xiaoxl/recipe_data huggingface dataset:
Tartar Sauce


Ingredients:
mayonnaise, lemon juice, white vinegar, onions, minced garlic clove, hard-boiled eggs, cayenne pepper, chili sauce

Directions:
Mix all ingredients in a bowl., Refrigerate for 1 or more hours to blend the flavors., Stir with spoon before using., Store in a covered glass container in the fridge., **NOTE** if you prefer a sweeter tartar sauce, just add in some sugar to taste.
Potatoes Again


Ingredients:
potatoes, sweet pepper, onion, garlic cloves, chopped pimiento, black olives, feta cheese

Directions:
Marinate all ingredients except the 1/3 cup cheese, in salad dressing for 2 hours.
Put marinated mixture into medium hot frypan, cover, simmer for 20 minutes.
Sprinkle with 1/3 cup cheese and cook a further 2 minutes.
Serve hot.
Freestyle Plum or Fruit Tart


Ingredients:
cream cheese, plums, granulated sugar, flour, granulated sugar, cinnamon, Cool Whip, ice cream

Directions:
Preheat oven to 425°F.
Place pie crust in a greased 10 inch pie plate or oven-proof dish. I used a 1 1/2 quart Pyrex dish.
Using the back of a spoon, spread cream cheese over the bottom of the pie crust.
Toss plums with sugar and flour.  Pour over cream cheese.
Fold edges of pie crust over plums, leaving center of plums uncovered.
Sprinkle sugar and cinnamon evenly over top of tart.
Bake 35-45 minutes or until crust is golden and fruit juices are bubbly.
Top with whipped cream, Cool Whip, or ice cream if desired.
Cheesy Crock Pot Chicken With Rice


Ingredients:
Rotel tomatoes & chilies, water, chicken bouillon cube, salt, garlic powder, black pepper, onion powder, boneless skinless chicken breasts, low-fat sour cream, ricotta cheese, monterey jack cheese

Directions:
Mix the tomatoes, soup, water, and spices in a crock pot. Add the frozen chicken breasts and cover with a lid. Cook on low heat for 6-7 hours.
Remove the lid and stir in the sour cream, ricotta, and monterey jack cheese. Turn the crock pot onto high and continue to cook for another hour.
Once the breasts are tender turn off the crock pot and break apart the breasts. Stir in the instant rice and recover with the lid for 10 minutes. Serve warm.
Moroccan Fish


Ingredients:
olive oil, fresh parsley, onion, garlic cloves, sesame seeds, tomato paste, fresh lemon juice, ground cumin, ground coriander, salt, paprika, cayenne pepper, water, haddock fillet

Directions:
Preheat oven to 350°F.
Heat oil in skillet & add onion, parsley, sesame seeds, and garlic. Saute until onion is soft.
Add tomato paste, lemon juice, cumin, coriander, salt, paprika, cayenne, & water.
Stir & heat through.
Place fish in 8x8" baking dish & pour sauce over.
Bake 30-45 minutes.
Cafe Green Salad by Melissa D'arabian


Ingredients:
garlic clove, Dijon mustard, soy sauce, olive oil

Directions:
Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use.
Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!] vigorously for about 10 seconds to get a creamy consistency.
Season with salt and pepper, to taste.
Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify.
Lay the salad greens on top of the dressing and toss just before serving.
Accidental Orange Raspberry Muffins


Ingredients:
whole wheat pastry flour, Splenda sugar substitute, baking powder, salt, orange, juice of, orange, zest of, canola oil, light corn syrup, vanilla extract, frozen raspberries, Splenda sugar substitute, cinnamon

Directions:
Preheat oven to 425 degrees Fahrenheit.
On a cookie sheet, place 18 foil muffin cups (the kind that don't require a muffin tin obviously!] and lightly spray with nonstick spray.
In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.
In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.
Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.
Carefully fold in the frozen raspberries.
Use an ice cream scoop to place a dollop of the batter into each muffin cup; I actually ended up with 17 not 18 muffins, but you may as well have 18 cups handy just in case.
Prepare the topping in a small bowl by combining the 3 T of splenda and the cinnamon; sprinkle about 1/4 tsp on each muffin.
Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight] or until golden brown.
Cool 5 minutes, and eat'em up!
Besan Chicken (Bangladesh)


Ingredients:
besan, plain yogurt, turmeric powder, cumin powder, cayenne pepper, garam masala, ginger paste, garlic paste, salt

