xiaoxl/recipe_data huggingface dataset:
Chai Chocolate Chip Biscotti


Ingredients:
all-purpose flour, sugar, ground cinnamon, baking powder, baking soda, salt, ground allspice, ground cardamom, chai tea, egg, milk, vanilla extract, walnuts

Directions:
In a large bowl, combine the flour, sugar, all the spices, baking powder, baking soda and salt.
In a small bowl, whisk the tea, egg, egg white, milk and vanilla.
Stir the wet ingredients into the dry ingredients just until combined.
Stir in the nuts and chocolate chips.
Divide dough in half and wrap each portion in plastic wrap and refrigerate one hour.
On a baking sheet coated with cook spray shape each half into a 10x2-inch rectangle.
Bake at 350F for 20-25 minutes or until golden brown.  Place pans on wire racks.
When baked dough is cool enough to handle transfer to a cutting board and using a serrated knife cut diagonally into 3/4-inch slices.
Place cut side down on the baking sheets (lightly coated again with spray].
Bake an additional 6-9 minutes on EACH SIDE until firm.  Remove to wire racks to cool.  Store in an airtight container.
Apple Cheddar Cookies


Ingredients:
butter, sugar, egg, vanilla, unbleached flour, baking soda, cinnamon, salt, cheddar cheese, apples

Directions:
Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla.
Add the combined dry ingredients, blending well.
Stir in the cheese, apples and nuts.
Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes.
Remove from the cookie sheet and cool on a wire rack or plate.
Pepper Cream Sauce for the Grill


Ingredients:
dry white wine, brandy, low sodium chicken broth, heavy cream, white wine vinegar, sugar, port wine, peppercorn

Directions:
Put the wine and brandy in a heavy pan and boil gently for about 5 minutes or until reduced to a third of the original volume.
Add the stock and boil for 5 minutes.
Add the cream and boil for 15 minutes, stirring occasionally so that it does not catch on the bottom, or until the sauce has reduced by about a third and is of pouring consistency.
Put the vinegar and sugar into a small saucepan.
Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon.
Cool for 1 minute and pour in the cream sauce.
Stir well.
It may be necessary to replace it over the heat to re-melt the caramel.
Add the port and peppercorns.
Season with salt and pepper to taste.
Brie and Crab Stuffed Mushrooms


Ingredients:
mushrooms, butter, onions, Worcestershire sauce, lump crabmeat, mayonnaise

Directions:
Preheat oven to 350ºF.
Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.
In a skillet, saute the mushroom stems with onion, Worcestershire sauce using the remaining butter.
In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie.
Bake for 10 minutes or until mushrooms are tender and cheese is melted.
Chef John's Harissa Sauce
Category: side-dish
By Chef John

Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better.

Ingredients:
2  red bell peppers, halved and seeded
6  Fresno chile peppers
1  habanero pepper
2 tablespoons vegetable oil
¼ teaspoon caraway seeds, or more to taste
¼ teaspoon coriander seeds, or more to taste
½ teaspoon ground cumin
½ teaspoon dried mint
1 teaspoon kosher salt, or to taste
4  garlic cloves, peeled
1  lemon, juiced
1 tablespoon extra-virgin olive oil

Directions:
Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins. Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside. Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 99.4
Fat: 7.2 g
Saturated fat: 0.9 g
Carbohydrates: 9.6 g
Sugars: 3.9 g
Dietary fiber: 2.5 g
Protein: 1.7 g
Sodium: 326.2 mg
Berry and White Chocolate Blondies
Category: uncategorized
By Kim

These blondies are fluffier and softer than traditional blondies, but they taste fantastic! They're also very to easy to make, and only use one bowl. Use any kind of berries you wish!

