xiaoxl/recipe_data huggingface dataset:
Honeysuckle Tea


Ingredients:
mace, lemongrass, pandan leaves, lemon juice, honey, water

Directions:
Pound chopped lemon grass and licorice in a stone pounder.
Broil 2000 ml water in a medium pot.
Add all dried ingredients except chrysanthemum flowers and green tea sachets into the broiling water.
Cover the pot with lit and turn down the fire. Let simmer for 15 minutes.
Put in chrysanthemum flowers.
Again simmer for 5 minutes.
Turn off fire. Drop in green tea sachets and steep for 1 minutes.
Strain the tea with a muslin bag.
Add honey and lemon juice when tea cool down a bit. .
Let it stand for 5 minutes. Enjoy the tea!
Beth's Warm Artichoke Dip


Ingredients:
cream cheese, mayonnaise, parmesan cheese, artichoke hearts, green chilies

Directions:
Set cream cheese on counter and bring to room temperature., Mix cream cheese and mayonnaise together., Add grated parmesan, artichoke hearts, and chilies., Heat in microwave or oven just before serving.
Cranberry and Marshmallow Salad


Ingredients:
cranberries, miniature marshmallows, sugar, apples, walnuts, heavy cream

Directions:
Mix the cranberries, marshmallows and sugar together.
Cover and set overnight (or several hours at least].
Whip the heavy cream and add this to the cranberry mixture along with the apples and walnuts.
Cranberry-Pear Chutney


Ingredients:
fresh cranberries, frozen cranberries, brown sugar, bosc pears, Asian pears, golden raisin, lime juice

Directions:
In a large saucepan, heat the cranberries, brown sugar, and 2 cups of water over medium-high heat to boiling.
Simmer, stirring occasionally, until the cranberries start to pop and release juices, about 10 minutes.
Add the pears, jalapeño, raisins, and lime juice and simmer for another 5 minutes.
Remove from heat; cool.
Cover and refrigerate up to 2 days ahead.
Columbia Restaurant Spanish Bean Soup


Ingredients:
garbanzo beans, ham bone, water, salt, salt pork, onion, chorizo sausage, potatoes, saffron, paprika

Directions:
Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet.
Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.
When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.
Guilt Free West Coast Cheese Sauce


Ingredients:
nonfat sour cream, parmesan cheese

Directions:
"In a small saucepan, combine all ingredients, bring to a boil, then reduce heat to simmer for 5 minutes, stirring occasionally."
Grapefruit Marmalade
Category: side-dish
By Buckwheat Queen

Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.

Ingredients:
4  ruby red grapefruits
3 cups white sugar

Directions:
Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water. Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife. Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds. Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon. Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes. Remove the marmalade from the heat when the freezer sample meets your desired consistency. Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 day
Yields: 2 5-ounce jars

Calories: 275.9
Fat: 0.1 g
Carbohydrates: 71.1 g
Sugars: 67.1 g
Dietary fiber: 1.7 g
Protein: 0.8 g
Weeknight Pepperoni Pizza Sammies


Ingredients:
olive oil, minced garlic clove, sweet onion, white button mushrooms, tomato paste, water, ground oregano, dried marjoram, mozzarella cheese

Directions:
For sauce:
Heat oil in small saucepan.
Add garlic, onions, and mushrooms.
Saute until soft.
Stir in tomato paste and water.
Add Italian seasoning, oregano, marjoram, salt, and pepper.
Stir and Simmer for about 15 minutes or until flavors have combined.
Spread sauce on all 4 slices of bread.
On 2 slices, add mozzarella and pepperoni to cover.
Sprinkle mixed cheese to cover pepperoni.
Top with the other 2 sourdough slices.
Heat sandwiches until cheese is melted and bread is toasty.
For extra toasty bread, I put the bread in a toaster on a light setting before cooking.
To heat the sandwiches you can use stove top, baking, panini press, or (as I did] grill them on the foreman :].
Butter-Bean Puree Appetizer


Ingredients:
extra virgin olive oil, butter beans, garlic, artichoke hearts, lemon juice, parsley, lemon zest

Directions:
Preheat oven to 400 degrees.
Brush bread slices with olive oil and place on baking sheet.
Bake until lightly golden 7 to 10 minutes.
In a work bowl of a food processor combine 1 can butter beans undrained ,  1 can butter beans drained and garlic and pulse until smooth.
In a large bowl combine artichoke hears,lemon juice and 1/4 cup parsley.
Add bean mixture to bowl, stirring well.
Spoon onto toasted bread slices.
Top with lemon zest and additional parsley.
Drizzle with remaining olive oil.
enjoy.
Big Boy's Tartar Sauce Clone / Copycat


Ingredients:
mayonnaise, onion, pickle juice

Directions:
Combine all, allow flavors to blend several hours.
Note: To make the wonderful Slim Jim sandwich (basically a ham/swiss, but the technique is kind of important, as is the combination of sauce and ingredients] see recipe #246365. Big Boy grills their sandwiches to toast the buns. . I grill them on the George Foreman thing.
Garden Pasta With Shrimp (Or Chicken or Tofu!)


