xiaoxl/recipe_data huggingface dataset:
Spectacular Shrimp Spread


Ingredients:
shrimp, artichoke hearts, mayonnaise, parmesan cheese, lemon pepper, salt, cayenne pepper

Directions:
Preheat oven to 400 degrees., Combine all ingredients and stir well to mix., Place the shrimp mixture in a 1 quart shallow baking dish., Bake at 400 degrees for approx., 10 minutes or until hot and bubbly., Serve with assorted crackers.
Japanese Basic Tempura Sauce


Ingredients:
mirin, soy sauce, sugar, daikon radish

Directions:
Put dashi, mirin, soy sauce, and sugar in a sauce pan and mix well., Bring to a boil on medium heat., Stop the heat and let it cool., Serve into individual small bowls., Add grated daikon.
Chocolaty Cherry Biscotti


Ingredients:
all-purpose flour, baking powder, salt, brown sugar, butter, eggs, vanilla extract, dried cherries, dried cherries

Directions:
Pre-heat oven to 325º F. Grease baking sheet.
Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on high (100%] power for 45 seconds; stir (the chips may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted].
Combine flour, cocoa, baking powder and salt in small bowl.
Beat sugar and butter in large bowl until light and fluffy.
Add eggs and vanilla extract; beat until combined.
Stir in melted chocolate.
Gradually stir in flour mixture.
Stir in cherries and 1 cup chips.
Shape dough with floured hands on prepared baking sheet into two 9 x 2 1/2-inch logs.
Bake for 40 minutes or until slightly firm to the touch and cracked on top. Cool on baking sheet for 10 minutes.
Slide log onto cutting board and cut each log into 12, 3/4-inch slices. Return to baking sheet cut side down.
Bake, turning once, for 20 minutes or until firm.
Remove to wire rack to cool completely.
Place remaining 1/3 cup chocolate chips in small, heavy-duty plastic bag. Microwave on HIGH (100%] power for 30 to 45 seconds; knead.
Cut a tiny corner from bag and drizzle over cooled biscotti.
Let stand until drizzle is set.
Store in tightly covered container at room temperature.
Cheater's Pasta


Ingredients:
cheddar cheese, milk, margarine, garlic powder, salt, pepper

Directions:
Prepare the macaroni and cheese dinner according to box.
Steam the veggies and the meat until hot.
Mix the prepared macaroni and cheese dinner, the drained veggies, meat, and the seasonings.
Stir in grated cheese.
Serve.
Pink Bean, Quinoa, and Spinach Soup


Ingredients:
onion, garlic cloves, vegetable bouillon cubes, diced tomatoes, curry powder, cinnamon, ground nutmeg, quinoa, pink beans

Directions:
Heat a bit of water or broth in large non-stick soup pot; add the onion and sauté over medium-low heat until translucent; add the carrots and garlic, and continue to sauté until all are golden, about 5 minutes.
Rinse quinoa thoroughly in cold water.
Add 6 cups water and the bouillon cubes, tomatoes, rinsed quinoa, beans, and spices to the soup pot; bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.
Add the spinach, cover and cook for just a minute or two, until it is wilted, then stir spinach in, adjusting the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
Mushroom Broth


Ingredients:
water, spring onions, fresh ginger, garlic, onion, leek, dried porcini mushrooms

Directions:
Combine everything in a stockpot,& bring to a boil on high heat.
Cover, turning heat to medium-low, to simmer for one hour.
Strain through sieve lined with cheesecloth.
Discard the vegetables.
Save broth in refridgerator for up to four days, or in the freezer for up to 6 months.
Orange Glazed Ham
Category: main-dish
By McCormick Spice

A spiral cut ham with a spiced orange marmalade glaze makes an impressive Easter or Christmas main dish.

