xiaoxl/recipe_data huggingface dataset:
Spätzle Salad


Ingredients:
all-purpose flour, eggs, salt, nutmeg, scallions, celery ribs, carrots, red bell pepper, mayonnaise, German mustard, fresh dill weed, cider vinegar, olive oil, cayenne pepper, parsley

Directions:
Place 2 quarts of water in a pot to over high heat - water should be at a rolling boiling by the time your noodle dough is ready.
Place flour, salt and nutmeg in a mixing bowl; stir to combine and then make a well in the center of the mixture. Crack the eggs into the well; stir from the center with a fork, slowly pulling in the flour until it is completely incorporated. Continue working the dough by slapping and smearing it with your hand or fist for about 2-3 more minutes to develop some of the gluten. This takes some elbow grease, as the dough will be thick and stiff, but it gives the noodle a nice chewy texture and will allow it to hold it's shape.
If you do not have a spätzle maker or press, scoop about 3/4 cup of the dough into a colander or onto flat cheese grater with large holes and press the dough through the holes with a spatula into the boiling water. Let cook for about 1-1/2 to 2 minutes. Scoop the noodles out of the water and place bowl. Repeat until you have used all of your dough. Cover noodles with plastic wrap and chill in the refrigerator.
Make the dressing by whisking together the mayo, mustard, vinegar, olive oil, dill and cayenne. Chill.
Dice the vegetables (and apple] to a uniform size—think confetti—and toss with the noodles. Add dressing and toss again. Chill for at least 1 hour and serve as is, or with a sprinkling of chopped gherkin and parsley.
Crunchy Olive and Rosemary Grissini


Ingredients:
all-purpose flour, Artisan Gluten-Free Flour Blend, instant yeast, kosher salt, olive oil, honey, egg, black olives, dried rosemary, warm water

Directions:
Combine the flour, psyllium, yeast, and salt in the bowl of a stand mixer fitted with the paddle.
Add the honey, olive oil and egg.
As soon as the egg disappears into the flour, add the olives and rosemary.
Begin pouring in the warm water. The final batter should be as wet as thick waffle batter. Let the mixer run for 3 to 4 minutes to beat air into the batter.
Put the dough in a greased bowl, cover and let it sit in a warm place until risen and “knead-able”.
Divide dough into 50g pieces and gently knead.
Using your hands, roll the dough into a long, thin stick. Smooth out the edges with your fingers to make the bread stick even.
Put the breadsticks onto parchment-paper-covered baking sheets, 10 to a sheet.
Let rest for 30 minutes.
Heat the oven to 450°.
Brush the sticks with water and sprinkle with salt.
Bake 25 minutes, until crisp.
"funny Bones" Cake


Ingredients:
cream cheese, creamy peanut butter, powdered sugar, vanilla, milk, sour cream, eggs, powdered sugar, vanilla

Directions:
For the filling:  Beat the cream cheese and peanut butter until combined.
Add the powdered sugar and vanilla and beat until combined.
Beat in milk, 1 T at a time, until you reach desired consistency.
Set aside.
For the cake:  Preheat oven to 350 degrees.
Spray a 12 cup bundt pan with cooking spray for baking.
Mix cake mix, oil, sour cream and eggs in a bowl.  Beat 1 or 2 minutes at medium speed.
Reserve 2 cups of the batter.
Pour remaining batter into the prepared pan.
Put peanut butter filling in a ring on top of batter (DO NOT ALLOW FILLING TO TOUCH THE SIDES OF THE PAN]
Spoon reserved batter on top.
Bake for 40-50 minutes.  (Some coated pans only take 30-35 minutes].
Cool 20 minutes and remove from pan onto wire rack.
For the glaze:  Mix powdered sugar, vanilla and lt. cream until smooth.  Add more cream as needed to desired consistancy.
When cake is cool, place on serving platter and drizzle with glaze.
Triple Chocolate Chip Cookies


Ingredients:
white sugar, light brown sugar, butter, vanilla extract, eggs, flour, baking soda, white chocolate chips

Directions:
Preheat oven to 350F and line cookie sheets with parchment paper., Cream sugars and butter until light., Add eggs and vanilla, beat until fluffy., Sift dry ingredients and add to butter mixture, mixing well., Mix in chips and nuts, if using., Drop spoonfuls of batter onto cookie sheets and bake 10-12 minutes., Cookies should brown but remain soft., Cool on wire racks., These freeze very well.
Crab Dip
Category: appetizers-and-snacks
By Laurie O'Grady

Hot crab dip served in a bread bowl. Perfect for parties!

