xiaoxl/recipe_data huggingface dataset:
Almond Scones


Ingredients:
all-purpose flour, baking powder, baking soda, salt, sugar, unsalted butter, milk, plain yogurt, egg, powdered sugar

Directions:
Pre-heat oven to 350°F.
In a large bowl, mix all the dry ingredients (powdered almonds through sugar].
Add the butter cubes, and massage them into the dry ingredients with your hands until you can no longer discern them; the mixture should look crumbly/sandy.
Add all remaining ingredients (EXCEPT powdered sugar], mixing with a wooden spoon until they are completely incorporated, but do not over-mix.
Divide the dough into 2 balls; it will be sticky but use a bit of additional flour to work.
One at a time, lay each ball on a well-floured surface; sprinkle the top with flour, then flatten with your (well-floured] hands into a circle about 8 to 10 inches and 1 to 2 inches thick.
Cut each circle into 8 wedges and place on a non-stick bake sheet (use a spatula if needed to facilitate the transfer].
Bake for 12 to 15 minutes, until the scones are puffed and golden in color.
If desired, dust with powdered sugar when cooled.
Creamy Baked Fish Fillets


Ingredients:
butter, salt, Tabasco sauce, paprika, parmesan cheese, sour cream

Directions:
Grease a casserole with 1 teaspoon butter and arrange the fish in the baking dish.
Blend the salt, hot sauce, paprika and Parmesan cheese with the sour cream and spread the cream over the fish.
Top with the breadcrumbs and dot with the remaining three teaspoons of butter.
Bake, uncovered, at 350°F for about 30 minutes, or until the fish flakes easily with a fork.
Honey Glazed Chicken


Ingredients:
flour, salt, cayenne pepper, chicken drumsticks, chicken breasts, butter, margarine, brown sugar, honey, lemon juice, soy sauce, curry powder

Directions:
In a bowl, mix flour, salt and cayenne pepper.
Add chicken pieces and shake around until coated.
Pour 4 tbs butter into a 13 x 9 inch baking pan, place chicken in pan, turning once to coat.
Bake at 350 F for 30 minutes.
Meanwhile, mix brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter.
Pour over chicken.
Bake 45 minutes more or until chicken is tender, basting several times with drippings from the pan.
Spicy Guacamole
Category: appetizers-and-snacks
By Goodfella

This party-time guacamole is spicy, quick, and relatively healthy. Refrigerate guacamole with plastic wrap against the surface of the dip to prolong shelf life. Serve with tortilla chips or your favorite dipping accompaniment.

Ingredients:
3  ripe avocados, peeled and pitted
lemon, juiced
3  Roma tomatoes, seeded and finely chopped
4  scallions, white parts only, thinly sliced
3  jalapeno peppers, finely chopped
3 cloves garlic, minced
1 tablespoon chopped fresh cilantro
1 teaspoon sea salt
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Directions:
Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 178.8
Fat: 15 g
Saturated fat: 2.2 g
Carbohydrates: 13.6 g
Sugars: 2 g
Dietary fiber: 8.5 g
Protein: 2.9 g
Sodium: 304.6 mg
Peanut M&m Brownies!!!


Ingredients:
eggs, water, peanut butter

Directions:
Oven 350°F - combine brownie mix, eggs, oil, water, peanut butter, and 1 cup M&M's till well mixed.
Spread into 9x13 prepared pan and top with crushed Peanut M&Ms (it's actually quite pretty with the confetti-like colors on top of the batter].
Bake 27-30 minutes, and cool completely!
Cut into squares - should get 24 smallish squares - with 1 square per person as a serving.
Zucchini in Wine Dough


Ingredients:
zucchini, flour, baking powder, egg, white wine, tomatoes, salt, pepper, fresh basil, onion, garlic clove, olive oil

