xiaoxl/recipe_data huggingface dataset:
Fruity Energy Bar


Ingredients:
raisins, dates, dried cranberries, prunes, peanut butter, sunflower seeds, rolled oats, honey

Directions:
Dice all of the fruit to the same size as the raisins.
Add fruit and peanut butter to a large mixing bowl and knead.
Add sunflower seeds, rolled oats, and pancake mix and knead.
Add the honey and knead till all is mixed well.
Press the mix into a baking tin (cookie sheets work well] 3/8" to 1/2" thick and as even as possible.
Bake in a conventional oven at 375 degrees for about 20 minute or until the top is a light brown.
Remove from oven and allow to cool, then turn out on a large cutting board and cut  into individual servings.
Quinoa Pilaf With Salmon, Spinach and Mushrooms


Ingredients:
salmon fillets, white wine, sake, quinoa, olive oil, onion, garlic clove, mushrooms, spinach, salt, pepper

Directions:
Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
In the meantime, wash and chop all the vegetables.
In a saucepan, place quinoa and 2 cups of water and bring to a boil.
Place the salmon fillet with the skin side down, reduce to a simmer, and cover. Cook until all water is absorbed, for about 10 – 15 minutes.
Heat a Tbsp olive oil in a skillet, add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté. Finally add spinach and sauté until the spinach is completely wilted. Season with salt and pepper.
When the quinoa is done, turn off the heat. Carefully remove the salmon skin and flake the salmon with a fork. Mix with the quinoa.
Add the vegetables and mix again. Season with salt and pepper.
Infuse love into food and serve!
Banana Bread


Ingredients:
white sugar, butter, eggs, banana, all-purpose flour, baking soda, baking powder

Directions:
In a medium bowl cream together butter and sugar.
Add eggs one at a time, mix until smooth.
Stir in bananas.
In a separate bowl, mix together dry ingredients.
Gradually add dry mixture to banana mixture.
Pour mixture into a buttered and floured loaf pan.
Bake for 50 minute to 1 hour or until a toothpick comes out clean.
Let pan rest on a cooling rack for 10 minutes or until it's cool enough to handle.
Turn loaf out of pan by supporting top of loaf with one hand and turning over and patting bottom of pan.
Let cool completely on wire rack (if you can wait that long!].
White Chocolate Pecan Raspberry Bars


Ingredients:
butter, white chocolate, cream cheese, vanilla extract, eggs, granulated sugar, granulated sugar

Directions:
Preheat an oven to 350°F.
In a bowl, combine the ground cookies and ½ cup of the pecans and melted butter. Using a spoon, mix well.
Press the mixture into an 8" square pan sprayed lightly with vegetable spray, then press the cookie mixture firmly into the bottom of the pan.
Fill a pot with 1-2 cups of water and bring to a simmer. Place white chocolate chips in a double boiler or a microwave safe bowl (the water should not touch the bottom of the bowl]. Stir the chocolate constantly while the chocolate melts and remove from stove once completely melted.
Using a whisk beat in the cream cheese and vanilla until smooth. Add eggs one at a time and 2/3 cup granulated sugar, mixing well until very smooth.
Pour mixture over the cookie crust, tap the pan gently to smooth out and bake for 25-30 minutes until firm. Cool for 15 minutes.
Heat the preserves gently in a bowl over hot water just until melted. Spoon over the slightly cooled cheesecake. Cool completely and refrigerate for at least 6 hours.
In a saucepan, heat the remaining ¼ cup of sugar and add the remaining ½ cup of pecans. Stir over medium heat until pecans are lightly coated. Let cook a few minutes, cut into bars and sprinkle with the candied pecans and serve.
Crackers, Cream Cheese, and Pepper Jelly


Ingredients:
"cream cheese"