Ingredients:
olive oil, fresh oregano, lemon rind, crushed red pepper flakes, salt, medium shrimp, angel hair pasta, tomatoes, fresh basil, of fresh mint, red wine vinegar, olive oil, sugar, spicy brown mustard, lemon rind, fresh lemon juice, salt, fresh ground black pepper, feta cheese

Directions:
Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp] in a large bowl; toss well.
Heat a large nonstick skillet over medium-high heat.  Add shrimp mixture to pan; saute 6 minutes or until done.  Remove from heat; set aside.
Cook pasta according to package directions, omitting salt and fat.
Place pasta in a large bowl; add tomato, basil, and mint.
Combine red wine vinegar, 1 tablespoon olive oil, sugar, and next 5 ingredients (through black pepper] in a small bowl.
Pour over pasta mixture and toss to coat. Stir in feta cheese and serve with shrimp.
Angel Biscuits


Ingredients:
active dry yeast, water, all-purpose flour, baking powder, baking soda, sugar, salt, vegetable shortening, buttermilk

Directions:
Preheat oven to 400*F.
Dissolve yeast in water in small bowl and set aside.
Sift flour with baking powder, soda, sugar, and salt into large bowl. Using a pastry blender, cut in shortening until mixture resembles coarse meal.
Add buttermilk and yeast mixture and toss briskly with a fork just until dough holds together.
Knead dough lightly on well-floured surface 1 minute. Roll to a thickness of 5/8 inch, then cut with well-floured 2 1/2 inch biscuit cutter.
Bake on ungreased baking sheets for 15 minutes or until biscuits are puffed and pale tan. Serve at once.
Adele's Dog Biscuits (Bread Machine)


Ingredients:
chicken broth, water, egg, salt, whole wheat flour, oatmeal, all-purpose flour, cornmeal, parsley, garlic powder, cheese

Directions:
Place all ingredients in your bread machine in the order recommended by the manufacturer. Select the dough or manual cycle and press start.
Stop the machine 5 minutes after the first kneading has gotten fully underway. Turn the dough out onto a floured board; dust board as needed to prevent sticking.
Let the dough rest about 10 or 15 minute Then choose your method: 1. Roll 1/2" thick and cut out shapes 2. Pull off small (or large] lumps and "mold" bone shapes with your hands.
Bake at 250 degrees for 45 minutes on a vegetable-spray or parchment covered baking sheet.
Let them cool & dry out overnight. This is how they stay crunchy. Store in airtight container.
Twinkie Cake


Ingredients:
instant vanilla pudding, eggs, water, flour, butter, sugar, shortening, vanilla extract

Directions:
For cake:
Preheat oven to 350 degrees.
Beat all cake ingredients together with mixer on medium speed for 2 minutes.
Place in a greased 9X13 pan.
Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Let cake cool completely.
For Filling:
Place flour and milk in a small saucepan and bring to a boil on low heat stirring constantly until very thick (the consistency of paste]. NOTE:  this takes a while; you will think that it isn't going to thicken, but just keep stirring.  Just when you think it isn't going to happen it will all start to come together and thick all of a sudden very fast.  Keep stirring vigourously until the mixture looks like paste.
Remove from heat and let cool completely in the refrigerator for a couple hours.
When completely cooled add remaining filling ingredients and beat with mixer until the consistency of cool whip.
To Assemble Cake:
Remove cake from pan.
Slice in half and remove the top and set aside.
spread filling onto bottom half of cake.
Return top portion of cake to the top.
Serve now or place back into refrigerator to chill.
Store leftovers on refrigerator.
Cabbage, Potato and Sausage Soup


Ingredients:
white potatoes, green cabbage head, bell pepper, pork sausage, sour cream, black pepper, chicken bouillon, chicken broth, cilantro, parsley, water

Directions:
In a large pot on medium high, cook sausage, onion and bell pepper together. Once the sausage is cooked thru  and crumbled, add the 1 1/2 cup chicken broth.
In a glass measuring cup, add the reserved 1/2 cup chicken broth and 1/4 cup sour cream. With a wisk, mix thoroughly until the sour cream is incorperated and there are no lumps. Add this mixture to the pot and give it a stir.
Add chicken bullion to pot. Add the garlic salt and pepper to taste. DO NOT over do it with garlic salt as the chicken bullion already has salt in it.
Add the cabbage to the the pot and about 1 cup of water (or atleast enough to barely cover the top of the cabbage].
Bring to a simmer and taste to check if more salt is needed.
Cook covered on medium for about 20-25 minutes or until both cabbage and potatoes are tender. Add the cilantro at the end of cooking.
Fudge
Category: desserts
By Dana

I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge.