Directions:
Cut the zucchinis in lengths, about 1cm broad.
Grind the pumpkin seeds and mix them well with flour, baking powder, salt, egg and yolk.
Slowly mix in the wine until the dough is smooth and has a batter consistency, it might be more or less.
Let rest for 20 minutes.
Pour boiling hot water over the tomatoes and peel them.
Cut tomatoes in small pieces and put seeds away.
Chop onion and garlic and sauté slightly in hot olive oil.
Add tomatoes and blend.
Spice with salt and pepper.
Cut basilca and mix under.
Heat the oil for frying to 180°C.
Put each piece of zucchini through the dough and fry for 3 til 4 minutes on both sides until golden.
Serve with Tomato ragout.
If you should not like tomatoes (shame!] then this is also delicios with remoulade sauce.
Coconut Rice


Ingredients:
olive oil, turmeric, salt, black pepper, coconut milk

Directions:
Heat olive oil in medium saucepan over medium-high heat. Add uncooked rice, tumeric, salt, and pepper. Stir rice occasionally until it is toasted and starts to smell nutty (3-4 minutes].
Add vegetable stock and coconut milk and stir well. Bring to boil and then turn the heat down to maintain a simmer. Cover and simmer for 15 minutes.
Remove rice from heat and stir in almonds. Serve immediately.
Mango-Banana Smoothie
Category: breakfast-and-brunch
By Sixx

I love mangoes and fresh fruit. This is awesome to make and pack to have with you around town in a bottle, or just have for breakfast anytime.

Ingredients:
1  banana
½ cup frozen mango pieces
⅓ cup plain yogurt
½ cup orange-mango juice blend

Directions:
Combine the banana, mango, yogurt, and juice in a blender; blend until nearly smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 cups

Calories: 135
Fat: 0.9 g
Saturated fat: 0.5 g
Carbohydrates: 30.4 g
Sugars: 21.7 g
Dietary fiber: 2.3 g
Protein: 3.2 g
Cholesterol: 2.5 mg
Sodium: 38.7 mg
Agua De Palapa Joe's


Ingredients:
white rice, water, cinnamon stick, pure vanilla extract, sugar

Directions:
In a small bowl, soak the rice, 1 cup water and cinnamon for 30 minutes.
Add to blender and liquefy for 3 minutes.
In a large container, mix the blended rice, 5 cups water, vanilla, sugar, and condensed milk.
Stir and serve over ice.
Southern Crab Cakes With Remoulade Dipping Sauce


Ingredients:
lump crabmeat, green onion, fat-free mayonnaise, grainy mustard, olive oil, lemon wedge

Directions:
Preheat oven to 200°F.
combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard  and 1/2 teaspoon pepper sauce, mix well.
Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
serve crab cakes warm with lemon wedges and dipping sauce.
Apple Cinnamon Sugared Muffins (From a CAKE MIX!)


Ingredients:
baking powder, all-purpose flour, milk, canola oil, eggs, cinnamon, apples, butter, sugar, cinnamon

Directions:
Preheat oven to 375.
Grease muffin cups generously or line with paper liners.
Mix yellow cake mix, baking powder, flour, milk, canola oil, eggs and cinnamon in a large bowl. Mix until combined well, scraping the sides of bowl as you go.
Fold in apples and stir until covered.
Spoon batter into muffin pan. Fill cups 2/3 full.
Bake 15-18 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool.
Mix sugar and 1 tsp cinnamon in a small bowl.
Dip muffin top in melted butter and then into cinnamon/sugar mixture until lightly coated.
Shake off excess and serve.
Spongebob Cake


Ingredients:
milk, sugar, flour, butter, caster sugar

Directions:
bake cake mix in a rectangular pan.
once they are baked let them cool down.
then cut it in half to make 2 pieces (cut with thread].
mix all ingredients for cream.
boil them on a low fire until thickening.
let it cool down.
once everything is dry put a layer of cake and then a layer of cream and the almonds and the second cake piece on top.
put it in the refrigerator for a few hours.
after it has been in the fridge for a few hours prepare the buttercream.
mix the butter with a mixer and slowly add caster sugar to it until it is nice and fluffy.
once it is nice and fluffy add the caramel to it.
once the buttercream is done spread it all over the top and sides of the cake.
leave it in the fridge for a few hours.
once its done you must decorate it with the colored fondant, make sure to make it look like spongebob.
Pot Roast with gravy - Indian style