Directions:
If using brick cream cheese, you can spread the pepper jelly over the entire brick and refrigerate then place on serving plate with wheat crackers.
Otherwise, just spread desired amount of cream cheese on a cracker, then top with desired amount of pepper jelly.  Enjoy! :].
Tex-Mex Salsa


Ingredients:
onion, garlic cloves, whole tomatoes, diced tomatoes, salt, vinegar, fresh cilantro

Directions:
In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.]
Pulse until thoroughly chopped.
Add canned tomatoes and salt.
Pulse until throughly combined.
Store in refrigerator until ready to use.
Butcher's Steak (Hanger Steak)
Category: meat-and-poultry
By Chef John

Butcher (or hanger) steak is great pan cooked, broiled, or grilled. It takes to marinades wonderfully, and really can be substituted for any cut of steak. Just be sure to take the time to trim it well.

Ingredients:
1 (2 pound) butcher's steak (hanger steak)
salt and freshly ground black pepper to taste
1 tablespoon clarified butter
⅔ cup chicken broth
2 teaspoons balsamic vinegar
2 tablespoons cold butter, cut into cubes
salt to taste

Directions:
Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper. Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F. Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt. To serve, slice steaks and spoon pan sauce over them.

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 4 servings

Calories: 344.1
Fat: 25.3 g
Saturated fat: 12.5 g
Carbohydrates: 0.6 g
Sugars: 0.5 g
Protein: 27 g
Cholesterol: 95.8 mg
Sodium: 348.6 mg
Super Easy Cranberry Sugar Cookies


Ingredients:
butter, sugar

Directions:
Heat oven to 350 degrees.
In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
Flatten balls to 1/8-inch thickness with bottom of glass dipped in sugar.
Bake at 350 degrees for nine to 11 minutes or until golden brown. Watch carefully as these burn easily due to the amount of butter.
Cool 2 minutes; remove from cookie sheets and continue cooling on wire rack.
Grilled Macadamia-Crusted Tuna with Papaya Salsa
Category: seafood
By MySensei

I recently read about the health benefits of macadamia nuts so I thought I’d share one of my favorite recipes that combines them with grilled tuna.  It's a great healthy summer recipe!

Ingredients:
2 cups diced papaya
½  red onion, diced
1  red bell pepper, diced
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon hot chile paste, or to taste
4 (6 ounce) tuna steaks
¼ cup extra-virgin olive oil
salt and pepper to taste
3  eggs
½ cup chopped macadamia nuts

Directions:
Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve. Preheat an outdoor grill for high heat, and lightly oil grate. Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts. Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.

Prep time: 45 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 4 tuna steaks

Calories: 522
Fat: 32.4 g
Saturated fat: 5.8 g
Carbohydrates: 13.7 g
Sugars: 7.2 g
Dietary fiber: 3.7 g
Protein: 44.6 g
Cholesterol: 219.3 mg
Sodium: 124 mg
Sa Cha Tofu With Broccoli and Cauliflower


Ingredients:
barbecue sauce, soy sauce, dry sherry, sugar, salt, broccoli floret, cauliflower floret, garlic, water, firm tofu, tofu

Directions:
In a bowl, combine the sa cha sauce with soy sauce, rice wine, sugar, and salt. Stir until sugar is dissolved.
Heat a wok over high heat until hot. Add the broccoli, cauliflower, garlic, and water. Cover the wok and steam until vegetables are tender, about 2-3 minutes.
Add the tofu and sauce. Cook for 1-2 minutes until the tofu is heated through.
Serve with jasmine or plain white rice.
Tomato Cheese Tart


Ingredients:
phyllo pastry sheets, butter, Dijon mustard, swiss cheese, tomatoes, coarse salt, fresh ground black pepper, fresh thyme leave, fresh basil leaves

