xiaoxl/recipe_data huggingface dataset:
G. G.'s  Famous  Mystery Guacamole


Ingredients:
avocados, tomatoes, mayonnaise, fresh lemon juice, salsa, salt, fresh ground black pepper

Directions:
In medium bowl, mash avocado with a fork., Add other ingredients, and mix well., Watch it disappear!
Taylor's Landing Spinach Salad With Honey-Mustard Dressing


Ingredients:
tortilla, lettuce leaf, spinach, monterey jack cheese, tomatoes, bacon bits, fresh shrimp, honey, tarragon vinegar, salt, dry mustard, curry powder, onion

Directions:
Make Honey-Mustard dressing first, like this:
In medium mixing bowl, blend together honey, vinegar, salt, mustard, curry powder and onion; slowly beat in oil. Refrigerate.
For the salad:
Line tortilla shell with lettuce leaves. Fill lines shell with spinach, cheese, almonds, tomato, bacon bits, egg and shrimp. Top with dressing.
Cake Mix Apple Pie Cake


Ingredients:
eggs, water, margarine, powdered sugar, vanilla, hot water

Directions:
Preheat oven to 350 degrees.
Mix together the following ingredients: cake mix, eggs, water, and oil. Pour mixture into a greased 9x13-inch pan. Marble in apple filling.
Bake 30-35 minutes.
Combine margarine, powdered sugar, hot water and vanilla. Drizzle glaze over cake.
Super Easy Pesto Pasta Salad


Ingredients:
parmesan cheese, fresh basil, garlic, black olives, cooked pasta

Directions:
Place basil, garlic, salad dressing and cheese in blender., Blend until smooth., Make adjustments to spices as necessary., Toss with olives and pasta., Refrigerate for at least 1 hour to allow flavors to mix., Overnight is good., Serve with a sprinkle of cheese on top.
Virgin Coco Mojito


Ingredients:
fresh lime juice, fresh mint leaves, sparkling water

Directions:
Pour coconut syrup and lime juice into a tall glass., Add the mint leaves and muddle with a long spoon., Add ice and sparkling water., Stir gently and enjoy.
Frozen Summer Slush Tea


Ingredients:
white sugar, water, tea bags, boiling water, ginger ale

Directions:
Put 7 cups water in large saucepan, and heat on high until boiling.
Add sugar and stir until dissolved; set aside to cool.
Place teabags in 2 cups boiling water, and let steep until desired strength is acquired.
In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate.
Place in freezer container and freeze overnight.
To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage.
Khao Soi Soup
Category: soups-stews-and-chili
By Chandrav

From northern Thailand, a noodle soup with an amazing mix of flavor and texture. My mom made this for me recently, and I fell in love with it. It is a variation on a recipe about street food she found in her local paper. It is quite flavorful, so if you prefer a less spicy dish, reduce the amount of spices.

Ingredients:
2 tablespoons vegetable oil
3  shallots, chopped
3 cloves garlic, minced
¼ cup red curry paste
1 tablespoon curry powder
4 cups coconut milk
2 cups water
2 cups chopped cooked chicken, or more to taste
1 teaspoon sea salt
2 tablespoons fish sauce
2 tablespoons white sugar
1 tablespoon lime juice
½ cup vegetable oil
12  whole dried Thai chile peppers
6 small shallots, cut into quarters
½ head bok choy, chopped
1 (8 ounce) package rice noodles
1 cup pickled mustard cabbage, thinly sliced  (Optional)
½ cup coarsely chopped fresh cilantro
1  lime, cut into wedges

Directions:
Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup. Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more. Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes. Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 726.3
Fat: 48.5 g
Saturated fat: 35.8 g
Carbohydrates: 58.1 g
Sugars: 7.6 g
Dietary fiber: 4.5 g
Protein: 20.5 g
Cholesterol: 35 mg
Sodium: 1073.8 mg
Indian-Spiced Peas With Tofu


Ingredients:
canola oil, extra firm tofu, cornstarch, yellow onions, fresh ginger, garam masala, diced tomatoes, frozen green peas

Directions:
In a cast iron or heavy saucepan, heat about 1" oil until hot but not smoking.
Toss tofu cubes with corn starch and fry in a single layer until golden brown on all sides. Carefully remove with a slotted spoon and set aside.
Let oil cool slightly and drain off all but about 1/4 cup.
Reheat and sauté onions and ginger until onions are golden brown. Add garam masala and tomatoes and simmer 5 minutes.
Add 1/2 cup water, peas and fried tofu, cover and lower heat, simmer an additional 10–15 minutes. Season to taste.
Zucchini Apple Bread
Category: bread
By Rose Putman

A variation of the zucchini bread that is fluffy and light, with a touch of sweetness.

