xiaoxl/recipe_data huggingface dataset:
Bell Pepper-Zucchini Fajitas


Ingredients:
flour tortillas, canola oil, green pepper, zucchini, onion, salt, salsa, reduced-fat sour cream

Directions:
Heat tortillas as package directs.
Meanwhile heat oil in a large non-stick skillet over medium-high heat.
Add peppers, zucchini and onions; saute 5 to 6 minutes until crisp-tender and slightly browned.
Season with salt.
MIX Salsa with sour cream.
Top tortillas equally with vegetables, then salsa mixture, and roll up.
Or just let everyone make their own.
Enjoy.
Mini Pots of Gold


Ingredients:
"milk"

Directions:
Preheat your oven to 350 degrees.Grease a mini muffin tin.
Mix together the cookie dough and the cocoa with a mixer on medium.
Divide the dough into 36 mini balls.
Place one ball in each muffin cup and press it down the center and up the sides of the cup. Don't let the bottom dough get too thin otherwise the cookie will break.
Place the pans in the refrigerater for 15 minutes.
Bake for 9 minutes and remove the pan from the oven. Gently press down the center of every cookie. They will be puffy. A small spoon works well.
Place the pan back in the oven for 1 minute.
Let them cool in the pan for five minutes before putting the pots on a wire rack. If they don't come out easily use a knife along the edge and pop them out.
While the pots are cooling add the milk to the caramel and heat it in a saucepan on low. Stir frequently until smooth.
Spoon the caramel into the cookie pots and while the caramel is still warm decorate with the chocolate candy and yellow sugar.
Note: Also yummy with Reese's Pieces instead of M&Ms.
Vanilla Bean Pastry Cream
Category: world-cuisine
By Chef John

The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.

Ingredients:
1 large whole egg
2  large egg yolks
½ cup white sugar
¼ cup cornstarch
1 teaspoon kosher salt
2 cups whole milk
1  vanilla bean
4 tablespoons cold butter, cubed

Directions:
Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes. Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan. Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 3 cups

Calories: 120.1
Fat: 6.3 g
Saturated fat: 3.6 g
Carbohydrates: 13.9 g
Sugars: 11.4 g
Protein: 2.3 g
Cholesterol: 63.9 mg
Sodium: 210.9 mg
Lemon Chicken Stir-Fry


Ingredients:
lemon, reduced-sodium chicken broth, reduced sodium soy sauce, cornstarch, canola oil, chicken breast, carrot, snow peas, scallion, garlic

Directions:
Grate 1 teaspoon lemon zest and set aside.
Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes.
Transfer to a plate with tongs.
Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes.
Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.
Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.
Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.
Keto Spaghetti Squash with Bacon and Blue Cheese
Category: meat-and-poultry
By France C

Turn plain old spaghetti squash into a keto meal with the addition of bacon, mushrooms, spinach, and blue cheese. I like to double the blue cheese, especially when using a milder variety. Carbs in spaghetti squash can add up quickly, so use a small squash that's approximately 2 pounds.

Ingredients:
1 small spaghetti squash
1 tablespoon olive oil
salt and ground black pepper to taste
4 slices bacon, cut into 1/2-inch pieces
1 (4 ounce) package mushrooms, sliced
1 clove garlic, minced
2 cups baby spinach
¼ cup sour cream
2 tablespoons crumbled blue cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Cut stem off the end of spaghetti squash using a sharp knife. Cut the squash in half lengthwise and scrape out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper. Bake in the preheated oven until soft, about 45 minutes. Scrape cooked flesh out into a bowl and set aside. Return spaghetti squash shells to the baking sheet. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 6 minutes. Drain bacon slices on paper towels. Add mushrooms and garlic to the skillet and cook for 4 to 5 minutes. Add in the cooked bacon and spinach. Stir until spinach is wilted, 2 to 3 minutes. Add mushroom mixture to the bowl of squash. Mix in sour cream, salt, and pepper. Stir until filling is evenly combined. Spoon filling back into the squash shells. Sprinkle each half with 1 tablespoon blue cheese. Return to the oven and bake until cheese is melted and squash is heated through, 4 to 5 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 stuffed squash halves

Calories: 339.3
Fat: 24.3 g
Saturated fat: 9 g
Carbohydrates: 20.6 g
Sugars: 1.2 g
Dietary fiber: 1.3 g
Protein: 13.5 g
Cholesterol: 38.8 mg
Sodium: 691.2 mg
Italian Christmas Cream Cake
Category: world-cuisine
By Yoly

This is the most delicious Italian cream cake ever. A must-have every Christmas or special occasion at our home. People ask for this recipe always. A bit labor intensive, but well worth the effort.

