xiaoxl/recipe_data huggingface dataset:
Summer Couscous Salad


Ingredients:
couscous, canned chick-peas, olive oil, courgettes, cherry tomatoes, halloumi cheese, olive oil, lime juice, garlic cloves, of fresh mint, sugar, mint leaf

Directions:
Tip couscous into bowl, pour over boiling stock and stir. Cover and leave for 4-5 minutes.
Mix dressing ingredients together.
Fluff up the couscous with a fork, stir in the chickpeas and half of the dressing. Pile on a large serving dish.
Heat oil in a griddle pan or a large frying pan. Fry the courgette slices over high heat for 2-3 mins until dark golden. Drain on kitchen paper and season with salt and pepper. Put the tomatoes, cut sized down, into the pan and cook for 2 minutes until tinged brown underneath. Remove from the pan and season with salt and pepper. Top the couscous with courgettes, then the tomatoes.
If the pan is dry, pour in a little more oil, heat it up and add the halloumi. Fry for 2-3 mins, turning until crisp and sizzled brown. Pile on top of the tomatoes and pour over the remaining dressing. Garnish with mint leaves.
Outrageous Muffins


Ingredients:
brown sugar, cornmeal, whole wheat flour, wheat germ, salt, baking soda, eggs, yogurt, vanilla, orange, zest of, raisins, currants

Directions:
Preheat oven to 350 degrees., Mix dry ingredients and dried fruit together in a large bowl., Combine liquid ingredients and stir into dry ingredients just until moistened., Batter should be lumpy., Fill oiled or paper-lined muffin tins 2/3 full., Bake in preheated 350 degree oven for 20-25 minutes.
Authentic Chai


Ingredients:
water, black peppercorns, cardamom pods, cinnamon stick, cloves, fresh ginger, milk, black tea

Directions:
Start to heat the water to boiling.
In the meantime, cut each peppercorn in half with a knife and crack open each cardamom pod by biting it or smashing it.
Put all spices and ginger in the pan. Boil about 5 minutes or until the water is light brown colored from the spices.
Add 1/2 cup of the milk and the tea. Then stir in the sugar making sure it melts.
Add the rest of the milk and heat to almost boiling for a couple more minutes.
Depending on your taste, you can add more or less milk or sugar to the recipe.
Strain the mixture into glasses and taste authentic chai from the Himalayas!
- Disgustingly Rich  Brownies -


Ingredients:
white sugar, eggs, cocoa powder, flour, salt, butter, vanilla extract, walnuts, butter, icing sugar, cocoa powder

Directions:
Preheat over to 350°F
First, mix cocoa and sugar together and pour the melted butter inches Mix well.
Add the eggs and vanilla, again mix thoroughly. I add the salt now to avoid the trouble of sifting. :].
Stir in the flour until just combined.
Bake in a greased 8 or 9 inch pan until the brownies pull away from the sides. Depending on how "high" your batter was, it can take anywhere from 20 min to 45. The insides should still be a bit moist, which makes the brownies taste "fudgy". When I make a double batch, I use the same size pan and cook lower and slower so I get higher, thicker brownies.
Wait until they cool completely before icing (if you bother, it's still good without], or cutting.
Strawberry Basil Sorbet


Ingredients:
water, fresh basil, lemon juice

Directions:
combine water and preserves, bring to a boil, cook 2 minutes until preserves are melted.
remove from heat, stir in basil and lemon juice.
pour into a freezer can or an ice cream maker according to manufacturer's directions.
spoon into a container and freeze 1 hour until firm.
Ww Core Skillet Lasagna


Ingredients:
onion, minced garlic clove, diced tomatoes, water, tomato sauce, dried parsley flakes, dried basil leaves, dried oregano leaves, salt, fat-free cottage cheese, fat-free parmesan cheese, basil, pepper, fat free mozzarella cheese

Directions:
In large skillet, brown beef with onions and garlic then drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt into hamburger mixture and mix well.
Stir in uncooked pasta.
Bring mixture to a boil, stirring occasionally.
Reduce heat, then cover, simmer for 20 minutes or until pasta is tender, stirring once.
In a medium size bowl, combine cottage cheese and Parmesan cheese.
If desired, sprinkle in basil and pepper to taste.
Mix cheese mixture.
Drop cheese mixture by rounded tablespoons onto pasta mixture in skillet.
Cover and cook for 5 minutes.
Sprinkle with shredded mozzarella, if desired.
Apple Juice Cinnamon Oatmeal