Ingredients:
1 (10 pound) bone-in spiral-cut ham
1 cup orange marmalade
1 teaspoon McCormick® Mustard, Ground
½ teaspoon McCormick® Garlic Powder
¼ teaspoon McCormick® Black Pepper, Ground
¼ teaspoon McCormick® Cloves, Ground

Directions:
Preheat oven to 325 degrees F. Place the ham on its side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 of the marmalade mixture over ham, gently separating the slices so mixture can reach middle of ham. Cover loosely with foil. Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

Prep time: 10 mins
Cook time: 1 hr 45 mins
Total time: 1 hr 55 mins
Yields: 24 servings

Calories: 397.2
Fat: 25.1 g
Saturated fat: 8.9 g
Carbohydrates: 8.9 g
Sugars: 8 g
Dietary fiber: 0.1 g
Protein: 32.3 g
Cholesterol: 92.7 mg
Sodium: 1782.6 mg
Pork Chops Alla Pizzaiola with Dumplings


Ingredients:
flour, green pepper, mushroom, onion, garlic, tomatoes, salt, sugar, crushed red pepper flakes, oregano leaves, buttermilk baking mix, milk

Directions:
Coat pork chops with flour.
In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
Remove chops to a shallow 2 1/2 qt.
casserole.
In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
oregano leaves.
Spoon vegetable mixture over pork chops in casserole.
Cover and bake in 375° oven 1 hour.
Skim off fat from liquid in casserole.
Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.
Fresh Salmon And Lime Cakes


Ingredients:
salmon fillets, cornflour, kaffir lime leaves, ginger, wasabi, flat leaf parsley, lime juice, soya sauce, brown sugar

Directions:
To make the salmon cakes, remove any bones from the salmon and chop into 5mm (1/4 inch] dice.
Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, wasabi paste and chopped parsley.
(MIX IT WELL] Heat 1 cm (1/2 inch] of oil in frying pan over medium heat, to shallow fry the cakes.
Place 2 tablespoons of the mixture into the hot oil and cook for 35-45 SECONDS each side, or till golden brown in colour.
Drain on kitchen towels, and keep warm in a low oven till you finish cooking up the batter.
To make the lime dipping sauce, combine all the ingredients.
Serve the dipping sauce with the warm salmon cakes.
Parmesan Breaded Pork Chops


Ingredients:
parmesan cheese, boneless pork loin chops, egg, diced tomatoes with basil oregano and garlic, tomato sauce, green bell pepper

Directions:
Mix bread crumbs and cheese.
Dip pork in egg, then coat with crumb mixture.
Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium heat.
Cook pork in skillet about 5 minutes, turning once, until brown.
Stir in remaining ingredients.
Heat to boiling; reduce heat to low.
Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.
Beans & Weiners


Ingredients:
brown sugar, mustard, ketchup, barbecue sauce

Directions:
Heat beans on low in saucepan., Cut up hot dogs into pot., Add brown sugar, mustard, and ketchup or BBQ sauce., Heat and serve!
Veggie Burgers, Veggie Steaks, Veggie Sausages, the Lot!


Ingredients:
dried butter beans, onions, garlic cloves, flour, salt, chicken bouillon

Directions:
Add butter beans to a pan, and cover with boiling water, with an inch of water to spare.  Leave to soak 24 hours.  (If in a rush, buy canned beans and use 2-3x quantity].
Add onions and garlic to a food blender and pulse until finely chopped.  Add beans and pulse again for 10-20 seconds.  Add other vegetables, nuts, etc and pulse until thoroughly mixed.
Add salt and chicken stock and stir thoroughly.
Fold in flour until mixture becomes a thick, sticky dough.
To cook, form into 12-15 patties, of heaped tablespoon size.  Alternately, roll into 2 large loaves.  For the smaller patties, fry or grill these in a griddle until golden brown and firm.  For larger loaves, bake or roast until cooked through.  For "sausages", roll into sausage shapes and shallow fry, turning regularly.
When using "meat" for food, the patties/loaves can be sliced into slivers for stir fries, chopped, sliced for sandwiches, thick-cut and fried as steaks, or slapped between buns to make "burgers".
Key West Smoked Fish Dip


Ingredients:
cream cheese, lemon juice, onion

Directions:
Flake white fish, making sure there are no bones, into food processor., Add everything else and pulse until smooth., Serve with good crackers., We had them with Cuban crackers that i had to order after i returned home., The longer you make it in advance, the better the flavors meld.
Tuna Melt With Pizazz


Ingredients:
Starkist sweet and spicy tuna, red onion, celery, cilantro, mayonnaise, fresh ground black pepper, monterey jack pepper cheese

