xiaoxl/recipe_data huggingface dataset:
Oikos Greek Yogurt Peanut Butter Frosting


Ingredients:
honey, ground cinnamon, powdered sugar

Directions:
Whisk the yogurt, peanut butter and honey until all ingredients are incorporated. Add the cinnamon. Sift in the powdered sugar and whisk until incorporated.
Top each cupcake with about a tablespoon of the frosting. Refrigerate cupcakes for up to 3 days.
Kibbee Lebanese Style
Category: world-cuisine
By MikeP

Simple Lebanese style lamb kibbee. It's a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. If you can not make it, stay out of the kitchen. I am not Lebanese by the way, but worked for 2 decades in a restaurant serving this type of food. I am actually Ukrainian.

Ingredients:
½ cup bulgur
½ cup hot water
½ teaspoon dried mint
¼ teaspoon ground allspice
¼ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
¼ teaspoon salt
1  onion, minced
2 tablespoons chopped fresh parsley
1 pound ground lamb
2 tablespoons pine nuts

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares. Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 416.9
Fat: 29 g
Saturated fat: 12 g
Carbohydrates: 16.8 g
Sugars: 1.4 g
Dietary fiber: 4 g
Protein: 22.4 g
Cholesterol: 82.9 mg
Sodium: 218.9 mg
Robin's Salsa


Ingredients:
whole canned tomatoes, green onions, fresh cilantro, ground cumin, garlic clove, salt

Directions:
In blender grind chilis ,cumin and salt to a powder., Drain the juice from tomatoes and add to blender., Add garlic and blend., Chop green onion and add to blender, Add tomatoes., Blend till mixed.
No-Fat Chocolate Sauce


Ingredients:
cornstarch, cold water, artificial sweetener, vanilla

Directions:
Combine cornstarch and cocoa., Whisk into cold water in a saucepan until there are no dry bits., Cook, stirring frequently, until mixture comes to a boil., Stir 1 minute until mixture thickens., Remove from heat, stir in sweetener and vanilla, cover and allow to cool., Store in clean jar in refrigerator up to 6 weeks., Variation: Mocha Sauce: Substitute 2 cups strong coffee for water.
Drunk Monkey Muffins
Category: bread
By MoreCoffeePlease

A grown up version of an old favorite: moist banana muffins with chocolate chips, shredded coconut and Jack Daniels® for a little extra kick. I love playing with recipes and wanted something more than the standard banana muffin.

Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
4  ripe bananas
⅓ cup softened unsalted butter
¾ cup white sugar
1  egg
1 teaspoon vanilla extract
¼ cup whiskey (such as Jack Daniel's®)
½ cup unsweetened flaked coconut
1 cup mini chocolate chips

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the flour, baking soda, and salt together in a bowl; set aside. Beat the bananas, butter, and sugar with an electric mixer in a large bowl until smooth. Beat in the egg, vanilla extract, and whiskey.  Mix in the flour mixture until just incorporated. Fold in the coconut and chocolate chips, mixing just enough to evenly combine. Pour into muffin pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 30 mins
Yields: 1 dozen muffins

Calories: 306.4
Fat: 12.5 g
Saturated fat: 8.1 g
Carbohydrates: 45.2 g
Sugars: 25.3 g
Dietary fiber: 3 g
Protein: 3.7 g
Cholesterol: 29.1 mg
Sodium: 163.6 mg
Maple and Balsamic Glaze Les Fougeres


Ingredients:
"pure maple syrup"

Directions:
Put both the maple syrup and balsamic in a saucepan., On medium low heat reduce it until thick and syrupy., Taste for proportions as every ones is different.
Kale and New Potato Soup