Ingredients:
water, apple, rolled oats, cinnamon

Directions:
Combine water, apple juice, and diced apple., Bring to a boil., Stir in rolled oats and cinnamon., Reduce heat and simmer until thick, stirring occasionally.
plum sorbet


Ingredients:
plum, sugar, orange zest

Directions:
Combine plums, orange juice, sugar, and orange peel in a blender.
Use the puree button on your blender until it is smooth.
Pour the mixture into a freezer safe dish, and put in your freezer for about 4 hours.
About half an hour before you are ready to eat it, puree it one more time in your blender.
You should keep it in the freezer until you're ready to eat.
Sausage Stuffed Tomatoes


Ingredients:
sausage meat, tomatoes, onion, bouillon, minced garlic clove, parsley, butter

Directions:
Preheat oven to 300°F.
Slice tops off tomatoes; scoop out centers.
Throw out seeds and chop up centers.
Set aside tops and centers.
Moisten the bread crumbs with consommé.
Cook garlic and onion in butter until soft.
Mix garlic and onion together with sausage, crumbs, parsley, and tomato centers.
Stuff tomatoes with the mixture and sprinkle bread crumbs on top.
Dab with butter and add tomato tops.
In lightly oiled dish, bake for 35 minutes and most of all enjoy!
Mom's Chocolate Cake


Ingredients:
butter, water, sugar, flour, eggs, vanilla, buttermilk, baking soda

Directions:
Boil butter, crisco, and water in a sauce pan., Pour mixture over sugar, flour, and cocoa., Mix well but do not beat., Stir in remaining ingredients and pour into greased 9x13 pan., Bake for 20 minutes at 400°F.
Mexicchini Lasagna


Ingredients:
olive oil, garlic cloves, purple onions, zucchini, ground cumin, ground beef, salsa, burrito-size flour tortillas, low-fat sour cream, zucchini, olive oil, polenta

Directions:
"Put 1/2 T olive oil in a skillet over medium heat. When heated, add onions and garlic. Saute, stirring constantly for a few minutes until onions are softened. Add shredded zucchini and cumin; saute 3-5 more minutes, stirring from time to time. Put vegetables in a bowl and set aside. Add the other 1/2 T olive oil to the skillet. Add beef, taco seasoning and water - amount on seasoning packet; cook according to packet directions. Add salsa and stir together, then reduce heat to low simmer, uncovered for 10 minutes. In the meantime, preheat oven to 350 degrees and spray a 13X9 inch baking dish with cooking spray. If using the optional topping, put zucchini disks in a bowl, coat with olive oil and then rub in corn grits/polenta. Remove meat from heat. Cover the bottom of the baking pan with a layer of tortillas, cutting and overlapping as needed. Spread 1/2 of the beef mixture over the tortillas. Cover with 1/2 the zucchini mixture and then half the cheese. Add second layer of tortillas, cutting and overlapping as needed, then layers of the remaining beef and zucchini mixtures. Follow with the rest of the tortillas, cutting and overlapping to cover completely. Sprinkle on remaining cheese. At this point, arrange the prepared zucchini disks on top, if using as a topping. Cover and bake for 30 minutes. Remove foil and bake 5-10 more minutes. Let cool for 10 minutes before serving. Garnish with yogurt (or sour cream] if desired."
Spicy Honey Ginger Shrimp


Ingredients:
honey, soy sauce, dry sherry, ginger powder, crushed red pepper flakes, dry mustard, shrimp, cornstarch

Directions:
Combine first 7 ingredients in a microwave safe bowl big enough to fit the shrimp in as well.  Microwave the sauce for about 30 seconds just to melt the honey.
Stir well, add shrimp and toss to coat them.
Marinate for 30 min to an hour, stirring once. (This could also be done in a ziplock bag].
Stir fry the veggies in a large skillet or a wok.
When veggies are thawed but not fully cooked, add the shrimp and marinade.
Stir fry for 2-4 min until shrimp are done.
Add cornstarch and stir until sauce thickens.
Serve over rice.
Enjoy!
Gingersnaps