Ingredients:
1 ½ cups sweetened flaked coconut
1 cup buttermilk, at room temperature
2 teaspoons vanilla extract
2 ½ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
1 ¾ cups white sugar
1 ½ cups butter, softened
¼ cup shortening
5  eggs
¾ cup pecans, chopped
2 ¼ cups powdered sugar
½ cup butter, softened
½ cup cream of coconut (such as Coco Lopez®)
½ teaspoon vanilla extract
⅛ teaspoon salt
2 (8 ounce) packages cream cheese, softened
1 ¼ cups pecans, chopped

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper. Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total. Place coconut in a blender and grind into a fine powder. Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl. Beat sugar, butter, and shortening until fluffy. Add eggs, one at a time. Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans. Divide batter between the pans. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes. Remove cakes from pans and cool on wire racks, at least 20 minutes. Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined. Place 1 cooled cake on a serving platter and spread frosting all over. Place the other cake on top; coat with remaining frosting. Press remaining pecans around and on top of the cake to garnish.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 1 two-tiered 9-inch cake

Calories: 1011.8
Fat: 68.7 g
Saturated fat: 34.8 g
Carbohydrates: 93.1 g
Sugars: 65.1 g
Dietary fiber: 3.2 g
Protein: 10.9 g
Cholesterol: 200.7 mg
Sodium: 667.7 mg
Coconut-Avocado Ice Cream
Category: desserts
By THANISLIM

My mum loves avocados and coconut milk. Since we have an avocado tree and coconut cream on hand, I tried making this fusion ice cream and it's heavenly.  The avocado lends a lovely, appetizing color, and it has the nice aroma of coconut. Simply irresistible. Definitely something different to impress your guests.

Ingredients:
1 ½ cups milk
1 cup coconut cream
½ cup white sugar
2 (1/2 pound) avocados, peeled and pitted
¾ teaspoon lemon juice

Directions:
Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth.  Pour into a bowl, cover, and refrigerate for several hours until cold.  Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight. Allow ice cream to soften in refrigerator for 10 minutes before serving.

Prep time: 10 mins
Total time: 13 hrs 10 mins
Yields: 1 quart

Calories: 269.3
Fat: 14.1 g
Saturated fat: 6.4 g
Carbohydrates: 35.5 g
Sugars: 30.5 g
Dietary fiber: 3.9 g
Protein: 3 g
Cholesterol: 3.7 mg
Sodium: 33.5 mg
Airborne Mocktail


Ingredients:
cranberry juice, ginger ale

Directions:
"Fill a tall glass with ice. Add all ingredients and stir to blend.  Garnish with an orange wheel."
Spinach-Potato Bake


Ingredients:
ground beef, onion, mushroom, garlic cloves, frozen chopped spinach, ground nutmeg, russet potato, sour cream, milk, cheddar cheese

Directions:
Preheat oven to 400°F.
Spray deep 9-inch casserole with nonstick cooking spray.
Brown beef 6 to 8 minutes in large skillet over medium-high heat, stirring to break up meat.
Drain fat; add onion, mushrooms and garlic, cooking until tender.
Stir in spinach and nutmeg; cover and cook until heated through, stirring occasionally.
Combine potatoes, sour cream and milk.
Add beef to mixture; season with salt and pepper.
Spoon into prepared casserole; sprinkle with cheese.
Bake 15 to 20 minutes or until slightly puffed and cheese is melted.
Ruby Red Grapefruit Martini
Category: drinks
By KAC2

Super quick and tasty grapefruit martini! Serve immediately with a lemon or grapefruit rind garnish if preferred.

