xiaoxl/recipe_data huggingface dataset:
Unconventional Mincemeat (Suet-Free)


Ingredients:
raisins, rum, prunes, cooking apples, pear, orange, lemon, apple cider, sugar, butter, ground mixed spice, ground ginger, ground cinnamon, ground nutmeg, rum

Directions:
1.	Steep the Raisins in a jug with the 25ml of Rum and your choice of hot Tea. I have some wonderful Gunpowder Green Tea with Absinthe I pug away for these kind of things.
2.	Prepare the Prunes, Apricots, Apples and Pear. Destoning the Prunes can take a while, so if you need to do this, do it first. The apples and little pear came to about 555g altogether, so that’s what you are aiming for in apples only if you omit the pear.
3.	Zest and juice the Orange and Lemon.
4.	Put the Cider, Sugar and Butter in a large, heavy-based saucepan and gently heat to dissolve the sugar and melt the butter.
5.	Drain off the liquid from the Raisins and add the rehydrated fruit to the pan, followed by the rest of the prepared Fruit, Candied Peel, Juice and Zest, and simmer half covered for about 35 minutes, stirring occasionally.
6.	After 35 minutes, the apples should be soft. Now add the magic; the Almond Flour, Desiccated Coconut, 125ml of Rum, and all those wonderful Spices. Cook for another 5 minutes stirring all the time.
7. Have a little taste (that’s Christmas on a spoon right there] before spooning into your sterilised jars.
Chocolate-Gingerbread Cookies
Category: desserts
By SusieQ88

Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children. To store, layer within wax paper in an airtight container.

Ingredients:
7 ounces semisweet chocolate
1 ½ cups all-purpose flour
1 tablespoon all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup unsalted butter
1 tablespoon freshly grated ginger
½ cup packed dark brown sugar
¼ cup unsulphured molasses
1 teaspoon baking soda
1 ½ cups boiling water
¼ cup white sugar

Directions:
Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl. Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more. Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar. Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 55 mins
Yields: 2 dozen cookies

Calories: 141.6
Fat: 6.6 g
Saturated fat: 3.9 g
Carbohydrates: 20.4 g
Sugars: 12.6 g
Dietary fiber: 0.9 g
Protein: 1.5 g
Cholesterol: 10.2 mg
Sodium: 56.2 mg
Spring is Finally Here Pasta Salad


Ingredients:
tomatoes, sea salt, black pepper, sugar, corn, red onions, gem lettuce, rocket, olive oil, apple cider vinegar, Worcestershire sauce, sea salt, sugar, black pepper

Directions:
Dice the tomatoes and sprinkle with a tiny bit of sea salt and black pepper and a very tiny pinch of sugar - let sit a couple of minutes as you prepare the rest of the ingredients.
In a large bowl, combine the tomatoes, pasta, corn, letttuce, rocket and onion, tossing to combine.
Drizzle in some walnut oil to give everythng just a light coating, mix then add in some vinegar and a splash of Worcestershire sauce.
Season with a pinch of sea salt and pepepr, toss and taste, adding more of any of the dressing ingredients until you are happy with the balance.
Serve immediately.
Steak Diane


Ingredients:
salt, pepper, butter, Dijon mustard, shallot, garlic cloves, lemon juice, Worcestershire sauce, fresh chives, fresh parsley

Directions:
Salt and pepper both sides of the steaks.
Melt 1 tablespoon of butter in a large heavy skillet. Once up to temperature add mustard and shallots and sauté over medium heat for 1 minute.
Melt 2 tablespoons butter in the skillet and cook the steaks over high heat for 1 minute to seal the steaks, turning only once.  Cook a further 1-4 minutes on each side depending how you like your steak cooked (2 minutes for Medium Rare] Remove meat to serving platter and keep warm.
To the pan drippings add 1 tablespoon butter, lemon juice, Worcestershire sauce and chives; cook for 1 minute.  At this time if you so wish canned mushrooms can be added.  A option for a splash of brandy at this time is used in many recipes, however I find that it really does not add to the flavor.
Add steaks back to the pan for 1 minute to add heat to the steaks.
Serve steaks with the sauce on top and sprinkle the chopped parsley over the top.
Serve immediately.
Caribbean Stewed Lentils


Ingredients:
lentils, garlic cloves, thyme, salt, black pepper, bouillon cubes, bouillon, olive oil, onion, cilantro, scallion, butter

