xiaoxl/recipe_data huggingface dataset:
Barley Tea


Ingredients:
barley, water, honey, lemon

Directions:
To make plain barley water ï¿½ put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
Bring to a boil.
Reduce heat, cover and simmer for 6 minutes.
Strain through cheesecloth, forcing out all the juice.
Barley water is a very nutritious cooling drink that helps bring down fever.
It is also useful for those suffering from bronchitis and asthma.
To Roast barley(use pot or pearl barleyï¿½pearled barley being more refined than pot barley but making no difference to the tea].
In a hot a cast iron skillet until a drop of water sizzles when dropped into pan.
Measure barley into a sieve and rinse under cold running water.
Towel dry.
Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
Over-roasting will produce a coffee-like drink!
To make a caffeine-free coffee substitute, roast the barley until it is brown.
Cool and grind.
Then roast again until fragrant and very dark-- but not burnt.
Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.
Summer Oatmeal


Ingredients:
vanilla yogurt, oatmeal, cinnamon

Directions:
mix all ingredients, cover and refrigerate 8 hours or overnight., Serve cold, with milk if desired.
Tangy Poppy Seed Fruit Salad
Category: salad
By SWEETKATY

A very light and delicious fruit dessert with a little twist.

Ingredients:
1 (20 ounce) can pineapple chunks - drained with juice reserved
1  orange, peeled and segmented
1  kiwi -- peeled, halved and sliced
1 cup seedless grapes
1 cup quartered strawberries
¼ teaspoon grated lime zest
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon poppy seeds

Directions:
In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries.  In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice.  Stir well and toss with fruit.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 178.4
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 45.1 g
Sugars: 39.1 g
Dietary fiber: 4 g
Protein: 1.9 g
Sodium: 3.7 mg
Olive Oil Roasted Eggplant with Lemon
Category: side-dish
By Sandra

Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.

Ingredients:
1  large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 120.5
Fat: 10.3 g
Saturated fat: 1.5 g
Carbohydrates: 7.2 g
Sugars: 2.8 g
Dietary fiber: 3.9 g
Protein: 1.2 g
Sodium: 2.4 mg
Easy Bruschetta


Ingredients:
baguette, tomatoes, red onion, garlic cloves, fresh cilantro, olive oil, salt, pepper

Directions:
Pre-heat the oven to 350 degrees.
Cut baguette into thick slices, cutting diagonally.
Crack garlic cloves and rub on bread slices. Bake bread until crispy.
While the bread bakes, dice tomato, onion and cilantro. Place in small bowl and toss with olive oil, salt, and pepper.
When the bread is done toasting, top each slice with topping mixture and serve.
Black Plum & Ginger Jam (Without Pectin)


Ingredients:
black plums, sugar, lemon, zest of, ginger, salt

Directions:
Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat.  Bring the mixture to a boil, stirring occasionally.  Reduce the heat to medium-low.  Simmer for 5 minutes, stirring occasionally.
Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible.  Reserve the solids.
Return the strained juices to the sauce pan.  Bring to a boil over medium-high heat, stirring frequently to avoid burning.  Boil until a candy thermometer reads 220 degrees (the gel stage].  Remove the pan from the heat.  Stir in the reserved solids.
Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
Enjoy!
Black Olive Oil


Ingredients:
black olives, anchovy fillets, anchovy paste, extra virgin olive oil, garlic cloves, fresh thyme sprigs

Directions:
Combine all the ingredients in a blender and puree until smooth., Refrigerate in a tightly covered container for up to 1 week.
The Drunken Mussel is an Irish Favourite


Ingredients:
mussels, butter, margarine, celery, shallots, sweet onion, beer, lemon, flat leaf parsley

Directions:
Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add the beer and fresh mussels.
Cover and steam over high heat until the mussels are open (6–8 minutes].
Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don't forget to sip the sauce.
Red Velvet Cookies
Category: desserts
By K.c. Maxwell

These cookies are just as good as the cake, only on a smaller scale. They melt in your mouth!

Ingredients:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 (1 ounce) squares unsweetened baking chocolate, broken into pieces
½ cup unsalted butter, softened
⅔ cup brown sugar, firmly packed
⅓ cup white sugar
1  large egg
1 tablespoon red food coloring
¾ cup sour cream
1 cup semisweet chocolate chips  (Optional)
¼ cup unsalted butter, softened
4 ounces cream cheese, at room temperature
½ teaspoon vanilla extract
2 cups confectioners' sugar, sifted

Directions:
Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt. Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool. In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets. Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 36 servings

Calories: 162.5
Fat: 8.4 g
Saturated fat: 5.1 g
Carbohydrates: 21.8 g
Sugars: 15.2 g
Dietary fiber: 0.7 g
Protein: 1.7 g
Cholesterol: 20.9 mg
Sodium: 66.4 mg
DIY Creamsicles