Ingredients:
beef, garlic, gingerroot, peppercorns, cloves, cinnamon sticks, cumin seed, salt, water, onions, tomatoes, black pepper, tomato ketchup, tomato puree, red chili powder, coriander leaves

Directions:
Cook the beef with the ginger, garlic, red chillies, peppercorns, cloves, cinnamon, cumin seeds, salt and water in a pressure cooker for one whistle and then 45 minutes on slow.
Let cool.
Slice the roast into thickish slices or chunks.
Strain the liquid discarding the whole spices and other ingredients.
Squeeze out every drop so as not to miss out on any of the flavours.
Now heat oil in a pan.
Fry the onion till dark brown.
I hasten the process by adding a little sugar or 1/2 tsp soya sauce sometimes:0!
Add the pepper powder, as soon as you get the aroma of the pepper powder sauteing add the chopped tomato.
You can add a stock cube (beef] too at this stage but then you have to add less salt while cooking the meat. Add a little good red wine too for that extra depth and flabour.(I add rum but do not settle for it as I do if you can help it ;]]
Add the liquid the roast cooked in and bring to a boil and then add the slices/ chunks of roast.
Add the tomato ketchup and the puree and simmer for around 5 minutes till the gravy thickens.
You can help it along with a little cornstarch if need be.
(I don't] Garnish with coriander leaves.
Umami Bomb


Ingredients:
button mushrooms, panko breadcrumbs, tomato paste, parmesan cheese, soy sauce, fish sauce, butter, onion powder, paprika, coarse black pepper, caraway seed

Directions:
Preheat oven to 400 degrees F.
Preheat a nonstick pan to medium heat.
Remove the mushroom stems and finely chop them.
Sauté the mushrooms in butter and add spices, tomato paste, ½ cup (125 mL] of Parmesan cheese and the condiments.
After the mushrooms have been sautéed, garnish the mushroom heads; top with panko and the remaining ½ cup (125 mL] of Parmesan cheese.
Cook in the oven on a baking sheet until the toppings are golden brown.
More recipes are available on flavour.ca.
The Golden Gin


Ingredients:
vodka, wine, sugar, lemon

Directions:
combine gordin's gin, vodka, cocchi americano, and gold sugar into cocktail shaker.
add ice and gently shake for a few seconds.
pour cocktail into martini glass and garnish with lemon twist.
Hearty Beef and Rice Minestrone Soup


Ingredients:
butter, beef stew meat, onions, garlic, dried red pepper flakes, carrots, celery ribs, dried thyme, water, chicken broth, beef broth, Worcestershire sauce, diced tomatoes, potatoes, zucchini, red kidney beans, cooked white rice, parmesan cheese

Directions:
Melt butter with oil in a 6-quart pot (or larger] over medium heat; add in beef cubes and cook stirring occasionally until the beef is browned (about 10 minutes] remove to a bowl.
Add in onions, red pepper flakes, jalapeno pepper (if using] carrots, celery, Itaian seasoning and thyme, adding more oil and/or butter if needed;  saute for about 5 minutes adding in the garlic the last 2 minutes of cooking time.
Add in the browned beef back to the pot along with the water, broth, Worcestershire sauce, canned tomatoes with juice, potatoes and zucchini slices; bring to a boil.
Reduce heat to medium-low and simmer covered for about 50 minutes, or until the veggies are crisp-tender.
Season with salt and pepper to taste, then stir in the cooked rice and kidney beans; cook until heated through.
Ladle into bowls and top with grated parmesan cheese.
Delicious!
Cherry Cranberry Jello


Ingredients:
boiling water, jellied cranberry sauce, sour cream, plain yogurt

Directions:
Dissolve jello in boiling water., Pour hot mixture into blender., Slice jellied cranberry sauce and add to hot mixture and blend well., Add 1 cup sour cream and blend well again., Pour into 6 cup mold., Chill until set, usually 8 hours or overnight.
Vi-Shape Banana Oatmeal


Ingredients:
banana, vanilla extract, cinnamon, nutmeg, quick-cooking oats, brown sugar