Ingredients:
½ cup unsalted butter, melted
½ cup firmly packed brown sugar
¼ cup white sugar
1 large egg, room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 pinch ground nutmeg
½ cup fresh blueberries
½ cup fresh blackberries
½ cup fresh raspberries
½ cup sliced fresh strawberries
½ cup white chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides. Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips. Pour batter into the prepared pan. Carefully spread into an even layer. Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 16 servings

Calories: 171.1
Fat: 8.2 g
Saturated fat: 5 g
Carbohydrates: 22.6 g
Sugars: 14.2 g
Dietary fiber: 1 g
Protein: 2 g
Cholesterol: 28.1 mg
Sodium: 69.4 mg
Eggplant (Aubergine) and Portabella Schnitzel


Ingredients:
low-fat milk, egg, portabella mushrooms, eggplants, butter, extra virgin olive oil, capers, lemon juice, parsley, lemon slice, parsley sprig

Directions:
Preheat the oven to 350°F Coat baking sheet with cooking spray.
To Make the Schnitzel:
Whisk the milk and egg together in a large bowl. Spread the breadcrumbs on a large plate. Dip the mushroom and eggplant slices into the milk mixture, then coat the slices with breadcrumbs. Shake off the excess crumbs, and place on the prepared baking sheet. Spray the vegetables with cooking spray(or you may brush with some olive oil], and bake 10 minutes. Flip vegetables, and spray again with the cooking spray(or more olive oil]. Bake 10-15 minutes more, or until the vegetables are tender and breadcrumbs are dark golden brown. Set aside.
To make Lemon Caper Sauce:
Melt the butter in a saucepan over medium high heat. Cook 2-3 minutes, or until the butter begins to brown. Stir in oil and capers, and cook 1 minute more. Remove from the heat, and add lemon juice and parsley.
To serve, stack 1 mushroom and several eggplant rounds on each plate; drizzle with the lemon caper sauce,and garnish with lemon slices and parsley sprigs. Serve immediately. Enjoy!
California Chopped Salad


Ingredients:
romaine lettuce, sharp cheddar cheese, tomatoes, turkey, bacon, garlic-flavored croutons, avocado

Directions:
In a large bowl, combine lettuce, 1 C cheese, tomatoes, chicken, bacon and eggs (can be done up to 4 hours ahead].
Just before serving, add croutons and avocado.
Add dressing; toss lightly to coat.
Top with remaining cheese.
Maftoul With Chicken - Middle Eastern (Israeli Cous Cous)


Ingredients:
chickpeas, couscous, chicken, onions, chopped tomato, allspice, ground fenugreek, ground cumin, coriander powder, cinnamon, olive oil, water

Directions:
Fry the spices and onion in a little olive oil. Add the chicken and seal well.
Bring 1/2 liter of water to the boil. Place maftoul in large bowl and pour over enough to cover the maftoul. After 10 seconds, drain off water and mix in 1/2 tsp salt before placing maftoul in the steamer.
Pour tomatoes over chicken and add salt & pepper to taste. Cover with water (water should come about 2" over the ingredients]. At this point you can add a chicken stock cube if you wish. Cover and cook for 45 mins on medium heat.
If you have a large couscousier or double steamer you can cook the sauce in the bottom and maftoul in the top which is preferable as the maftoul absorbs the flavours --.
Remove the chicken from the sauce and place on a baking sheet in the oven (180 degrees c] for 10 minutes to brown off and dry out.
Whilst chicken is in the oven, add the chickpeas to the sauce and cook gently for 10 minutes.
Check seasoning. Take 8 bowls, divide the maftoul between them. Pour over some sauce then top with the chicken pieces.
West African Pepper Sauce


Ingredients:
tomatoes, onions, garlic cloves, gingerroot, ground cayenne pepper, sea salt, olive oil

Directions:
Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences].
Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt.
Half way through cooking, pour in olive oil.
Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more.
Easy recommendation: in order for pepper sauce to last a long time (up to a month] make sure it is fully covered in oil.
Cactus Paddle Salad/Relish or Ensalada de Nopalitos


Ingredients:
cactus pieces, tomatoes, red onion, cilantro, cider vinegar, dried oregano, salt, black pepper

Directions:
If the cactus is in big chunks dice to 1/2-1/4 inch pieces., Toss together with the tomato, onion and cilantro., Whisk together the dressing ingredients and toss with the salad., Serve.
Spicy Asian Ground Turkey With Cabbage


Ingredients:
scallions, fresh ginger, green cabbage, garlic cloves, hoisin sauce, hot chili sauce, low sodium soy sauce, low sodium soy sauce, low sodium soy sauce, cilantro leaves, limes, ground turkey, honey

