xiaoxl/recipe_data huggingface dataset:
Garlic Rice
Category: side-dish
By JAYVEECHUN

This is a simple Philippine fried rice bursting with the flavor and aroma of garlic.

Ingredients:
2 tablespoons vegetable oil
1 ½ tablespoons chopped garlic
2 tablespoons ground pork
4 cups cooked white rice
1 ½ teaspoons garlic salt
ground black pepper to taste

Directions:
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the garlic and ground pork. Cook and stir until the garlic is golden brown. This is the color you want for maximum flavor, do not allow it to burn, or the flavor will be bitter. Stir in the cooked white rice, and season with garlic salt and pepper. Cook and stir until heated through and well blended, about 3 minutes. Serve and enjoy.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 293.4
Fat: 9 g
Saturated fat: 1.8 g
Carbohydrates: 45.9 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 5.9 g
Cholesterol: 5.9 mg
Sodium: 686.3 mg
A.1. Pot Stickers With Chili Pineapple Dipping Sauce #A1


Ingredients:
wonton wrappers, extra virgin olive oil, fresh spinach, onion, salt, pepper, ground turkey, garlic cloves, ginger paste, red chili pepper, brown sugar, water, cilantro, green onions

Directions:
In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper.  Sauté until onions are tender and spinach is wilted. Set aside.
To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. Original sauce and the sautéed spinach mix all until well incorporated.   On a clean surface lay out wonton wrappers a dozen at a time place ½ teaspoon ground turkey mixture in the middle of each wonton.  Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing.
In two large nonstick frying pan add to each pan 1 tablespoons oil  on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes.  Add ¼ cup of water in each pan cover with lids lower heat to low and let pot stickers steam for 5 to 7 minutes.
While pot stickers are cooking to a food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until combine into a sauce.
Serve pot stickers warm with side of dipping sauce.  You may garnish with chopped chives.
Karfiol Leves (Hungarian Cauliflower Soup)


Ingredients:
cauliflower, milk, salt, butter, garlic clove, flour, parsley, white pepper, sour cream

Directions:
Place cauliflower in a pot with stock, milk, and salt and bring to a boil.
Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes].
In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes] (be careful not to scorch the flour and not to get any on you].
Add the parsley and white pepper.
Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup.
Simmer until cauliflower is done and soup no longer tastes floury (10 minutes].
Let cool thoroughly.
In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup.
Reheat before serving.
Punjabi Rajma (Kidney Beans)


Ingredients:
red kidney beans, cumin seed, fresh ginger, diced tomatoes, chili powder, coriander powder, salt, garam masala, hing, water, fresh cilantro, cilantro leaf

Directions:
Rinse and drain kidney beans.
Heat the oil on medium to medium high.
Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
Add the rest of the spices and mix well.
Add the kidney beans and mix well.
Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
Garnish with the rest of the cilantro when you are ready to eat it!
Japanese Cabbage Rolls


Ingredients:
cabbage leaves, ground pork, shiitake mushrooms, onion, carrot, salt, soy sauce

Directions:
Wash cabbage leaves and steam or boil them to soften.
Mince shiitake mushrooms, carrot, and onion.
Mix ground pork, shiitake, carrot, and onion in a bowl. Add salt and mix further. Divide the pork mixture into 8 portions.
Put one portion of pork mixture on a cabbage leaf and roll it. Make 8 cabbage rolls.
Put chicken soup stock and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked.
Compliment Jar--Kid's Style


Ingredients:
character(0]

Directions:
Start by thinking of at least 20 nice things about your mom. Compliments are things you might say like, "You're so pretty," "You're so smart - especially at homework time" or "You're always there when I need you."  "Your cookies are the best on earth" "I love it when you sing with me".
Cut strips of construction paper about 1 inch wide and 6 inches long.
Write a compliment on each strip in pen.
Take the strip and wrap it tightly around the pencil.
When you slide the paper off the pencil it should stay in a curl.
Put the curls into the jar.
Mix up the colors so they look festive.
If you have a photo of yourself, you can paste it on top of the jar lid. If not, draw a picture of mom with a big smile.
Screw on the lid and tie a ribbon around the neck of the jar.
Mexicasa Dressing


Ingredients:
mayonnaise, sour cream, milk, lime juice, dried cilantro, cumin

Directions:
Blend all ingredients together, serve with a garden salad., Cumin, salt and pepper can be adjusted to your liking.
Cinnamon Rolls Using Cake Mix!


