xiaoxl/recipe_data huggingface dataset:
Peanut Butter and Banana Scones


Ingredients:
biscuit mix, baking powder, bicarbonate of soda, xanthan gum, salt, vanilla extract, bananas, peanut butter, egg, milk, milk

Directions:
In a bowl, whisk together all dry ingredients – flour, baking powder, xanthan gum, and salt.
In a separate bowl, beat together the wet ingredients – peanut butter, banana, egg, vanilla, milk, and sugar.
Add the dry mixture in to the wet.
Turn resulting dough on a lightly floured surface and knead.
Roll it to about 1/2” thick.
Cut it into individual rounds using a 2.5” cookie cutter.
Brush the tops with milk.
Bake for 20 minutes at 190C/375°F.
Allow to completely cool on a cooling rack.
Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.
Spicy Popcorn Seasoning


Ingredients:
paprika, garlic powder, butter, Tabasco sauce, salt, pepper

Directions:
Pop Popcorn and place in large bowl.
Melt around 2-3 tbsp butter. (or soy "butter"].
Mix tabasco sauce in with the butter. (To taste, I like about a teaspoon or two.].
Mix 1 tsp of paprika, 1 tsp of salt, 1 tsp of garlic powder, and 1 tsp pepper in small cup.
Pour butter mixture on popcorn about one tablespoon at a time. After you pour the butter mixture on; sprinkle a bit of the seasoning mixture in, and voila!
CARIBBEAN RUM MOUSSE


Ingredients:
granulated sugar, dark rum, plain gelatin, powdered sugar, pure vanilla extract

Directions:
In a large bowl, add egg yolks and ½ cup sugar. Using a hand mixer, process until fairly mixed. Add rum and continue mixing until blended; set aside.
In a small bowl, combine gelatin with cold water; stir and sit for 5 minutes. Transfer the bowl into a microwave and warm it up for 30 seconds on “Medium”. Pour gelatin mixture into egg yolk mixture; stir well and set aside.
In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set aside.
Fold in gently about 1 to 1 ¼ cups whipped cream (add powdered sugar and vanilla extract] in the egg yolk mixture; reserve some for garnish when serving. Fold in also the egg white mixture. Spoon mousse evenly in serving bowls and levels it using the back of a spoon. Transfer to the refrigerator for 5 hours.
When time to serve, spoon a dollop remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate. Makes 6 servings.
Spicy Bean and Beef Pie


Ingredients:
garlic clove, cornstarch, fresh parsley, paprika, salt, pepper, kidney beans, black beans, cheddar cheese, green onion, sour cream, sliced ripe olives

Directions:
In a skillet, cook beef and garlic until beef is browned, drain.
In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper, mix well.
Fold in beans, 1 ¼ cup cheese, ½ cup onions and the beef mixture.
Place bottom crust in a 10” pie pan.  Pour beef mixture in crust.
Top with remaining pastry, seal and flue edges.  Cut slits in the top crust.
Bake at 425 for 30-35 minutes or until lightly brown.
Let stand 5 minutes before cutting.
Garnish with sour cream, olives, remaining picante, cheese and onions.
Diana's Plum Pudding (Plum Pudding of Infamy)


Ingredients:
purple plums, golden raisins, sugar, cinnamon, butter, eggs, heavy cream, nutmeg, butter, powdered sugar, rum

Directions:
Butter and flour inside of Bundt pan.
Remove crusts and ends of the loaf; reserve for another use, if desired.
Divide slices of bread into three even, separate piles.
Cut the first third of bread slices diagonally into fourths (to make 4 triangles].
Arrange these triangles in bottom of Bundt pan, fitting together like a jigsaw puzzle to completely cover the bottom and sides of pan.
Arrange 1/2 of the drained plum halves cut-side down on top of bread triangles in the bottom of the pan.
Top the plums with one cup of raisins sprinkled evenly around the layer.
Sprinkle with ½ cup of sugar and 1 teaspoon cinnamon.
Pour ½ cup melted butter over all.
Cut another third of the bread into triangles, and layer it over the plums and raisins.
Top that layer of bread with the remaining plum halves, raisins, ½ cup sugar, cinnamon, and butter.
Use the last third of bread,cut into triangles, to cover the ingredients int he bundt pan.
Use clean hands to GENTLY press down on bread to compress the ingredients and pack them into the pan, and sprinkle with remaining sugar.
Place Bundt pan on baking sheet with sides.
In a separate large bowl, beat eggs thoroughly, then add cream and mix inches.
Slowly pour egg mixture over top of pan, allowing it to soak into bread layers, being careful not to overfill pan (I used a bamboo skewer to open channels along edges of pan to let more egg mixture seep down.  As it soaks in you can add more mixture.].
Sprinkle nutmeg over top and allow to rest for 30 minutes.
Preheat oven to 350 degrees with rack in middle position.
Place Bundt pan with baking pan in oven for 70 minutes.
Let cool for 20 minutes.
Turn out onto serving platter or cool completely, cover with plastic wrap, and refrigerate for up to 5 days.
Bring to room temperature before serving (or warm individual slices in microwave].
Dust with powdered sugar.
For sauce:
Beat butter until fluffy.
Beat in 1 cup sugar and 1 tablespoon liquor OR milk.
Repeat with remaining sugar and liquor OR milk.
Beat until smooth and thick, but pourable.
Store covered in refrigerator.
Let stand at room temperature for ½ hour before serving.
Drizzle pudding with hard sauce, soft sauce, or top with ice cream before serving.
Asiago Cornmeal Cookies


