a boil, reduce to a simmer and cook 15 minutes.
Add shrimp cover and cook for 5 minutes.
Serve over white or brown rice.
Thick Hot Beef Sauce


Ingredients:
olive oil, garlic cloves, onion, beef, soy sauce, tomato paste, ground black pepper, dried basil, water

Directions:
Saute minced garlic and ground bird eye chili beans in the pan with the olive oil.
Add sliced and diced onion and saute a while and add more olive oil if needed.
Add beef to the pan and saute meat a while until brown.
Add soy sauce and tomato paste.
Add water. Check how thick the sauce is. Add more water if you want make it thinner.
Add ground black pepper and basil and check seasoning.
Simmer for about 15 minutes. Add water if needed.
Mini Crab Cakes With Avocado Salsa


Ingredients:
eggs, spring onions, canola oil, roma tomatoes, red onion, avocado, fresh lime juice, chervil, caster sugar, sea salt, fresh ground black pepper

Directions:
Beat the eggs lightly in a bowl.
Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
Season, then cover and refrigerate for 30 minutes.
To make the avocado salsa, combine all the ingredients in a bowl, season with kosher sea salt and fresh ground black pepper, and toss gently to combine.
Using wet hands, form the crab mixture into 20 small flat cakes.
Heat about 1 1/4 inches oil in a large heavy-based pan and cook the crab cakes over medium heat for about 3 minutes each side, or until golden brown on both sides.
Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
NOTE:  In America, what we term as the Spring onion has a slightly more and defined bulb and is typically larger than the slender and more delicate green onion (scallion]. The flavor has more bite and is somewhat hotter.
IN ADVANCE:  the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.
Tomato Lentil Salad


Ingredients:
dry lentils, orzo pasta, roma tomatoes, fresh oregano, olive oil

Directions:
Cook orzo and lentils separately in boiling water. Drain (if needed] and allow to cool.
Toss all of the ingredients together in a bowl and serve cold.
Cornbread Casserole


Ingredients:
eggs, whole corn, sour cream, butter, margarine, milk, salt, pepper

Directions:
Preheat oven to 350°F., Beat the eggs in a medium bowl., Add the rest of the ingredients except the grated cheese., Bake in buttered or sprayed 9" x 13" baking dish for about 40-50 minutes., Top with grated cheese and bake an additional 10 minutes.
Tangy Beef Stroganoff


Ingredients:
stewing beef, mushroom, onion, garlic clove, flour, water, lemon juice, red wine vinegar, salt, pepper, sour cream

Directions:
Brown beef until no longer pink., Remove beef and keep warm., Add mushrooms, onions and garlic.  Cook until tender., Add flour., Add water, lemon juice, vinegar, oxo, salt and pepper., Bring to a boil., Stir in sour cream, beef. Reduce heat and do not boil., Serve over noodles.
Mojo Shrimp
Category: world-cuisine
By Yoly

Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.

Ingredients:
¼ cup extra-virgin olive oil
3  limes, zested and juiced
1  orange, zested and juiced
6 cloves garlic, finely chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
1 pound large shrimp - peeled, deveined, and butterflied
2 tablespoons extra-virgin olive oil

Directions:
Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours. Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside. Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.

Prep time: 30 mins
Cook time: 15 mins
Total time: 4 hrs 45 mins
Yields: 4 servings

Calories: 318.3
Fat: 22 g
Saturated fat: 3.2 g
Carbohydrates: 12.2 g
Sugars: 4.8 g
Dietary fiber: 2.8 g
Protein: 19.6 g
Cholesterol: 172.6 mg
Sodium: 491.1 mg
Pork Bibimbap


Ingredients:
Brussels sprouts, bean sprouts, shiitake mushrooms, carrots, Chinkiang vinegar, olive oil, sugar, apple cider vinegar, sesame seeds, garlic cloves, ginger, eggs