Ingredients:
4  eggs
1 cup white sugar
1 cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ cup chopped walnuts
2 cups peeled, chopped zucchini
1 cup chopped, peeled apple

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease 2 - 9x5 inch loaf pans. In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended.  In a separate bowl, combine flour, baking soda, salt and cinnamon.  Stir flour mixture into egg mixture.  Fold in walnuts, zucchini and apple.  Pour into prepared pans. Bake 1 hour, or until top springs back when touched lightly in center.  Let cool in pans 10 minutes before removing to wire rack to cool completely.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 - 9x5 inch loaves

Calories: 207.2
Fat: 7.2 g
Saturated fat: 1.2 g
Carbohydrates: 32.9 g
Sugars: 18.1 g
Dietary fiber: 1 g
Protein: 3.5 g
Cholesterol: 31 mg
Sodium: 142.9 mg
C T's Microwave Krispy Treats


Ingredients:
unsalted butter, marshmallows, vanilla extract

Directions:
Spray or grease a 9 x 13 pan.
In a large microwave-safe bowl, heat butter about 45 seconds on high or until melted.
Add marshmallows and stir to coat.  Microwave 45 seconds on high.  Stir; if not completely melted, put back in microwave for another 30 seconds.  Add vanilla if using.  Stir again.
Add rice cereal and stir to thoroughly mix.
Press mixture firmly into the pan.  Cool completely before cutting into 12 or 24 squares.  Wrap individually in plastic wrap and store in fridge or freezer; thaw before eating.
Japanese-Style Crispy Pork


Ingredients:
boneless pork chops, kosher salt, rice wine, sherry wine, ginger, cucumbers, sugar, red pepper flakes, eggs, panko breadcrumbs, cornstarch

Directions:
Season the pork with salt.  Mix the rice wine and 1 teaspoon ginger and spread on the pork.  Stack the pork and set aside.
Peel, quarter and seed the cucumbers; cut into 4-inch spears.  Toss with the sugar and vinegar.  Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.
Beat the eggs with 1/2 cup water in a shallow bowl.  Put the panko and cornstarch in 2 separate shallow bowls.  Dredge each piece of pork in cornstarch, dip in egg, then coat with panko.  Heat 1/4 inch of peanut oil in a large skillet over medium-high heat.  Fry the pork in batches until golden, 3 to 4 minutes per side.  Drain on a paper-towel-lined plate.
Sprinkle the cucumbers with some of the spiced salt.  Mix the tonkatsu sauce and the remaining 1/2 teaspoon ginger in a bowl.  Serve the pork with the cucumbers and sauce.
Chicken a La Louisianne


Ingredients:
chicken, butter, flour, button mushrooms, ripe olives, dry sherry, salt, cayenne pepper, parsley

Directions:
Brown chicken pieces in hot peanut oil and 4 tablespoons butter.
When browned, put cooked chicken on a platter and place into a warm 200-degree oven.
Melt the remaining 2 tablespoons butter in a heavy pan.
Add the flour slowly, cook over a LOW heat, for 5 minutes.
Add the beef consomme.
Mix well to a creamy consistency, while stirring all the time.
Add the sliced mushrooms, olives, artichoke hearts, sherry, Creole spices, salt, and cayenne to taste.
Cook all for a few more minutes to blend flavors.
Remove the platter from the oven, and pour the sauce mixture over the chicken.
Garnish the plate with orange slices and parsley.
Almond Cherry Crisp


Ingredients:
cherry pie filling, flour, rolled oats, brown sugar, ground cinnamon, margarine