Ingredients:
butter, brown sugar, sugar, molasses, egg, pure vanilla extract, flour, baking soda, salt, ground cinnamon, ground ginger, ground cloves, sugar

Directions:
Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper.
Cream the butter and sugars until light and fluffy.
Add the molasses, egg, and vanilla extract and beat until incorporated.
In a separate bowl whisk together the flour, baking soda, salt, and spices.  Add to the butter mixture and mix until well combined.
Cover and chill the batter for about 30 minutes.
Place about 1 cup sugar in a medium sized bowl.
When the dough has chilled sufficiently, roll into 1 inch balls.
Then roll the balls of dough into the sugar, coating them thoroughly.
Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly.
Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top.
Cool on a wire rack.
Spicy Masala Chicken-Low Cholesterol


Ingredients:
chicken thighs, lemon juice, ginger, garlic clove, salt, soft brown sugar, clear honey, fresh coriander, green chili

Directions:
In a mixing bowl,mix together the lemon juice through to the honey.Add the chicken and coat well.Set aside for 45 minutes.
Preheat the grill to a medium heat.Add the coriander and chilli to the chicken and place the whole lot in a flameproof dish ( I use a baking tray lined with foil].
Brush the chicken with a little sunflower oil if you wish,and then grill the chicken for about 15-20 minutes,turning and basting occasionally,until cooked through and browned.
Persian Cucumber Yogurt (Maast-O Khiyaar)


Ingredients:
plain yogurt, cucumber, mint, basil, onion powder, walnuts, raisins, salt, black pepper

Directions:
In a large bowl, mix the yougurt and kefir cheese.
Finely chop the cucumbers and add to yogurt mixture.
Add basil, mint, salt, pepper, onion powder, raisins, walnuts, and dried rose petals to the mixture.
Mix well.
Refrigerate for an hour and serve.
Curry Spaghetti Alfredo


Ingredients:
spaghetti, curry powder, garlic cloves, onion, dried basil, dried oregano, chicken broth, lemongrass, curry leaf, cinnamon, cloves, star anise, alfredo sauce, heavy cream, olive oil, parsley

Directions:
Heat oil in a pan on medium-high heat.
Sauté onion, dried basil, dried oregano and lemon grass until it turns soft and a bit golden.
Dump in ground meat, garlic, curry powder and curry leaves, and stir cook for awhile until the meat is getting done.
Pour in chicken broth, along with all the ingredients except alfredo sauce and heavy cream.
Simmer for 25-30 minutes.
Add in alfredo sauce and heavy cream, stir until it’s thickened.
Season well with salt and pepper.
Remove curry leaves.
Save a few cups of the curry sauce and set aside. Mix the rest of the sauce with the cooked spaghetti.
Before serving pour some curry sauce on top and garnish with parsley.
Cottage Cheese Blintzes
Category: breakfast-and-brunch
By wakipan

I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you're trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping.

Ingredients:
3  eggs
1 cup milk
2 tablespoons vegetable oil
¾ cup all-purpose flour
1 teaspoon vegetable oil, or as needed
2  (16 ounce) containers small curd cottage cheese, very well drained
2  egg yolks
¼ cup white sugar
2 tablespoons lemon juice
1 teaspoon vegetable oil, or as needed

Directions:
Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps. Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside. Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside. Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

Prep time: 5 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 15 blintzes

Calories: 148.5
Fat: 7.1 g
Saturated fat: 2.8 g
Carbohydrates: 10.8 g
Sugars: 4.4 g
Dietary fiber: 0.2 g
Protein: 10.3 g
Cholesterol: 74.8 mg
Sodium: 263.8 mg
Peanut Butter Nut Brownies
Category: desserts
By Krista Garnes

Peanut butter brownies from my mom's recipes.