Ingredients:
warm water, dry yeast, flour, eggs, salt, flour, margarine, butter, brown sugar, cinnamon

Directions:
Dissolve yeast in water for 3 minutes., Add cake mix, 1 cup flour, eggs, oil and salt., Beat until bubbles appear., Slowly add 5 1/4 Cups flour to make a soft dough., Knead for 5 minutes., Let rise until doubled., Roll 1/4 inch thick., Spread with butter., Sprinkle with brown sugar and cinnamon., Roll up jelly roll style., Cut into 1 1/2 inch slices., Place in greased 9 x 13 pan., Allow to raise until doubled., Bake at 350°F for 25 minutes.
Candy Cane Truffles (La Dolce Vida)


Ingredients:
chocolate chips, heavy cream, cocoa powder

Directions:
Combine extract and cream in a microwave-safe cup and microwave for 1 minute.
Add the chips to the hot mixture. Whisk until smooth and well-blended. Refrigerate until firm, at least 4 hours.
Line a baking sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto the sheet.
Place the baking sheet in the freezer for approximately 45 minutes, or until the rounds are firm. Remove and quickly roll each spoonful into a ball.
Place the cocoa powder into a small dish. Gently roll each ball into the powder until coated.
Chill in the freezer until firm.
Repeat the coating process with crushed candy canes.
Store truffles in an airtight container in the refrigerator and let stand at room temperature for at least 10 minutes before serving. Place the truffles on printed doilies or in small paper cups and serve.
Chocolate Lovers' Favorite Cake
Category: desserts
By SUSAN FEILER

This easy recipe is a chocoholic's dream come true!

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5  eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 - 10 inch Bundt cake

Calories: 604.4
Fat: 40 g
Saturated fat: 22.8 g
Carbohydrates: 57.7 g
Sugars: 40.4 g
Dietary fiber: 2.2 g
Protein: 8.8 g
Cholesterol: 143.6 mg
Sodium: 608.4 mg
Super Sleuth's Secret Summer Wine Cooler - for Twissis!


Ingredients:
"strawberries"

Directions:
Put the strawberries into the freezer, when they have frozen solid, place them in the base of a champagne flute.
Pour in the peach schnapps, then fill to the top of the flute with chilled champagne.
Serve, and then log in to Recipezaar for a "fix" or relax!
(In leaner times, chilled Chablis, Chardonnay or a white sparkling wine can be used in place of champagne.].
Beef and Mango Fajitas


Ingredients:
beef sirloin steak, olive oil, lime juice, fresh oregano, red onion, flour tortillas, mangoes

Directions:
Place steak in a ziploc bag.
Stir together oil, lime juice, fajita seasoning and oregano, reserving 2 tablespoons.
Pour remaining mixture into bag with meat.
Refrigerate for 4-24 hours, turning bag occasionally.
Preheat grill to medium.
Place onions on an 18-inch square of aluminum foil.
Drizzle with reserved lime mixture.
Bring up two opposite sides of the foil and seal with a double fold.
Fold remaining ends to completely enclose, leaving space for steam to expand.
Wrap tortillas tightly in aluminum foil.
Drain steaks and discard marinade.
Grill steak for 14-18 minutes for medium-rare (or longer to desired doneness].
Add package of onions to grill during the last 10 minutes of grilling.
Add wrapped tortillas to grill during the last 5 minutes of grilling.
Thinly slice meat and serve with onions and sliced mango in warm tortillas.
Cheese Ball


Ingredients:
cream cheese, cheddar cheese, Worcestershire sauce, pecans

Directions:
Set the cream cheese out for 30 minutes before preparing so it will soften.
In a large bowl combine all ingredients except pecans.
Stir well to combine.
Shape mixture into a ball or log with your hands.
Dump pecans onto a piece of wax paper or aluminum foil and roll ball or log in them until well covered.
Refrigerate or serve immeadiately.
Turkey Muffuletta


Ingredients:
turkey, provolone cheese, tomatoes, romano cheese

Directions:
Cut ends off bread; slice in half lengthwise and hollow out both halves, leaving a 1/2 to 1 inch shell.
Sprinkle 1/4 cup of dressing on both halves, then place turkey on bottom half, top with provolone cheese, then olives, pepper rings, tomatoes and then sprinkle Romano cheese last.
Put the second half of bread on the top and wrap in plastic wrap and refrigerate to meld the flavors.
Cut into slices and serve.
Summa Borscht
Category: soups-stews-and-chili
By Robin C

This is a recipe from my mother's German-Mennonite ancestry.  We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl.  Delicious!