Ingredients:
yellow cornmeal, all-purpose flour, salt, sugar, baking powder, chili powder, cracked black pepper, cumin powder, asiago cheese, butter, egg, water

Directions:
Preheat the oven to 400 deg F.
Lightly grease your cookie sheets. If you wish, you could line them with parchment paper instead.
In a medium bowl, combine the first 9 ingredients.
In another small bowl, beat together the melted butter, egg and water.
Mix the wet ingredients into the cornmeal mixture until well incorporated.
Drop rounded teaspoons of dough onto the greased baking sheet.
Bake at 400 deg F for about 12-14 minutes until the tops are slightly golden.
Remove and cool on a wire rack.
Store in an airtight container, and enjoy!
Plum Chutney


Ingredients:
Italian plums, cranberries, fresh ginger, water, sugar, vinegar, cumin, whole cardamom pod, kaffir lime leaves

Directions:
Wash, pit and chop the plums.
Wearing gloves, stem, seed and chop the peppers.
Put the plums, cranberries and peppers in a large kettle.
Add the ginger, peeled and grated.
Add the water, sugar, vinegar and spices.
Put the jars into a large canning kettle, and cover with water to an inch above the tops of the jars.
Bring to a boil and boil for 10 minutes to sterilize.
Simmer the fruit mixture until thickened, about 20 minutes.
Remove the keffir lime leaves and cardamom.
Pack into hot sterilized jars and seal with lids sterilized according to the manufacturers instructions.
(Generally, boil for 5 minutes.] Boiling water process 15 minutes.
THE Pasta Salad
Category: salad
By Angela

This is a wonderful cold pasta salad that has been a family favorite of ours for years.  Wonderful for potlucks, picnics, or any gathering.

Ingredients:
1 (8 ounce) package small seashell pasta
2  eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen English peas, thawed
1 cup shredded Swiss cheese
½ cup mayonnaise
¼ cup sour cream
green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside. Meanwhile, place eggs in a saucepan and cover with cold water. Over medium  heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice. In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended. Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Prep time: 15 mins
Cook time: 25 mins
Total time: 8 hrs 55 mins
Yields: 7 servings

Calories: 449.9
Fat: 27.7 g
Saturated fat: 10.3 g
Carbohydrates: 31.9 g
Sugars: 4 g
Dietary fiber: 2.9 g
Protein: 19.5 g
Cholesterol: 99.3 mg
Sodium: 334.7 mg
Pumpkin and White Bean Lasagna


Ingredients:
olive oil, sun-dried tomatoes, tofu, nutritional yeast, onion powder, garlic cloves, salt, pepper, white beans

Directions:
In a food processor, blend olive oil and sun-dried tomatoes until paste forms. Add remaining ricotta ingredients, adding a little water if too thick. (This can be made the night before and stored in an airtight container in the fridge].
Grease inside of crock pot.
Spread thin layer of sauce over bottom of slow cooker.
Place a single layer of noodles over the sauce, breaking off corners to fit if needed.
Spread 1/3 of ricotta mixture over noodles, then a layer of sauce, then sprinkle 1/3 of the white beans over the sauce.
Repeat the layers two times more, ending with a last layer of noodles and topping with sauce.
Cook on low 3 to 4 hours or high for 1 1/2 to 2 hours until fork will easily go through the middle and past is al dente. (Add 1/2 cup extra sauce or water if you need to leave it in an hour or two longer].
Enchilada Stack Casserole


Ingredients:
hamburger, onion, garlic cloves, salsa, tomatoes, tomatoes, flour tortillas, salt, pepper