Directions:
Preheat oven to 400 degrees F.
On a large baking sheet, place 1 sheet filo pastry and brush with melted butter, repeat, stacking them on top of each other as you build your pie crust. You may want to stagger the sheets a little bit to ensure that the baking sheet is well covered allowing a little bit of an edge.
On the top layer, brush on the mustard. Sprinkle the cheese evenly over the pastry to ensure even coverage. Lay the tomato slices generously, all over, overlapping, as needed. Season with coarse salt, and ground black pepper. Sprinkle the thyme leaves on top.
Bake in the oven until the pastry is crisped and browned at the edges, about 25 minutes. Add another sprinkling of coarse salt, and cut the tart into 8 squares. Garnish with fresh basil leaves. Delicious when served hot, warm, or at room temperature.
Lorilyn's Rye Dinner Rolls


Ingredients:
active dry yeast, all-purpose flour, caraway seeds, white sugar, vegetable shortening, sea salt, milk, eggs

Directions:
In heavy duty mixer bowl (fitted with dough hook attachment], stir together yeast, 1 cup of the all purpose flour & all the rye flour.
In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer].
Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough.  Ball of dough will be slightly smooth & spring back when touched with fingertip.
Remove dough from hook & bowl & form into ball with hands.  Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down.  Then turn ball over so the seam side is now down. (This greases top & bottom of ball].
Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour.  Dough will be about double the starting size in an hour.
When risen, use fist to "punch" dough down in center.  Then remove from bowl & divide into two balls.  Place both on lightly floured surface & cover loosely with foil.  Let rest 10 minutes.
Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
Use pizza cutter to slice dough like a pizza into about 12 or so triangles.  Roll each triangle up starting at large end & ending with the "tail" end.  Place 2 inches apart on ungreased baking sheet with tail on bottom.
Cover & let rise for another 15-20 minutes.
Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference.  I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle].
Pasta With Ricotta Pesto


Ingredients:
fresh basil, fresh parsley, garlic clove, olive oil, ricotta cheese, fettuccine, cherry tomatoes, parmesan cheese, romano cheese

Directions:
In a food processor mince basil, garlic and parsley. Add oil through food tube and process for 10 seconds or until thick.
Add ricotta cheese and process using on/off turns until blended.
Pour pasta in serving dish and pour pesto over and then top with tomatoes.
Sprinkle with grated cheese.
Serve with grated cheese.
Maple-Roasted Chicken Thighs
Category: fruits-and-vegetables
By Jamie

A little maple syrup brings life to chicken thighs and caramelizes Brussels sprouts and sweet potato wedges. Dried cranberries and pecans add tartness and crunch.

Ingredients:
2 tablespoons olive oil, divided
2 tablespoons maple syrup
1 tablespoon snipped fresh thyme
¾ teaspoon salt, divided
¾ teaspoon ground black pepper, divided
1 pound sweet potatoes, peeled and cut into 1-inch wedges
1 pound Brussels sprouts, trimmed and halved
4  bone-in chicken thighs
¼ cup chopped toasted pecans
¼ cup chopped dried cranberries

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with foil. Whisk 1 teaspoon olive oil, maple syrup, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a small bowl. Set aside. Toss sweet potatoes and Brussels sprouts together in a large bowl with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Brush chicken with remaining olive oil and sprinkle with remaining salt and pepper. Arrange chicken, smooth sides down, in the center of the prepared pan. Arrange vegetables around chicken. Roast in the preheated oven for 15 minutes. Turn chicken over; brush it, sweet potatoes, and Brussels sprouts with maple syrup mixture. Continue to roast until potatoes are tender and an instant-read thermometer inserted into thickest parts of the chicken registers 175 degrees F (80 degrees C), about 15 minutes. Sprinkle with pecans and cranberries.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 462.3
Fat: 20.6 g
Saturated fat: 3.7 g
Carbohydrates: 47.3 g
Sugars: 18.4 g
Dietary fiber: 9 g
Protein: 25.6 g
Cholesterol: 70.3 mg
Sodium: 593.2 mg
Cornish/ Clotted Cream