Directions:
Heat 1 tablespoon vegetable oil in a wok or large pan. When hot add ground turkey and stir fry it for 5 minutes. Add Hoisin sauce, hot chili sauce and 1 tablespoon of soy sauce. Continue to stir fry until almost cooked through. (I use the pampered chef tool to break up the meat into small pieces].
In a bowl, combine the scallions, half of the ginger, cabbage, half of the chili pepper, the garlic, the 3 tablespoons of soy sauce and the lime zest.
Add vegetable bowl mixture to wok and continue to stir fry until cooked but still slightly crisp.
While the turkey and vegetables cook, make the dipping sauce. In a bowl, combine the remaining ginger and chili pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey.
Before serving the meat stir in the cilantro leaves.
Garnish with extra cilantro leaves and serve with the spicy lime dipping sauce.
Wrap in lettuce cups or serve over noodles or rice.
Easy INDOOR S’MORES


Ingredients:
honey graham crackers, marshmallows

Directions:
On a small baking sheet lined with a silicone mat, place 4 squares of honey graham crackers. Add 2 chocolate squares big enough to cover 2 crackers. Top with 2 large marshmallows.
Transfer to a 400ºF preheated oven and bake for 5 minutes.
When time is up, set the temperature to broil and continue for 2 to 3 minutes or until golden brown.
Remove from the heat and place the other graham cracker squares on top of the marshmallows. Serve immediately.
Pheasant hash moist and delicious


Ingredients:
butter, potatoes, pheasant breast, onion, canned corn niblets, dried tarragon, dried parsley, black pepper, instant chicken bouillon, water, milk

Directions:
Melt butter in a large covered frying pan.
Add potatoes and brown.
Add remaining ingredients, mix thoroughly; cover and simmer for thirty minutes.
Stir occasionally.
Parmesan Garlic Orzo
Category: side-dish
By Colleen Volcjak

This is something my son even enjoys making.

Ingredients:
1 cup orzo pasta
¼ cup butter
2 teaspoons minced garlic
¼ cup Parmesan cheese
2 tablespoons milk
1 tablespoon chopped fresh parsley
½ teaspoon salt and ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain. Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 327
Fat: 14.3 g
Saturated fat: 8.5 g
Carbohydrates: 39.7 g
Sugars: 1.1 g
Dietary fiber: 2.3 g
Protein: 9.7 g
Cholesterol: 35.5 mg
Sodium: 454 mg
Quick Pain Au Chocolat


Ingredients:
powdered sugar, bittersweet chocolate, heavy cream

Directions:
Place chocolate pieces in a heatproof bowl.
Heat cream until it just starts to boil; pour over the chocolate.
Stir until the chocolate melts and is well blended.
Let cool until ganache thickens and achieves a spreadable consistency; chill slightly if necessary.
Spread ganache on bottom halves of croissants; reassemble tops and dust lightly with powdered sugar.
My Oriental Oriental Peanut Salad


Ingredients:
linguine, peanut butter, soy sauce, olive oil, garlic, crushed red pepper flakes, cilantro, cucumber

Directions:
Cook Linguini to done. (9-11 minutes].
Wisk together Peanut Butter through Red Pepper Flakes.
Place cooled Pasta in bowl with Cole Slaw mix and Veggies.
Mix dressing with pasta mixture and chill for a good hour or so if you are serving cold.
You can eat this at room temperature also.
**Feel free to add chicken to this. Yummy.**.
English Muffin Breakfast Strata
Category: breakfast-and-brunch
By amycheryl

We had this breakfast casserole at a bed and breakfast in Branson, MO (Anchor Inn on the Lake) and absolutely loved it.  I don't like breakfast casseroles that are too dry or too eggy and this one is perfect!

Ingredients:
1 (16 ounce) package ground pork sausage
¼ cup butter, or as needed
1 (12 ounce) package English muffins, split
10 ounces shredded sharp Cheddar cheese, divided
1 (8 ounce) package shredded mozzarella cheese, divided
8 large eggs
1 ½ cups sour cream
1 (4 ounce) can chopped green chilies, drained

Directions:
Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Lightly grease a 9x13-inch baking dish. Spread butter on the inside of each English muffin half. Arrange buttered English muffins in the prepared baking dish; top with half the sausage, half the Cheddar cheese, and half the mozzarella cheese. Whisk eggs, sour cream, and green chilies together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining sausage, Cheddar cheese, and mozzarella cheese. Cover and chill for 8 hours. Preheat oven to 350 degrees F (175 degrees C). Bake strata in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand for 10 minutes before serving.