Ingredients:
11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
⅛ teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish. Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping. Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 16 servings

Calories: 198.5
Fat: 11.5 g
Saturated fat: 5.1 g
Carbohydrates: 15.3 g
Sugars: 0.5 g
Dietary fiber: 0.8 g
Protein: 8.4 g
Cholesterol: 41.8 mg
Sodium: 318 mg
Iced Peach Mint Tea


Ingredients:
boiling water, fresh mint leaves, granulated sugar, fresh lemon juice, tea bags, mint sprig

Directions:
Crush mint leaves with sugar and lemon juice; pour boiling water over mint leaves and tea bags.
Let steep to desired taste; drain tea bags.
Mix in peach nectar.
Pour over ice in tall glasses and garnish with fresh mint.
Coconut Curry Rice


Ingredients:
butter, curry powder, sugar, water, light coconut milk

Directions:
Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds.
Pour water and coconut milk into saucepan. Bring to boil. Stir in Rice Mix; return to boil.
Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes before serving.
Cauliflower Bake


Ingredients:
cauliflower, sweetcorn, butter, onion, mushroom, eggs, flour, milk, plain yogurt, double Gloucester cheese

Directions:
Cut the cauliflower into florets and cook in boiling water for 5 minutes. Add the sweetcorn, bring back to the boil and cook for 5 minutes. Drain and place in a 1 1/2 quart baking dish.
Melt half of the butter in a non-stick pan, add the onions and mushrooms and cook for 5 minutes.
Add to cauliflower mixture and gently stir.
Place the remaining butter, flour and milk in a saucepan, heat stirring continuously until the sauce thickens and is smooth. Cook for a minute.
Remove from the heat and stir in the yogurt and half the cheese then pour the sauce over the vegetables.
Mix the remaining cheese with the breadcrumbs. Sprinkle over the sauce and brown under the grill.
If you can't get Double Gloucester cheese, A sharp cheddar also works well.
A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1


Ingredients:
puff pastry, boneless skinless chicken thighs, spinach, Dijon mustard

Directions:
Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
In a small bowl mix 2 tablespoons of Dijon mustard and 2 tablespoons of A1 sauce and coat the 4 chicken thighs with this mixture.
Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
While the chicken pockets are baking begin your spinach.
Mix  2 tablespoons of A1 sauce and the other 2 tablespoons of Dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist.  6 or 7 minutes.
To plate lay down a bed of spinach and place your chicken pocket on top.  Garnish with some uncooked spinach and use the other tablespoon of A1 in a squirt bottle to decorate the rim of the plates.
5-Spice Tofu


Ingredients:
firm tofu, tamari soy sauce, water, five-spice powder, star anise, molasses

Directions:
Cut cakes in half horizontally.
Combine rest of ingredients in pan large enough to accommodate slices of tofu flat and bring to a boil.
Add the tofu carefully and lower heat and simmer for 10 minutes, uncovered.
Remove from heat, cover and marinate 3 hours, turning over occasionally.
Drain and use or store up to a week, wrapped in plastic.
Vegetarian American Chop Suey (Crock-Pot)


Ingredients:
olive oil, onion, garlic cloves, tomatoes, hot water, red wine, salt, pepper, pasta, basil, parmesan cheese

Directions:
In a skillet over medium heat heat oil and then add onion, cooking until softened. Stir in garlic and cook another minute or so. Although I didn't use them I thought a green pepper and/or mushrooms would be great to add to the skillet.
Transfer onion mixture to the crockpot.
Stir in next 7 ingredients (tomatoes - pepper] and cook on low for 3 1/2 hours.
Stir in pasta, cover and cook on low for another 30 minutes.
Stir in basil and sprinkle with cheese.
One Bowl Buttercream Frosting
Category: desserts
By Kathleen Dickerson

I use this frosting on cakes but I bet you can use it on cookies.  I make this frosting quite often. YUM!!