Directions:
For bagged lentils, follow the preparation listed on the bag, soaking if necessary. If using dried lentils, make sure to sift through them removing any debris and then soak in a bowl with water for a few hours or overnight.
When the lentils are prepped, add them to a pot with enough water to cover them by about 2 inches.
Add the garlic cloves (whole], hot pepper (whole], salt, black pepper, thyme and bouillon to the lentils and water, and heat to medium-high heat.
Bring this to a boil, then cover and reduce heat to a simmer for about 45 minutes or until the lentils are tender.
In another pot, heat the oil at medium heat and saute the sliced onions until they are golden at the edges.
Then gently (we’re adding liquid to hot oil] add the cooked lentils to the pot (pour in everything].
With a whisk or cooking spoon, stir to break down some of the lentils to thicken the consistency and create more of a sauce.
Add the scallions, cilantro and butter and stir.
Allow this to cook for about 20 more minutes or until the desired consistency is reached. I prefer mine to be like a thick soup.
Don’t forget to fish out the twig from the thyme before serving and enjoy.
Kheer (Indian Rice Pudding)


Ingredients:
coconut milk, milk, sugar, basmati rice, raisins, ground cardamom, rose water, pistachios

Directions:
In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.
Eggless Chocolate Peanut Butter Cookies
Category: desserts
By Sclark

My brother in law can't have any eggs, so every time we have a family gathering, he can't eat the dessert because of the eggs. I made up this recipe and was SHOCKED that it came out good! Now everyone in my family LOVES THEM! I hope you do too!

Ingredients:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup butter, softened
1 cup sugar
2 tablespoons brown sugar
½ teaspoon vanilla extract
¼ cup cocoa powder
⅓ cup peanut butter
½ cup milk

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside. Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined. Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.

Prep time: 20 mins
Cook time: 11 mins
Total time: 31 mins
Yields: 24 cookies

Calories: 151.4
Fat: 7.9 g
Saturated fat: 4.2 g
Carbohydrates: 18.9 g
Sugars: 10.1 g
Dietary fiber: 0.8 g
Protein: 2.4 g
Cholesterol: 15.7 mg
Sodium: 157.1 mg
Charge Me up A1 Steak & Egg Veggie Breakfast Wrap #A1


Ingredients:
extra virgin olive oil, thyme leaves, eggs, sea salt, red pepper flakes, butter, mayonnaise, fresh spinach leaves, cherry tomatoes

Directions:
Combine 1/2  A.1. Sauce with olive oil, garlic and thyme leaves in a small mixing bowl.  Brush both sides of steak with sauce.
Heat up non-stick skillet to medium high heat.  Cook steak for 3-4 minutes on each side until desired doneness. Remove and rest for 5 minutes.  Slice  thin slices against the grain.
Meanwhile, whisk eggs in small mixing bowl.  Add salt and pepper flakes, mix well.  Meanwhile heat up non-stick skillet to medium heat, add butter. Scramble eggs to a minute or so until desired doneness.
Combine remaining A.1. sauce and mayonnaise in a small mixing bowl.
Place wraps on flat surface.  On the bottom 1/3 of wraps spread A.1. and mayonnaise mixture followed by spinach leaves, scrambled eggs, tomatoes, goat cheese and steak slices.  Fold in corners of wrap and roll like a burrito.  Wrap in plastic wrap or parchment paper until ready to serve.
Raspberry Oat Muffins


Ingredients:
old fashioned oats, flour, sugar, baking powder, salt, egg, milk, fresh raspberries

Directions:
Preheat oven to 400 degrees.
In a skillet on stovetop, toast the oats until golden brown.
Set aside.
(Don't skip this step] Blend the wet ingredients in a bowl.
Add the dry ingredients.
Mixture will be lumpy.
Fold in the oats and then the berries.
Spoon into 12 greased muffin cups.
Bake for 20 minutes and remove from pan immediately.
Rockin' Oysters Rockefeller
Category: appetizers-and-snacks
By Cassandra Kennedy

This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'

Ingredients:
48  fresh, unopened oysters
1 ½ cups beer
2 cloves garlic
seasoned salt to taste
7  black peppercorns
½ cup butter
1  onion, chopped
1 clove garlic, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
½ cup milk
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs

Directions:
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.) Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs. Bake until golden and bubbly, approximately 8 to 10 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 16 servings

Calories: 248.2
Fat: 17.4 g
Saturated fat: 10.7 g
Carbohydrates: 5.3 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 16.4 g
Cholesterol: 65.7 mg
Sodium: 652.2 mg
Crackle Candy