Ingredients:
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
¼ cup butter
1 cup chopped walnuts  (Optional)

Directions:
Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Yields: 8 x8-inch pan

Calories: 406.9
Fat: 22.5 g
Saturated fat: 11.6 g
Carbohydrates: 46.2 g
Sugars: 13.5 g
Dietary fiber: 0.5 g
Protein: 6.3 g
Cholesterol: 16 mg
Sodium: 51.7 mg
Fish in Mustard Sauce


Ingredients:
salt, brown mustard seeds, turmeric powder, fresh coconut, garlic cloves, green chilies, onion, coriander powder, cumin powder, red chili powder, tomatoes, boiling water, fresh coriander leaves

Directions:
Wash fish, sprinkle with salt and set aside to firm up.
Grind first 10 (ten] ingredients with lemon juice to make a paste.
Fry paste in oil for 6-7 minutes, adding water as and when required to prevent burning.
Add tomatoes, saute for 2 minutes then add 2 cups boiling water. Season with salt to taste.
Add fish pieces, cook until done (+/- 10min] and serve garnished with chopped coriander leaves.
Effortless Apple Crisp


Ingredients:
apples, brown sugar, flour, rolled oats, cinnamon, nutmeg, butter

Directions:
Place apples in greased 8-inch square pan.
Blend remaining ingredients until crumbly; spread over apples.
Bake at 375 degrees for 30-35 minutes  or until apples are tender and topping is golden brown.
Serve warm with hard sauce, if desired.
Applebee's-Style Baby Back Ribs


Ingredients:
ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, liquid smoke, salt

Directions:
Place ribs in a large pot and fill pot with enough water to cover ribs.
Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
Reduce heat and simmer, uncovered, stirring often, for 30 minutes or until slightly thickened.
Place boiled ribs, meat side down, on a broiler pan.
Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
If you like your ribs falling off the bone, add 1 cup of apple cider vinegar to water before placing ribs to boil.
Pumpkin Seed Arugula Pesto Sauce (Vegan)


Ingredients:
arugula, fresh parsley, garlic cloves, sea salt, olive oil

Directions:
Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.].
Place the toasted seeds in a food processor and grind until fine.
Add the garlic and salt then pulse again.
While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.
Keep adding as these get blended in until all of the greens are incorporated.
Pour the oil through the top opening and continue blending.
You might have to stop occasionally to scrape down the sides of the food processor.
Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.
Made from Scratch Blueberry Flapjacks
Category: breakfast-and-brunch
By Simple Savoury

Delicious, easy and good for you! Blueberries and chia seeds added to a simple pancake recipe boost the goodness and the flavor. That's what's for breakfast! Serve warm with maple syrup.

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
1  large egg
½ cup blueberries
2 tablespoons chia seeds  (Optional)
cooking spray

Directions:
Whisk flour, baking powder, and salt together in a bowl. Make a well in the center and add milk and egg. Whisk batter until combined. Fold in blueberries and chia seeds gently. Heat a nonstick skillet over medium-high heat. Grease the pan lightly with cooking spray. Pour 1/4 cup batter into the hot pan; cook until edges look dry and bubbles on top begin to pop, about 2 minutes. Flip and continue to cook for 1 minute.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 8 flapjacks

Calories: 192
Fat: 4 g
Saturated fat: 1.3 g
Carbohydrates: 31.4 g
Sugars: 4.8 g
Dietary fiber: 2.7 g
Protein: 7.5 g
Cholesterol: 51.4 mg
Sodium: 456.6 mg
Steak-Lovers' Leftovers (Sandwiches)


Ingredients:
unsalted butter, olive oil, onion, mushroom, garlic, beef broth, heavy cream, catsup, Worcestershire sauce, Dijon mustard, roast beef