Ingredients:
6 tablespoons butter, softened
2 ⅔ cups confectioners' sugar
½ cup unsweetened cocoa powder
⅓ cup milk
1 teaspoon vanilla extract

Directions:
In medium bowl, beat butter.  Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed).  Stir in vanilla.

Yields: 2 cups

Calories: 62.7
Fat: 2.4 g
Saturated fat: 1.5 g
Carbohydrates: 10.8 g
Sugars: 10 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Cholesterol: 5.9 mg
Sodium: 16.8 mg
Super Fast Salisbury Steak


Ingredients:
quick oats, carrot, garlic clove, onion, green pepper, seasoning salt, pepper, water, tomato paste, madeira wine, dry sherry, Worcestershire sauce, fresh ground black pepper

Directions:
Combine ground turkey, ground round, breadcrumbs or oats,eggs,carrots, onions, green pepper, salt and pepper.
Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add patties; cook 6 minutes or until browned, turning after 3 minutes.
Remove patties from pan; keep warm.
Stir in water, tomato paste, wine or sherry, Worcestershire sauce, pepper, and French onion soup.
Bring to a boil; add patties and fresh sliced mushrooms if using.
Cover; reduce heat and simmer 10 minutes.
Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes].
Fusion Aloo Rasadar


Ingredients:
potatoes, tomatoes, cumin seed, asafoetida powder, turmeric powder, chili powder, coriander powder, salt, water, garam masala

Directions:
Heat oil and add cumin seeds and asafetida powder. Let it sizzle for about 30 seconds. Add in the tomatoes, turmeric, chilli, salt, and coriander powder and fry for 30 seconds.
Add your potatoes in and fry for 2 minutes. Add in water, bring to a boil, lower to a simmer and cook, covered, for about 10 minutes.
Stir in mushrooms and garam masala. Stir well for 1 min and cover for around another 5 minutes.
Serve.
Dessert Sushi


Ingredients:
rice, coconut milk, sugar, lemon, blueberries, sour cherry, mango, pineapple, strawberry, sesame seeds, mint leaf

Directions:
For the sushi rice:
Combine the rice with 2 cups water in a medium pot and cover with a tight-fitting lid. Bring to a boil over medium-high heat, stir and cover. Lower the heat to a simmer and cook for 15 minutes. Turn off the heat and fluff the rice with a fork. Replace the lid and let the rice sit for 5 minutes. Once the rice is fully cooked, immediately spread it out on a baking sheet. The goal here is to get the rice to cool as quickly as possible.
For the coconut glaze:
Combine the coconut milk, sugar and lemon zest in a small saucepot and bring to a simmer over medium heat. Let the mixture reduce by two-thirds, until thickened and syrupy, stirring occasionally to prevent scorching. This takes 20 to 25 minutes.
To assemble nigiri (pressed sushi]:
Moisten your hands and mold the rice into 2-inch long logs. Drizzle a little coconut glaze over the rice. Cut some fruit leather into 1/2- by 2-inch strips (or use the pre-cut Fruit by the Foot strips], and use to wrap the rice logs cross-wise, mimicking the belt of seaweed wrapped around nigiri. Top with whatever fruit you like-blueberries and sour cherries look like salmon roe. (Alternatively: First top the rice with fruit, then secure the fruit to the rice by wrapping with strips of fruit leather.] Sprinkle with sesame seeds, top with mint leaves and serve.
To assemble maki rolls:
Lay the fruit leather out flat and cover it with an even layer of rice about 1/2-inch thick. Drizzle with some of the coconut glaze and sprinkle with some sesame seeds. On the side closest to you, lay down a row of julienned fruit-either mangoes, pineapples, strawberries, or cherries, or whatever you like. Top with some torn mint leaves and roll the entire thing into a cylinder, keeping it as tight as possible the whole way around. Slice into rounds with a sharp knife and serve.
Crockpot Hamburger Stroganoff


Ingredients:
lean ground beef, onion, garlic clove, tomato paste, beef broth, sherry wine, salt, black pepper, fresh mushrooms, sour cream

Directions:
Brown ground beef with onion and garlic., Drain fat., Add to crock pot with remaining ingredients except for sour cream., Cover and cook on low for 5 to 7 hours., Stir in sour cream., Heat through., Serve over egg noodles.
Jackie's Beefy Bean Soup