Directions:
Create gochujang paste: Mix gochujang with sugar, grated garlic cloves, grated ginger, apple cider vinegar. chingiang vinegar, and sesame oil.
Trim fat from pork. Cut pork into 1/2" chunks. Mix thoroughly in a small amount of the gochujang paste, using just enough to coat, and marinade in refrigerator for at least 4 hours.
Add 1 tablespoon of olive oil to medium-hot wok. Cook pork on both sides, then set aside and cover.
NOTE: the vegetables will be cooked separately, and should also be stored that way. Make sure to cook them in the same wok where the pork was cooked to integrate the flavors.
Steam Brussels sprouts and snap peas - keeping them separated - for about 10 minutes, then set aside.
Cut Brussels sprouts into chunks Toss in a small amount of gochujang paste, then cook in the wok for a few minutes, tossing to cook all sides. These should have enough moisture that they don't need oil. Remove from heat, set aside, and cover.
Toss bean sprouts in a small amount of gochujang paste, then cook in the wok for a few minutes, stirring frequently. These should also have enough moisture that they don't need oil. Remove from heat, set aside, and cover.
Toss carrots in gochujang paste, then cook in the wok for a few minutes, stirring frequently. Add oil as needed so they cook properly. Remove from heat, set aside, and cover.
Toss snap peas in gochujang paste, then cook in the wok for a few minutes, stirring frequently. Add oil as needed so they cook properly. Remove from heat, set aside, and cover.
Boil some rice, per your preference, and add enough to cover the bottom of a serving bowl. If you have a dolsot (Korean stone cooking bowl], warm the bowl according to manufacturer instructions.
Assemble the meat and vegetables in separate wedges around the bowl (look at image for a guide on how this should look].
Add some oil to the pan and cook 1 egg for each serving. Cook egg sunny-side up until the egg white just turns a solid white. Other eggs can be saved until they're ready for serving.
Top bowl with fried egg and serve immediately.
Cool Low Carb Sandwich or Snack


Ingredients:
cucumber, turkey meat, fresh dill

Directions:
Scrub cucumber well and dry. Cut on half horizontally and then cut each half vertically in half, you should now have 4 pieces that you can scrape the seeds and pulp out of to make what looks somewhat like 4 little canoes.
I used a paper towel to just kind of pick up the excess moisture and spread half the cheese into two of the cucumber halves (it is more mushing than spreading LOL], add a little fresh dill if you like, roll three slice of meat and place on one of the cheesy cucumbers and repeat with the rest of the meat and other cheesy cucumber half.
Place the two plain cucumber pieces onto of the filled bottoms so that you have what looks somewhat like a little like a sub sandwich.
Enjoy!
Salmon and Shrimp Cakes
Category: appetizers-and-snacks
By Kelly

This is a tasty and different salmon dish that you will definitely enjoy!!

Ingredients:
1 teaspoon vegetable oil
2 tablespoons finely chopped red onion
1 tablespoon finely chopped green bell pepper
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
2 teaspoons seafood seasoning (such as
®)
4 tablespoons butter, divided
1 pound salmon fillets, chopped
10  large shrimp - peeled, deveined, and cut into thirds
1 cup panko bread crumbs
1 ½ teaspoons garlic salt

Directions:
Preheat the oven broiler. Line a baking sheet with parchment paper. Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning. Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl. Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt. Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet. Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 cakes

Calories: 317.5
Fat: 20.3 g
Saturated fat: 7.3 g
Carbohydrates: 16.1 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 20.9 g
Cholesterol: 112.6 mg
Sodium: 1109 mg
Pittsburgh potatoes


Ingredients:
potatoes, onion, salt, pimiento strip, processed cheese spread, butter, margarine, flour, milk, salt, butter, margarine

Directions:
Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento strips.
Cook cheese and next 4 ingredients in a saucepan over low heat, stirring costantly, until thoroughly heated and cheese melts.
Pour cheese sauce over potato mixture, and spoon into a baking dish.
Top with breadcrumbs, and dot with butter.
Bake at 350 degrees F.
for 20 to 30 minutes.
Fresh Cranberry Relish or Salad


Ingredients:
cranberries, tart green apples, orange, walnuts, sugar, Grand Marnier

