xiaoxl/recipe_data huggingface dataset:
Tex-Mex Turkey Tostadas


Ingredients:
flour tortillas, ground chicken, turkey, chili powder, salsa, hot salsa, black beans, pinto beans, diced pimentos, lettuce, radish, cheddar cheese, pitted ripe olives, sour cream, salsa, chopped tomato, onions, fresh cilantro

Directions:
For tostada shells, place tortillas in a single layer on the middle oven rack.  Bake in a 350* oven for 6 minutes, turning halfway through baking time or till golden and crisp.  (If they bubble, prick with fork.].
Set aside and cover to keep warm.
Meanwhile, in a medium skillet,cook and stir chicken or turkey and chili powder over medium heat till chicken is tender and no longer pink.
Stir in salsa.
Set aside; keep warm.
Drain beans, reserving liquid.
In a small saucepan, stir beans over low heat until heated through.
With a potato masher or fork, mash beans with reserved liquid till of spreadable consistency; heat through.
To assemble, place warm tortilla on plate, spread with thin layer of beans, chicken, and so forth.
Guacamole Perezoso


Ingredients:
avocados, Ro-Tel diced tomatoes with peppers, salt, pepper, cumin, ground coriander, onion powder, chipotle chile in adobo

Directions:
After you mash your avocados, squeeze the lemon juice all over and stir to really incorporate it (lemon keeps the avocados from turning so brown and it tastes great too!].
Mix all of your ingredients in and stir well.
Chill then serve with tortilla chips!
Preserved Ginger Cake With Lemon Icing Glaze


Ingredients:
ground ginger, butter, butter, eggs, molasses, self-raising flour, milk, icing sugar

Directions:
First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
The paper should come up 1 inch (2. 5 cm] above the edge.
Preheat oven to 325*F.
To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream – you might not need all the lemon juice.
Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
It's absolute heaven.
If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully – simply defrost and put the icing on half an hour before serving.
Bisquick Hearty Breakfast Muffins


Ingredients:
milk, egg, Bisquick baking mix, quick-cooking oats, granulated sugar, brown sugar, ground cinnamon, carrot, apple, raisins, walnuts

Directions:
Preheat oven to 400 degrees.
Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
Beat milk, oil, and egg slightly in medium bowl.  Stir in remaining ingredients just until moistened.  Fill muffins cups about 1/2 full.
Bake 20 minutes or until goldne brown, cool 5 minutes before removing from pan.
German Steak Roll


Ingredients:
bacon, mustard, dill pickle slices

Directions:
Bacon goes under steak, one slice under each end and one under center, straight up and down.
Lay steak lengthwise on top of bacon.
Salt and pepper lightly.
Spread mustard over entire surface of steak.
Sprinkle chopped pickles and onion over entire steak.
Fold bacon in at edges and then roll tightly jelly roll fashion, seam side down. Place in ungreased baking dish (if too long, cut in half].
Bake at 400° until bacon and meat start to brown.
Mix gravy in warm tap water and mix with meat juices that have formed.
Bake at 325° to 350° until tender, 1 1/2 to 2 hours. Can be covered with foil and basted with the gravy every now and then for more tenderness.
Slice and serve with rice or potatoes.
Marshmallow Treats


Ingredients:
margarine, small marshmallows, salted peanuts

Directions:
"Melt margarine in top of double boiler. Add marshmallows; stir until melted. Add Rice Crispies, Cheerios and salted peanuts. Stir until all ingredients are combined. Pat down in well greased 8 x 8" pan. Cut into squares when cool."
Raw Strawberry Cheesecake - Vegan


Ingredients:
walnuts, dates, flaked coconut, fresh strawberries, coconut oil

Directions:
blend walnuts, dates, 1/2 cup cocnut shred, with 1/4 cup coconut oil in the blender for the crust.
for filling, all the rest - fresh strawberries, coconut shreds, coconut oil  - then freeze.
Creme Brulee