Ingredients:
beef stew meat, onion, beef broth, dry white wine, beef broth, fresh thyme leaves, dried thyme, pepper, bay leaf, lima beans, great northern beans, carrots, celery ribs, fresh parsley

Directions:
Heat oil in Dutch oven over med-high heat.
Cook beef and onion in oil about 15 mins., stirring frequently, until beef is brown.
Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling, then reduce heat.
Cover, and simmer about 45 mins., stirring.
occasionally, until beef is almost tender.
Stir in beans, carrots, and celery. Cover and simmer about 30 mins., stirring occasionally, until vegetables are tender.
Remove bay leaf.
Sprinkle with parsley and bacon.
Slow-Cooker Pepper Steak
Category: meat-and-poultry
By MJWAGNER68

Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.

Ingredients:
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
¼ cup hot water
1 tablespoon cornstarch
½ cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions:
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Prep time: 20 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 30 mins
Yields: 6 servings

Calories: 301.4
Fat: 15.8 g
Saturated fat: 4.5 g
Carbohydrates: 11.7 g
Sugars: 5.3 g
Dietary fiber: 1.9 g
Protein: 28.2 g
Cholesterol: 65.4 mg
Sodium: 1188.6 mg
Creamy Tomato Soup


Ingredients:
onion, butter, diced tomatoes, milk, sugar, dried basil, paprika, garlic powder, cream cheese, croutons, bagel chips

Directions:
In a saucepan, sauté onion in butter until tender.
Stir in tomatoes, soup, milk, sugar, basil, paprika, and garlic powder.
Bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Stir in cream cheese until melted.
Top each serving with croutons and/or shredded cheese (if desired].
Serve immediately.
Sloppy Joaquins


Ingredients:
extra virgin olive oil, garlic cloves, onion, cremini mushrooms, salt, fresh ground black pepper, dry sherry, tomato sauce, Worcestershire sauce, butter, flat leaf parsley, manchego cheese

Directions:
In a deep skillet, heat olive oil over medium heat.
Add the garlic and onion and cook until softened, about 4 minutes.
Add the mushrooms and cook until browned,about 5 minutes.
Add the beef and cook, breaking it up with a wooden spoon, until browned.
Season with salt and pepper.
Stir in the sherry and cook, scraping up any browned bits from the bottom of the pan,until slightly reduced, about a minute.
Stir in the tomato and Worcestershire sauces and simmer for 10 minutes.
Preheat the broiler.
Spread the butter on the rolls and toast.
Sprinkle the parsley on the roll bottoms and pile on the beef mixture.
Using a vegetable peeler, shave the cheese over the meat.
Set the roll tops into place and enjoy.
Fruity French Toast


Ingredients:
firm banana, powdered sugar, strawberries, egg, milk, vanilla extract, cinnamon, butter

Directions:
Place banana slices on two slices of toast., Sprinkle each with 1/2 teaspoon powdered sugar., Top with strawberries and remaining toast., In a shallow bowl, whisk the egg, milk, vanilla, and cinnamon., Dip toast in egg mixture, coating both sides., In a large skillet, melt butter over medium heat., Cook toast for 2-4 minutes on each side or until golden brown., Sprinkle with remaining powdered sugar and serve with maple syrup.
Spinach Sauteed With Raisins and Pine Nuts


Ingredients:
golden raisins, currants, pine nuts, olive oil, yellow onion, garlic clove

Directions:
Put the raisins in a small bowl and cover with boiling water.  Let stand for about 10 minutes, then drain and set aside.
If desired, toast pine nuts or almonds in a pan over medium heat, being careful not to burn them. Remove and set aside on a plate.
In a large saute pan, warm olive oil over medium heat and saute onion until golden, about 5 minutes.  Add garlic and saute one minute more.
Add spinach and cook 1-2 minutes until bright green and wilted.  Stir in raisins and nuts and season with salt and pepper.
Serve hot or at room temperature.
Danish Rum Balls