Directions:
Take nuts for a spin in food processor to chop.  Place in bowl.
Wash cranberries removing bad ones.  Take for a spin in food processor.  Place in bowl.
Wash then core apples and quarter. Take for a spin in food processor.  Place in bowl.
Peel and remove seeds from orange. Take for a spin in food processor.  Place in bowl.
Add sugar and liquor.  Mix.
Refrigerate overnight.  The flavors will blend and be enhanced.
Keeps and freezes well.
Bangin' Buffalo Blue Cheese Chicken Salad
Category: salad
By SunnyDaysNora

Delicious buffalo wing and blue cheese flavor in one simple salad! Serve over lettuce or as a sandwich filling.

Ingredients:
2  cooked chicken breast halves, cubed
¾ cup chunky blue cheese dressing
8 slices cooked bacon, crumbled
½ cup mayonnaise
½ cup chopped pecans
½ cup finely chopped onion
½ cup finely chopped celery
¼ cup hot pepper sauce (such as Frank's RedHot®)
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon dried parsley
½ teaspoon paprika

Directions:
Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 314.4
Fat: 29.7 g
Saturated fat: 4.8 g
Carbohydrates: 5.1 g
Sugars: 1.9 g
Dietary fiber: 1.1 g
Protein: 8.6 g
Cholesterol: 26.9 mg
Sodium: 840.3 mg
Berry Delicious Chia Pudding (VEGAN)


Ingredients:
blueberries, blackberries, Hass avocado, lemon juice

Directions:
Step 1. Place berries, avocado and lemon juice in blender.  Blend til smooth. .
Step 2.  Add agave nectar and Juicy Juice (I used berry AND Kiwi Strawberry, No Sugar Added].  Blend til combined.
Step 3. Pour into medium sized bowl and add chia seeds, stirring til well blended.
Step 4. Cover and refrigerate for at least 2 hours.  Serve with our without organic whipped cream (I use CocoWhip, a non dairy, coconut based whipped topping] YUMMMMM!
Almond Toffee Crunch


Ingredients:
butter, brown sugar, chocolate chips, walnuts

Directions:
"Preheat oven to 400 degrees.  Line a jelly roll pan or cookie sheet with aluminum foil. Spread saltine crackers over the pan (do not overlap].  In a saucepan, melt butter.  Add in brown sugar.  Bring mixture to a rolling boil and boil for 3 minutes, stirring constantly.  Pour on top of crackers, spread evenly.  Put in oven for 5 minutes. Remove from oven and immediately pour chocolate chips evenly on top.  Let chips stand for a few minutes until they are shiny and soft.  With a spatula, spread chocolate to cover entire pan.  Top with walnuts.  Let cool, then refrigerate about 2 hours. Do not cut with a knife.  Break into pieces and enjoy."
Moroccan Rice Pilaf


Ingredients:
white rice, butter, onion, garlic, chicken broth, white wine, Italian parsley, mint, dried figs, saffron, crystallized ginger, olive oil

Directions:
Melt 2 tablespoons with olive oil in a medium saucepan.
Saute onion until soft.
Add garlic and chili and saute.
Season with salt and pepper.
Add rice and saute until slightly toasted.
Meanwhile heat chicken broth in microwave or other pot on stove.
Add saffron crushing slightly to broth and let steep.
When rice is slightly toasted add wine and stir to combine stirring as it boils off and most of the liquid cooks off.
Add broth and stir to combine.
Bring to boil, cover and reduce to simmer.
After 10 minutes add the almonds, chopped dried fruits and ginger.
Allow to cook another 10 minutes.
Add remaining butter and chopped herbs.
Cover pot, remove from heat, and leave covered for 10 minutes.
Uncover and fluff with a fork, taste for seasoning and serve in a large bowl garnishing with extra chopped herbs and extra toasted almonds.
Wild Rice With Walnuts and Dates


Ingredients:
celery, onion, butter, wild rice, reduced-sodium chicken broth, water, dates, walnuts