Ingredients:
sugar, heavy cream, vanilla, brown sugar

Directions:
Combine sugar and cream in a heavy saucepan; cook over medium heat until sugar melts and mixture simmers.  Remove from heat.
Combine egg yolks and vanilla in a small bowl and whisk.  Gradually stir 1/4 of cream mixture into yolks.  Then add to the rest of the cream.
Pour custard into 8 small ramekins.  Place ramekins in a baking pan.  Add about 1 inch water to pan.  Bake at 350 degrees for 35 minutes.
Chill until ready to serve.
Sprinkle the brown sugar on top of the custards and broil until the sugar is melted.  About 3 minutes.
Mini Apple Strudel


Ingredients:
puff pastry, granny smith apples, brown sugar, sultanas, cinnamon, nutmeg, milk, raw sugar

Directions:
Preheat oven to 200°C Line a baking tray with baking paper.
Place 1 sheet of puff pastry on workbench. Cut sheet into 3 even strips. Repeat with other sheets. Cut each strip into 3 to create mini squares. Lightly brush edges of pastry with milk.
Combine apple, almond meal, sugar, sultanas, cinnamon and nutmeg in a bowl. Spread one-quarter of the apple mixture over 1 pastry square, allowing a 3cm border at the edges.
Place a square of pastry on top and crimp edges with a fork. Slash tops of pastry and brush with milk and sprinkle with sugar Repeat with remaining pastry and apple mixture.
Bake for 15 to 20 minutes or until pastry is crisp and golden.
Shrimp and Okra Gumbo
Category: soups-stews-and-chili
By Tara

I like to add crabmeat to this hearty soup as well. Serve over rice with crusty French bread. Garnish with fresh parsley.

Ingredients:
2 pounds medium shrimp - peeled and deveined
salt and pepper to taste
cayenne pepper to taste
½ cup olive oil
2 pounds chopped okra
1 tablespoon tomato paste
1  tomato, chopped
1 cup chopped onion
4 cloves garlic, minced
½ cup chopped celery
½ cup chopped green bell pepper
12 cups water
½ cup chopped green onions

Directions:
Season the shrimp with salt, pepper and cayenne to taste and set aside. Heat the oil in a large pot over medium heat. Add the okra and saute for 30 minutes, stirring occasionally. Add the tomato paste, tomato, onion, garlic, celery and green bell pepper and saute for 15 more minutes. Add the water and season to taste. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the shrimp and simmer for 20 more minutes. Finally, add the green onion to the soup and stir thoroughly.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 6 servings

Calories: 393.5
Fat: 20.9 g
Saturated fat: 3.1 g
Carbohydrates: 18.1 g
Sugars: 4.6 g
Dietary fiber: 6.3 g
Protein: 34.8 g
Cholesterol: 230 mg
Sodium: 270.2 mg
Cheddar Bay Biscuits
Category: bread
By Cookie

These biscuits are cheesy and rich, and fairly close to the ones a famous seafood restaurant chain serves.

Ingredients:
4 cups baking mix
3 ounces Cheddar cheese, shredded
1 ⅓ cups water
½ cup melted butter
1 teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon onion powder
⅛ teaspoon dried parsley

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

Yields: 20 biscuits

Calories: 138.7
Fat: 6.3 g
Saturated fat: 3.8 g
Carbohydrates: 17.5 g
Sugars: 1 g
Protein: 3.2 g
Cholesterol: 16.7 mg
Sodium: 550.5 mg
Traditional English Cottage Pie


Ingredients:
butter, onions, carrots, celery, garlic cloves, fresh thyme, bay leaf, minced beef, tomato puree, Worcestershire sauce, Tabasco sauce, red wine, white potato, butter, milk, parmesan cheese

Directions:
Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured.
Add the beef mince and cook for a further 10 minutes, or until brown.
Add the tomato purée, worcestershire sauce and Tabasco, then stir and cook for 2 minutes.
Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often.
Meanwhile, cut the potatoes into halves and quarters so they’re all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry.
Preheat the oven to 190C/170C fan/gas 5.
Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm].
Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince.
Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling.
Serve with buttered peas or a simple side salad.
Wholesome Orange Cranberry Ricotta Muffins


Ingredients:
dried cranberries, whole wheat flour, all-purpose flour, rolled oats, baking powder, baking soda, salt, ricotta cheese, eggs, eggs, liquid honey, canola oil, ricotta cheese, liquid honey