Directions:
Pre heat oven to 350 degrees., Grease a 2 quart baking dish., Pour pie filling into dish spread evenly., In a medium bowl mix together flour, oats, sugar cinnamon., Add& mix in melted margarine and almond extract., Spread over pie filling., Sprinkle with slivered almonds., Bake 30 minutes or till top is golden., Allow to cool 15 minutes before serving.
Cornmeal Crusted Oven Fried Catfish (Ww Core)


Ingredients:
yellow cornmeal, thyme, salt, celery seed, onion powder, garlic powder, fresh ground black pepper, nonfat milk, catfish fillets, asparagus, lemon

Directions:
Pre-heat oven to 425 degrees. Coat a baking sheet with cooking spray.
In a shallow bowl combine the cornmeal with all the powdered spices listed. In a second bowl add the milk and hot sauce (if desired].
Dredge the cleaned catfish fillets in the milk, then dip into the cornmeal coating on both sides.  You may need to press down a bit to make sure the cornmeal adheres to the fish.
Place the coated fillets on the baking sheet and give the tops a light shot of cooking spray for crispness.
Bake for 15 minutes, until cooked through. Remove from oven and let cool for a minute before serving.
Plate with 1/4 asparagus and a lemon wedge.
Basil Tomato Salad


Ingredients:
olive oil, fresh lemon zest, fresh lemon juice, garlic cloves, sugar, salt, fresh ground black pepper, baguette, olive oil, garlic cloves, green leaf lettuce, fresh basil, grape tomatoes, plum tomatoes, pine nuts, parmesan cheese

Directions:
Combine the ingredients for the vinaigrette in a small screw-top jar; shake to combine.
Preheat oven to 425 degrees F.
In a small bowl, combine olive oil and garlic for the bread sticks; split baguette lengthwise and brush olive oil/garlic mixture on cut sides of the bread.
Cut the each bread into 3 or 4 breadsticks and place on a baking sheet.
Bake until toasted, 3 to 5 minutes; cool.
In a large bowl, combine lettuce and basil, layer in tomatoes, pine nuts, and cheese; serve with vinaigrette and bread sticks.
Cream Cheese "butter" Chicken


Ingredients:
chicken breasts, ginger, onion, tomato paste, brown sugar, cumin, turmeric, ground cardamom, ground cinnamon, black pepper, cream cheese, broth

Directions:
Preheat oil on medium-high in a large pan.
Add onions and ginger.  Cook until onions are soft.
Mix together cumin, turmeric, chili pepper flakes, cardamom, cinnamon and pepper.  Stir into onions and ginger.
Add tomato paste and cook for 1-2 minutes.
Add chicken and coat with mixture.  Cook for 5 minutes.
Add brown sugar, cream cheese and broth and stir until cream cheese is melted inches.
Cook for another 10-15 minutes until sauce has thickened up and chicken is cooked through.
Salmon Souffle


Ingredients:
butter, flour, milk, salt, pepper, salmon, eggs

Directions:
Melt butter in small sauce pan., Add flour, milk, salt and pepper., Boil until thick and then remove from heat., Add salmon and slighty beaten egg yolks., Beat egg whites until stiff and fold inches., Pour into greased souffle dish or other deep baking dish., Bake at 350 for 20-25 minutes or until golden brown.
Tri Cornered Cream Cheese Cookies With Jam Filling


Ingredients:
sugar, butter, cream cheese, vanilla, egg, flour, salt, powdered sugar

Directions:
In a large bowl, combine sugar, butter and cheese. Beat till light and fluffy. Add vanilla and egg; blend well. Add flour and salt. Cover with plastic wrap and refrigerate for 1-2 hours for easy handling.
Heat oven to 375°F
On lightly floured surface, roll out half of dough as a time to 1/8 inch thickness (Keep rest of the dough in the fridge for the mean time].
Cut with 2 and a 1/2 inch round cookie cutter. Place one inch apart on UNGREASED cookie sheets.
Spoon 1 tsp jam on center of each round.
To shape into triangles, fold 3 sides without covering jam; pinch corners to seal.
Bake at 375°F for 7 - 10 minutes or until edges are light golden brown. Cool for 1 minute and remove from baking sheets. Dust with powdered sugar if desired.
Party Punch Vi