Directions:
Mix the besan with the yogurt, turmeric, a half teaspoon of the cayenne pepper, a half teaspoon of the ginger paste, a half teaspoon of garlic paste and 1/2 teaspoon salt. Mix it all together until you have a paste, then add water a few tablespoons at a time until you get a batter that is about the same consistency as pancake batter. Set aside.
Heat 4 tablespoons of oil and add the chicken. Season with salt and cook until the internal temperature reaches 165 degrees.
Remove from the pan and let cool slightly, then add the cumin, the garam masala and the rest of the cayenne pepper, ginger paste and garlic paste. Stir to coat and let marinade for about half an hour.
Heat the oil until bubbles rise around the end of a wooden spoon. Dip each piece of chicken in the batter, turning to coat. Then deep fry the chicken in the oil.
Lemon Meringue Pie


Ingredients:
plain flour, salt, icing sugar, butter, lemon juice, water, plain flour, cornflour, lemon rind, lemon juice, sugar, water, butter, water, salt, caster sugar

Directions:
sift flour, salt and icing sugar into basin; chop butter roughly, add to dry ingredients, rub in until mixture resembles coarse breadcrumbs.
add lemon juice and enough water to mix to firm dough. refridgerate 30 minutes.
roll pastry on lightly floured surface to fit a 23cm (9inch] pie plate. use rolling pin to lift pastry on to pie plate.
trim and decorate edges.
prick base and sides of pastry with fork, bake in moderately hot oven 10-15 minutes or until lightly browned. allow to cool.
combine sifted flours, lemon rind, lemon juice and sugar in saucepan. add water, belnd until smooth, stir over heat until mixture boils and thickens; this is important  the mixture must boil.
reduce heat, stir in butter and lightly beaten egg yolks,  stir until butter has melted; cool.
spread lemon filling evenly into pastry case.
combine egg whites, water and salt in a small bowl of electric mixer, beat on high speed until soft peaks form, gradually add sugar, beat well until sugar has disolved.
spoon on top of lemon filling, spreading meringue to edges of pie to seal; peak meringue decoratively with knife.
bake in moderate oven 5-10 minutes or until lightly browned.
cool, then refridgerate.
book recomends to use a knife dipped in warm water to cut the pie, this ensures the merinuge cuts cleanly.
Spiced Apple Sponge


Ingredients:
granny smith apples, butter, raisins, lemon juice, cloves, cinnamon stick, nutmeg, sugar, water, eggs, lemon, zest of, self raising flour, cornflour, icing sugar

Directions:
Preheat oven to 350*F (180*C].
Peel core, and slice the apples into eights (slicing through the middle ways, so that the slices stay in rounds].
Melt the butter in a large frying pan, add the apples slices and cook, stirring occasionally, over high heat for 7 minutes, or until browned.
Add the raisins, lemon juice, cloves, cinnamon, nutmeg, half the sugar and 1/2 cup water.
Bring to the boil, then lower the heat and simmer for 3 minutes, or until the apples are tender.
Remove the cinnamon stick and cloves and spoon the apple mixture into a deep 2 litre round ovenproof casserole.
To make the sponge topping, beat the eggs, remaining sugar and lemon zest in a small bowl with electric beaters for 7 to 8 minutes, or until the mixture is light and creamy.
Sift together the flours and fold into the creamy mixture with a metal spoon.
Spoon the sponge topping over the apples and bake for 30 minutes, or until the sponge is well risen and golden.
Dust with icing sugar before serving.
Best eaten immediately.
Roast Beef Melts


Ingredients:
bacon, mayonnaise, cabbage, distilled white vinegar, salt, pepper, deli roast beef, swiss cheese

Directions:
Position a rack in the upper third of the oven and preheat to 400°.
Line a baking sheet with foil.
Place the bread on the baking sheet and lightly toast one side in the oven, about 3 minutes; set aside.
In the microwave or a skillet, cook the bacon until crisp; drain on paper towels.
In a medium bowl, stir together the mayonnaise and horseradish.
Spread about a tablespoon of the mixture on each toast slice.
Toss the coleslaw mix and vinegar with the remaining mayo mixture in the bowl.
Season with salt and pepper.
Arrange 2 slices bacon on each toast slice. Layer the roast beef over the bacon and top each with a mound of slaw.
Cover each toast with Swiss cheese and bake until the cheese is bubbly, about 5 minutes.
Chicken Wings.... Hot Cafe Style