Ingredients:
heavy cream, heavy cream

Directions:
Pour cream into a oven proof pan, 8x8 preferably corning wear or other earthen pan. Minimally leave 2 inches from the top once poured inches Heat oven to 80 degrees Celsius. Cover pan with aluminium foil and place in oven for 10-12 hours.
The idea is for the milkfat to rise to the top and the whey will be left underneath. Carefully remove the pan to keep it even and not bust through the top layer of butter fat.
Let cool on stovetop for about 30 minutes and then refrigerate for 8 hours.
Take out of fridge and skim clotted cream off the top with a slotted spoon to drain any of the milk that may get on spoon, let it drip off. Place clotted cream in a sealed container, will stay good for 3-4 days.
Lemon Raspberry Cookie Cups
Category: desserts
By Sweet as Sugar Cookies

These little cookie cups pack a lot of lemon and raspberry flavor in every delicious bite.

Ingredients:
1 ½ cups white sugar
2 tablespoons lemon zest
1 teaspoon lemon zest
1 cup unsalted butter, softened
1  egg
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ (8 ounce) package cream cheese, softened
2 tablespoons unsalted butter, softened
2 teaspoons lemon juice
1 teaspoon lemon zest
½ cup powdered sugar
6 tablespoons seedless raspberry jam

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups. Combine sugar and 2 tablespoons plus 1 teaspoon lemon zest in a bowl. Rub sugar and lemon zest with your fingers until sugar is moist and fragrant. Add butter and beat with an electric mixer until creamy. Add egg and beat well. Mix in flour, baking soda, and salt until incorporated. Fill each mini muffin cup 3/4 full of dough. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Use a spoon to flatten any cookie cups that have risen over the rim of the tins. Make a well in the center of the warm cookie cups with your finger or a small spoon. Chill cookie cups, still in the tins, for 30 to 60 minutes. Meanwhile, beat cream cheese and butter together until smooth. Add lemon juice and zest. Beat in powdered sugar until frosting is fluffy. Remove cold cookie cups from the tins. Spoon 1/2 teaspoon raspberry jam into each one. Pipe frosting on top of the jam to cover it completely. Add a dot of raspberry jam to the center for a pretty presentation, if desired.

Prep time: 35 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 36 cookie cups

Calories: 139.8
Fat: 7.1 g
Saturated fat: 4.4 g
Carbohydrates: 18.4 g
Sugars: 12.1 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 23.8 mg
Sodium: 79.4 mg
Root Beer Pork Chops
Category: main-dish
By Ken from CA

These are great for outdoor grilling. Simple and very tasty. The glaze at the end gives them a lot of concentrated flavor.

Ingredients:
4  (1-inch thick) pork chops
3 (12 fluid ounce) cans or bottles root beer
salt and pepper to taste
1 cup beef stock
2 tablespoons brown sugar
½ teaspoon chipotle-flavored hot sauce
2 teaspoons Worcestershire sauce
1 pinch salt, to taste

Directions:
Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper. Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 4 pork chops

Calories: 408.6
Fat: 9.3 g
Saturated fat: 3.2 g
Carbohydrates: 37.5 g
Sugars: 37 g
Dietary fiber: 0.1 g
Protein: 41.8 g
Cholesterol: 106.6 mg
Sodium: 169.6 mg
Christmas (Kissmas) Almond Cookies


Ingredients:
butter, margarine, shortening, light brown sugar, granulated sugar, egg, all-purpose flour, baking soda, salt, maraschino cherry, water, walnuts

Directions:
Heat oven to 375°F Grease cookie sheet. Remove wrappers from chocolate pieces.
Beat butter, shortening, brown sugar and granulated sugar in large bowl until fluffy. Add egg and almond extract; beat until blended. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in cherries.
Roll dough into 1-inch balls. Combine egg white and water; beat with fork until foamy. Roll balls in egg white, then in walnuts or almonds. Place on prepared cookie sheet.
Bake 10 to 12 minutes or until lightly browned. Remove from oven and immediately place chocolate piece on top of each cookie, pressing down gently so that cookie cracks around the edge. Cool 1 minute; remove from cookie sheet to wire rack. Allow cookies to cool until chocolate piece is set, about 3 hours. About 4 dozen cookies.
Easy Snickerdoodle Cookies