Ingredients:
5 cups diced red potatoes
7 cups water
4 teaspoons salt
1 ¼ cups green onions, chopped
⅓ cup chopped fresh dill
2 cups buttermilk
1 cup half-and-half

Directions:
Place diced potatoes into a large saucepan, and cover with water.  Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes.  Stir in the green onions, dill, and buttermilk; bring back to a simmer.  Stir in the half-and-half before serving.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 2 quarts

Calories: 135
Fat: 4.2 g
Saturated fat: 2.5 g
Carbohydrates: 20.4 g
Sugars: 4.3 g
Dietary fiber: 2 g
Protein: 5 g
Cholesterol: 13.6 mg
Sodium: 1248.3 mg
Sugar Cookies


Ingredients:
butter, white sugar, egg, milk, vanilla extract, all-purpose flour, baking powder, salt

Directions:
Cream together butter and sugar., Stir in well-beaten egg, then milk and vanilla., Combine flour, baking powder and salt., Stir into creamed mixture., Mix well., Chill, covered in the fridge for at least 1/2 hour., Roll dough out to 1/8" thick on a floured board., Cut into shapes with cookie cutter., Bake on a lightly greased baking sheet at 375F for 7-9 minutes., Let cool a few minutes, then remove to a rack to finish cooling., Decorate, if desired.
Savoy Cabbage Soup


Ingredients:
extra virgin olive oil, carrots, celeriac, fresh garlic, summer savory, cilantro, fine sea salt, fresh cracked pepper, white wine, russet potatoes, fresh green beans, roma tomatoes, savoy cabbage

Directions:
In a Dutch oven heat olive oil and bay leaves.
Add onions, carrots, celeriac root, garlic, 1-tablespoon summer savory, fresh thyme, 1/4-cup cilantro, sea salt, black pepper and sweat vegetable 4-6 minutes or until tender.
Add white Bryra wine and reduce by half.
Add vegetable stock, potatoes, rutabagas, green beans, tomatoes and savoy cabbage. Stir the soup, do not cover.
Bring the soup to a full boil and reduce to a simmer for 20-minutes.
Add remaining summer savoy, cilantro and stir the soup. Season soup with sea salt and fresh cracked black pepper to taste.
Place soup in warm bowls adding 1-cup fresh baby spinach and serve.
Vegetable Cheese Souffle


Ingredients:
butter, flour, salt, cayenne pepper, milk, sharp cheddar cheese, red bell peppers, broccoli, asparagus, olive oil, confectioners' sugar

Directions:
Preheat oven to 450°F.
To Make Roux: Melt butter, then blend in flour, salt, and cayenne pepper.  Add milk all at once.  Cook over medium heat until mixture thickens and bubbles.  Remove from heat.  Add cheese, and stir until melted.
Beat egg yolks in a separate bowl until thick and lemon colored.  Slowly add to cheese mixture, stirring constantly.  Reserve, cover and keep warm,.
Sauté mushrooms, red peppers, and broccoli or asparagus tips in olive oil, and reserve.
Beat egg whites to stiff peaks.
In a mixing bowl, add 2 cups roux to vegetables and fold in egg whites.
Pour into an ungreased souffle dish.
Bake in a hot water bath for 15-20 minutes or until "top hat" is slightly brown.
Sprinkle with confectioners' sugar and serve immediately.
Mango-Ginger Mocktails


Ingredients:
ginger ale, fresh lemon juice, lemon slice

Directions:
Just before serving, mix together the ginger ale, mango nectar and lemon juice in a large pitcher.
Pour into tall glasses filled with ice and garnish with lemon slices.
The Pussycat