Ingredients:
character(0]

Directions:
Place sherbet in punch bowl., Pour in fruit punch and lemon-lime soda., And stir .
All American Cheeseburgers


Ingredients:
ground beef, salt, pepper, catsup, garlic powder, process American cheese, tomatoes

Directions:
Mix ground beef lightly with salt,pepper, and garlic powder shape into patties about 1' thick. Pan fry or grill over hot coals med. heat 8 minute on each side for med. 9-10 minute for med well. Brush tops lightly with catsup; cover with cheese slices.I leave them on the heat for a few seconds to let the cheese melt.Place on Butterd Buns.
Serve with Lettuce, Tomato, Pickles, Onion slices, Mustard and Mayo as condiments on the side.
Country Stir-Fried Yellow and Zucchini Squash


Ingredients:
zucchini, squash, salt, black pepper, garlic powder, paprika, water

Directions:
Rinse/wash the squash before preparing.
Cut off both ends of each squash.
Slice the squashes into 1/4 inch chip shapes.
Slice the larger chips into half moon shapes.
Spray a pan suitable to stir fry all of the squash in with cooking oil.
Put all of the squash in the pan and spray some more oil across the squash.
Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
Add 2 tablespoons of water to the pan and toss everything together in the pan.
Heat the pan to medium.
When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
When the water evaporates, add the remaining 2 tablespoons of water.
Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.].
When the squash is to it's suitable consistancy, remove it from the heat and serve.
Enjoy!
BBQ Potatoes


Ingredients:
margarine, ketchup, chili powder, brown sugar, salt, pepper, baking potatoes

Directions:
Mix all ingredients except potatoes in a medium sized bowl., Peel potatoes and cut into large wedges., Place potatoes in sauce and mixed until potatoes are covered., Place in baking dish and bake at 425 until potatoes are fork tender., Cooking time is approx due to difference in wedge size.
Green Chile Burros


Ingredients:
chili powder, green chilies, onion, garlic cloves, oregano, beef broth, diced tomatoes, tomato paste, flour tortillas, salsa, lettuce, Hass avocado

Directions:
Combine all ingredients except tortillas in a saucepan and simmer until thickened. I slow cook mine for 60 minutes, shredding the meat as the sauce thickens. You can combine 1/4 cup flour with some of the liquid from the saucepan and add gradually until thickened if you want to speed up the process.
Strain sauce out of the meat mixture and reserve.
Divide some of the meat mixture on the 8 flour tortillas and fold two ends to the middle, same on the other sides.
Keep burros warm in oven, 275 degrees, until ready to serve. Serve lightly toasted but be careful not to burn.
Place two burros on each plate. You can at this point eat them sandwich style or you can, if you desire, pour the reserved sauce over the burros.
Serve this way or along with shredded lettuce, avocado,topped with salsa and cheddar cheese if you desire.
Lebanon  Traveler’s Date Cookies (Mamoul)


Ingredients:
active dry yeast, water, orange flower water, egg, unsalted butter, semolina, sugar, salt, all-purpose flour, milk, dates, sugar, orange flower water, rose water