Ingredients:
new potato, kale, butter, half-and-half, salt, black pepper

Directions:
Boil unskinned potatoes in good chicken broth (or vegetable broth].  Use enough stock to well-cover the potatoes.
Meanwhile, chop some kale and stir fry it in the butter. Again, use the level of the broth covering your potatoes, plus a little extra, to guess how much soup you'll have in the end.  Chop as much kale as you think you'd like for that much soup, and saute the kale on fairly high heat until it's browned in a few places.
Remove your potatoes from the stock, mash them, then return them to the pot.  Stir in the kale, a good shot of half and half, and salt and pepper to taste.  I'm generous with the pepper; it's what really gives this soup a kick.
Shredded cheese is a nice garnish with this, too.
Mudslide Cupcake


Ingredients:
eggs, granulated sugar, unsalted butter, light brown sugar, all-purpose flour, baking soda, coffee, Kahlua, butter, powdered sugar, Kahlua, butter, powdered sugar, vanilla extract, Baileys Irish Cream, bittersweet chocolate

Directions:
1. For the cupcakes:  Preheat the oven to 350 degrees, and prepare your cupcake pan with your desired liners.
2. In the bowl of your standing mixer fitted with the whisk attachment, beat the egg whites until foamy.
3.  Add the granulated sugar to the eggs with the mixer running and continue to whisk, at medium-high speed, until the mixture is thick, stiff, and glossy.  Transfer the egg white mixture to another bowl, and clean out your standing mixer bowl thoroughly.
4. In your clean mixer bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.
5. Add the egg yolks, one at a time, mixing well after each addition.
6. In a separate bowl, combine the flour, cocoa, and baking soda.
7. With the mixer speed on low, slowly add the flour mixture, coffee, and Kahlua alternately, ending with the flour mixture.
8. Stop the mixer, and gently fold in the egg whites into the batter using a rubber spatula, until well-combined.
9. Fill each prepared cupcake liner about two-thirds full.
10.  Bake the cupcakes for about 20-25 minutes, depending on your oven, or until a cake tester inserted into the center comes out clean. Let cool completely.
11. For the Kahlua buttercream:  In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed until smooth.
12. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary.  Set aside.
13. For the Bailey’s buttercream: In the bowl of your standing mixer fitted with the paddle attachment (or another bowl if you are getting tired of cleaning your mixer bowl out….], combine the butter and powdered sugar until smooth.
14. Add the vanilla extract and Bailey’s Irish Cream, mixing well until combined.
15. Pipe the buttercream (description of how-to above] onto the cupcakes and garnish with chocolate curls.
Sara's Pumpkin Soup


Ingredients:
pumpkin, potatoes, tomatoes, red chili pepper, onion, leek, water, black pepper, thyme, oregano, tarragon, cayenne pepper, garlic cloves

Directions:
Place all ingredients nto a large soup pot., Bring to the boil, reduce heat to simmer., When vegetables are tender, blend with a stick blender until smooth., Serve with sour cream, and chives.
Gatorbek's Spinach Artichoke Dip


Ingredients:
mayonnaise, cream cheese, spinach, frozen spinach, parmesan cheese, mozzarella cheese, garlic, paprika, red pepper flakes

Directions:
Preheat oven to 350°F.
Thoroughly mix the mayonnaise, cream cheese, spinach, Parmesan, artichokes, mozzarella, garlic, and red pepper flakes.
Pour mixture into a medium casserole dish.
Bake about 30 minutes until browned and bubbly.
Sprinkle with paprika and serve with pita chips, tortilla chips, or crisp toast.
Pea and Ham Soup


Ingredients:
olive oil, garlic cloves, carrots, celery, pearl barley, tomatoes, bay leaves, fresh thyme sprigs

Directions:
Put hock in large pot, cover with water., Bring to the boil to just blanch meat, drain and set aside., Put peas in a sieve, wash thoroughly., Heat oil in pot, add onion, garlic, carrot and celery., Cook vegies for 10 minutes, season with salt and pepper., Add pork, split peas, barley, tomato and herbs., Add 2 1/2 liters of cold water, bring to the boil., Simmer about  2 1/2  hours until soup is thickened, stir occasionally., Remove hock from soup, shred meat from bone., Add it to the soup, reheat and serve.
Oh so Rich Baked Macaroni and Cheese