Ingredients:
Bourbon, Amaretto, lemon juice

Directions:
Put items into cocktail shaker filled with ice., Shake, then strain over fresh ice in a rocks glass., Garnish with a lime wedge, and a cherry.
Atkins Sauteed Chicken


Ingredients:
butter, olive oil, chicken thighs, onion, garlic cloves, chicken broth, dried marjoram, oregano, fresh parsley

Directions:
"In a large skillet, melt 1 tablespoon butter together with olive oil. Brown chicken in batches. Transfer to a bowl. Melt remaining butter. Add onion to skillet; cook 5 minutes, until softened. Stir in garlic; cook 1 minute more. Add stock, vinegar and oregano. Return chicken and accumulated juices to skillet. Cover and simmer 20 minutes until chicken is cooked through. Sprinkle with parsley before serving."
Stir Fried Asparagus


Ingredients:
butter, margarine, chicken bouillon granule, pepper, fresh asparagus, soy sauce

Directions:
1.  In large skillet,melt butter.
2.  Add bouillon, celery salt and pepper; mix well.
3.  Add asparagus and toss to coat.  Cover and cook 2-12 minutes or until desired tenderness.  Stir in soy sauce.  Serve immediately.
Cambodian Pineapple Custard (Num Crème Ma-Nor)


Ingredients:
eggs, coconut milk, sugar, palm sugar, light brown sugar, pure vanilla extract, crushed pineapple

Directions:
Pre heat oven to 350* F.
Place eggs, coconut milk, sugar, palm sugar, vanilla and pineapple together in a blender, and puree until smooth.
Pour mixture into small greased custard bowls and place on a baking sheet with a rim. Pour hot water in baking sheet so the custard bowls have water 1/3 of the way up their sides.
Bake for an hour or until a knife comes out clean.
Cool completely and refrigerate until ready to serve.  Unmold onto plates and serve cold - I think it would be pretty to serve with fresh fruit and mint as a garnish.
Easy Buffalo Chicken Dip


Ingredients:
chicken breasts, cream cheese, cheddar cheese, Velveeta cheese

Directions:
Heat chicken and hot sauce over medium heat.
Stir in cream cheese and ranch dressing.  Continue cooking and stirring, until the cream cheese is melted.
Mix in the cheddar cheese (or Velveeta], heating and stirring until it is melted.
Set aside to cool.
Freezing Directions:.
Put dip in rigid container(s] or freezer bag(s] based on how you will serve it: single servings as a snack, or all of it in one container/bag for a group/family serving.  Seal, label and freeze.
Serving Directions:.
Thaw dip in the refrigerator.
Heat in the microwave until hot and bubbly.
Serve with tortilla chips or Ritz crackers.  OR for a group or party, put the warmed dip in a slow cooker on low to keep it warm.
Spanish Omelette


Ingredients:
olive oil, onion, potatoes, spinach, parsley, eggs, cheddar cheese

Directions:
Heat oil in a frying pan.
Add onion with a pinch of salt.
Cover and saute until vey soft and starting to caramelise (about 10 minutes].
Add potatoes and saute until soft (another 10 minutes].
Add spinach and parsley.
Wilt and pour in the seasoned eggs and half the cheese.
Sprnkle the remaining cheese over the top.
Cover over low heat until the tortilla begins to set (about 15 minutes].
Flip over or finish under a low/medium grill for 5 minutes.
Wait for a few minutes before turning out.
Stilton Date Dip


Ingredients:
Stilton cheese, cream cheese, salt, fresh ground pepper, cayenne pepper, heavy cream, dates, bacon

Directions:
Using an electric mixer (blender or hand-held blender], combine both cheeses w/salt & pepper.
When blended, add cream until dip reaches desired consistency.
Fold in dates & bacon. Serve w/dippers and/or crackers of choice.
NOTE: Altho the recipe did not suggest this, I feel a chill time to allow the flavor to develop would be ideal . & . I think this would be best if allowed to approach room temp b4 being served. My thoughts, but your choices. :-].
Yankee Pot Roast


Ingredients:
all-purpose flour, salt, rosemary, pepper, beef broth, turnips, carrots, onions, parsley

Directions:
Brown Beef on all sides in fat in a large heavy pan.
Pour in beef broth.
Cover; cook over low heat for 2 hours and 30 minute.
Add salt, pepper, rosemary, carrots, turnips, and onions.
Cover; cook for 1 hour longer or until beef and vegetables are done.
Remove beef and vegetables to a heated platter.
Blend 1/4 cup water with flour ; stir mixture slowly into the pan juices.
Cook stirring constantly.
Stir until thickened.
Season with additional salt and pepper.
Lemonade
Category: drinks
By H.Beatrice

A cool refreshing summer drink that can be made at any time you have lemons... or limes!