Ingredients:
quick oats, dark rum, margarine, butter, white sugar

Directions:
Grind Oakmeal in food processor and set aside.
Mix Rum and Cocoa to a thick paste. (If you don't want to make it with rum you can use milk. just add 1 tbsp Rum Extract.].
In a mixer, add Soft Margarine (or Butter] ,sugar ,cocoa, Rum and Almond extract  and mix well.
While Mixing add ground oatmeal slowly till mixed together. let mixer run run for 5 minute till totally mixed.
Cover and place in fridge for 2 days. This is important so it can thicken.
After 2 days let stand till room temperature before rolling.
On a plate pour coarse sugar and spread ( you can use colored sugar too or any sprinkle type of sugar for festive color ].
Roll the balls in sugar until totally covered.
You can store them in cookie tins or tupperwares. Put wax paper between levels stacks. you can put into small bag a gifts. ! Freeze until you need them.
I dare you not eat one of them while rolling. I can't. But i'm weak.
Beefy Spanish Rice


Ingredients:
brown rice, ground beef, onion, stewed tomatoes, salt, honey, pepper, cheddar cheese

Directions:
Cook rice according to package directions.
Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in tomatoes, seasonings and rice.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 50-55 minutes. Sprinkle with cheese.
Bake, uncovered, 5-10 minutes longer or until cheese is melted.
**Idea: Using instant brown rice in this recipe cuts down on the cooking time. Try substituting cheddar cheese with a more mild Monterey Jack Cheese.
Turkey Joes


Ingredients:
extra virgin olive oil, ground turkey, sweet onion, celery, red bell pepper, garlic cloves, dark brown sugar, Worcestershire sauce, tomato sauce

Directions:
"Heat oil in a large skillet over medium heat and add the ground turkey.  Next add chopped onion, celery, and green pepper. Cook until turkey is browned. Add chopped garlic, brown sugar, Worcestershire sauce, tomato sauce, and season with salt and pepper. Simmer for 30 minutes on low. Serve on hamburger buns."
Garlic Lime Bacon-Wrapped Shrimp
Category: meat-and-poultry
By CulinaryCutie

This is a quick and easy appetizer or main dish focusing on a garlic lime marinade and thick slices of peppered bacon wrapped around green chilies and shrimp. This recipe works exceptionally well on an indoor grill.

Ingredients:
½ cup vegetable oil
¼ tablespoon lime juice
1 clove garlic, minced
salt and pepper to taste
10  cooked medium shrimp, shelled and deveined
5 slices peppered bacon, cut in half
1 (4 ounce) can whole green chili peppers, drained, and sliced lengthwise
1  avocado - peeled, pitted and diced  (Optional)
1  lime, cut into wedges  (Optional)

Directions:
Whisk together the oil, lime juice, garlic, salt, and pepper in a mixing bowl. Toss the shrimp in the marinade, then refrigerate for 30 minutes to 1 hour. Preheat an indoor electric grill for medium-high heat. Remove the shrimp from the marinade, and shake off excess. Wrap each shrimp with a strip of chili pepper, then half a bacon slice. Secure with a toothpick. Repeat with remaining shrimp. Cook on preheated grill until the bacon is crisp, and the shrimp is hot, 6 to 10 minutes. Sprinkle the shrimp with diced avocado, and garnish with lime wedges to serve.

Prep time: 20 mins
Cook time: 6 mins
Total time: 26 mins
Yields: 10 shrimp

Calories: 164.2
Fat: 16 g
Saturated fat: 2.5 g
Carbohydrates: 3.2 g
Sugars: 0.6 g
Dietary fiber: 1.7 g
Protein: 3.3 g
Cholesterol: 14.8 mg
Sodium: 250.9 mg
Fred's Beef Stew


Ingredients:
butter, canola oil, flour, salt, pepper, onion, beef broth, potatoes, celery, cooking sherry, parsley flakes, pepper

Directions:
Mix flour, salt, and pepper in plastic bag.
Add stew beef to bag; shake until all pieces are covered with flour.
Melt butter in stew pot; add oil.
Remove beef pieces from flour mixture and brown in butter/oil mixture.
When meat is lightly browned, add remaining flour and onions to pot.
Continue cooking until onions begin to caramelize.
Add broth and tomato soup, making sure to scape bits from bottom of pot.
Add vegetables, sherry, and remaining spices.
Simmer on stove for a minimum of 2 hours.  You can also transfer everything to a crock pot and simmer 4-5 hours on low.