xiaoxl/recipe_data huggingface dataset:
Chicken & Shrimp Rockefeller


Ingredients:
chicken breasts, canola oil, shrimp, fresh spinach, sun-dried tomato, alfredo sauce, alfredo sauce, parmesan cheese, broccoli, mashed potatoes

Directions:
1. On a clean and oiled chargrill, place chicken breast skin side down.
2. Cook chicken until it reaches 165 degrees for 15 seconds.
3. Heat sauté pan and add 1/2 tablespoon of canola oil.
4. Add shrimp and sauté for 1 ½ minutes.
5. Add spinach and chopped tomatoes and sauté for 30 seconds.
6. Add Alfredo or béchamel sauce and poultry seasoning.
7. Mixing all ingredients together well, bring sauce to a simmer. Do not boil or over-reduce sauce.
8. Place the chicken breast on a plate. Place the shrimp and sauce over the chicken.
9. Sprinkle the chicken and shrimp evenly with grated Parmesan cheese.
10. Serve with mashed potatoes and steamed broccolini.
Pineapple-Infused Vodka
Category: drinks
By sd061507

This infused vodka will keep for approximately 2 weeks in the fridge after it is strained. Serve shaken in a martini glass and enjoy!

Ingredients:
1  fresh pineapple, peeled and sliced
1 (750 milliliter) bottle vodka (such as Stolichnaya®)

Directions:
Stack pineapple slices in a circle around the edges of a large glass jar, leaving the center open. Pour vodka into jar, completely covering pineapple. Seal jar and store in a cool, dark place for 10 days. Remove pineapple and strain vodka through a mesh strainer back into a jar; seal and refrigerate.

Prep time: 10 mins
Total time: 1 week 3 days
Yields: 17 servings

Calories: 135.9
Fat: 0.1 g
Carbohydrates: 10.5 g
Sugars: 7.9 g
Dietary fiber: 1.1 g
Protein: 0.4 g
Sodium: 1.2 mg
Best Cherry Cheesecake
Category: desserts
By Carla H

We have been making this in our family for years! It's a soft, no-bake version of cheesecake with Dream Whip® added to make it fluffy...not like regular cheesecake.

Ingredients:
28  graham crackers, crushed
½ cup butter, melted
1 cup milk
2 (1.3 ounce) envelopes dry whipped topping mix (such as Dream Whip®)
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 (21 ounce) can cherry pie filling

Directions:
Mix crushed graham crackers and butter in a bowl; press mixture into a 9x11-inch dish. Beat milk and whipped topping mix in a bowl until fluffy. Beat cream cheese and sugar in a separate bowl until fully incorporated; stir into whipped topping mixture until smooth. Spread mixture onto the graham cracker crust. Refrigerate until set, 1 to 2 hours. Top with cherry pie filling.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 1 9x11-inch cheesecake

Calories: 400.3
Fat: 19.5 g
Saturated fat: 11.4 g
Carbohydrates: 51.2 g
Sugars: 21.1 g
Dietary fiber: 0.9 g
Protein: 4.2 g
Cholesterol: 51 mg
Sodium: 271 mg
Healthier Swedish Meatballs
Category: world-cuisine
By Ms. Chef Esh

This recipe is a healthier take on a classic Swedish meatballs dish without sacrificing the elegance or taste. No one will ever know from tasting this dish that it is a lighter, healthier version.

Ingredients:
1 tablespoon olive oil
½  sweet onion, grated
1 pound ground sirloin
½ pound ground pork
¾ cup seasoned panko bread crumbs
1  egg
1 tablespoon milk
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 dashes Worcestershire sauce, divided
4 ½ cups reduced-sodium beef broth, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon finely chopped fresh rosemary
¼ cup cornstarch
⅓ cup Greek yogurt
2 tablespoons chopped fresh parsley

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a pan over medium-high heat. Saute onion in the hot oil until transparent, 5 to 7 minutes. Remove from heat and let cool. Combine ground sirloin, ground pork, bread crumbs, onion, egg, milk, garlic powder, salt, pepper, and 2 dashes Worcestershire sauce in a bowl. Form into 1-inch meatballs. Place onto a baking sheet. Bake in the preheated oven until no longer pink in the centers, about 20 minutes. Pour 4 cups beef broth, soy sauce, rosemary, and remaining Worcestershire sauce into a large skillet. Bring to a simmer. Pour remaining beef broth into a measuring cup and whisk in cornstarch. Pour mixture into the sauce and stir until thickened. Add meatballs to the sauce and stir in Greek yogurt. Top with parsley and serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 442
Fat: 21.7 g
Saturated fat: 7.5 g
Carbohydrates: 25.3 g
Sugars: 2 g
Dietary fiber: 0.7 g
Protein: 38.5 g
Cholesterol: 136.1 mg
Sodium: 1087.6 mg
Rocky Road Brownies