Ingredients:
yogurt, artificial sweetener

Directions:
Combine ingredients in a food processor or blender. Sweeten to taste., Transfer mixture to a popsicle mold., Freeze 8 hours or overnight., Remove popsicles from mold and devour!
Southern Green Beans


Ingredients:
fresh green beans, chicken broth, onion, bacon

Directions:
Snap the Green Beans and wash.
Place bacon in the bottom of the pot and let fry until a little crunchy.
Remove the Bacon and pour the bacon dripping  from the pot (leave some drippings in the pot for flavor]. Don't scrap the pan because you want the flavor of the bacon and the dripping to season your green beans.
Place the green beans, and the other ingredients into the pot with the Bacon
Cook until the green beans are soft.  About 1 1/2 hour on low.
Garlic Shrimp with Three Cheese Tortellini
Category: trusted-brands-recipes-and-tips
By Buitoni

Sautéed Garlic Shrimp combined with Three Cheese Tortellini, sun-dried tomatoes and basil make a tasty, colorful, and elegant lunch or dinner main dish.

Ingredients:
1 (9 ounce) package BUITONI® Refrigerated Three Cheese Tortellini
6  raw large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
2 teaspoons finely chopped garlic
½ cup BUITONI® Refrigerated All Natural Pesto with Basil
½ cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons BUITONI® Refrigerated Freshly Shredded Parmesan Cheese

Directions:
Prepare pasta according to package directions. Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat. Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 907.8
Fat: 43.2 g
Saturated fat: 9.8 g
Carbohydrates: 92.4 g
Sugars: 9.1 g
Dietary fiber: 4.8 g
Protein: 37.4 g
Cholesterol: 214.2 mg
Sodium: 1051.2 mg
Mom's Shepherd's Pie
Category: main-dish
By Missy

This recipe is simple and affordable. It's made up of common ingredients from the pantry- ground beef, green beans, tomato sauce, potatoes and seasonings. I'm not sure where it came from, but I know there are many variations. This is Mom's! Try serving with cranberry sauce or other fruit of your choice.

Ingredients:
9  potatoes - peeled and cubed
1 ½ pounds ground beef
1 (6 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
1 dash Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
2 (15 ounce) cans green beans, drained
2 tablespoons all-purpose flour
2 tablespoons milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat. To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture. Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes. Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 6 servings

Calories: 637.8
Fat: 30.7 g
Saturated fat: 12.4 g
Carbohydrates: 63.5 g
Sugars: 3.9 g
Dietary fiber: 9.4 g
Protein: 27.3 g
Cholesterol: 96.9 mg
Sodium: 651 mg
Chicken, Cherries and Potato Hash #5FIX


Ingredients:
olive oil, poultry seasoning, dried cherries

Directions:
Preheat a 10-inch skillet over medium heat. Add oil; swirl to coat pan.
Add remaining ingredients. Cook, flipping over occasionally, for about 10 minutes, or until potatoes are lightly browned. Serve immediately.
Cherry Pound Cake


Ingredients:
all-purpose flour, baking powder, baking soda, butter, sugar, eggs, vanilla extract, sour cream, maraschino cherry

Directions:
Mix the flour, baking powder and baking soda together.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.
Dental Soft Dog Cookies


Ingredients:
rolled oats, buckwheat groats, unsweetened applesauce, olive oil, honey, boiling water, egg, sunflower seeds, teff flour, guar gum, ground flax seeds, wheat germ, minute tapioca, flax seed, bacon bits

Directions:
In a large bowl, combine oats, kasha, applesauce, chicken stock, oil, honey, peanut butter and boiling water, stirring well. Set aside for 10 minutes.
Beat in the egg and glucosamine (if using], followed by the remaining ingredients.
Chill dough 1 hour.
Preheat oven to 350F, line a baking sheet with parchment or foil.
Working in batches, roll out the dough between sheets of waxed paper and cut into small squares or rectangles.
Bake, one sheet at a time, for 10 minutes. Cool on the sheets.
Ruby Tuesday's Shrimp Fondue Copycat


Ingredients:
alfredo sauce, swiss cheese, pico de gallo, baby shrimp

Directions:
Put sauce into sauce pan and add shredded cheese.
Stir until all the cheese is melted.
Add shrimp and stir until warm.
Add pico de gallo just before serving.
The shrimp and pico de gallo really add a lot of moisture, but if it is too thick, add a little milk, half & half or heavy cream.
If you don't have pico de gallo, finely diced tomatoes and onions can be used instead.
Raspberry Blueberry Star Tart


Ingredients:
light sour cream, lemon zest, lemon juice, lime juice, blueberries, raspberries, strawberries