Prep time: 10 mins
Cook time: 45 mins
Total time: 9 hrs 5 mins
Yields: 15 servings

Calories: 359.1
Fat: 26.1 g
Saturated fat: 13.6 g
Carbohydrates: 12.7 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 18.4 g
Cholesterol: 164.2 mg
Sodium: 716 mg
Salmon in Creamy Silk Sauce
Category: main-dish
By wildchild

A delicious, elegant and easy way to impress your company! Thick, rich and creamy silk sauce has a wonderful lightly sweet flavor!

Ingredients:
6 slices  lemon
¼ cup fresh rosemary
¼ cup fresh thyme
4 (4 ounce) fillets salmon
⅓ cup butter
3 tablespoons olive oil
4 cloves garlic, diced
½ cup diced onion
1 ¼ cups heavy cream
1 tablespoon chopped fresh mint leaves

Directions:
Tear a 2 foot piece of parchment paper and place lemon slices in the middle, lengthwise. Place fresh rosemary and thyme on top of lemon slices. Lay salmon filets on top of herbs. Divide 1 tablespoon of butter among each filet. Fold and seal the parchment paper being careful that the lemon slices and herbs stay on the bottom. Wrap another piece of parchment paper tightly around the fish. Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce. In a saucepan, combine the remaining 1/4 cup of butter, olive oil, garlic and onion; cook and stir on medium heat for 15 minutes, until onions are transparent. Do not over brown. Pour in heavy cream and cook until it begins to thicken. Remove from the heat. Pour the hot butter mixture into a blender. Add fresh mint and blend on high for 10 to 15 seconds. Pour back into the saucepan to warm and thicken for 2 to 3 minutes, stirring constantly. Do not let it sit too long, or it will begin to break down. When fish is done, remove from parchment paper and pace on a warm plate. Spoon sauce over top of fish.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 filets

Calories: 708.3
Fat: 65.4 g
Saturated fat: 30.8 g
Carbohydrates: 8.1 g
Sugars: 1 g
Dietary fiber: 1.9 g
Protein: 24.8 g
Cholesterol: 208.6 mg
Sodium: 206.1 mg
Creamy Un-Sweet Potatoes


Ingredients:
sweet potatoes, parmesan cheese, cream cheese, butter, margarine, fresh parsley, garlic powder, bacon

Directions:
Scrub potatoes well; pierce with fork.
Cook on high in microwave 6-8 minutes; actual cooking time may vary with size of potatoes and size of oven.
Cut potatoes open and scoop out cooked flesh into medium mixing bowl.  Add all other ingredients and mix well, until the cheeses and butter are incorporated, and potatoes are smooth.
Spray a small casserole dish with cooking spray (I use an oblong ceramic baker, so it fits around other dishes].  Mound the potato mixture in the dish.
Bake in a 325 degree oven for 20-30 minutes (just enough time to rest and carve your turkey!] or until the "peaks" of the potatoes start to brown.
Place a pat of butter on top and serve right out of the baking dish.  Yumm!
Serving size is for small dollops, as this is how many guests we have at Thanksgiving, there's hardly ever any left over, and we have lots of sides.
To freeze for future use, cook as above.  Let cool to room temperature, and spoon into zipper freezer bags in the quantity you desire.  Labeling the freezer bags with contents and quantity before filling is recommended.  Zip the bags closed and flatten to distibute mixture and "burp" to get rid of any extra air in the bag.  Best used within 3 months of freezing.
Hummus - My Way


Ingredients:
garbanzo beans, garlic clove, lemon juice, light sour cream, olive oil, cumin

Directions:
Rinse and drain the garbanzo beans., Place into a bowl add the garlic and mash well yet still retaining some texture., Mix in the sour cream, olive oil, and lemon juice., Add cumin, salt & pepper to taste., Serve with baby carrots other veggies or pita chips.
Seacuterie Platter