Ingredients:
1 tablespoon white sugar
1 cup ice, or as needed
2 fluid ounces Ruby red grapefruit juice
1 fluid ounce vodka
1 fluid ounce triple sec

Directions:
Pour sugar onto a small plate. Wet the rim of a martini glass with cold water; dip rim in the sugar to coat. Fill cocktail shaker with ice; pour in grapefruit juice, vodka, and triple sec. Cover shaker with lid and shake. Strain and pour mixture into prepared martini glass.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 martini

Calories: 241.3
Fat: 0.1 g
Carbohydrates: 31.1 g
Sugars: 24.6 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Sodium: 2.8 mg
Mom's Baking Powder Biscuits
Category: bread
By Jodeen Brown

This is the recipe my mom always made.  I like to use the butter flavored shortening, but you can use regular. Amount of biscuits you get depends on how big around you make them and the thickness.  My daughter likes me to make smaller ones.

Ingredients:
2 cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
5 tablespoons shortening
¾ cup milk

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a bowl mix the flour, baking powder and salt. Add the shortening and mix until in little pieces. Add milk a little at a time and mix until it forms a ball. Roll out on floured board to 1/4 inch to 1/2 inch thick.  Cut out in desired size and dip in melted shortening.  Place biscuits on an ungreased baking sheet. Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes. Variation: For shortcakes add 2 tablespoons for sugar to the dough and roll dough out to 1/2 inch thick.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 - 3 dozen

Calories: 65.6
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 8.4 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 0.6 mg
Sodium: 126.8 mg
Maggiano's Little Italy Chop Salad


Ingredients:
iceberg lettuce, romaine lettuce, plum tomatoes, danish blue cheese, prosciutto, avocado, prosciutto, Coleman's dry mustard, granulated sugar, water, garlic, red wine vinegar, white vinegar, salt, canola oil, crushed red pepper flakes, whole black peppercorn, fresh oregano, parmesan cheese

Directions:
Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
Serve, topping each portion with garnish.
Skillet BBQ Pork Chops


Ingredients:
olive oil, butter, sea salt, ground black pepper, water, barbecue sauce

Directions:
Place pork chops in skillet with hot olive oil and butter and saute for 3-4 minutes on each side on medium high heat. Season with salt and pepper.
Add in water and BBQ sauce, stir, cover and simmer on low for 5 - 10 minutes until cooked through.
Let sit for a few minutes and then serve topped with sauce.
Glazed Carrots


Ingredients:
carrots, butter, margarine, onion, brown sugar, spicy mustard

Directions:
Preheat oven to 350 degrees F.
Place cooked carrots in 9" pie pan, set aside.
In small saucepan over moderate heat, melt butter; add onion and cook until lightly browned, remove from heat.
Stir in brown sugar and mustard; blend and spoon over carrots.
Bake uncovered for 15 minutes or til lightly glazed.
Pepper Bundles


Ingredients:
yellow bell peppers, purple cabbage, seasoning salt, butter, sweet onion

Directions:
Cut bell peppers in half through stem.  Remove all veins and seeds from peppers.  Stuff each pepper with 3/4 cup shredded cabbage.
Sprinkle 1/4 teaspoon of seasoning salt on each stuffed pepper.  Next, place 1 pat of butter on each pepper.
Cut Vidalia or sweet onion into 8 equal slices.  Place onion slice on each stuffed pepper.  Top each onion with a pat of butter and another 1/4 teaspoon of seasoned salt.
Place each stuffed pepper on a double sheet of aluminum foil.  Wrap each pepper individually in foil and seal tight.
Place foil bundles on a charcoal grill and cook at 400°F for 45 minutes.  Remove and serve hot.
Pumpkin Butter Cups


Ingredients:
pumpkin puree, coconut butter, cinnamon, vanilla, clove, nutmeg, salt, butter, coconut oil