Directions:
Four hours before serving: Preheat oven to 375°F Generously grease the bottom and sides of a 9" or 11" round tart pan.
Using one package of cookie dough, flour/grease hands and pat dough onto bottom and up sides of tart pan.
Make decorative cookie stars: Roll out remaining dough on a floured surface; cut out star cookies.
Place on ungreased baking sheet, and sprinkle with coarse sugar.
Bake crust 12-15 minutes and cookies 3-4 minutes; cool.
Filling: Combine condensed milk, sour cream, lemon peel, and lemon juice; stir 3 minutes or until thick.
Cover and chill up to four hours.
Assemble tart: Loosen and remove sides of tart pan; leaving bottom of tart pan under the crust.  You can use the star cookies as a border in the event the sides of your cookie tart break off.
Spread filling on the crust; top with berries and star cookies.
Bourbon Sausage
Category: appetizers-and-snacks
By Jan

Serve these warm and have some slices of a thin French loaf on the side to sop the juices.  Also, instead of toothpicks, set out an old fashioned glass filled with pretzel sticks.  People get two treats in one, and they don't have to deal with used toothpicks.

Ingredients:
1 (16 ounce) package little smokie sausages
½ cup packed brown sugar
⅜ cup cocktail sauce
½ cup bourbon

Directions:
In a large skillet, combine sausages, brown sugar, ketchup or cocktail sauce, and bourbon. Bring the mixture to a simmer and cook until the sausages are heated through.

Prep time: 2 mins
Cook time: 20 mins
Total time: 22 mins
Yields: 6 servings

Calories: 360.2
Fat: 20.5 g
Saturated fat: 7 g
Carbohydrates: 22.7 g
Sugars: 21.4 g
Dietary fiber: 0.3 g
Protein: 9.5 g
Cholesterol: 47 mg
Sodium: 969.7 mg
Baked Garlic


Ingredients:
bulb of garlic, dried thyme, dried oregano, olive oil

Directions:
Heat oven to 350 degrees.
Peel loose papery skins off garlic bulbs.
Slice top of each head (pointy end] so that flesh is exposed.
Place in garlic baker and drizzle with oil and sprinkle with herbs.
Cover and bake about 45 minutes.
Remove cover and continue baking for about 15 minutes until garlic is soft and golden.
Cool before serving.
Squeeze soft garlic out of skins and spread on meat or french bread.
Brewers Blackened Chicken and Creole Cream


Ingredients:
salt, dried thyme, paprika, olive oil, garlic, green onion, heavy cream, parmesan cheese, rigatoni pasta, boneless skinless chicken breasts, yellow bell pepper, cilantro

Directions:
In a small bowl, combine salt, thyme, ground red pepper and paprika. Set aside.
Heat 2 tablespoons olive oil in saucepan over medium heat. Add garlic and brown lightly. Add half the dry seasoning mixture, the green onion and chicken stock. Reduce by half (about 2 minutes]. Stir in cream and let sauce come to a boil. When it boils, whisk in Parmesan cheese.
Reduce heat and let simmer on low to reduce about 2 to 3 minutes. Add cooked rigatoni and toss to completely coat pasta with sauce.
Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with remaining dry seasoning mix.
Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice.
Divide rigatoni among pasta bowls. Place chicken strips evenly across each. Garnish with diced red and yellow bell peppers and a sprig of cilantro.
Tea Poached Prunes & Kumquats


Ingredients:
sugar, tea bags, prunes, lemon zest, kumquats

Directions:
To poach the prunes, combine one-fourth cup of the sugar with 1 cup of water in a small saucepan, add the tea bags (sans tags] and bring to a gentle simmer, stirring so the sugar dissolves.
Add the prunes  to hot tea syrup and steep with lid on for about 20 minutes until the prunes are tender. If your prunes are large or quite dry, they make take longer. Stir occasionally.
Once the prunes are tender allow the mixture to cool to room temperature. Remove the tea bags and gently squeeze them to extract additional flavor before discarding them. Set aside the prunes (with their liquid].
To glaze the kumquats, bring 1 cup of water, the remaining one-fourth cup sugar and the kumquats to a boil in a small saucepan.
Reduce the heat to a gentle boil and cook for about 10 minutes, keeping an eye on them during the last few minutes as the liquid reduces and becomes syrupy. Cool to room temperature.
Serve the prunes with a bit of their liquid in deep soup plates, with kumquats strewn over the top.
Apple and Cheddar Burgers


Ingredients:
ground beef, red onion, cheddar cheese, Dijon mustard, salt, ground black pepper, granny smith apple

Directions:
"Combine beef, onion, cheddar, mustard, salt, pepper and apple in a large bowl and form into four (4-inch] patties. Grill over medium heat or broil, flipping once, until done to your taste, 6 to 8 minutes. Or, spray a large skillet with cooking spray and cook over medium heat, 6 to 8 minutes."
Soft Hard-Boiled Eggs
Category: breakfast-and-brunch
By Chef John

Here's my foolproof method for making hard-boiled eggs when we want softer, creamier yolks such as in salads. The steaming method is very precise, so you may need to experiment with different times, depending on the size of the eggs and the temperature of your fridge.