Ingredients:
cider vinegar, brown sugar, butter, all-purpose flour, salt, pepper, cayenne pepper, chicken wings

Directions:
MAKE THE SAUCE: Combine all ingredients in saucepan over medium heat and stir until mixture comes to a boil.
Reduce heat and cook until thickened, about 20 to 30 minutes. (This amount of sauce is enough for 40 to 50 chicken wings].
CHICKEN: Combine flour, salt, pepper and red pepper in a plastic grocery bag. Shake the wings 6 at a time until well coated.
Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake in a preheated 425 degree oven for 35 minutes.
BASTE: When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes.
Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with remaining sauce.
Caramel Almond Bars


Ingredients:
butter, butter, sugar, granulated sugar, water

Directions:
Grease 19cm x 29cm rectangular pan.
Line base and two long sides with baking paper extending paper 2cm above edge of pan.
For crust:
In medium bowl combine biscuit crumbs, grounded almonds and melted butter.
Press over base of prepared pan.
Refrigerate until firm about 30 minute.
For filling:
In medium saucepan melt 60g of butter and 2 Tablespoon sugar add condensed milk.
Simmer whisking constantly over medium heat until mixture thickens and is golden brown.
It takes about 8 minutes.
Spread hot caramel over crumb layer,refrigerate until firm.
Spread combined chocolate and oil over bars and leave to set.
Caramelized almonds - garnish:
In small saucepan melt sugar and water bring it to the boil over high heat. Cook until golden brown takes about 5-10 minutes add sliced almonds. Stir well.
Pour over silikon mat (silkpat]or well oiled baking tray.
Quickly spread it out with wooden spoon. Let it cool.
Break into pieces by hand and put on top as a garnish.
Egyptian Charoset


Ingredients:
pitted dates, golden raisins, wine

Directions:
Over low heat, simmer dates, raisins, wine and enough water to cover., Stir occasionally until dates are mushy and thicken into a paste., Spoon into a bowl., Sprinkle with almonds.
Mock Cherry Dills


Ingredients:
dill pickles, sugar, white vinegar, cloves, cinnamon stick

Directions:
Drain liquid from pickle jar, but RESERVE 1 cup of that liquid.
Wash the pickle jar and lid so you can reuse it later in recipe.
Put that 1 cup of reserved pickle juice into saucepan, add the sugar and white vinegar.
Bring to a boil over medium heat stirring until the sugar is dissolved (about 2 minutes].
Put cloves and cinnamon stick back into same pickle jar you washed.
Add pickle chunks and sauce pan of liquid.
Put lid onto jar.
Refrigerate 6 days and enjoy!
Leeks Au Gratin


Ingredients:
leeks, heavy cream, coarse salt, black pepper, pecorino romano cheese

Directions:
"Preheat oven to 375 F if baking immediately. Slice leeks in half lengthwise. In a large, heavy skillet, place leeks and cream. Sprinkle salt and pepper over all. Cook five minutes on medium-high until mixture is boiling. Reduce heat to medium, cover, and cook five minutes. Remove cover and simmer another 15 minutes. Transfer to 8x8 or 9x9 baking dish. If making later, cover tightly with aluminum foil and refrigerate up to one day. If baking immediately, grate cheese over mixture and bake covered for about 30 minutes, or until golden. Test leeks with a fork for doneness. They should be soft to lightly firm. Let set for 5-10 minutes before serving."
Beef and Bean Ranch Bake


Ingredients:
lean ground beef, onion, fat-free cheddar cheese, hash brown potatoes

Directions:
Preheat oven to 350 degrees.
In a large skillet, saute beef and onion until done; drain any grease.
Add mushroom soup, beans, and cheese.
Season with salt and pepper, if desired,.
stirring well.
Spray 9x13-inch baking pan with cooking spray.
Distribute hash browns over bottom of dish and spread meat mixture on top.
Bake uncovered for 25 minutes.
Each Serving Provides:
304 calories   30.4g protein   25.0g carbohydrate   8.4g fat   4.33g saturated.
fat  40mg cholesterol.
Diabetic Exchanges:
starch, 1    medium fat protein, 2        vegetable, 1         skim milk, 1/2.
Rocky Road


Ingredients:
marshmallows, marshmallows, white chocolate chips

Directions:
Sprinkle half the coconut over the base of a foil lined slice tin., Top with marshmallows, white choc chips, nuts, cherries, and remaining coconut., Melt chocolate, and pour evenly over mixture in slice tin., Put it in the fridge until it sets, and break it into pieces to serve., It keeps really well in an airtight container in the fridge.
Flax Seed Zucchini Bread
Category: bread
By THREESEAS7

By using less sugar and oil, and adding flax seeds for some of the walnuts, I've created a better-for-you version of the usually fat-laden zucchini bread.  It's delicious!