Ingredients:
unsalted butter, unsalted butter, salt, elbow macaroni, garlic clove, mustard, cayenne pepper, all-purpose flour, low sodium chicken broth, colby cheese, extra-sharp cheddar cheese, pepper

Directions:
Preheat oven to 400 degrees Fahrenheit.
Mix melted butter with the breadcrumbs.
Cook macaroni in 4 quarts salted boiling water, al dente, then drain.
Dry pot and melt remaining butter over medium heat.  Add garlic, mustard, and cayenne pepper.  Cook approximately 30 seconds.
Add flour, cook until golden.
Slowly add milk and broth, whisking as it is added. Simmer and whisk approximately 6 minutes.  Liquid should coat the back of a spoon.
Remove from heat.
Whisk in cheese until melted.  Salt and pepper to taste.
Add cooked pasta, mix evenly.
Place mixture in 9x13 pan, cover surface with breadcrumbs.  Bake 25-30 minutes.  Breadcrumbs will be brown and the edges should be bubbling.
Cool 10 minutes.
Fruit and Nut Refrigerator Cookies


Ingredients:
flour, baking powder, baking soda, salt, shortening, margarine, butter, sugar, eggs, vanilla, walnuts, pecans

Directions:
Combine flour, baking powder, baking soda and salt; set aside.
Cream shortening, butter or margarine and sugar until creamy.  Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
Stir flour mixture into creamed mixture.
Mix well.
Add fruit and nuts.
Chill for at least 1/2 hour for easier handling.
Shape dough into smooth rolls about 1 1/2 inches in diameter.
Wrap in waxed paper or clear wrap and chill overnight or until firm.
Slice with sharp knife in 1/4 inch slices.
Place on ungreased cookie sheet.
Bake at 375°F for 8-10 minutes or until golden.
Poor Man's Caviar
Category: side-dish
By FAIRBORN

A colorful, light, and delicious concoction to serve with tortilla chips or pita bread. Avocados, tomatoes, green onions, black beans, and Mexicorn are combined with red wine vinegar, canola oil, and hot pepper sauce. Always a crowd pleaser! Serve with tortilla chips or pita bread.

Ingredients:
2 large avocados - peeled, pitted, and chopped
3  plum tomatoes, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
¼ cup red wine vinegar
¼ cup canola oil
hot pepper sauce to taste

Directions:
Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 266.5
Fat: 17.9 g
Saturated fat: 2.1 g
Carbohydrates: 25.1 g
Sugars: 1.7 g
Dietary fiber: 10.1 g
Protein: 6.1 g
Sodium: 345.2 mg
Whipped Ricotta
Category: appetizers-and-snacks
By Yoly

Whipped ricotta is creamy and very versatile. It can be sweet or savory, depending on what seasonings are added. This is a starter 2-ingredient recipe. Let your taste buds be your guide and use as many or as little savory or sweet add-ins.

Ingredients:
1 cup whole-milk ricotta cheese
¼ teaspoon sea salt

Directions:
Combine ricotta cheese and sea salt in the bowl of a mini food processor and process until smooth, 1 to 2 minutes.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 39.3
Fat: 2.3 g
Saturated fat: 1.4 g
Carbohydrates: 1.5 g
Sugars: 0.1 g
Protein: 3.2 g
Cholesterol: 8.8 mg
Sodium: 90.6 mg
Cheryl's Veggie-Nut Patties
Category: side-dish
By CS22

Vegan, gluten-free, and paleo-friendly veggie burger patties with a nutty taste. I came up with this recipe when I had a hard time finding any recipes for veggie burgers or patties that were grain-free and bean-free, and which actually contained vegetables. Both my husband and I love it. He had his on a burger bun with lettuce, avocado, and tomato.