Ingredients:
tiger shrimp, tuna, smoked salmon, smoked salmon, lemon, red onion, capers

Directions:
Arrange shrimp, salmon, and tuna with accompanying Tataki sauce on large serving platter or board.
Place lemon slices on board; scatter onion and capers over smoked salmon and lemon. Pile crackers and cut flatbread on platter just before serving.
Garnish with fresh sprigs of dill.
Mexican Rice Salad


Ingredients:
yellow onion, garlic cloves, olive oil, brown rice, tomato sauce, water, chicken broth, limes, chili powder, black beans, salsa, avocado, low-fat plain yogurt, red leaf lettuce, tortilla chips

Directions:
Sautee onions and garlic in olive oil until onions become tender.  Add rice, sautee until rice becomes opaque but not browned.
Add water, tomato sauce, chicken broth, lime juice, and chili powder.  (I like mine with more chili flavor, so I probably get closer to a tbsp, but if you add it and smell the rice mix I think you can tell about where it's at.  I also add garlic powder if the garlic isn't strong enough].
Bring to boil.  Reduce heat, cover and simmer on low for 50 minutes (my stove is a scale of 1-10 for heat, I do a 3].
Do NOT remove the cover until time is up or you'll ruin the steam build up and it will take LONGER to cook.  Depending on weather and altitude sometimes 50 minutes is perfect, sometimes it takes longer.  If rice hasn't absorbed liquid, just add 5 minutes and check, repeat until absorbed.
Once the rice is finished, add the rest of the ingredients.  This is my preferred order:
Rice, Black Beans, Salsa, Olives, Avocados, Yogurt, Cheese, Lettuce, Crushed chips.
*NOTES: You can use whatever tortilla chips you want, Hint of Lime gives it an extra kick.  Also, if you use white rice instead, amount of water is 3 cups and cooking time is about 20 min--it's just that brown rice tastes better and is healthier.  I'd do the other prep work (cutting avocados, preparing lettuce] while the rice is cooking.  Toppings are to taste, but for me they add an additional 450 calories/serving, so probably about 700-800 calories/serving.
Not Your Grandma's Rice Krispie Bars


Ingredients:
butter, miniature marshmallows

Directions:
Melt butter and marshmallows in a large bowl in the microwave or a pot on the stove.
Mix in cake mix by the spoonful until all is mixed.
Mix in Rice Krispies until they are all coated in the goo.
Spray 9 x 12 pan with cooking spray.
Press into pan.
Top with sprinkles (I prefer nonpareils].
Let cool before serving.
Happy Healthy Hummus Tater


Ingredients:
potato, broccoli, green onions, mozzarella cheese, salsa

Directions:
Heat the baked potato if necessary (either in microwave or in oven at 450 for about 15-20 minutes].
Split the baked potato and fluff insides with a fork.
Add hummus and green onions and mash with the fork until you get the consistency you'd like. Season with salt and pepper.
Top with cheese, broccoli, and olives.
Serve with salsa if desired.
Mushroom Steak Topper


Ingredients:
mushroom, butter, celery rib, garlic cloves, onion

Directions:
Melt butter in saucepan, add veggies and saute until soft but do not brown. Simmer until most of the butter has thickened.
Spoon over steaks.
Five Minute Hollandaise Sauce


Ingredients:
butter, margarine, water, lemon juice, cayenne pepper

Directions:
In a 1-quart glass bowl, combine butter, water, lemon juice and cayenne.
Cook in microwave on high for 3 to 4 minutes, or until butter melts and mixture boils.
With wire whisk, gradually beat in egg yolks, beating constantly.
Cook at medium-low for 30 to 60 seconds, or until thickened.
Enjoy!
Chocolate Muffins


Ingredients:
butter, soy margarine, maple syrup, golden syrup, eggs, banana, coffee, baking powder

Directions:
'Cream'together butter and syrup.
Beat egg whites until stiff, and egg yolks to make a creamy consistancy.
Add egg yolks to syrup mix, along with all other ingredients except egg whites.
Mix well, adding however much cocoa you desire.
Fold in egg whites.
Preheat moderate oven.
Lightly coat muffin tin (greased or non-stick] with cocoa dust (unless using paper patty pans].
Spoon in mixture and bake 20 minutes.