Directions:
Heat orange juice in microwave until steaming pour over cranberries.  Let stand 10 minutes or until plumped; strain, reserving juice.
Line 12-cup muffin pan with paper liners.  Stir together whole wheat and all-purpose flour, oats, baking powder, baking soda and salt.  Whisk together ricotta, eggs, honey, oil, reserved juice and orange rind.
Stir ricotta mixture into dry mixture until almost combined.  Stir in cranberries just until evenly distributed and no dry patches remain.  Divide mixture among prepared cups.  Bake in 375 oven for 18 to 20 minutes until tester inserted comes out clean.  Serve warm or store in an airtight container for up to 2 days.
Spread:  blend three ingredients and serve with muffins.
Very Vanilla Frosting


Ingredients:
powdered sugar, butter, salt, milk, vanilla bean paste

Directions:
In a medium mixing bowl, add powdered sugar, butter, milk and vanilla bean paste.
With a spoon, stir ingredients together until moistened.  Form a well in the center of the mixture and add food coloring if desired.
With a hand-held electric mixer, beat on high for two minutes or until smooth and creamy.  If a stiffer frosting is desired, add a little more powdered sugar at a time until desired consistency is reached.  For a thinner frosting, use less powdered sugar or add a little more milk at a time until desired consistency.
Spread frosting onto cooled cookies.  Allow frosted cookies to sit at room temperature for 30-45 minutes in order for frosting to become firm enough to pack cookies away in an air-tight container.  Be sure to place a sheet of wax paper between each layer of cookies to prevent them from sticking together.
Periperi (Portuguese Hot Sauce)


Ingredients:
olive oil, bell pepper

Directions:
"Combine the ingredients, let stand for a month or two. Use liberally on everything."
Quick and Easy Baby Blue Salad


Ingredients:
pecan halves, sugar, mandarin oranges, strawberry, blue cheese

Directions:
Place pecans on baking sheet (I covered the sheet with parchment paper for easy clean-up].  Coat pecans with cooking spray.
Combine sugar and Creole seasoning and sprinkle over pecans, tossing gently.
Bake at 350º for 15 minutes or until pecans are golden brown, stirring once.  Cool thoroughly.
Gently toss together greens, mandarin oranges, strawberries, balsamic vinaigrette, and crumbled blue cheese and top with pecans.
Country Ham Biscuits - Old Chickahominy House, Williamsburg, Va


Ingredients:
self-rising flour, butter, buttermilk, country ham

Directions:
Heat oven to 425°F
Sift flour into a large bowl; mix in butter until the mixture has the consistency of cornmeal.  Using a wooden spoon, stir in buttermilk to form a dough.  Transfer dough to a floured work surface; knead briefly until smooth.
Roll dough into a 1/4" thick rectangle.  Cut dough into twelve 4"x3" rectangles; transfer to a baking sheet.  Bake until golden brown, about 15-20 minutes.  Cool slightly.
To serve, slice biscuits and stuff with ham.
Baby Carrots with Dill Butter
Category: side-dish
By CALISPICEGIRL

This recipe goes well with any meat.

Ingredients:
1 (16 ounce) package baby carrots
2 tablespoons margarine
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Directions:
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 44
Fat: 2.7 g
Saturated fat: 0.5 g
Carbohydrates: 4.9 g
Sugars: 2.7 g
Dietary fiber: 1.6 g
Protein: 0.4 g
Sodium: 147.7 mg
Streusel Honey Nut Cupcakes


Ingredients:
brown sugar, unsalted butter, honey, all-purpose flour, walnuts, flour, brown sugar, baking powder, salt, unsalted butter, eggs, honey, milk