Ingredients:
⅔ cup 1/2-inch butternut squash cubes
½ cup chopped cauliflower
½ cup chopped broccoli
½ cup raw walnuts
¼ cup raw almonds
¼ cup raw sunflower seed kernels
½ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 tablespoon vegetable oil

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve. Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes. Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated. Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand. Divide mixture into 4 equal portions and shape into patties. Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 250.3
Fat: 22.4 g
Saturated fat: 2.2 g
Carbohydrates: 9.9 g
Sugars: 2.1 g
Dietary fiber: 3.9 g
Protein: 6.9 g
Sodium: 300.6 mg
Lemon Pecan Bars


Ingredients:
butter, margarine, all-purpose flour, confectioners' sugar, lemon zest, sweetened condensed milk, sweetened coconut, pecans, lemon juice

Directions:
Heat oven to 350°F.
In large bowl, with electric mixer on medium, beat butter, flour, sugar and 2 tsp lemon zest until mixture forms large crumbs.
Pat crumb mixture into 13x9-inch baking pan.
Bake 15 minutes, take out of the oven and lower the heat to 325°F.
Combine condensed milk, coconut, pecans,  remaining 2 teaspoons lemon zest and the lemon juice.
Spread this mixture on top of the hot baked crust, then return to the oven.
Bake 15 to 20 minutes or until golden brown.
Transfer pan to wire rack and cool completely.
Cut into 36 bars.
Non-Alcoholic Sangria Punch


Ingredients:
cranberry juice, mineral water, fresh lemon juice, lemon, lime, frozen cranberries, orange, mint

Directions:
Place all of the ingredients except the San Pellegrino and the mint in the blender and pulse a few times until rustically combined.
Transfer to a punch bowl.
Rustically chop the mint in the mini food processor or by hand and then add to the mix.
Chill in the fridge for at least a few hours to allow the flavours to infuse.
Just before serving, add in the San Pellegrino and give it a good stir.
Serve over ice cubes and garnish with fresh mint leaves.
Sour Cream Sauce


Ingredients:
sour cream, small onion, capers, salt, black pepper, fresh parsley, tarragon vinegar

Directions:
Add all ingredients, stir., chill for 30 minutes.
Papaya Smoothie


Ingredients:
papaya, lime, juice of

Directions:
Add all the ingredients into the container of an electric blender., Blend on high speed for about 20 seconds or until completely smooth., Pour into chilled margarita glasses.
Chef Joeys Easy Sauerkraut Won Tons


Ingredients:
sauerkraut, vegan sour cream, fennel seed, wonton wrapper, egg

Directions:
Drain the liquid out of the sauerkraut.
Add the sour cream and fennel seeds.  Stir it well so the sour cream covers all the sauerkraut.
Add a heaping tablespoon of the sauerkraut mixture on each won ton.
Brush two sides of the won ton wrapper with the beaten egg. Fold to form a triangle.
Fold the two bottom pieces of the triangle together and seal with some egg wash.
Bring the top of the triangle down and seal with egg.  Brush all over with more egg wash.
Bake at 350’F for 15-18 minutes.
Cool slightly and serve with more vegan sour cream.
Bon Appetit!
Lovely Lady Salad


Ingredients:
iceberg lettuce, cherry tomatoes, onion, cheese, cucumber, carrots, broccoli

Directions:
"Cut of the ends of of the lettuce. Wash them and the tomatos and the onion. Dry all and then throw into a bowl. Add small pieces of chesse, carrots, brocolli and cucumbers (optional]. Add your favorite dressing to it and wah la you have salad."
Classic Cabbage With Ham and Potatoes