Ingredients:
butter, eggs, flour, sugar, baking powder, salt, vanilla, miniature marshmallows, pecans

Directions:
Melt 12 ounce package chocolate chips in medium saucepan over medium-low heat, stirring occasionally; cool.
In mixer bowl, beat chocolate mixture, eggs and sugar.  Blend in flour, baking powder, salt and vanilla.  Spoon into greased 9x13" baking pan.
Bake in a preheated 375 degree oven 25 minutes.  Remove from oven, sprinkle with marshmallows, pecans and remaining chocolate chips, in that order.  Continue baking until golden (15-20 minutes].  Cool. Cut with knife dipped in warm water.
Fresh Salsa


Ingredients:
character(0]

Directions:
Turn broiler to 500 degrees.
Chop tomatillo in half and place with garlic on a baking sheet lined with foil.
Broil in the middle rack till the skin starts to char, about 10 minutes.
Place half of the diced tomatoes in a food processor.
Place the other half of the tomatoes and cook over medium low heat till you boil off about half the water, about 15 minutes.
Add all ingredients to the food processor and pulse to desired consistency.
Refrigerate for at least an hour, I prefer a day, and serve with your favorite chips.
Classic Vietnamese Banana Flower Salad


Ingredients:
shallot, roasted peanuts, of fresh mint, Thai basil, water, water, water, lime juice, brown sugar, fish sauce, garlic cloves

Directions:
Heat the peanut oil in a large skillet. Sauté the shallots until golden brown. Leave them in the oil, and set aside to cool.
Squeeze fresh lime juice into the bowl of water. This will be used to prevent the banana flower slices from turning brown.
Peel back the dark purple layers of the banana flower until you reach layers with just a hint of purple. Using a mandoline, slice the banana flower into thin rings, beginning at the point and slicing about three-quarters of the way down. The rings will look similar to onion rings. Immediately soak the rings in the lime water until ready to use. Set aside.
Once the oil is cool, mix in half of the mint leaves and half of the Thai basil with the sautéed shallots.
Mix the dressing ingredients in a separate bowl. Heat lovers will want to add more chili.
When you slice the banana flower, you will end up with small bits from the center of the flower. Strain these out using a spoon. Don’t worry if you don’t get all of them. Remove the banana flower from the water, and combine with the shallot/mint/basil mixture, chopped peanuts, and remainder of the fresh mint and basil.
Toss in the dressing, and serve.
Roasted Red Capsicum


Ingredients:
red capsicums, olive oil

Directions:
Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.
Place the capsicums in a plastic bag until cool.
Peel the skin off the capsicums, trim any pith and remove all the seeds.
Place the capsicum flesh into hot sterilised jars.
Pour in the olive oil to cover.
Seal immediately and store in the fridge for up to 3 weeks.
Peshawari Naan Bread (Bread Machine)


Ingredients:
skim milk, olive oil, low-fat yogurt, egg, strong white flour, sultanas, sugar, salt, bread machine quick-acting active dry yeast

Directions:
Add all ingredients (except the sultanas] to your bread machine in the order your machine recommends. If your machine recommends pre-heated liquids, just heat the skimmed milk till it's lukewarm.
Start your machine on the dough setting.
10-15 minutes before your machine stops mixing and starts proving, (some machines beep at this point] add the sultanas.
Preheat your oven to 250C and have 3 shelves in it.
Grease 3 flat oven trays.
When the bread machine has finished, tip out the dough onto a floured board.
Tear off a chunk of dough about 1 sixth of the total size and flatten out with the hands to a pear shape about half the size of your tray. Do not use a roller as the bread probably won't rise. Repeat till you have 6 naans on your trays.
Bake in the oven for about 7 minutes, or until the bread just begins to colour.
The bread can be frozen in bags for later use.
Pizza Flavor Herb and Spice Blend


Ingredients:
instant bouillon granules, garlic flakes, dried basil, dried oregano, dried rosemary, fennel seed, dried thyme, red pepper flakes, cornstarch, cornstarch, ground black pepper

Directions:
MEASURE the GRINDER INGREDIENTS into a spice mill or clean coffee grinder; PROCESS mixture in intervals until finely ground; FUNNEL seasoning into an empty spice container/shaker.
MEASURE the SHAKER INGREDIENTS and add to mixture; SEAL the container and shake well.
USE in any recipe where a robust Italian flavor is desired, as in pizza and pasta sauces, casseroles, or as a savory rub for baked chicken.
STORE in a cool, dry place.
ENJOY!
Artichoke Squares