Ingredients:
2 ¾ cups all-purpose flour
¼ cup soy flour
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons ground cinnamon
½ cup silken tofu
3  eggs
½ cup honey
1 cup brown sugar
½ cup walnut oil
1 teaspoon almond extract
2 ½ cups grated zucchini
½ cup crushed pineapple, drained
½ cup chopped walnuts
½ cup ground flax seed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, soy flour, salt, baking soda, baking powder, and cinnamon in a bowl until blended; set aside. Place the tofu in a blender, and puree until smooth. Scrape into a bowl, and beat with the eggs, honey, brown sugar, walnut oil, and almond extract until smooth. Stir in the flour mixture until just moistened, then stir in the zucchini, pineapple, walnuts, and flax seed until combined. Divide this batter between two 8x4 inch ungreased loaf pans. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.

Prep time: 30 mins
Cook time: 1 hr
Total time: 3 hrs 30 mins
Yields: 2 - 8x4 inch loaf pans

Calories: 244.3
Fat: 10.2 g
Saturated fat: 1.1 g
Carbohydrates: 34.7 g
Sugars: 19.3 g
Dietary fiber: 2.2 g
Protein: 5.1 g
Cholesterol: 27.9 mg
Sodium: 203.1 mg
Italian-Style Enchiladas


Ingredients:
portabella mushroom caps, sun-dried tomatoes, fresh basil, garlic, reduced-fat mozzarella cheese, green onion, extra virgin olive oil, flour tortillas, green onion

Directions:
Soak sun-dried tomatoes in hot water for 30 minutes; drain.
Chop; set aside.
Preheat oven to 450 degrees.
In small saucepan heat marinara sauce.
Remove stem and scrape woody part from beneath mushroom caps.
Chop mushrooms.
In saute pan heat oil and garlic.
Add mushrooms, basil, onion, and tomato and saute, cooking until tender, adding a little water if necessary to prevent sticking.
When complete, drain any excess water.
Allow mixture to cool slightly, then add 1/2 of the cheese and toss.
Spray a 2-qt. baking dish with non-stick cooking spray and spread 2 tablespoons of marinara sauce across the bottom of the dish.
Divide mixture evenly among tortillas and roll up, jelly-roll style, and place seam down in the dish.
Pour remaining marinara sauce over all, and top with cheese.
Bake at 450 degrees for 10-12 minutes or until cheese is melted and dish is heated through.
Garnish with sliced green onion (optional].
Serve.
Grandpa's French Toast


Ingredients:
egg, milk, vanilla extract, cinnamon

Directions:
On the stovetop, turn on to medium heat and use a griddle.
In a bowl big enough to dunk your bread, add the 3 egg yolks and 1 whole egg and 1/4 cup of milk and with a fork, stir these ingredients.
Add the vanilla and cinnamon.
When the griddle gets warm, quickly, put in your slices of bread in the mixture, both sides.
If you let it soak, the bread will fall apart.
Wait until the bread is a golden brown and flip to cook the other side.
Serve with butter and maple sryup or for a little less fat, sprinkle with powered sugar and add some strawberries.
I have cooked this alot in my life, and after trial and error, I have decided that if you add 4 whole eggs, you are just cooking eggs on a slice of bread, but you need something to keep everything together, so you need a little something like the egg whites to do that.
See what you think.
Warm Chicken, Bacon, and Egg Salad with Mayonnaise Dressing
Category: salad
By holliek8

This is a delicious and tasty salad served with warm chicken and bacon, tossed in a mayonnaise dressing, and topped with semi-soft boiled eggs and cheese. Serve with crusty bread and butter.