Directions:
In a small saute pan lightly toast the almonds in a small amount of butter or olive oil on the stove top. Remove from pan and saute the onions and celery until translucent.
Combine the onions, celery and almonds to the tuna fish.  Add cilantro, mayo, salt and pepper.
Butter one side of a slice of bread of your choice, butter the second slice and place butter side down on the first buttered slice.  Top with some of the tuna mixture and add the three slices of cheese.  Brown on both sides in a medium heated saute pan.
Vegetarian Portuguese Kale Soup


Ingredients:
olive oil, garlic, onion, turnip, carrot, kale, bay leaves, fresh parsley leaves, fresh thyme leaves, kidney bean, diced tomato, potatoes

Directions:
In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
Remove the bay leaves and serve hot. Enjoy!
Kung Pao Shrimp


Ingredients:
shrimp, dry sherry, cornstarch, salt, white pepper, unsalted peanuts, garlic, ginger, green onions, soy sauce, white wine vinegar, dry sherry, chicken broth, sugar, cornstarch

Directions:
In a bowl combine sherry, cornstarch salt and pepper. Mix well. Add shrimp and stir to coat. Let marinate in the refrigerator for at least 15 minutes.
In another bowl combine all sauce ingredients, mix well, cover and refrigerate until needed.
Heat the wok to medium heat, all a tablespoon of oil and add dried chilies and stir fry until the pepper began to char (just starting to turn black but do not completely char them]. Remove from pan and set aside.
Add a tiny bit more oil. Add garlic and ginger stir fry for 15 seconds. Add shrimp and stir fry until shrimp turn pink (about 2 minutes].
Add peppers, peanuts and green onions to the pan. Increase the heat and pour the sauce into the pan and stir until thickened and bubbly. Serve with white rice.
Homemade Fruit Roll Treats


Ingredients:
frozen mixed berries, liquid honey

Directions:
Preheat oven to 170°F.
Add thawed mixed berries and honey to a food processor and purée until smooth, about 30 seconds.
On a parchment paper lined baking sheet, slowly pour purée out into a 10”x15” rectangle, ensuring fruit is very evenly spread.
Cook for 6 hours until entire surface of fruit is dry to touch and no longer yields under fingertip pressure.
Remove from oven and allow to cool to room temperature.
Carefully remove dried fruit from parchment paper. Using scissors or a sharp knife, cut fruit into 1.5” strips. Roll strips from end to end and place in an airtight container.
Spiced Monkey Jam


Ingredients:
bananas, pineapple, unsweetened coconut, crystallized ginger, vanilla bean, cinnamon, cardamom, salt, bottled lemon juice, coconut oil, sugar

Directions:
Place lemon juice, pineapple, ginger in a blender and puree.
Add remaining ingredients scraping the beans from the vanilla to the pot.
Cook stirring so it doesn't burn until it comes to 220 degrees.
Ladle hot jam into sterilized hot jars leaving about 1/2 inch head space. Remove air bubbles. Process 10 minutes in water bath.
Copycat Fantastic Chocolate Mint Frangos


Ingredients:
chocolate chips, butter, powdered sugar, eggs

Directions:
Melt chocolate chips over low heat.
Allow to cool.
Add remaining ingredients and beat well.
Pour into buttered dish.
Refrigerate until it has hardened (but is still soft enough to slice].
Cut into small pieces and serve.
Easy and Simple Gravlax


Ingredients:
salmon fillet, sugar, kosher salt, black pepper, allspice, lemons, zest of

Directions:
Place the fish skin side down on a cutting board and cut in half crosswise.
Grind up the juniper berries with a mortar and pestle.
Mix all other ingredients with the ground berries.
Rub mixture all over fish.
Place the two fillets together flesh sides touching, skin sides out and put into large, heavy zip type plastic bag.
Let all the air out of the bag and zip.
Place in refrigerator, in a container just in case the bag leaks.
Turn twice a day and let cure for 4-5 days.
Remove from bag and slice paper thin on the diagonal, across the grain.
Polish Plum Dumplings


Ingredients:
all-purpose flour, butter, salt, milk, plums

Directions:
Wash fruit in cold water and dry thoroughly; set aside until ready to use.
Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
Cover and let stand about half an hour.
Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
Drain and serve sprinkled with sugar, cinnamon and melted butter.
Super Tasty Bean Dip