Directions:
In a large bowl, dissolve the yeast in the water.  Stir in the orange flower water, egg, and melted butter.  Add the semolina and stir in, then sprinkle on the sugar and salt and stir.  Add the flour and stir and turn to combine until crumbly but holds together when squeezed.  Cover with plastic wrap and let rest for 1 hour.
Meanwhile, prepare the filling:  Place all the ingredients in a food processor and process to a paste.  Transfer to a bowl and set aside, covered.
Place a rack in the center of the oven and preheat the oven to 350°F  Set out an 18 by 12 inch baking sheet near your work surface.
To shape the mamoul, use a tablespoon to scoop up a full level tablespoon of dough. Place it in the palm of one hand and use the thumb and fingers of the other hand to flatten it into a nearly 3-inch-diameter round.  Scoop up 1 1/2 teaspoons of the filling and place it on the center of the round.  Pull the edges up to cover the filling, then roll the cookie lightly between your palms to make a ball. Place seam side down on the baking sheet.  Repeat with the remaining dough and filling, placing the cookies about 1/2 inch apart.  Prick each cookie decoratively with a fork.  Brush the tops with a little milk.
Bake until touched at the edges with golden brown, 20 to 25 minutes.  Transfer immediately to a wire rack to cool.  Makes 2 dozen rich cookies, either round mounds or high decorated ovals, filled with aromatic date paste.
NOTE:  This recipe the instructions for round mamoul decorated only by pricking with a fork. In Syria and Lebanon, and in some specialty grocery stores in North America, you can find elaborately carved mamoul molds. If you have a mold, oil it with olive oil and then oil again lightly every 3 or 4 mamoul.  Fill the mold almost full of dough and use your thumb to press down in the center.  This will make a hollow in the center and will also give you thin walls of dough around the edges.  You may need less filling, say 1 teaspoon each.  Place the filling in the center, then fold the thin walls over and pinch off any excess dough.  Pull the shaped mamoul up gently from the mold and transfer to the baking sheet, decorative side up.  Repeat with the remaining dough and filling.
Semolina, a coarse grind of durum wheat with small, irregular yellow granules, is used to make pasta.  It is also used as bread flour in Puglia, and in Tunisia and Morocco.
Semolina flour, also known as durum flour, is finely ground.  It is very high in gluten.  It can, like semolina, be used to make bread, but because it is so high in gluten, the bread dough will be stiff and the bread fairly tough.
Home Baking.
Chicken Chow Mein With Noodles


Ingredients:
chicken pieces, onion, carrot, broccoli, cauliflower, bean sprouts, oyster sauce, soy sauce, cornflour, salt, garlic, ginger

Directions:
Peel and dice carrot, onion,cauliflower and broccoli.
Heat wok half filled with salted water, add vegetables and boil for ten minutes.
Drain vegetables and put to side.
Heat wok with 1 dessert spoon of oil, added chicken plus the sauces, garlic, ginger and half teaspoon of salt.
Cook chicken until tender then add vegetables to meat.
Add bean sprouts.
Cover with warm water and bring to boil.
When boiling have cornflour mixed with about quarter cup of water and stir into mixture.
Cook a minute more then serve with noodles.
Cook noodles as per instructions.
Mediterranean Roasted Tri-Color Bell Pepper Salad


Ingredients:
orange bell peppers, yellow bell pepper, red bell pepper, olive oil, yellow onion, garlic cloves, fresh lemon juice, salt, cracked black pepper, fresh Italian parsley

Directions:
BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat"  for 10 minutes.
In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
Fry for approximately 5-6 minutes until softened and translucent.
Remove pan from heat and set aside.  Important:  *Reserve* olive oil in the pan.
Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
Discard the skins and slice the peppers into thin strips.
Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
Add the crushed garlic and pour on the remaining olive oil.
Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
Finally, garnish the pepper salad with fresh chopped Italian parsley.
Serve at room temperature and with crusty bread.
Servings are estimated as a salad.
Mini Buffalo Chicken Egg Rolls
Category: appetizers-and-snacks
By Chef John

Long ago, in my more oblivious days, I ordered 'boneless Buffalo wings,' only to be disappointed they weren't wings. It's a bit ironic that all these years later, I'm using chicken breast to create a Buffalo wing alternative, but at least I'm not trying to trick anybody. Less messy than bone-in Buffalo wings and more eventful than the 'boneless' kind, these Buffalo chicken egg rolls are a party snack breakthrough. Serve alongside more hot sauce and celery.

Ingredients:
½ pound cooked chicken breast
⅓ cup diced celery
2 ounces blue cheese
2 ounces cream cheese
1 tablespoon Louisiana-style hot sauce
salt
freshly ground black pepper
cayenne pepper
14  wonton wrappers, or more as needed
1  egg
1 tablespoon water
oil for frying

Directions:
Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined. Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling. Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 14 egg rolls

Calories: 120.9
Fat: 8.2 g
Saturated fat: 2.7 g
Carbohydrates: 5 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 6.4 g
Cholesterol: 34.1 mg
Sodium: 169.9 mg