Directions:
Preheat oven to 350 degrees.
Brown the hamburger, drain off fat. Add the onion, minced garlic, salsa and tomatoes. I can my own tomatoes but you can really use any tomato you want as long as you can kind of mash it up. Sprinkle and mix in the enchilada sauce mix. Let this simmer for 20 minutes for until this thickens up a bit. Season to taste.
Spray with non stick cooking spray an 11 x 7 (if you want thick layers] or a 9X13 (if you want thinner layers - more tortillas]. Cut the tortillas up to cover the bottom of the baking dish. Layer the meat mixture, layer of cheese and then a layer of tortillas, meat, layer tortillas and then top with cheese to cover up the tortillas.
Cover with aluminum foil and bake for 30 minutes. Remove foil and cook for another 10 min or until cheese melts and browns up just a bit.
Cut and serve with sour cream, diced tomatoes and lettuce.
Teriyaki Grilled Pork Chops


Ingredients:
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Directions:
Place chops in a zip lock bag with enough Recipe #365696 to cover each chop. Let stand on counter, turning bag occasionally for 1 hour or refrigerate up to 24 hours before cooking.
Remove the cooking grates from the grill and spray with non stick cooking spray.
Preheat charcoal or gas grill to medium/high heat.
Return the cooking grates to the grill.
Remove chops from marinade and place on greased grates over hot coals.
Turn each chop when juices pool on upper surface and meat appears to be cooked half-way through.
Cooking time for second side is shorter by 1-2 minutes.
If chop is thinner than 3/4 inch, cook about 5 minutes per side.
If chop is thicker than 3/4 inch, cook about 7 minutes per side.
Overcooking will cause chops to become tough.
Slightly pink chops are done, white chops are well done.
Simply' Breakfast Pie #5FIX


Ingredients:
bacon, leek, parmesan cheese, eggs

Directions:
Mix hashbrowns with parmesan cheese and spread in a buttered 9 inch glass pie dish.
Bake @ 450 for 10 minutes and lower to 350 and bake for another 30 minutes.
While this is baking, in a fry pan brown chopped bacon and drain on paper towels. Add leeks to pan and cook for a few minutes.  Mix the eggs to scramble and add bacon and leeks. Pour egg mixture into hash brown pie crust and bake @ 350 for 30 - 40 minutes.
Brown Rice Salade Nicoise


Ingredients:
red onion, tuna in olive oil, cooked barley, red bell peppers, yellow bell pepper, oil-cured black olive, capers, fresh lemon juice, lemon zest, olive oil, fresh flat-leaf parsley, fresh tarragon, salt, fresh ground black pepper, romaine lettuce, radicchio, fresh green beans, hard-boiled eggs

Directions:
In a small bowl, combine the red onion and vinegar. Set aside to soak for at least 10 minutes.
Empty the tuna and oil into a large bowl. Flake tuna with a fork.
Add cooked brown rice, bell pepper, olives, and capers.
Stir in the onion and any unabsorbed vinegar.
Add lemon juice, lemon zest (if using], olive oil (if using], parsley, thyme (if using], and salt and pepper to taste.
To serve, place a bed or lettuce and radicchio (if using] on each plate and spoon the salad on top.
Arrange green beans and eggs alongside.
Oven Cooked Dum Ka Chicken (Murghi)


Ingredients:
skinless chicken, onion, ghee, plain yogurt, cinnamon stick, cardamom pods, black pepper, chili powder, green chilies, fresh coriander leaves, ground ginger, salt, fresh coconut

Directions:
Fry the onions in the butter till golden and remove from the pan, drain them but save the cooking fat. turn of the cooker.
Put 3/4 of the onions in a  blender and process them with all of the ingredient EXCEPT FOR THE CHICKEN.
With a fork, prick the chicken all over and rub the spiced onion mixture into the flesh  (yes use your hands or get the kids to do it].   Set aside for a couple of hours to allow the flavour to develop in the meat.
Pre-heat the oven to 350°F, arrange the chicken on a roasting dish, pour the drained fat over the chicken, arrange the remaining onions on top of the meat and cook for 1 hour.
Meatloaf With BBQ Sauce


Ingredients:
ground sausage, onions, curry powder, parsley, egg, milk, water, water, tomato sauce, Worcestershire sauce, vinegar, brown sugar, instant coffee powder, butter, lemon juice

Directions:
Combine sausage mince, minced steak, breadcrumbs, peeled and finely-chopped onions, curry powder, salt, pepper, parsley and lightly-beaten egg in bowl.
Beat until mixture is well combined.
Gradually add milk and water, continue beating until mixture is very smooth.
Shape meat mixture into loaf, place in greased baking dish.
Bake in moderate (180 C]oven 30 minutes.
Combine all ingredients for sauce in saucepan, bring slowly to boil, reduce heat, simmer 5 minutes.
Remove meatloaf from oven, carefully pour off any surplus fat.
Pour sauce over meatloaf, return to oven, bake for further 45 minutes, basting frequently with sauce.
Serve hot with vegetables or cold with salad.
World's Best (And Easiest) Brownies!