Directions:
Heat milk and mashed banana to boiling.
Reduce to medium heat
Add in rest of ingredients except vi-shape and cook 5 mins or until oats are soft.
Remove from heat and stir in vi-shape.
Enjoy.
Jim’s Big Batch Slow Cooker Chili


Ingredients:
ground sausage, onion, garlic cloves, tomato sauce, tomato paste, red kidney beans, chicken broth, beer, ground oregano, paprika, kosher salt, fresh ground black pepper, allspice, bay leaves

Directions:
Optional Adds: 1 Green Bell Pepper chopped OR 2 Jalapeno Peppers seeded and chopped for extra added heat.  Personally, I do not use either of these, but you may.  You may also use  2 (14.5 oz. cans] of Hunt's Diced Tomatoes, undrained, if you like a chunkier chili.  Personally, I do not use these either.
Optional Substitution: Although the beer is utilized to give the chili a great flavoring, it is NOT to have any alcoholic content after cooking it for over 2 1/2 hours according to the USDA. If you decide to omit the 12 oz. beer for any reason, use an ADDITIONAL 14.5 oz. of Chicken Broth to take its place.
Cook the meats in at least 2 separate batches in a Large Skillet over Med-High heat right before it crumbles.  Add and mix in the finely chopped onions.  When the meat crumbles and no longer is pink; drain.
Place the meat and onion mixture in the large crock pot (slow cooker].  Add the rinsed/drained light red kidney beans and the remaining ingredients.
Cover and cook on LOW for 8 hours, may stir a couple times.  Since this is a Slow Cooker, it is always discouraged to use the HIGH setting… but if you must and running short on time, can be done roughly around 5 hours on HIGH.
Remove and Discard the Bay Leaves before serving.
Condiments and/or Sides to consider having on hand when serving:  Sour Cream, Sharp Shredded Cheddar Cheese, Rice, Chopped Green Onions, Black Sliced Olives, Crackers, Limes (cut in quarters], Jalapeno Slices, Baguette Bread Sliced, Cornbread (or Jalapeno Cornbread], Salad.
Beverage Pairing:  Milk, Beer, Ripe Zinfandel, or Syrah.
ENJOY!  For whatever reason, a well-made Chili is much like Jambalaya.  The leftovers, the day after, is generally better. . Maybe it takes a day for the flavors to truly fuse together.
Directions for freezing and/or reheating portions:
Let Chili cool before freezing.
Evenly divide chili into 2 (1-gallon] zip-top freezer bags (only 1 1-gallon bag needed if you are looking to freeze only half].
Seal and lay each bag flat.
Stack bags of chili in freezer.
Freeze up to 1 month.
Thaw 1 bag of frozen chili overnight in refrigerator (or defrost in microwave].
Pour thawed chili into a 9-inch square baking dish.
Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape.
Microwave at HIGH 6-7 minutes or until bubbly (stirring once after 3 1/2 min mark].
Old School Mac n' Cheese
Category: main-dish
By Collette Duck

This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust.  This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.

Ingredients:
1 ¾ pounds whole-wheat macaroni
¾ cup butter
¾ cup all-purpose flour
6 cups milk, divided
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese, divided
3 (8 ounce) packages shredded American cheese
1 (8 ounce) bag potato chips (such as Lay's®), crushed
1 cup shredded Cheddar cheese
⅓ cup grated Parmesan cheese
butter-flavored cooking spray

Directions:
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper. Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat. Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes. Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray. Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 20 servings

Calories: 506.7
Fat: 30.1 g
Saturated fat: 17.3 g
Carbohydrates: 40.2 g
Sugars: 4.7 g
Dietary fiber: 3.4 g
Protein: 21.5 g
Cholesterol: 75.9 mg
Sodium: 783.4 mg
Slow Cooker Beef Vegetable Soup
Category: soups-stews-and-chili
By JUDY G

Easy, delicious, wonderful on cold winter days or anytime!