Directions:
For the Streusel Cookie Topping.
Heat oven to 150°C.
In the bowl of an electric mixer, cream brown sugar and the butter until soft, add the honey at this point. Add the flour and mix it in, and the walnuts.
Spread the mixture thinly onto a baking sheet and bake for 6 to 8 minutes until it browns lightly. Let it cool.
It will look like a hard cookie. Use a dough cutter  or a sharp knife and cut into 1 1/2" squares (approximate].  You should get about 12 pieces. Set the cookie pieces aside.
For the Cupcakes:
Reduce oven temperature to 140°C  Prepare your muffin tins with paper cups.
Place the dry ingredients in the bowl of the electric mixer; Flour, sugar, baking powder and salt.
Cut in the butter and beat until combined. Add eggs, honey, and milk. Once mixed, add in the nuts.
Fill the cup cake holders up till ¾ full.
Top with a cookie square and bake for 10 to 20 minutes.  Let to cool and sprinkle some icing sugar over the cupcakes for decoration.
Chinese Orange-Sesame Chicken


Ingredients:
chicken breast, cornstarch, toasted sesame seeds, light soy sauce, salt, sugar, light soy sauce, garlic clove, apple cider vinegar, cornstarch, salt

Directions:
Combine the ingredients for the marinade. Add chicken and marinate for 15 to 20 minutes.
In a separate bowl, mix together the sauce ingredients: orange juice, chicken stock, sugar, soy sauce, salt, and sesame oil. In a small to medium sized pot, heat up a few teaspoons oil and sauté minced garlic until fragrant, about 1 minute. Add apple cider vinegar, then the combined sauce ingredients. Simmer until liquid is reduced by three fourths, about 15 minutes. Stir in cornstarch and water mixture until sauce thickens, then season with salt to taste. Set sauce aside and keep warm.
Drip excess marinade off the chicken, and toss cubes in 1 cup of cornstarch. Shake off excess before frying.
Meanwhile, heat up the 3 cups oil in a wok. When oil just begins to smoke, add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
Reheat orange sauce and add drained chicken cubes. Mix until well-coated. Plate and sprinkle sesame seeds on top.
Kalter Hund


Ingredients:
confectioners' sugar, walnuts, Grand Marnier, rum, vanilla, cocoa powder

Directions:
Spread butter cookies  out in a single layer on a baking sheet with sides.  Brush or sprinkle with Rum.  Line a 9x5 inch loaf pan with parchment paper leaving enough extra at the sides to fold over the top for storage.
In a medium bowl, combine powdered sugar and cocoa powder with the walnuts,  and vanilla.  Set aside.
Melt the package of Palmin in the microwave for 1 minute until liquid.
Blend with above mixture.
Using a spatula, spread a thin layer of the choco mixture on the bottom and up the sides a bit of the prepared pan.  Place a layer of the drunken cookies in the choco mixture.  Cover with a layer of chocolate and repeat with the cookies.  Repeat the alternating layers leaving enough chocolate mixture to cover the top.
Fold aluminum foil over the top and refrigerate until firm, at least 2 hours. Slice into 1/2 inch slices and serve.
Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds
Category: trusted-brands-recipes-and-tips
By Progresso

Lemon pepper tilapia fillets are served with a crisp butter lettuce salad tossed with bright pomegranate seeds in homemade pumpkin seed vinaigrette.

Ingredients:
¼ cup champagne vinegar (or other high-quality white wine vinegar)
2 teaspoons Dijon mustard
½  shallot, finely chopped
2 teaspoons finely chopped fresh thyme leaves
2 each egg yolks, from pasteurized eggs
1 cup pumpkin seed oil or extra-virgin olive oil
1 cup extra-virgin olive oil
1 tablespoon ice water, if needed
½ teaspoon sea salt, preferably gray salt
¼ teaspoon freshly ground black pepper
¼ cup pumpkin seeds, toasted lightly in oven
⅓ cup all-purpose flour
2  large eggs eggs, beaten
2 cups Progresso® lemon pepper Panko crispy bread crumbs
6 (6 ounce) tilapia fillets
3 tablespoons extra-virgin olive oil
½  lemon, cut into wedges
3 small (blank)s small heads of butter lettuce, washed and dried well, torn
½ cup pomegranate seeds

Directions:
In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia. Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess. Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness. Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.