Ingredients:
2 slices smoked bacon
2  large eggs
2 teaspoons vegetable oil
2  skinless, boneless chicken breast halves, cubed
1  white onion, sliced
¾ cup sliced fresh mushrooms
3 cups torn iceberg lettuce
½  red bell pepper, diced
10  cherry tomatoes
2 ounces white Cheddar cheese, cut into 1/2-inch cubes
¼ cup mayonnaise
salt and ground black pepper to taste

Directions:
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Chop bacon when cool enough to handle. Bring a saucepan of water to a boil, reduce heat to medium, and gently lower eggs into the boiling water using a spoon. Boil for 8 minutes. Remove immediately from heat, drain, and cover eggs with cold water. Heat vegetable oil in a skillet over medium heat; cook and stir chicken cubes, onion, and mushrooms in the hot oil until the meat is no longer pink inside and mushrooms are softened, about 10 minutes. Place iceberg lettuce into a salad bowl. Add chicken-mushroom mixture and bacon. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Stir mayonnaise into salad, tossing gently to coat. Peel eggs and cut each egg in half; cut halves horizontally into 3 wedges apiece. Arrange eggs on top of salad; serve warm.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 2 servings

Calories: 657.6
Fat: 47.5 g
Saturated fat: 13.5 g
Carbohydrates: 15.9 g
Sugars: 6.2 g
Dietary fiber: 3.7 g
Protein: 43 g
Cholesterol: 296.9 mg
Sodium: 757.9 mg
Gluten Free Granny's Apple Stuff


Ingredients:
rome apples, unsalted butter, granulated sugar, cinnamon

Directions:
Preheat oven to 350 degrees.
place your apples in a 9 x 13 casserole dish.
In seperate bowl, mix flour, sugar , cinnamon and butter ( room temperature] until it makes a crumbly consistency.
Spread the crumble on top of the apples.
Bake for 25 minutes or until apples are fork tender.
Serve with ice cream or whipped cream.
Cheesesteak Egg Rolls
Category: appetizers-and-snacks
By brandi380

I tried this recipe at a nearby restaurant and fell in love!  The first attempt to make them at home was a success!  Such an easy and delicious appetizer.

Ingredients:
1 tablespoon vegetable oil
1  onion, chopped
1 (12.5 ounce) package frozen sandwich steak meat
1 (14 ounce) package egg roll wrappers
4 slices American cheese, halved
2 cups oil for frying, or as needed
¼ cup ketchup

Directions:
Heat skillet with the tablespoon oil over medium heat.  Add onion; cook and stir until onion is translucent, about 5 minutes.  Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes.  Remove from heat and set aside. Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C). Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 egg rolls

Calories: 779.2
Fat: 39.2 g
Saturated fat: 13.4 g
Carbohydrates: 66.3 g
Sugars: 6 g
Dietary fiber: 2.8 g
Protein: 38.6 g
Cholesterol: 106.3 mg
Sodium: 1213.3 mg
Atkins Broccoli Parmigiano


Ingredients:
olive oil, garlic cloves, crushed red pepper flakes, broccoli, water, fresh lemon juice, lemon zest, salt, black pepper, parmesan cheese

Directions:
"In a large, deep skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; saute 30 seconds. Add broccoli, water, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes, until broccoli is crisp-tender. Season to taste with salt and pepper. Transfer broccoli to a serving dish and sprinkle with parmesan."
Amaretto Sweet Potatoes


Ingredients:
sweet potatoes, sugar, buttermilk, butter, eggs, Amaretto, vanilla, cinnamon, baking soda, pecans

Directions:
In a large saucepan, cover sweet potatoes with water.  Boil until tender; drain.
Remove the skins from the sweet potatoes and arrange them in a greased 2 quart baking dish.
Process the sugar, buttermilk, butter, eggs, amaretto, vanilla, cinnamon, and baking soda in a blender until smooth.  Stir in pecans.
Spoon pecan mixture over sweet potatoes.  Bake at 350 degrees for 30 minutes.
Chocolate Soymilk Banana Peanut Butter Smoothie


Ingredients:
banana, chocolate soymilk, creamy peanut butter

Directions:
(You can either freeze the banana, let it defrost a little, and cut it into chunks or cut it into chunks beforehand and freeze the pieces].
Toss everything in a blender and blend until smooth! (Tip: it helps to add the peanut butter on top, last, or it might just stick at the bottom of your blender].
Best Tuna Casserole
Category: seafood
By JAICARD

This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.

Ingredients:
1 (12 ounce) package egg noodles
¼ cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (5 ounce) cans tuna, drained
2 (10.75 ounce) cans  condensed cream of mushroom soup
½ (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 425 degrees F (220 degrees C). In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 595
Fat: 26.1 g
Saturated fat: 11.5 g
Carbohydrates: 58.1 g
Sugars: 4.6 g
Dietary fiber: 3.8 g
Protein: 32.1 g
Cholesterol: 99.2 mg
Sodium: 1061.1 mg