Ingredients:
unsalted butter, sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

Directions:
Preheat oven to 400 deg. F.
Combine the butter, sugar, and eggs in a large bowl and beat well.
Sift together the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture and mix well. Roll the cookie dough into balls and set aside.
For the coating: Combine the cinnamon and sugar in a shallow bowl. Dip each dough ball into this mixture so that it gets coated evenly.
Now place the dough balls about 2 inches apart on an ungreased baking sheet.
Bake for 10 minutes.
Tips:
Bake these cookies till the edges start turning brown. This will ensure that they are crisp outside and chewy and soft inside.
Best Italian Sausage Soup
Category: soups-stews-and-chili
By Perri Pender

This is one of my favorite soups and it always gets rave reviews! Salad, hard rolls and wine make a meal! You can make this 24 hours ahead of time without the noodles and wait to add the spinach noodles until soup is reheated for serving. Yummy! Serve topped with grated Parmesan!

Ingredients:
1 ½ pounds sweet Italian sausage
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans whole peeled tomatoes
1 ¼ cups dry red wine
5 cups beef broth
½ teaspoon dried basil
½ teaspoon dried oregano
2  zucchini, sliced
1  green bell pepper, chopped
3 tablespoons chopped fresh parsley
1 (16 ounce) package spinach fettuccine pasta
salt and pepper to taste

Directions:
In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley. Cover, and cook on Low for 4 to 6 hours. Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 8 servings

Calories: 436.2
Fat: 17.8 g
Saturated fat: 5.8 g
Carbohydrates: 43.5 g
Sugars: 6.4 g
Dietary fiber: 4 g
Protein: 21 g
Cholesterol: 33.4 mg
Sodium: 1609.2 mg
Cauliflower and Broccoli with Mustard, Chive and Lemon


Ingredients:
butter, Dijon mustard, lemon, rind of, fresh chives, cauliflower, broccoli, fresh chives

Directions:
In a small bowl, combine the butter, mustard and lemon peel., Mix in the 1/3 cup chives., Season and set aside., In a large pot of boiling, salted water, cook cauliflower 2 minutes., Add broccoli and cook about 3 minutes longer, until crisp tender., Drain., Return to the pot and toss with the mustard/butter sauce., Season, sprinkle with additional chives and serve.
Fusilli Alla Vodka


Ingredients:
sausage, pancetta, prosciutto, olive oil, red onion, garlic cloves, whole canned tomatoes, vodka, sea salt, ground black pepper, heavy cream, parmesan cheese, water, fresh mozzarella cheese

Directions:
In a large pot over medium heat cook the sausage and pancetta in olive oil for 3-4 minutes, until crumbly but not cooked all the way through.
Add the onion and garlic, cook for 5 minutes until onions are translucent.
Add the vodka and the tomatoes, crushing them as you put them in the pot. Simmer for 10-15 minutes to burn off the alcohol and cook down the tomatoes.
Add the chopped collard greens, and toss to coat.
Add the salt, pepper, heavy cream and Parmesan cheese. Simmer another 5 minutes until nice and creamy.
Add dried fusilli to the pot and toss to coat.
Transfer pasta mixture to a lined baking dish, add water to the pasta mixture and press as much dry pasta down into the liquid as possible. Cover and place in the preheated oven.
Bake pasta dish covered for 40-45 minutes at 190°C.
Remove dish from the oven, take off the lid and place the torn pieces of mozzarella onto the baked pasta. Place uncovered back in the oven for 10-15 minutes longer until the mozzarella is bubbly and browned in spots.