Ingredients:
onion, garlic, eggs, black pepper, dried oregano, Tabasco sauce, fresh parsley, cheddar cheese

Directions:
Preheat oven to 350 degrees F.
Drain the oil from one of the jars of artichoke hearts directly into a skillet.
Don't turn on the skillet just yet.
Drain the other jar of artichokes hearts, this time discarding the oil.
Chop all of the artichoke hearts and set aside.
Now turn on your heat (to medium-high] under the skillet with the artichoke oil in it.
Add the minced garlic and the onions and saute until golden, about 5-10 minutes.
Remove from the skillet and put into a large mixing bowl,along with the chopped artichoke hearts.
Beat eggs together until they are frothy and then stir in breadcrumbs and the seasonings.
Combine with the artichoke mixture and the cheese.
Pour into a greased rectangular casserole dish and bake for 30 minutes.
Cut into 1" sized squares and serve warm or at room temperature.
Savory Muffins With Goat Cheese, Rosemary and Kalamata Olives


Ingredients:
fresh rosemary, kalamata olive, all-purpose flour, baking powder, baking soda, salt, sugar, butter, Dijon mustard, eggs, plain yogurt

Directions:
Preheat oven to 375 degrees and adjust oven rack to lower-middle position.
Prepare the first three ingredients and set aside.
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a separate large bowl, beat sugar and butter with an electric mixer til fluffy.
In a separate bowl, whisk mustard and eggs together.
Beat the mustard-egg mixture into the sugar and butter mixture until pea-sized lumps form (wet ingredients].
Stir the Kalamata olives into the wet ingredients.
Stir the goat cheese and the rosemary into the dry ingredients.
Alternating by thirds, stir the dry ingredients and the yogurt into the wet ingredients until a very thick batter forms.
Lightly oil 12 large muffin tins of 1/2 cup capacity or four mini-muffin tins with vegetable oil or spray.
Divide batter evenly among the cups (a spring-action regular or mini ice cream scoop works]. Muffin cups will be full.
Bake until golden brown about 25 minutes for large muffins or 10-12 minutes for the minis.
Cool slightly in the pan, then remove and serve!
ALTERNATE FLAVORING to sub for the first three ingredients are: 1 cup crumbled feta cheese, 1 tablespoon dried oregano and 1/2 cup chopped sun-dried tomatoes. This combo was great, too!
Queen Elizabeth II Drop Scones


Ingredients:
flour, baking soda, cream of tartar, salt, eggs, powdered sugar, golden syrup, milk, butter

Directions:
whisk wet  ingredients in a bowl
whisk dry into another
add together
mix ( i added vinegar to wet ].
mixture will be thick
have buttered skillet heating on lower setting
drop by tablespoons  cook slowly these rise like crazy
serve with jam  or golden syrup.
Sourdough Sticky Buns Aka Cinnamon Rolls


Ingredients:
2% low-fat milk, olive oil, all-purpose flour, granulated sugar, all-purpose flour, salt, baking soda, reduced fat margarine, brown sugar, cinnamon

Directions:
To make the sponge: Pour the starter into a mixing bowl. Stir the milk and olive oil into the starter. Blend in the flour and sugar to make a fairly stiff sponge. Cover the bowl and let it stand at room temperature overnight.
The dough: Blend 1/2 cup of the flour with the salt and baking soda and stir into the sponge to make a fairly slack dough.
Using the remaining 1/2 cup of flour, make sure the kneading surface is well floured before you turn it out. Flour your hands and knead for 2 to 3 minutes enough to make the dough cohesive. Sprinkle flour on any sticky spots.
Prepare the pans: Use one 9 x 11-inch baking pan. Grease the sides well.
Melt 1/4 cup of the butter and spread in pans. Sprinkle 1/4 cup of the sugar over the butter, then sprinkle with the cinnamon. Roll out the dough with a well-floured rolling pin until it's about 12 x 18 inches. (While rolling, sprinkle flour on any sticky spots, either on top of or under the dough.] Spread the remaining butter over the dough, then spread the remaining brown sugar over the butter. You can also use nuts/raisins just spread them evenly over the brown sugar. Starting at the long edge, roll the dough up, jellyroll style. Seal the edges. Cut the roll into 3/4- to 1-inch slices and arrange them in the prepared pan. Cover the pans and let the dough rise for about 1 hour.
Heat oven to 400 degrees F.
Bake the rolls for 15 minutes, then turn the heat down to 350 degrees F and continue baking for about another 20 minutes. Rotate the pan halfway through baking to insure even browning. Remove the buns from the oven, place a serving plate over each pan and invert the buns onto the plate. Leave the pan in place until the buns are securely on the plate, topping and all. Serve warm if possible.
Ecuadorean Potato Soup