Ingredients:
4  lemons, juiced
1 quart water
½ cup white sugar

Directions:
In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is dissolved. Chill in refrigerator.

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

Calories: 86.4
Carbohydrates: 23.1 g
Sugars: 20.8 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 6 mg
Easy Stuffed Bell Peppers With Ketchup


Ingredients:
bell peppers, ground turkey, onions, cooked rice, ketchup

Directions:
Start cooking your rice and preheat oven to 350 degrees.
Bring a very large pot of salted water to a boil.
While the water is starting to boil cut off tops of peppers, make the  opening just big enough for stuffing them.  Clean  the inside of the peppers and add the peppers to boiling water, including tops.  Boil for about 5 minutes, no more.  If you like a little crispness left then reduce time to maybe 3 minutes.  Remove from hot water and shock them with cold water.
Brown your meat and onions, drain.
Now combine rice, meat, and ketchup.
Then stuff this mixture into the cooked peppers, any leftover meat/rice mixture I just put in the bottom of the casserole dish around the peppers.
Place in oven for about 45 minutes, covered.
Uncover and bake 15 minutes more.
Coconut Pound Cake
Category: desserts
By Janie Carter

My grandchildren love this recipe for a coconut-flavored pound cake.

Ingredients:
2 cups white sugar
1 cup butter
5  eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ cup milk
3 ½ ounces flaked coconut
1 teaspoon coconut extract
1 cup white sugar
¼ cup water
1 teaspoon coconut extract
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another. In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter. To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

Prep time: 20 mins
Cook time: 1 hr 1 min
Total time: 1 hr 25 mins
Yields: 1 -10 inch tube pan

Calories: 438.3
Fat: 20 g
Saturated fat: 11.1 g
Carbohydrates: 61.4 g
Sugars: 46.1 g
Dietary fiber: 1.5 g
Protein: 5.4 g
Cholesterol: 102 mg
Sodium: 195 mg
Garlic Shrimp


Ingredients:
olive oil, salt, pepper, butter, fresh thyme sprigs, garlic, shallots, sweet onions, fresh lemon juice, fresh parsley, lemon zest

Directions:
1. Preheat grill to 300° to 350° (medium] heat. Drizzle 1 side of bread slices with 3 tablespoons olive oil. Grill bread slices 1 to 2 minutes or until toasted. Cut bread slices into triangles. Place on a serving platter.
2. Devein shrimp, if desired. Season shrimp with salt and pepper. Melt butter with remaining 2 tablespoons olive oil in a large skillet over medium-high heat; add shrimp, thyme, and next 2 ingredients, and sauté 2 to 3 minutes or just until shrimp turn pink. Add lemon juice and parsley. Serve immediately over grilled bread. Garnish, if desired.
Granny's Black Forest Dump Cake


Ingredients:
crushed pineapple, flaked coconut, vanilla instant pudding mix, cherry pie filling, butter

Directions:
Spread pineapple in a 9 x 13 inch pan.
Sprinkle a layer of coconut on top of the pineapple, and then a layer of dry pudding mix.
Spread the cherry pie filling evenly over pudding mix.
Sprinkle dry cake mix over pie filling.
Cut butter into thin slices, and arrange on top of cake mix.
Bake at 350º F (175 degrees C ] for one hour.
Cool before serving.
Curried Pumpkin and Sweet Potato Soup


Ingredients:
garlic, onion, sweet potatoes, canned pumpkin, curry powder, dried coriander, honey, ground ginger, 1% low-fat milk

Directions:
In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
Puree in food processor or with immersion blender until smooth.
return to saucepan, if using food processor; stir in milk until blended.