Directions:
Line a muffin tin with small muffin cups.
In a small saucepan on low heat or on a double broiler, melt together the 1/4 cup cacao butter, 1 tbsp cacao powder, 1 tsp coconut oil, 1 tbsp lucuma powder. Do not boil.
With a tablespoon or ladle, add a thin base layer of cacao to the cups.
Freeze for 15 minutes.
In the meantime, combine pumpkin puree with the coconut butter, spices, and salt over medium heat in a saucepan. Stir until well combined. It will be lighter and thick.
Pull the frozen bases out of the freezer and with a tablespoon, add one dollop/tablespoon to each cup. Try to flatten out evenly across. You have to act quick here, otherwise the bases will melt (which is OK if they do, don't fret, they will still work out just fine.
Place in freezer for 20 minutes.
In a small saucepan, melt remaining cacao butter and combine with remaining cacao powder, lucuma, and coconut oil. The reason for two batches is because you don't want to keep it on the heat, nor do you want it to harden while you do the other steps.
Take the trays out of the freezer and ladle your melted cacao mixture over the pumpkin puree layer. Try to cover each cup completely. It may melt slightly.
Place in freezer for 30 minutes or until hard. Enjoy right away or keep in the fridge for up to 1 week and in the freezer for up to 4 weeks.
Rich Chocolatey Fudge Brownies


Ingredients:
applesauce, sugar, eggs, vanilla, all-purpose flour, salt, cinnamon, paprika, marshmallows

Directions:
Preheat oven to 350 degrees.
Grease pan or spray with pam.
Combine applesauce and cocoa until smooth.
Add sugar and beat until smooth.
Add eggs gradually, making sure each one is thoroughly mixed inches.
Add vanilla, flour and salt and mix until moist.
Add any additions (nuts, fruit, marshmallows, spices ect.].
Pour into baking pan and bake for 20-30 minutes depending on your oven. Try the toothpick trick at the 20 minute mark and if it comes up with only a few crumbs, the brownies are finished.
Creamy Poppy Seed Chicken Casserole


Ingredients:
sour cream, poppy seed, butter, margarine

Directions:
Combine the first 4 ingredients and spoon into a lightly greased baking dish., Combine crushed crackers and butter., Sprinkle over chicken mixture., Bake, uncovered, at 350 for 30 minutes.
Best Corned Beef and Cabbage Ever!!!


Ingredients:
corned beef brisket, garlic cloves, whole black peppercorns, water, butter, green onion, ground black pepper, salt, green cabbage, small red potatoes, orange marmalade, dijon-style mustard

Directions:
Position oven racks in upper and lower thirds of oven.Heat oven to 350°F Place corned beef brisket in roasting pan, sprinkle garlic and peppercorns (*and seasoning packet if desired]. Add water, cover tightly with aluminum foil. Braise in upper third of oven for 3 to 3.5 hours or until brisket is fork tender.
Meanwhile place butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on high 1 to 2 minute or until butter melts, mix well. Place cabbage wedges on half of baking sheet and potatoes on other half (when I double this recipe I put the cabbage on a baking sheet and the potatoes on their own baking sheet]. Drizzle horseradish-butter mixture over vegetables, turning cabbage and tossing potatoes to coat. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket for 55 minutes.  Uncover vegetables, continue roasting 15 to 20 minutes or until vegetables are tender and begin to brown.
Combine glaze ingredients in a small bowl. Remove cooked brisket from roasting pan, place on rack in broiler pan so surface of brisket is 3 to 4 inches from heat. Brush glaze over brisket, broil 2 to 3 minute or until glaze is bubbly and beginning to brown.
Carve brisket diagonally across grain into thin slices.
3 Ingredient Chili (Or Salsa)


Ingredients:
Rotel tomatoes & chilies, black beans, corn, tortilla chips

Directions:
Place all ingredients into pan and heat through., Add any toppings you may want like cheese, onion, sour cream, whatever., Serve with tortilla chips.
Malawah


Ingredients:
all-purpose flour, baking powder, water, butter, salt, sugar, vinegar

Directions:
Sift the baking powder into the flour, make a well in the center and add water, 1 tablespoon of the butter, salt, sugar and vinegar.
Knead to a smooth elastic consistency.
Cut into 6 equal portions,and allow to "rest" in a cool place for 20 minutes Flatten each piece to a 6-inch round.
Brush each round with the melted butter, then roll it into a tight sausage shape Allow the rolls to rest for 20 minutes.
Repeat the flattening,rolling and brushing procedure twice more, waiting 20 minutes between rolling and re-flattening (final results should be flat like pita].
Using a non-stick skillet/frying pan, fry the malawah on both sides until golden brown, flipping them over at half time.
Strawberry Frosted Milk Drink