Prep time: 35 mins
Total time: 40 mins
Yields: 6 servings

Calories: 1339.7
Fat: 101.9 g
Saturated fat: 16.2 g
Carbohydrates: 60.1 g
Sugars: 4.6 g
Dietary fiber: 2.9 g
Protein: 46.4 g
Cholesterol: 191.9 mg
Sodium: 1457.1 mg
Good for You Risotto!!


Ingredients:
chicken breasts, onion, celery, bay leaf, whole black peppercorns, carrot, peas, wine, garlic cloves, arborio rice, butter, fat-free parmesan cheese

Directions:
Heat chicken stock in large saucepan; reserve 2 tablespoons.
In frying pan, heat 2 tbsp of chicken stock and saute onions, garlic (diced fine], celery (diced fine], carrots (diced fine]and pepper.
NOTE: do NOT use the leaves of the celery as it will make the risotto bitter; just pull leaves off and retain as much of the stalk as you can; can use leaves as garnish :].
Add uncooked rice and fry until shiny; about 5 minutes; remove from heat.
NOTE: You will see it change to a shiny texture.
REMOVE bay leaf.
ADD wine and stock one ladle at a time and constantly stir the rice.
NOTE: Make sure pan is still removed from heat.
DICE chicken breast FINELY.
ADD uncooked chicken into rice and make sure mixture stays moist; Please don't panic, chicken WILL fully cook; KEEP STIRRING :].
NOTE: Do not let the rice 100 percent absorb liquid before adding next ladle full; rice mixture should always be wet.
Continue ladling stock into rice until all is gone;.
NOTE: If rice is not fully cooked, heat more chicken stock as required.
ADD salt and pepper to taste (I like alot of pepper!]; adjust seasoning to YOUR taste.
ADD peas (Can be frozen].
When peas are cooked, add butter and cheese.
Once totally melted, spoon into bowls.
ENJOY!
NOTE: Can use red or white wine or omit should you desire.
LAST NOTE: Final product should also be wet :] Hope this helps!
Poached Quail


Ingredients:
quail, fresh ginger, star anise, green onions, brown sugar, tamari soy sauce, Chinese wine, spinach

Directions:
Stuff each quail with a green onion and a slice of ginger. Place quail in a tight fitting saucepan,  add the remaining ginger, green onion, star anise, brown sugar, soy sauce and Chinese wine. Then cover with water, place a plate on top[ to keep quail submerged. Bring to boil on medium heat and boil for 1 1/2 minutes. Turn off and cover with a tight fitting lid and leave for about 4 hours to cook. Then refrigerate overnight to allow flavours to develop.
Drain Quail – Reserve Broth.
Pull meat and skin off quail – try and keep the tiny legs and thighs together – more for aesthetic purposes than anything else.
Re-heat Broth to bubbling.
In a separate saucepan bring water to boil and add enough noodles for four people. Boil for 2 minutes. Best not to drain – just take noodles from water and place into 4 x separate bowls. Add quall meat – Add a small handful of spinach, approx 8 leaves per bowl or more if you prefer – then pour over bubbling broth.
Preparation time does not include refrigeration overnight.
Three Cheese Baked Penne


Ingredients:
ziti pasta, mascarpone cheese, Fontina cheese, parmesan cheese

Directions:
Mix all ingredients together in a bowl., Put into a greased 12"x9" oven safe casserole dish., bake at 400 degrees for 25-30 minutes., Enjoy!
Strawberry Cheesecake Pretzel Crisps


Ingredients:
strawberry cream cheese, strawberry, graham cracker

Directions:
Top an Original Pretzel Crisps® with strawberry cream cheese, a slice of strawberry and some crumbled graham cracker.
Serve and enjoy!
Texas Sheet Cake


Ingredients:
sugar, all-purpose flour, butter, water, shortening, sour cream, eggs, baking soda, cinnamon, vanilla, butter, milk, powdered sugar, vanilla, pecans

Directions:
For cake: Mix sugar and flour in a large bowl.
Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
Pour cocoa mixture over the sugar and flour; stir well.
Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
Pour into a greased 11x16-inch oblong cake pan.
Bake at 350 degrees for 40 to 45 minutes.
For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
Remove from heat and add powdered sugar and vanilla; beat well with mixer.
Stir in nuts.
Spread on cake while warm.