Ingredients:
black beans, mild green chilies, frozen corn

Directions:
Mix together the refried beans and chiles., Spread bean mixture into a 8x8 oven proof pan., Layer on black beans and corn., Top with shredded cheese., Bake at 350 for 15 minutes or until cheese is melted and dip is bubbly., Serve with tortilla chips.
Banana Shakes


Ingredients:
milk, peanut butter, honey, bananas

Directions:
Blend all ingredients., Pour into chilled glasses.
Pizza Sauce Classic


Ingredients:
olive oil, garlic cloves, dried basil, dried oregano, tomatoes with juice, sugar, salt, red pepper flakes, fresh ground black pepper, anchovies

Directions:
Heat the oil in a small saucepan on low heat and add the garlic and basil. Stir for 1 minute. Add the remaining ingredients and simmer for 10-15 minutes over medium heat.
At this point you may purée the sauce or leave it a little chunky, depending on your tastes.
Sauce should be spread to 3/4 of an inch from the edge of the crust. It should just lightly coat the dough so you can still see through it.
Dark Chocolate Cherry Fudge


Ingredients:
granulated sugar, butter, margarine, salt, miniature marshmallows, dried cherries, vanilla extract

Directions:
LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes.  Remove from heat.
STIR in marshmallows, morsels, dried cherries  and vanilla extract.  Stir vigorously for 1 minute or until marshmallows are melted.  Pour into prepared baking pan.  Refrigerate for 2 hours or until firm.  Lift from pan; remove foil.  Cut into 48 pieces.
VARIATION:  For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.
Whoopie Pies (Or Devil Dogs)


Ingredients:
egg, sugar, milk, vanilla, flour, baking soda, salt, flour, milk, salt, sugar, vanilla

Directions:
WHOOPIE PIES:
Mix the Crisco, sugar, and egg till fluffy.
Slowly add the milk and vanilla; mix well.
Add the flour, cocoa, soda, and salt.
Beat well.
Drop by spoonfuls on ungreased baking sheet.
Bake at 350°F for 7-10 minutes.
FILLING:
Using a jar for a shaker combine the milk, flour, and salt; shake well.
Put this into a saucepan and cook slowly over medium heat till very thick and smooth, and then cool.
In a electric mixer put the Crisco, sugar, and vanilla and beat about 5 minutes.
Add the cooled paste and beat it for about 5 more minutes till very light and fluffy.
I turn the mixer to high and beat it quite a while; it is worth it.
Fill the pies and put into a baggie.
BBQ Rib Spaghetti


Ingredients:
boneless pork ribs, barbecue sauce, spaghetti

Directions:
Combine the ribs and sauce in a crockpot.  Cover.  Cook on low for 8 hours., Cook spaghetti.  Drain.   Place on plates.  Top with sauce.
'I Hate Cucumbers!' Cucumber Salad
Category: salad
By Lindsey Beth Aldridge Chinni

My grandpa frequently sends me veggies from his garden, and the cucumbers always go bad! Though I've never cared for them much, this is an easy recipe that even I can enjoy.  For more crunch, you may want to slice your veggies thicker.

Ingredients:
½ cup red wine vinegar
2 teaspoons white sugar
½ teaspoon black pepper
1 teaspoon dried dill weed
¼ cup mayonnaise
5  cucumbers, scored and thinly sliced
1 stalk celery, thinly sliced
½  red onion, chopped
salt to taste

Directions:
Stir together vinegar, sugar, pepper, and dill in a large bowl until the sugar has dissolved. Stir in the mayonnaise until smooth, then add cucumbers, celery, and red onion until evenly coated with the dressing. Cover and refrigerate at least 1 hour. Season to taste with salt and stir once again before serving.

Prep time: 25 mins
Total time: 1 hr 25 mins
Yields: 10 servings

Calories: 70.6
Fat: 4.5 g
Saturated fat: 0.7 g
Carbohydrates: 7.7 g
Sugars: 3.5 g
Dietary fiber: 0.9 g
Protein: 1.1 g
Cholesterol: 2.1 mg
Sodium: 37.7 mg
Easy, Speedy Corn Muffins
Category: bread
By Marcy

This is a very moist, made-in-minutes corn muffin with a hint of sweetness. The batter can also be baked in a 13x9 pan for approximately 40 minutes to make corn bread.