Ingredients:
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups white sugar
½ cup peanut butter
½ cup shortening
1 teaspoon vanilla extract
3  eggs
1 cup chopped walnuts
1 (6 ounce) package semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Mix flour, baking powder, and salt together in a bowl. Combine sugar, peanut butter, shortening, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating briefly after each addition. Gradually add flour mixture, mixing until combined. Fold in nuts and chocolate chips. Transfer batter to the prepared baking pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely before slicing.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 9x13-inch pan

Calories: 317
Fat: 19.4 g
Saturated fat: 5 g
Carbohydrates: 34.1 g
Sugars: 25.5 g
Dietary fiber: 1.8 g
Protein: 5.5 g
Cholesterol: 30.7 mg
Sodium: 138 mg
Southern Living's Cream Cheese Banana Nut Bread...healthier Vers


Ingredients:
pecans, butter, reduced-fat cream cheese, sugar, eggs, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, buttermilk, bananas, vanilla extract

Directions:
Preheat oven to 350°F  Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
Beat butter and cream cheese at medium speed with an electric mixer until creamy.  Gradually add sugar, beating until fluffy and light.  Add eggs, one at a time, beating just until blended after each addition.
Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
Beat at low speed just until blended after each addition.  Stir in bananas, 3/4 cup toasted pecans, and vanilla.
Spoon batter into 2 greased and floured 8x4 inch pans.  Sprinkle with remaining 1/2 cup pecans.
Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil  during last 15 minutes to prevent excessive browning, if necessary.  Cool bread in pans on wire racks 10 minutes.  Remove from pans to wire racks.  Let cool 30 minutes.
Grilled Chicken Quesadillas
Category: world-cuisine
By Thuy Ortiz

This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.

Ingredients:
2 pounds boneless, skinless chicken thighs
adobo seasoning to taste
12 (10 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend
1  onion, chopped
1 (6 ounce) can sliced black olives, drained
1 (7 ounce) can diced green chilies, drained

Directions:
Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes. Heat grill for medium-high heat. Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces. Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 850.7
Fat: 24.6 g
Saturated fat: 10.9 g
Carbohydrates: 86.5 g
Sugars: 1.8 g
Dietary fiber: 6.5 g
Protein: 46.4 g
Cholesterol: 125.7 mg
Sodium: 1665.2 mg
Honey Banana Pops


Ingredients:
graham cracker crumbs, bananas, honey

Directions:
1. Spread your topping choices on a plate. Cut bananas in half crosswise. Insert a popsicle stick into each cut end.
2. To assemble, hold each banana half over plate or waxed paper to catch drips. Spoon about 1 tablespoon of honey over banana, rotating and smoothing with back of spoon to coat all sides. You can also squeeze honey from a plastic honey bear container and smooth out with a spoon.
3. Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere. Place pops on waxed paper lined cookie sheet.
4. Repeat with remaining bananas, honey and topping. Serve at once.
Red Leaf Lettuce With Roasted Red Pepper Salad


Ingredients:
red leaf lettuce, capers, olive oil, red wine vinegar, Dijon mustard, honey, kosher salt, fresh ground black pepper

Directions:
In a serving bowl, combine lettuce, red peppers, and capers.
Whisk together red wine vinaigrette ingredients OR place them in a lidded glass jar and give them a good shake.
Drizzle 4 tablespoons of the vinaigrette over the salad and toss well.
Top with shaved cheese.
Blondies II
Category: desserts
By Erica 80

Moist mouth watering bars topped with rich peanut butter frosting .These yummy treats disappear in my home. If you like, reserve a few of the chocolate chips to sprinkle on top for decoration.

Ingredients:
3 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon salt
¾ cup butter, softened
1 ½ cups packed brown sugar
¾ cup white sugar
3  eggs
1  egg yolk
2 teaspoons vanilla extract
6 tablespoons peanut butter
2 cups semisweet chocolate chips
½ cup butter, softened
1 cup peanut butter
3 cups confectioners' sugar
⅓ cup milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Sift together the flour, baking powder and salt; set aside. In a large bowl, cream together 3/4 cup of  butter, brown sugar and white sugar until light and fluffy. Beat in the eggs and yolk one at a time, then stir in the vanilla and 6 tablespoons peanut butter. Blend in the sifted ingredients and stir in the chocolate chips. Press the mixture evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely before frosting. To make the frosting, mix the remaining 1/2 cup of butter and 1 cup peanut butter together in a medium bowl. Mix in the confectioners sugar until smooth, then gradually stir in milk until a spreadable consistency is reached. Cut, serve and enjoy!