Ingredients:
butter, sugar, instant coffee, eggs, vanilla extract, flour, baking soda, salt

Directions:
Melt two cups of the chocolate chips in a large saucepan with the butter and coffee.
Take off heat and stir in sugar, let cool.
Beat in eggs and vanilla.
Stir in dry ingredients.
Stir in remaining chocolate chips.
Spread batter in greased 13 x 9 pan and bake in 350° F oven for about 20 minutes or until toothpick inserted comes out with few moist crumbs attatched.
Deviled Chicken


Ingredients:
chicken pieces, onion, garlic cloves, lemon juice, fresh lemon rind, tomato sauce, brown sugar, dry mustard, curry powder, vinegar, soy sauce, salt

Directions:
Cook chicken in hot oil until golden, then remove from heat, drain and place in casserole or baking dish.
Cook onion and garlic in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper.
Cover and bring to boil, then remove from heat and pour over chicken pieces.
Bake, covered in a moderate oven 1 to 1 and a quarter hours or until chicken is tender.
Japanese Sweet Omelet
Category: breakfast-and-brunch
By cOoKiEcRaZy

Tamagoyaki is a delicious, easy, and fun Japanese breakfast! Serve hot with shaved daikon (Japanese radish) and soy sauce.

Ingredients:
2  eggs
1 tablespoon water
1 teaspoon soy sauce
1 teaspoon white sugar

Directions:
Mix eggs, water, soy sauce, and sugar in a bowl with a fork until combined. Heat a skillet over medium heat. Pour egg mixture into skillet and stir with a fork. Cook until omelet begins to set and liquid is no longer visible, 3 to 5 minutes. Fold in half twice.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 omelet

Calories: 161.9
Fat: 9.9 g
Saturated fat: 3.1 g
Carbohydrates: 5.3 g
Sugars: 5 g
Protein: 12.9 g
Cholesterol: 372 mg
Sodium: 439.2 mg
Maple Berry Pudding Cake


Ingredients:
whole wheat flour, baking powder, salt, light brown sugar, 1% low-fat milk, dark amber maple syrup, egg, vanilla extract, unsalted butter, frozen mixed berries, light brown sugar, cornstarch, cinnamon, hot water

Directions:
Preheat oven to 350°F.
First Layer:
Whisk together the flour, baking powder, salt and brown sugar in a large bowl.
MIx together milk, syrup, egg, vanilla, maple flavor and melted butter in a medium bowl.
Pour liquid mixture into dry ingredients, stirring until evenly moistened.
Stir in berries and spread batter into an 8x8 or 9x9 baking dish.
Second Layer:
Combine brown sugar, cornstarch and cinnamon in a bowl until thoroughly mixed. Sprinkle over the top of first layer.
Place pan on middle rack in heated oven and slowly pour hot water over the batter.
Bake for 45 minutes.
*During baking the cake layer will rise to the top and a thin pudding layer will settle on the bottom.
Remove from oven and serve warm from the pan with Cool Whip Lite, whipped cream or vanilla ice cream if desired.
Cheesy Sausage & Potato Soup


Ingredients:
pork sausage, butter, yellow onion, carrots, celery, garlic clove, yukon gold potatoes, dried parsley, dried basil, dried marjoram, dried thyme, dried rosemary, dried sage, dried oregano, cayenne pepper, black pepper, Velveeta cheese, cornstarch, sour cream

Directions:
In a large stockpot, brown sausage and break up into pieces.  Remove sausage from pot, drain fat & set aside.
In the same pot, melt the butter and oil together.  Add the onion, celery, carrots & garlic and saute until onions are translucent but not browned.
Stir in the potatoes, dried herbs, chicken stock and sausage.  Bring to a simmer and cook until potatoes are tender.
Turn heat to low and add Velveeta & milk, stirring constantly until the cheese is melted.
Bring soup to a boil and then add cornstarch/water mixture.  Remove from heat & stir in sour cream.
Serve hot & enjoy!
Dutch Apple and Pumpkin Crisp


Ingredients:
apples, all-purpose flour, brown sugar, unsalted butter, pumpkin pie spice, canned pumpkin, granulated sugar, milk, all-purpose flour, pumpkin pie spice, egg