Ingredients:
1 pound cubed beef stew meat
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans
1 (15 ounce) can carrots with juice
1 (15 ounce) can sliced potatoes with juice
1 (28 ounce) can crushed tomatoes
1 (1.25 ounce) package beef with onion soup mix
salt and pepper to taste

Directions:
Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine. Cook on LOW for at least 6 hours. Add water if necessary.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 6 servings

Calories: 364.3
Fat: 16.2 g
Saturated fat: 6.2 g
Carbohydrates: 38.8 g
Sugars: 4.9 g
Dietary fiber: 7 g
Protein: 20 g
Cholesterol: 50.7 mg
Sodium: 1251.6 mg
Loaded Tater Tots®
Category: appetizers-and-snacks
By Tyson

Brought this to a football-watching party, and it was a great crowd-pleaser.

Ingredients:
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
4 slices bacon
2 tablespoons butter
1  shallot, minced
2 tablespoons all-purpose flour
1 ½ cups whole milk
2 tablespoons sour cream  (Optional)
1 pinch ground black pepper
1 pinch nutmeg
1 ½ cups shredded sharp Cheddar cheese, divided
3  green onions, sliced
2 tablespoons sour cream, or to taste  (Optional)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet. Bake in the preheated oven until lightly golden, 20 to 25 minutes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop coarsely. Melt butter in a saucepan over medium heat; add shallot and cook until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and 2 tablespoons sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted. Transfer potatoes to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over the potatoes. Sprinkle remaining 1/2 cup Cheddar cheese on top. Bake in the preheated oven just until cheese melts, about 7 minutes. Remove from the oven; top with green onions and 2 tablespoons sour cream.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 9x13-inch baking dish

Calories: 256.7
Fat: 17 g
Saturated fat: 7.2 g
Carbohydrates: 22.5 g
Sugars: 2.2 g
Dietary fiber: 2 g
Protein: 7.9 g
Cholesterol: 28.4 mg
Sodium: 489 mg
Butter Crunch Lemon-Cheese Bars


Ingredients:
butter, dark brown sugar, salt, ground mace, nutmeg, all-purpose flour, low fat cottage cheese, granulated sugar, all-purpose flour, lemon, zest of, fresh lemon juice, baking powder, egg

Directions:
Preheat the oven to 350 degrees.
Spray an 8-by-8-inch square baking dish with nonstick spray.
To prepare the crust, in a mixing bowl beat together on medium speed the butter, dark brown sugar, salt and mace until smooth.
Spoon 1 cup flour lightly into a dry measuring cup and level with a knife.
Add the flour to the butter mixture and beat at low speed until well blended.
Press the crust into the prepared baking dish and bake for 20 minutes.
Meanwhile, prepare the filling.
In a food processor fitted with the metal blade, process the cottage cheese for 2 minutes or until smooth, scraping sides of the bowl once.
Add the sugar, flour, lemon zest, lemon juice, baking powder, egg and egg white.
Process until well blended.
Pour the filling over the baked crust.
Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned].
Remove from the oven and cool.
When cool, cover and chill for 8 hours.
To serve, cut into bars.
Rice Krispy Pops


Ingredients:
margarine, marshmallows, vanilla

Directions:
I used the following: Wilton round cookie-pop tray, cookie-pop sticks, assorted color icing and metallic ties all of which can be found in the cake decorating section of a party store or craft store.  Saran type wrap was used to wrap the pops.
Spray cookie tray lightly with Pam.
Melt margarine in heavy pan over medium heat.
Add marshmallows and stir continuously until smooth.
Add vanilla.
Add nonpareils and stir.
Turn heat off but leaving pot on burner add the cereal. and stir until evenly mixed.
Put some in mold, add stick and put some more on top and with damp hands press lightly.
Have fun decorating, let dry and over pop with plastic wrap and fasten with ties to secure the wrap.  I put them in a basket filled with Styrofoam that I decorated.
Zitumbuwa (Banana Fritters)


Ingredients:
bananas, sugar, cornmeal, salt

Directions:
Mash the bananas and mix well with the salt, sugar, and ufa., Heat oil in deep pan until it spatters when a drop of water is dropped it., Fry spoonfuls of this mixture in  the very hot oil., Turn to cook on all sides until light golden colored., Remove with slotted spoon to paper towels to absorb oil., Serve warm with butter and or roll in sugar.