Ingredients:
chocolate chips, peanut butter

Directions:
Melt chocolate bits, butterscotch bits and peanut butter over low heat in large non-stick pan.
When completely melted turn off heat and quickly add and stir in Rice Krispies.
Drop by teaspoons onto wax paper lined cookie sheets and put into fridge to harden.
If it is humid or hot out, you may have to keep these in the fridge to keep them from melting.  Otherwise, they may be left out of the fridge.
Grilled Pork Tenderloin With Jerk Seasoning (Gluten-Free)


Ingredients:
dried thyme, onion powder, ground allspice, cracked black pepper, ground cinnamon, cayenne pepper, sea salt, canola oil

Directions:
Start with a well trimmed tenderloin making sure to remove any of the "silver" skin from the surface.  The silver skin is a shiny membrane you typically find on tenderloins.  Once you've trimmed the ternderloin you're ready to prepare your jerk rub.
In a small bowl, stir together the thyme, dried onion, allspice, cracked black pepper, cinnamon, cayenne pepper, and salt.  Coat tenderloin lightly with oil and rub seasoning onto meat.  Set aside to marinate (wrap tightly in plastic wrap and refrigerate for 6-8 hours].
Prepare grill for direct heat grilling over high heat.  Once grill is hot place marinated pork onto the hottest part of the grill and cook the tenderloin for about 3 minutes on each of its four sides.  Cook just until the pork feels firm and springs back when pressed or an instant-read thermometer reads 145*F when inserted into the thickest part of the tenderloin.  Be careful not to overcook it.
Remove from grill and allow to rest for 5 minutes before cutting.  Slice in about 3/4" slices and serve.
Maple Butter


Ingredients:
butter, brown sugar, maple syrup, pumpkin pie spice

Directions:
"In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired."
Cranberry Port Sauce With Banana Peppers


Ingredients:
cranberries, granulated sugar, port wine, banana pepper

Directions:
In 1-quart saucepan over medium heat, heat all ingredients to boiling.
Reduce heat to low; simmer, uncovered, 5 to 10 minutes or until mixture is thickened, stirring occasionally.
White Bean Tabbouleh
Category: salad
By raeanne

White beans, spinach, and extra veggies add an extra punch to this delicious and refreshing salad dish. This is great on a hot summer night, served with warm pita bread and garnished with black olives and feta cheese.

Ingredients:
1 cup bulgur wheat, uncooked
1 ½ cups boiling water
2 cups chopped fresh parsley
1 cup chopped baby spinach
1  tomato, diced
½  yellow bell pepper, diced
1 small onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup olive oil
1  lemon, juiced
1 ½ teaspoons sea salt
freshly ground black pepper to taste

Directions:
Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes. In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

Prep time: 20 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 197.2
Fat: 9.7 g
Saturated fat: 1.3 g
Carbohydrates: 24.8 g
Sugars: 1.5 g
Dietary fiber: 7 g
Protein: 5.6 g
Sodium: 607.3 mg
North African Vegetable Soup


Ingredients:
onion, celery ribs, turmeric, ground coriander, cinnamon, cayenne, potato, carrot, tomatoes, tomato juice, zucchini, chickpeas, fresh lemon juice, fresh parsley, fresh mint leaves, red bell peppers, pimiento strip

Directions:
In a soup pot, saute the onions and celery in the oil until onions are translucent.
Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
Add the zucchini and vermicelli and simmer for about 5 minutes longer.
Mix in the chick peas, lemon juice, and salt and pepper.
Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.
Breakfast Oatmeal Pudding


Ingredients:
quick-cooking oatmeal, brown sugar, raisins, dried cranberries, ground cinnamon, salt, skim milk, egg substitute, eggs, vanilla

Directions:
Preheat oven to 350°F.
In a large bowl, combine oats, brown sugar, raisins, cinnamon and salt, mix well.
In another bowl, combine milk, egg substitute, oil and vanilla and mix well.
Add the dry and wet ingredients together and mix well.
Pour into an 8"x8" greased baking dish and bake for 55-60 minutes or until centre is set and firm to the touch.
Remove from oven and cool slightly.
Serve with milk or yogurt and fruit.
Enjoy!
Chef John's Blueberry Dutch Baby
Category: breakfast-and-brunch
By Chef John

You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.