Directions:
In a 10-inch skillet cook celery and onion in hot butter about 10 minutes or until tender; add uncooked wild rice; cook and stir 3 minutes.
Add broth and water, bring to a boiling;reduce heat; cover and simmer for 50 to 60 minutes or until most of the liquid is absorbed and rice is tender.
Stir in dates and walnuts, cook, uncovered, for 3 to 4 minutes more or until heated through and remaining liquid is absorbed.
Tchorba Toptsita


Ingredients:
ground beef, salt, pepper, fresh parsley, olive oil, paprika, rice, fresh parsley, garlic cloves, vinegar

Directions:
Place bones in a large saucepan, add 6 cups water, cover and simmer over low heat 3 hours.
Skim off foam on surface, strain and discard bones, keeping the liquid (add more water if necessary to maintain 6-cup quantity].
Wipe out saucepan, return the broth to pan and bring to a simmering point.
Combine the beef with salt, pepper and 2 Tbs parsley.
Form into 1-inch meatballs, add to broth and simmer 15 minutes.
Heat oil in a small saucepan, stir in paprika and cook 2 minutes; add to the soup.
Add rice, cover and simmer 20 minutes.
Stir in 1 Tbs parsley thru vinegar.
Serve at once.
Zucchini Bread


Ingredients:
eggs, white sugar, vanilla, zucchini, flour, baking soda, baking powder, salt, cinnamon, walnuts

Directions:
Blend dry ingredients in large bowl., Mix all wet ingredients in 2nd large bowl., Add wet ingredients to dry ingredients and blend together., Add chopped nuts., Put into 2 greased loaf pans., Bake @ 350°F 45 minutes or until done when tested with a toothpick.
Freckle Bread (Red Hots)


Ingredients:
water, milk, butter, instant yeast, salt, sugar, vanilla, egg, flour

Directions:
Combine all dough ingredients except cinnamon candies and mix and knead together -by hand, mixer or bread machine- until you have a soft, piable dough.
Allow the dough to rise, covered, for 45 minutes to one hour or until full and round. To test, poke dough with index finger approximately 1/2 inch deep. If the impression remains, the dough has sufficiently risen.
Gently deflate the dough, and pat into a 8" x 10" rectangle. Knead in the cinnamon candies in 3 stages, using about 1/3 of the candies each time.
Shape the dough into a loaf and place in a greased or parchment lined 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 40-50 minutes. Dough should just crest the top of the pan.
If making buns, divide the dough evenly into 9 pieces and shape into smooth, round balls. Place buns in greased 9x9" square pan. Tent the pan loosely with lightly greased plastic wrap. Allow to rise for 30-40 minutes. Buns will be full, puffy and barely touching one another.
Bake bread (or buns] in preheated 350 degree oven for 30-40 minutes (20-25 minutes for buns]. If bread browns too quickly on top, tent loosely with aluminium foil. Place pan over parchment or foil lined cookie sheet to catch any drips of hot candy. Bread is done when internal temperature reads 190 degrees on an instant thermometer.
Remove bread from pan and allow to cool on wire rack. Place rack over a piece of parchment to catch any drips of hot candy. Candy will set as bread cools.
Cheesy Corn Jalapeno Muffins


Ingredients:
butter, all-purpose flour, yellow cornmeal, white cornmeal, baking powder, sugar, sugar, salt, cayenne, eggs, buttermilk, butter, whole kernel corn, cheddar cheese

Directions:
Preheat oven to 400 degrees. Butter a 12 - cup muffin tin with the soften butter. (I use Pam instead, the butter sticks too much.]
In a large bowl, combine the flour, cornmeal, baking powder, sugar, salt, and cayenne and mix well. In a separate bowl, beat together the eggs, buttermilk, and oil. Add to the dry ingredients, mixing just until it forms a batter, being careful not to over mix. Fold in corn, cheese and jalapenos.
Divide evenly among the 12 muffin cups and bake until golden brown and a toothpick inserted in to the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit in the muffin tin for 5 minutes before turning out onto a wire rack. Serve hot or at room temperature.