Directions:
Preheat oven to 350 degrees F.
Spread chopped aples over the bottom a 9-inch glass pie plate, then microwave uncovered on high 4 to 6 minutes or until apples are crisp-tender.
Meanwhile, in a small bowl, mix together the 3/4 cup of flour, brown sugar, butter & 1/4 teaspoon of pumpkin pie spice until crumbly, then set that mixture aside.
In a medium bowl & using a whisk, beat together the remaining ingredients until smooth, then pour this mixture over the apples.
Sprinkle the filled pie plate with the flour mixture, then bake 30 to 35 minutes or until golden brown & set.
Cool 20 minutes on a wire rack, then serve ~ goes nicely with either whipped cream or vanilla ice cream!
Very Cranberry Margarita


Ingredients:
cranberry juice, sugar, fresh cranberries, fresh lime juice

Directions:
Place half of the ingredients in a blender and fill with ice., Blend until smooth.  Pour into pitcher., Repeat., Pour into margarita glasses with salt or sugar around rims., Makes 2 pitchers.
White Bean Chili -No Meat


Ingredients:
olive oil, onion, garlic, green peppers, flour, ground cumin, navy beans, cannellini beans, white corn, parsley

Directions:
In a large stockpot, over medium-high heat, heat the oil., Add the onion, garlic, and green pepper and saute for 3-4 minutes., Sprinkle the flour and cumin over the onion mixture and cook 1 more minute., Add the remaining ingredients except the parsley and bring to boil., Lower the heat to simmer and cover, and cook for 30-35 minutes., Serve.
Chinese Baked Sweet Bread Dough


Ingredients:
active dry yeast, sugar, milk, egg, all-purpose flour

Directions:
Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4 cup of the warm milk. Let stand 5 minutes, then stir to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Stir in the egg, oil and remaining milk.
Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade. Process 2 seconds. With the machine running, pour the warm milk mixture down the feed tube in a steady stream. Process until it forms a rough ball. If ball is sticky and wet, add a little more flour. Process a few seconds longer, or until dough pulls away from the sides of the bowl. Remove dough to a lightly floured board.
Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.
Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.
Punch down dough and place on a lightly floured surface. It is now ready to form into rolls, buns or loaves.
If preparing filled buns:  Cut dough in half. Form each half into a 12-inch long log; cut into 10 pieces. Roll each piece into a 4-inch circle. Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker.
If right-handed, place a dough circle in palm of your left hand. Put a big tablespoon of filling in the; middle; put left thumb over the filling. With your right hand, bring up edge and make a pleat in it.
Rotate circle a little and make a second pleat. As you make each pleat, gently pull it up and around as if to enclose your thumb. Continue rotating, pleating and pinching, then gently twist into a spiral. Pinch to seal. Place bun pleated side down on a parchment square. Repeat with remaining dough and filling. Put buns 1 1/2 inches apart on a baking sheet. Let rise until doubled in size, 30 minutes to 1 hour.
Preheat oven to 350 degrees F. Beat egg yolks with water and sugar; brush over buns. Bake 20 minutes.
BBQ Chicken Salad With Creamy BBQ Cilantro Lime Dressing


Ingredients:
chicken, barbecue sauce, iceberg lettuce, romaine lettuce hearts, red onion, fresh cilantro, frozen corn, black beans, sharp cheddar cheese, monterey jack cheese, mayonnaise, milk, buttermilk, fresh cilantro, lime juice, white vinegar, granulated sugar, garlic clove, salt, cayenne pepper, black pepper, ground cumin, barbecue sauce

Directions:
For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
For the dressing, combine all the ingredients together and whisk (or shake, if using a jar] vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
Traditional Christmas Meat Pie


Ingredients:
lean ground beef, potatoes, salt, pepper, onions, dried celery flakes, poultry seasoning, sage, water

Directions:
Cut boil and mash potatoes with a bit of milk and set aside.
In a very large pot combine meat with salt, pepper, onion, celery flakes and all seasonings and simmer on med to low heat for 1 hour. Stir occasionally.
Once cooked drain liquid from meat mixture and replace with water and add potatoes.
Mix well and refrigerate over night.
Prepare pastry and divide dough for 6 double crust pies.
Refrigerate pastry over night.
Next morning roll pastry, line pie plates and fill with meat mixture and top with pastry. Cut a few slits in top crust and brush with egg wash. (To make egg wash.
beat 1 egg with a tbsp of milk.].
Bake at 425* for 25-30 minute.
Cool and freeze in freezer bags up to 6 months.
Reheat from frozen at 350* for 45-50 minute.