Ingredients:
milk, vanilla ice cream

Directions:
Place all ingredients in a blender and blend until smooth., Enjoy!
Brazil Nut Shortbread


Ingredients:
brazil nut, unsalted butter, brown sugar, flour, cinnamon

Directions:
Pre-heat the oven to 325 degrees F.
Grind the Brazil nuts finely.
Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat  adequately.
Sift in the flours and the nuts and work to a smooth dough.
Cover a baking sheet with parchment.
place a 6" flan ring or tart form on the cookie sheet to use as a guide.
Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
Remove the ring and flatten the dought slightly with a rolling pin.
Prick the circle of dough with a fork and score it into eight wedges.
Sprinkle with a little granulated sugar and bake for forty minutes.
Remove from the oven and cut along the score lines and leave to cool for two minutes.
Lift onto a rack and cool completely.
If they don't get immediately eaten, store in an airtight container.
Orange-Poppy Seed Bread


Ingredients:
all-purpose flour, sugar, eggs, milk, vanilla extract, salt, baking powder, poppy seed, sugar, butter, vanilla extract

Directions:
Mix all bread ingredients in large bowl for 2 minutes at high speed of electric mixer.
Pour into greased and floured pans (either Bundt or 2 loaf] and bake at 350 degrees for 1 hour and 15 minutes.  LEAVE IN PAN!
Mix all glaze ingredients in small bowl.
While bread is still hot, poke holes all over in bread with skewer or other implement.
Pour glaze over hot bread.  Let sit until hardened.
This sets up with a hard, crunchy sugar glaze on the outside.
Can use lemon as well, if preferred.
Creamsicle Milkshake


Ingredients:
"vanilla ice cream"

Directions:
In the cup of a milkshake mixer or the pitcher of a blender, combine the ice cream, sherbet, and orange juice.
Blend for 3 minutes in a milkshake mixer or 1 to 1 1/2 minutes in a blender.
The milkshake should be so thick that a straw stands up on its own in the middle of the shake.
Paula's El Paso Burgers


Ingredients:
onion, lean ground beef, monterey jack pepper cheese

Directions:
In a large bowl, combine the onion, jalapeño peppers, seasoning mix and beef, mix well.
Form into 8, 1/2 inch thick, patties.
Grill the patties over medium coals for 14 to 16 minutes for medium doneness or broil 3 to 4 inches from heat source 10 to 12 minutes.
Center should be no longer pink.
Turn patties once, half way through cooking.
Serve on buns topped with cheese and guacamole.
Thousand Island Dressing


Ingredients:
mayonnaise, hard-boiled egg, onion, celery

Directions:
Mix altogether by hand., Refrigerate.
Spinach, Mushroom and Cheese Casserole


Ingredients:
onion, mushrooms, dried thyme, salt, pepper, diced tomatoes, frozen chopped spinach, eggs, milk, cheddar cheese

Directions:
Coat 9" deep-dish pie pan with cooking spray.
Cut bread into 1/2" thick slices; cut slices into quarters.
In skillet heat oil over medium heat.
Add onion; cook until softened, 5 minutes.
Increase heat to medium-high.
Add mushrooms 1/2 tsp.
thyme salt and pepper.
Cook, stirring occasionally, until tender, 8 minutes.
Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
Tuck remaining bread pieces into vegetable mixture.
Combine eggs milk, cheese and remaining thyme; pour over vegetables.
Cover.
Refrigerate at least 1 hour or overnight.
Preheat oven to 350 degree; remove cover.
Bake until cooked through and golden, about 1 hour.
Salsa Verde (Italian Green Sauce)


Ingredients:
fresh parsley, pine nuts, capers, garlic clove, anchovy fillets, red wine vinegar, extra virgin olive oil, basil leaves, mint leaf, Dijon mustard, parmesan cheese

Directions:
Blend all the ingredients in a blender or with pestle and mortar., Leaving it to stand for a while allows the flavors to develop., Mix with pasta or place a dollop on meat or fish., Enjoy!