Ingredients:
ham hock, cabbage, potatoes, salt, pepper

Directions:
Cut cabbage head in half and pop out core.
Clean potatoes, no need to peel, but do use a dish sponge scratchy side to scrub them really well--cut off any bad black spots.   Cut in half.
Place cabbage on bottom, then top with potatoes.
Toss in one left over ham, bone and all (or just the few pounds of ham you've purchased for this recipe -- I can say that you almost cannot have too much ham!  But, it's all got to fit in your pot!  LOL!].  You do not have to cut it up.  I see so many recipes where they are cutting the meat off the bone in neat little cubes and adding them to the pot.  That is craziness!  Firstly, the bone has a LOT of flavor and secondly, why work when the steam causes it to fall off the bone?  I like to just toss in the entire ham, with whatever is leftover from our meal.  When the dish is ready it will literally just fall off the bone at the time of serving.  That is the beauty of this dish --  easy peasy!
It's ok to just squeeze in all the ingredients the best you can.  You will be cooking at extremely low heat for a very long time, it will all be fine.
Salt and pepper to taste --  or do like I prefer to do and add nothing until it is plated.  The ham is salty so it is very easy to over salt this dish.  Be careful.
A crock pot is perhaps the best way to make this meal the first time around, however I have made it on the stove top with the heat set to the lowest setting for the past 30 years.  I like to use the stove because I have a pot far larger than the crock.  It's up to you.  If using a crock pot, use the medium setting all day long (depending --  if you have  a crappy crock, you may need to set it on high --  you know what you have].  On stove, cook at lowest possible setting all day.  This is the perfect meal to set up before going to work --  when you get home dinner is ready!
I just want to make a point of saying that NO water is required.  You may have a hard time believing this.  My mother certainly does and has ruined many pots as she will dump a tall glass (or 2] of water in when I'm not looking.  Unfortunately you then wind up with a pot of water with ham, cabbage and potatoes swimming around begging to be rescued--and you lose a ton of flavor.  DO NOT ADD WATER.  Please trust me.  There will be plenty of juice from the cabbage.  So much so that you will most likely throw it out (though I like to use it as broth to pour over the dogs' dry food].
So, quick recap --  just clean everything and squeeze it all into you pot or crock.   For stove top, cook at lowest setting all day long, crock --  go for medium.
Risi E Bisi


Ingredients:
chicken bouillon granules, butter, long-grain white rice, butter, parmesan cheese, salt, pepper, bacon

Directions:
In a saucepan add bouillon crystals and 1 Tbs butter to 2 cups water and bring to a boil.
Lower heat to low, stir in rice and simmer, covered, about 20 minutes.
Add 2 Tbs butter, peas, salt and pepper; if necessary, add a little more water.
Increase heat to medium and cook about 10 minutes until peas and rice are cooked and water is absorbed.
Add bacon, mix light and cook another minute or so just to heat through.
Almond Flour Lemon Muffins
Category: uncategorized
By fabeveryday

These light and moist gluten-free muffins are made with almond flour instead of all-purpose flour. They are topped with a delightful crumble topping and a creamy, lemon glaze that isn't overly sweet. They are great for breakfast or a snack

Ingredients:
3 cups almond flour
3 teaspoons baking powder
¼ teaspoon baking soda
¾ cup white sugar
2 large eggs
½ cup plain fat-free Greek yogurt
¼ cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
½ cup almond flour
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1 cup powdered sugar
1 tablespoon half-and-half
1 tablespoon fresh lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners. Sift almond flour, baking powder, and baking soda together into a bowl and set aside. Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top. Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside. Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes. While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 10 muffins

Calories: 461.8
Fat: 29.6 g
Saturated fat: 6.5 g
Carbohydrates: 42.2 g
Sugars: 33.4 g
Dietary fiber: 4.7 g
Protein: 11.6 g
Cholesterol: 56.1 mg
Sodium: 198.8 mg
Pizza Base for the Bread Maker


Ingredients:
warm water, garlic-flavored olive oil, flour, salt, fresh parmesan cheese, dry oregano, dry basil, dried parsley, active dry yeast, sugar, powdered milk

Directions:
Measure all the ingredients into the pan of the bread maker - the order given will give the best results.
Run the machine on the dough only cycle.
Press down to deflate slightly and rest for 30 minutes and heat the oven up with a heavy flat tray or pizza stone on the lowest rack.
Spread/stretch/roll out to fit your pizza pan.
Top with your favorite toppings.
Place into your hot oven, still in the pizza pan, on top of the hot tray and bake at 220C for 15-20 minutes.