Ingredients:
butter, onions, flour, chicken broth, potatoes, saffron, salt, chili powder, milk, green peas, eggs, cream cheese, avocado

Directions:
Heat butter in large saucepan. add onions and saute for 10 minutes, add flour and mix until smooth.
Add chicken broth gradually, stirring constantly until boiling. add potatoes, saffron, salt and chile powder & simmer for 20 minutes.
Add milk and peas and continue to cook for 5 minutes.
Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beat constantly to avoid curdling.
Return the contents of the bowl to the saucepan and heat through but do not boil.
Place a few slices of avocado in each soup bowl and pour soup over them. serve.
Apple Crostata With Caramel Sauce


Ingredients:
sugar, Gold Medal all-purpose flour, apples, sugar, ground cinnamon, butter, margarine, Gold Medal all-purpose flour, sugar, salt, vanilla, cold water

Directions:
Make Crostata Crust: Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary].
Gather dough into a ball; shape into flattened 5-inch round.
Wrap in plastic wrap and refrigerate about 30 minutes or until firm.
Roll pastry into 12-inch circle on lightly floured surface.
Place on ungreased large cookie sheet.
Heat oven to 400ºF.
Mix 1/2 cup sugar and the flour in large bowl.
Stir in apples.
Mound apple mixture on center of dough circle to within 2 inches of edge.
Fold edge of dough over apple mixture; crimp edge of dough slightly.
Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
Bake 27 to 32 minutes or until crust is golden brown.
Cut into wedges.
Serve warm drizzled with caramel topping.
Gabrielwich


Ingredients:
butter, garlic powder, Canadian bacon, red onions, black olives, mozzarella cheese, lettuce

Directions:
Mix butter and garlic powder, spread evenly on cut sides of hoagie rolls.  Place on a baking sheet, broil in oven till lightly toasted 2-3 minutes depending on your oven.
Remove from oven, spread 1 tablespoon of pizza size on each cut side of hoagie roll.
On bottom of one roll, place 1/2 of the canadian bacon - place them loosely.  Repeat with the remaining canadian bacon on other roll bottom.  Next place 6 slices of salami on top of the bacon.
On the roll top, top with 6 slices of pepperoni.
Spread the mozzarella cheese evenly over the 4 halves.  Top with black olives and red onions.
Return to oven, broil until cheese starts to bubble and brown.
Lay lettuce on each bottom piece, place top on and enjoy!
Prawn Curry With Coconut


Ingredients:
onion, garlic cloves, olive oil, coconut oil, turmeric, pepper, salt, ground cinnamon, ground cardamom, cloves, bay leaf, flaked coconut, coconut milk, water

Directions:
heat olive oil in medium skillet. Add prawns and cook for 5 minutes. Remove the prawns in a bowl.
Add coconut oil, onion and garlic, then cook until softened. Add turmeric, pepper, salt, cinnamon,cloves, bay leaf, cardamom and coconut shreds. Cook for 5 minutes.
Pour over coconut milk and water. Add prawns and leave to simmer for 10 minutes.
Sarah's Chicken Pot Pie


Ingredients:
low-fat milk, honey

Directions:
Preheat oven to 350.
Open pie crusts and let sit out to soften.
Spray pie pan with nonstick cooking spray.
In large mixing bowl - mix soup, milk, honey, vegetables together.
Unroll 1 crust into pie dish.
Pour in mix.
Unroll 2nd pie crust on top.
Pinch edges together.
Poke 5-8 knife marks in center of crusts.
(brush top crust with a beaten egg white or spray the top crust with cooking spray].
Bake at 350 for 75 minutes or until golden brown.
Remove from oven and enjoy.
Shrimp Cocktail


Ingredients:
chili sauce, ketchup, horseradish, Worcestershire sauce, shrimp, Tabasco sauce, lemon juice, salt, black pepper

Directions:
mix all ingredients together (except shrimp] in a bowl.
season to taste with salt and pepper.
serve sauce in small bowl to accompany shrimp.
Mint Chocolate Fondant Thin Blondies


Ingredients:
unsalted butter, light brown sugar, egg, vanilla extract, salt, plain flour