Ingredients:
2  eggs
1 (15 ounce) can cream-style corn
1 tablespoon packed brown sugar
2 (8.5 ounce) packages dry corn muffin mix

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease the bottoms only of 12 muffin cups, or line with baking cups. Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes, and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full. Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16 to 22 minutes. Cool 5 minutes in pan, then turn out on a rack.

Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Yields: 12 servings

Calories: 198.6
Fat: 4.8 g
Saturated fat: 1.1 g
Carbohydrates: 35 g
Sugars: 6.7 g
Dietary fiber: 0.7 g
Protein: 4.9 g
Cholesterol: 32 mg
Sodium: 765.5 mg
Low fat Chicken Chili


Ingredients:
ground chicken, garlic, chili powder, cumin, diced tomatoes, red kidney beans, diced green chilis, sweet onion, tomato paste, tomato sauce, oregano

Directions:
Spray large skillet with non stick cooking spray.
Cook chicken and garlic over medium heat until browned, stirring to break up meat.
Drain.
Add spices, stir well.
In large pot, combine tomatoes, beans, onion, chilies, tomato paste, and tomato sauce.
Cook until hot and well combined, about 10 minutes.
Add chicken mixture.
Cover and cook on med heat until all the flavors are well blended.
(the longer it's cooked, the better the taste will blend, but it can cook for as little as a half hour].
All-Purpose Meat Sauce


Ingredients:
ground beef, garlic cloves, tomato sauce, parmesan cheese, Worcestershire sauce, dried oregano, dried basil, sugar, salt, dried parsley flakes, crushed red pepper flakes, dried thyme, fresh ground black pepper

Directions:
In a large skillet or Dutch oven, cook the beef and garlic until beef is browned; drain.
Stir in all remaining ingredients.
Simmer, uncovered, for 30 minutes or until sauce is as thick as desired, stirring occasionally. Taste and adjust seasoning with salt and pepper.
Serve over pasta or rice, or use for making lasagna, pizza, chili dogs, tacos or sloppy sandwiches,.
Staffordshire Oatcake


Ingredients:
porridge oats, whole wheat flour, plain flour, salt, sugar, quick-rising yeast, warm water, milk

Directions:
Place the porridge oats(oatmeal] in a food processor and process just until fine.
Mix the ground oatmeal, wholemeal(whole wheat]flour and plain (white] flour together in a bowl with the salt, sugar, and quick yeast.
Warm the milk and water together until you can hold your finger in it for 10 seconds without going "OW!" - then it should be warm enough but not hot enough to kill the yeast.
Mix the warm, milky water in with the dry ingredients and whisk.
Leave to rise and plump in bowl for 40minutes.
Heat a nonstick frying pan over medium heat.
Whisk the batter a little then pour about 3/4cup of the batter into the hot pan, swirling it around. DO NOT TRY TO SPREAD THE BATTER WITH ANYTHING. You'll just end up with a mess. If it's funny-shaped, that's how it will be.
Cook until edges become dry, the underside of the oatcake is golden brown and the oatcake on top looks mostly dry and solidified all the way to the centre.
Flip and cook until golden brown on the other side.
Place oatcake on rack to cool. When they're completely cold you can stack them. Repeat with remaining batter.
They should keep well for a day or two in the fridge or a few months in the freezer. When freezing, place waxed paper or plastic wrap between each oatcake for easier separation later.
Usually to fill them, you reheat or toast them until warm under a grill(broiler] on both sides then add your cheese, etc, and put back under the grill until the cheese has melted.
Taco Chili


Ingredients:
ground beef, diced tomatoes with green chilies, bell peppers, hominy

Directions:
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place beef in pan (wash hands]; brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3–4 hours or LOW 6–8 hours. Serve.
NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18–20 minutes on your stovetop.
Cape Verde Vegetable Soup


Ingredients:
onion, garlic cloves, summer savory, thyme, okra, fresh tomatoes, water, salt, fresh cilantro, potatoes, cabbage, fresh parsley, fresh cilantro

Directions:
Sautee the onions and the garlic in the oil for 10 minute Add the summer savory or thyme and the ground chiles and sautee gently, stirring often, for another 5 minutes.
Add the rest of the ingredients, excet the lemon juice, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 20 minute Add the lemon juice. Serve topped with chopped fresh parsley or more fresh cilantro or both.