Ingredients:
½ cup packed all-purpose flour
¼ teaspoon fine salt
¼ teaspoon pure vanilla extract
3 large eggs, at room temperature
⅔ cup milk, at room temperature
3 tablespoons clarified butter, melted
⅓ cup fresh blueberries, or more to taste
1 tablespoon unsalted butter, melted
½  Meyer lemon, juiced
2 tablespoons powdered sugar, or to taste
2 tablespoons maple syrup, or to taste  (Optional)

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute. Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke. Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes. Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar. Cut in wedges to serve and drizzle with maple syrup.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 567.2
Fat: 32.6 g
Saturated fat: 18 g
Carbohydrates: 55.6 g
Sugars: 26.1 g
Dietary fiber: 2.7 g
Protein: 16.1 g
Cholesterol: 346.6 mg
Sodium: 556.1 mg
Lentil Salad With Cucumbers, Tomatoes and Baby Spinach


Ingredients:
cucumber, salt, lentils, chives, garlic clove, olive oil, fresh ground black pepper, cherry tomatoes, onion, pine nuts

Directions:
Rinse the lentils under running water and add them to a large pot of rapidly boiling salted water. Return to a simmer and cook until they are tender, 20 to 30 minutes. Drain the lentils, rinse under running water to stop the cooking and let them cool.
Stir the lentils, chives and garlic together in a large bowl with 2 tablespoons olive oil. Season with with 1/2 teaspoon salt and one-eighth teaspoon pepper.
Stir in the cucumber, cherry tomatoes, onion and lemon juice. Gently fold in baby spinach. Add just enough olive oil to moisten the baby spinach (you may not need to add any]. Stir in the pine nuts  and season with more salt and pepper to taste. Serve at room temperature.
Roasted Chicken Cacciatore


Ingredients:
plum tomatoes, mushrooms, green pepper, onion, garlic cloves, olive oil, salt, pepper, boneless skinless chicken thighs, fresh rosemary, dry white wine, whole tomatoes, chicken broth, fresh marjoram, capers

Directions:
Preheat oven to 500°F
Prepare all roasting vegetables (tomatoes, mushrooms, pepper, garlic, onions] as indicated above.  To simplify garlic peeling, smack the garlic clove with the flat side of the knife, the peel will just come right off.
In a large bowl combine chopped plum tomatoes, quartered mushrooms, chopped green pepper, garlic cloves, and chopped onion. Add 2 T Balsamic vinegar and 2 T olive oil and toss to combine well.
Place vegetables into a large roasting pan, sprinkle with salt and pepper, and into the oven.  Roast, stirring occasionally, until the onions and garlic are golden brown and nearly all the liquid from the mushrooms and tomatoes has evaporated, about 40-50 mins, could be longer depending on the size of the pan.
Reduce oven temperature to  325°F.
Sprinkle chicken with salt and pepper and 1 T rosemary.
In a large skillet add remaining 3 T oil and heat on medium heat until oil is hot.  Add one thigh at a time, making sure not to crowd them.  I do them in a couple batches.
Brown both sides of the thighs until a golden brown, putting chicken into bowl as they are done.
Add wine and chicken broth to skillet and simmer until reduced by 1/2 scraping up any browned chicken bits that stuck to the bottom.  Add canned tomatoes with liquid and combine thoroughly.
Remove roasting pan from oven.  Nestle chicken in roasted vegetables and pour wine mixture over the top.  Sprinkle remaining 1 T rosemary, marjoram and 1/2 of capers. Stir gently, incorporating any brown bits that may have stuck to the sides of the roasting pan.
Return roasting pan to oven and bake for 15 - 20 mins, or until chicken is done and juices run clear.  Top with remaining capers.
Serve over pasta or polenta.
Quick Low Carb Chocolate Pudding Cake in a Microwave Mug


Ingredients:
baking powder, liquid sugar substitute, vanilla extract, eggs, Egg Beaters egg substitute, heavy cream

Directions:
Place all ingredients in blender.
Blend until smooth.
Spray a microwaveable coffee mug with nonstick spray.
Pour blender contents into mug.
Microwave for 45 seconds (depends on your microwave].
Enjoy <3.
COSMOCELLO


Ingredients:
cranberry juice, dry white wine, lemon wedge

Directions:
In a tall glass or a red wine glass, add ice cubes, limoncello and cranberry. Fill it up with white wine and add a slice of lemon. Serve immediately.
Note: Substitute 7 Up® for cranberry (this version is called Winecello].
Sudanese Cinnamon Tea.


Ingredients:
boiling water, tea bags, tea, cinnamon sticks, sugar

Directions:
Place 4 cups of boiling water in a tea pot with the tea & allow to brew for a few minutes then stir.
Place 1 cinnamon stick & 1 sugar lump in a tea cup & pour the tea slowly over them.
Serve with an additional bowl of sugar lumps for guests to add if they like.  (You may also add a cinnamon stick to the tea pot whilst the tea is brewing for a stronger cinnamon flavour].
Pomegranate Martini


Ingredients:
vodka, lime juice, grapefruit juice, lime wedge

Directions:
"Shake all liquid ingredients together and garnish with a lime wedge."