Ingredients:
1 ¼ cups water
6 large cold eggs

Directions:
Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.

Prep time: 3 mins
Cook time: 9 mins
Total time: 12 mins
Yields: 6 servings

Calories: 71.5
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 0.4 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186 mg
Sodium: 71.5 mg
Pot Roast - Most Tender Ever


Ingredients:
salt, pepper, carrot, celery, fresh mushrooms, yukon gold potatoes, garlic cloves, thyme, red wine

Directions:
Pre heat oven to 300 degrees.
Season roast with salt and pepper on all sides.
In a large dutch oven with lid off for now, heat the oil over a medium high heat, do not allow to smoke.  Brown meat on all sides in dutch oven, this should take about 10 minutes.
If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
Once browned, add to the pot the beef stock, then add water so that all liquid covers 1/2 the roast, and sprinkle with 1/2 the thyme.  Put lid on pot and place in middle rack of oven and slow-roast it for 1 hour.
After 1 hour, pull roast from oven and add veggies to the pot first, then add remaining ingredients, and more salt and pepper to taste. Cover pot with lid and place in oven. Roast in oven for another 45-60 minutes, or until potatoes done.
Remove meat from pot and onto serving plate, cover with foil.
Place dutch oven back on stove; boil till liquid is reduced to desired thickness (about 15 mins].  Thicken if desired with corn starch.
Praline Muffins


Ingredients:
pecans, brown sugar, all-purpose flour, butter, eggs

Directions:
Mix all dry ingredients together in small bowl.
Add melted butter to beaten eggs and then add dry ingredients.  Refrigerate for 10 minutes.
Use metal mini-muffin pans and spray with a non-stick cooking spray for baking or with flour.  You MUST use metal pans and non stick spray or muffins will stick in pans.
Use a tablespoon and spoon each muffun about 3/4 full into muffin pans.  Use a second spoon to slide the mix cleanly off.
Preheat oven to 350 degrees and bake for 20 minutes.  Remove from oven and let rest 5 minutes.  Gently tap pans upside down and muffins will fall out.
Mayonnaise Rolls


Ingredients:
mayonnaise, self-rising flour, milk

Directions:
Combine all the ingredients and mix well.
Spray a muffin pan with non-stick cooking spray and pour batter evenly into the cups.
Bake for 12-15 minutes at 425 F or until dough rises and turns golden brown.
Pasta With Chicken and Vodka Sauce


Ingredients:
angel hair pasta, olive oil, boneless skinless chicken breasts, milk, parmesan cheese

Directions:
Cook pasta according to package instructions, set aside.
Heat olive oil in a medium sauce pan.
Add chicken and cook through, but i suggest not browning it.
Add mushrooms and Vodka Sauce. Use the milk to "clean out" more of the sauce out of the jar, and add to your mixture.
Stir in parmesean cheese.
Let the sauce mixture cook over medium heat for approximately 5 minutes, stirring occasionally.
Stir in frozen peas and cook for another 5 minutes, or until peas are heated.
Pour sauce mixture over your cooked pasta, or mix them together.
Serve with more grated parmesean, garlic bread, etc.
Tomato Barley Soup


Ingredients:
tomato puree, water, yellow onions, butter, barley, coconut milk, curry powder, cumin, ground celery seed, salt, white pepper

Directions:
Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter.  Walnut would be good, but use whatever you have on hand.].  Chop onion and saute in butter (oil] until translucent.
Add spices and stir 'til fragrant.
Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour].
Turn off heat, add coconut milk, serve.  Garnish with basil leaves and/or cheese if desired.
This soup is GREAT with a grilled cheese sandwich.
Taco Salad


Ingredients:
ground beef, rotini pasta, green onion, lettuce, tomatoes

Directions:
Brown ground bee; drain. Add taco seasoning as directed on the packet.
Boil rotini noodles as directed on box; drain.
Shred lettuce, chop green onions, crunch doritos, and dice tomatoes.
Place each ingredient in individual bowls for guests to build their own salad or place everything in a very large bowl and toss with catalina dressing then spoon out into individual bowls or plates.
Enjoy!
Hawaiian Tropical Delight


Ingredients:
mandarin orange sections, pineapple chunks, banana, coconut, miniature marshmallow

Directions:
"In a bowl, combine mandarin orange sections, pineapple chunks, banana, coconut, marshmallows, and whipped cream. Cover and chill for several hours or overnight."