Directions:
Preheat oven to 350F and grease and line an 8x8 inch square pan.
Place the sugar into a large bowl and pour melted butter over it. Whisk until well combined and smooth.
Add in the egg and vanilla extract and mix until well incorporated, about 45 seconds.
Place chocolate thins into a Ziploc bag and smash into pieces with a rolling pin. A mixture of small and large pieces is great!
Add the salt, flour and chocolate pieces into the sugar mix and stir until just combined. (there should be no large lumps of flour visible].
Tip into your greased and lined pan and smooth until level with a spatula or wooden spoon.
Place in the oven for 20-25 minutes until lightly golden, the top looks a little crackly and an inserted skewer into the centre comes out with one or two crumbs on.
Leave to cool in the pan completely, before slicing into 9-12 bars.
Blondies will keep in an airtight container, at room temperature for 3 days.
Pumpkin Waffles With Orange Syrup (Low Fat)


Ingredients:
all-purpose flour, brown sugar, baking powder, salt, pumpkin pie spice, nonfat milk, canned pumpkin, egg substitute, eggs, honey, cornstarch, ground cinnamon

Directions:
In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice.  Make a well in the center of the flour mixture.
In another medium bowl combine the milk, pumpkin, egg substitute, and oil.  Add milk mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy].
Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker.  close lid quickly; do not open until golden brown.  Bake according to manufacturer's directions.  When done, use a fork to lift waffle off grids.  Repeat with remaining batter.
For Orange Syrup:  In a small saucepan stir together the orange juice, honey, cornstarch and cinnamon.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes more.  Serve warm.  Makes about 1 cup.
Fluffy Cottage Cheese Pancakes


Ingredients:
eggs, cottage cheese, sour cream, flour, salt, sugar, baking soda

Directions:
Mix all ingredients together in large bowl.
There is no need to overmix this batter as the lumps will disappear when cooked.
Drop onto hot griddle or pan to make pancakes.
When bubbling on top, turn to complete.
Serve immediately with the syrup of your choice and/or dust with confectioner's sugar.
Fiesta Corn Relish


Ingredients:
corn, garlic cloves, cider vinegar, granulated sugar, red onion, green onion, ground cumin, pickling salt, fresh ground black pepper, fresh cilantro

Directions:
Bring a large pot of water to a boil over high heat.
Add corn, cover and cook for 6 minutes.
Drain and cool until easy to handle.
With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
Stir in cilantro and cook 2 minutes longer.
Remove from heat.
Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
Process 15 minutes for pint jars.
Blackout Cake


Ingredients:
butter, sugar, eggs, vanilla extract, flour, baking soda, salt, buttermilk, boiling water, heavy cream, butter, vanilla extract

Directions:
Preheat oven to 350 degrees F.
Grease and flour 2 9-inch cake pans.
Tap out excess flour.
In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.
Add eggs and vanilla extract; beat till well blended.
Add melted chocolate and beat 1-2 minutes.
Mix together flour and baking soda and salt.
Add to chocolate mixture in 2 additions alternately with the buttermilk.
Beat till well blended.
On low speed, add boiling water and beat till smooth.
(Batter will be thin.] Pour into prepared pans.
Bake for 35-40 minutes or until tester inserted in center comes out clean.
Let cool in pans for 10 to 15 minutes.
Turn out onto wire racks and cool completely.
For Ganache:Melt chocolate chips and cream together and stir until smooth.
Stir in butter and vanilla.
Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
Cover one layer with a little more than 1/3 of the ganache.
Top with second layer; frost top and sides with remaining ganache.
Press almond slivers into sides of cake.
Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.
Sausage & Rice Skillet


Ingredients:
onion, celery, green bell pepper, olive oil, canola oil, sausage, long grain rice, water, chicken broth, extra-sharp cheddar cheese

Directions:
Heat oil in a skillet and add the celery.  Cook for 2-3 minutes then add the bell pepper.  Cook for an additional 2-3 minutes then add the onion.  Cook this until onion is starting to turn translucent or become soft.
Remove casings from sausages and add the ground pork/sausage to the skillet with the onion mixture and cook until no longer pink.
Add the rice, mixing thoroughly into the sausage mixture and then add in the soup, chicken stock, & water.
Bring to boil, then reduce heat to low and allow rice to cook.  This should take around 15-20 minutes.
Sprinkle with 3/4 of cheese and mix all together.  Sprinkle remaining 1/4 of cheese on top let stand for 5 minutes.
NOTE:  I've only made this with Cream of Celery soup.  From what I understand Cream of Mushroom will not work per original recipe's author.  The Cream of Celery soup is essential to the flavor.