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 24 squares

Calories: 454.1
Fat: 22.3 g
Saturated fat: 10.4 g
Carbohydrates: 60.7 g
Sugars: 43.6 g
Dietary fiber: 2.2 g
Protein: 7.3 g
Cholesterol: 57.5 mg
Sodium: 258.9 mg
Snickerdoodle Ice Cream Sandwiches


Ingredients:
all-purpose flour, baking soda, cream of tartar, salt, butter, sugar, eggs, milk, vanilla, ice cream

Directions:
FOR SNICKERDOODLES:
Preheat oven to 375°.
Stir together flour, soda, cream of tartar and salt.
Beat butter for 30 seconds.
Add the 2 cups sugar and beat until fluffy.
Add eggs, milk and vanilla; beat well.
Add dry ingredients to beaten mixture, beating until well blended.
Form dough into golf-ball sized balls (or larger] - dough will be sticky.
Roll in  mixture of cinnamon and sugar.
Place 2-inches apart on greased cooked sheet.
Flatten with bottom of glass or hand. They need to be flattened a little more than when making regular snickerdoodles.
Bake at 375° for 9-11 minutes until light golden and just beginning to crack on top. This will vary according to the size of the cookies. But look at them and make sure there are no "shiny" parts.
Cool completely on wire rack.
FOR ICE CREAM SANDWICHES:
Match cookies by size into pairs.
Turn one cookie upside-down and place a generous scoop of ice cream (slightly softened, but not too much].
Quickly place other cookie on top and press down little to smash the ice cream.
Immediately wrap tightly in plastic wrap and place in freezer.
Repeat with remaining cookies.
Freeze until firm.
Basil Pesto


Ingredients:
basil, spinach, olive oil, pine nuts, salt, garlic, parmesan cheese

Directions:
"Blend in food processor and serve on crackers or toast."
Wasabi Shumai


Ingredients:
wasabi, wonton wrappers

Directions:
Wet the edges of the wonton wrapper with your finger.
Place a small amount of wasabi in the center of the wrapper, rougly the size of a 1/4 inch sphere.  (Be very careful not to add too much, a very small amount goes a long way.].
Place the cooked meatball on top of the wasabi.
Fold the wonton wraper around the meatball.  (I either fold one corner in at a time so that they meet in the center or just gather the sides up to create a purse].
Steam for 15 minutes or until the wrapper is cooked through.
Armenian Apricot Soup


Ingredients:
extra virgin olive oil, onions, carrots, ground cumin, red lentils, water, salt

Directions:
Heat the oil in your soup pot over medium heat, then stir in the onions and carrots. Saute for about 10 minutes. Add the cumin and stir well. Decrease the heat, cover, and let the vegetables sweat for ten minutes.
Add the lentils and pour in enough of the water to cover. Bring to a simmer, then reduce the heat to medium low and cook for twenty minutes, or until the lentils and carrots are tender. Add more of the water as needed as the lentils soften and expand.
Remove from the heat, stir in the apricots and any remaining water, and season with salt. Use an immersion blender to puree until smooth; alternatively working in batches, puree in a regular blender until smooth. Take care not to over salt this soup. The right amount will bring out the flavor of the apricots but leave the onions in the background. Serve hot.
Stir-Fried Cabbage With Ginger, Soy, Garlic and Balsamic


Ingredients:
cabbage, ginger, garlic cloves, red chile, dark soy sauce

Directions:
Remove out leaves of cabbage. Cut in half and take out inner core. Slice quarters into 1 cm shreds.
Place wok on high heat. Add oil, swirl around.
Add ginger, garlic and chilli quickly stirring for few seconds.
Add cabbage. Stir-fry briskly for 3-4 minutes.
Add soy suace and balsamic and stir-fry few seconds longer.
Serve immediately.
Chicken & Spinach Alfredo Pizza


Ingredients:
alfredo sauce, frozen chopped spinach, boneless chicken breasts, sweet onion, black olives, feta cheese, mozzarella cheese, parmesan cheese

Directions:
Roll dough out thin; put on lightly greased cookie sheet and prick holes all over to minimize bubbling.
Prebake the pizza dough at 425°F for 5-7 minutes, remove from oven.
Spread alfredo sauce to within 1" of edges.
Top with chicken, spinach, onion, feta and olives, then mozzarella and parmesan last.
If you like you can brush some olive oil around the edges of the crust.
Return to oven and bake at 425°F for 10-12 minutes or until done and bottom is browned.
Remove from oven and let stand a few minutes before slicing.
Delicious and even better warmed up the next day; I have also added mushrooms when I had them on hand.