Directions:
Heat 2 tablespoons butter and olive oil in large skillet over medium heat; add onions and cook, stirring occasionally, until golden.
(Note: The original recipe says to cook until"golden and crispy". I've never managed to get them crispy, but they're delicious just caramelized.] Using a slotted spoon to allow excess oil to drip back into the skillet, remove onion slices to paper towels to drain.
Reduce heat to moderately low and add mushrooms and garlic to skillet.
Cook in remaining oil, stirring occasionally, until mushrooms begin to turn brown; transfer mixture to a small bowl.
Pour broth into skillet and deglaze, using a wooden spoon to scrape up all the brown bits on the bottom of the pan.
Add cream, catsup, worcestershire and mustard.
(The recipe doesn't say to, but at this point I let it simmer a little while to reduce sauce and thicken a bit.] Cut bread loaf in half horizontally and butter each half lightly.
Cut each half into 4 equal pieces and toast in oven, buttered side up.
Stir sliced beef and mushroom mixture into sauce and heat thoroughly.
Place beef slices on bottom slices of bread, spooning desired amount of sauce over each slice.
Sprinkle caramelized onions over each sandwich and place other half of bread slices on top.
Corn and Fire-Roasted Poblano Salad With Cilantro


Ingredients:
red onion, champagne vinegar, rice vinegar, olive oil, corn, salt, water, poblano chile, fresh lime juice, cayenne pepper, cilantro

Directions:
Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
Just before serving, add the cilantro and season to taste with salt and cayenne.
Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.
East African Braised Chicken


Ingredients:
whole chicken, salt, pepper, olive oil, onions, fresh ginger, curry powder, ground cinnamon, ground cardamom, garlic cloves, dry white wine, pitted dates, golden raisins

Directions:
Preheat oven to 350°F.
Sprinkle chicken with salt and black pepper.
Heat oil in a Dutch oven over medium-high heat.
Add chicken, cook 4 minutes on each side or until golden brown.
Remove the chicken from pan.
Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
Add the ginger and next 5 ingredients (ginger through garlic], cook for 1 minute.
Stir in chicken, broth and the remaining ingredients, and bring to a boil.
Cover and bake at 350°F for 1 hour.
Chia Seed Pudding


Ingredients:
pure maple syrup, vanilla extract, kosher salt, strawberry

Directions:
In medium bowl, gently whisk almond milk, yogurt, 2 tablespoons of maple syrup, vanilla and 1/8 teaspoon salt until just blended.
Whisk in chia seeds; let stand 30 minutes.
Stir to distribute seeds if they have settled.
Cover & refrigerate overnight.
The next day, in medium bowl toss berries with remaining 4 teaspoons maple syrup.
Mix in almonds.
Spoon pudding into bowls or glasses;.
Mound berry mixture on top and serve.
Greek Pasta Salad
Category: salad
By Danielle Laroche

Great summer pasta salad.

Ingredients:
2 cups penne pasta
¼ cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, crushed
2 teaspoons dried oregano
salt and pepper to taste
⅔ cup extra-virgin olive oil
10  cherry tomatoes, halved
1 small red onion, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
½  cucumber, sliced
½ cup sliced black olives
½ cup crumbled feta cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink. Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 306.6
Fat: 23.6 g
Saturated fat: 5.2 g
Carbohydrates: 19.3 g
Sugars: 2.8 g
Dietary fiber: 2.1 g
Protein: 5.4 g
Cholesterol: 14 mg
Sodium: 258.1 mg
Classic Thai Peanut Sauce


Ingredients:
onion, peanuts, water, garlic powder, brown sugar, cayenne, soy sauce, lemon juice

Directions:
Put all in the ingredients into a blender or food processor, and blend until almost smooth.
Pour into a small saucepan, cook and stir until mixture boils and thickens.  (about 10 min] May be served warm or cold.
Oatmeal Muffins


Ingredients:
rolled oats, milk, all-purpose flour, baking powder, salt, cinnamon, eggs, light brown sugar, butter, vanilla

Directions:
Preheat oven to 400 degrees. Place 12 paper liners in cupcake pan.
In a medium size bowl, combine the oats and milk. Set aside for 10 minutes.
Combine and sift the flour, baking powder, salt and cinnamon in a large bowl.
Beat together the eggs, light brown sugar, butter and vanilla. Add in the oats and milk and stir until evenly mixed.
Pour the wet mixture into the dry mixture and mix just until combined (don't overmix!].
Divide the batter evenly between the cupcake pan (the batter will come close to the top] and bake for 16-18 minutes or until a toothpick comes out with moist crumbs. Don't overbake!
Dark Chocolate Ice Cream


Ingredients:
milk, eggs, sugar, heavy cream, real vanilla extract, salt

Directions:
Melt chocolate in double boiler over hot (not boiling] water.
Gradually whisk in milk, stir until smooth.
Remove from heat and let it cool.
Whisk eggs in a mixing bowl until light and fluffy.
Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
Add the cream, vanilla, and salt; whisk.
Add the chocolate mixture; blend well.
Cover, chill, and freeze according to ice cream maker's directions.