xiaoxl/recipe_data huggingface dataset:
Strawberry Brunch Cake


Ingredients:
butter, strawberries, eggs, milk

Directions:
Preheat the oven to 350 degrees F.
Pour the melted butter into the bottom of a 9" cake pan.
Either brush or use a paper towel to make sure the butter coats the sides and bottom of the pan.
Before putting in the pan, taste the strawberries.  If they are not sweet enough, sprinkle 2 tablespoons of granulated sugar over the bottom of the pan.
Line the bottom of the pan with the strawberries, covering all of the surface.  If necessary, scatter any remaining strawberry slices over top of the first layer.
Set aside.
In a large bowl, using a fork or whisk, stir the pancake mix with the eggs and milk.  Beat well to remove all lumps.
Pour over the berries and immediately bake in the centre of the oven until the sides begin to pull away from the pan and the cake is a deep golden brown, from 30 to 35 minutes.
Immediately run a knife around the edge of the cake and invert the cake onto a flat plate.
Dust the top with icing sugar.
Serve right away.
Spinach Pasta Salad - Taste of Home


Ingredients:
fresh spinach, spiral shaped pasta, celery, green grapes, fresh snow pea, tomatoes, green onions, sugar, vinegar, parsley, salt, lemon juice, onion

Directions:
In a large bowl, combine the first eight ingredients., In a small bowl, whisk together dressing ingredients., Pour dressing over salad and serve immediately.
Chilled Lemon Sunset


Ingredients:
water, sugar, lemon juice, lemon slices

Directions:
Combine 1/2 cup water and sugar in small saucepan ovr medium-high heat.
Bring to boil, stirring to dissolve sugar.  (this makes the syrup].
Cook 1 minute, transfer mixture to bowl.
Cool to room temperature; chill 1 hour.
Combine remaining 1 cup water, sugar, syrup, sorbet, orange juice and lemon juice in blender container; puree.
Pour 1 teaspoon grenadine into bottom of each of 4 glasses.
Pour in sorbet mixture and garnish each with 1 lemon slice.
Serve immediately.
Green Bean Curry
Category: side-dish
By AlliePeacock

I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it!  Using fresh ingredients is of the utmost importance.  Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish.

Ingredients:
1 tablespoon vegetable oil
1  onion, sliced
1  serrano peppers, thinly sliced
1 clove garlic, crushed
5  fresh curry leaves
1 tablespoon curry powder
½ teaspoon fenugreek seeds
¼ teaspoon ground turmeric
salt to taste
1 pound fresh green beans, trimmed
½ cup coconut milk
2 tablespoons lime juice

Directions:
Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 104.5
Fat: 6.6 g
Saturated fat: 4 g
Carbohydrates: 11.2 g
Sugars: 2.8 g
Dietary fiber: 3.9 g
Protein: 2.6 g
Sodium: 9.6 mg
Balsamic Peppercorn Steak


Ingredients:
water, olive oil

Directions:
Mix Marinade Mix, water, oil, vinegar and thyme in small bowl. Place steaks in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove steaks from marinade. Discard any remaining marinade.
Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
Fried Qatayef


Ingredients:
pistachios, sugar, water, Nido milk, plain flour

Directions:
Add cooked Nestle cream to Qatayef slices., Wrap Qatayef slices and seal firmly., Fry in hot oil until golden brown., Place in syrup while hot., Garnish with pistachios., --------Syrup----------., Mix sugar in water and heat moderately without stirring., Increase the heat until mixture boils., When it boils, add a tsp of lemon juice., Allow mixture to boil slowly until it thickens., Add a tsp of rose and orange rose water., Keep mixture on heat for a few minutes., Allow to cool., -------Nestlecooked cream----------., Mix Nido milk with flour., Place mixture on medium heat while stirring., When it boils, simmer for 5 minutes., ,pour into a separate dish and allow to cool., Mix Nestle cream with prepared mixture to make ready to use.
Whole-Wheat Thyme Popovers


Ingredients:
butter, dried thyme leaves, unsifted all-purpose flour, whole wheat flour, sugar, salt, milk, eggs

Directions:
In a 1-quart saucepan, heat butter and thyme until mixture bubbles; set aside.
In medium-size bowl, combine flours,, sugar,and salt.
In measuring cup, combine milk, eggs, and butter mixture.
Add milk mixture, beat until smooth batter forms.
Cover bowl; set aside 30 minutes.
Just before baking popovers,place 6 deep 7-ounce ceramic custard cups on baking sheet in oven (or you may use muffin pan]; heat oven to 375*F.
Carefully remove baking sheet with cups from oven.
Spray hot cups with non-stick vegetable cooking spray.
Stir batter and divide among cups.
Bake 35 minutes.
With sharp knife, pierce side of each popover to allow steam to escape.
Bake 10 minutes more or until browned.
Remove popovers from oven and serve immediately.
Enjoy!
Note: If you use muffin pans, check for doneness at about 20 to 25 minutes.
Mango Butter


Ingredients:
mangoes, brown sugar, ginger, lime zest, lime juice, cinnamon

Directions:
Put mangos in saucepan over medium heat.  Cook until hey are very soft.  Add water ifit starts to stick, should not need it.
Use stick to puree.
Add sugar, ginger lime zest, lime juice and cinnamon.  Mix well.  Bring to a boil over medium heat.   Lower heat and cook, stirring frequently until very thick, about 30 minuts.
Remove from heat and pour into hot sterilized jars, leaving 1/4 inch head space.
Cap and process in 10 minute boiling water bath.
Combustible Edison


Ingredients:
fresh lemon juice, brandy

Directions:
Shake Campari and lemon juice with ice. Strain into a cocktail glass.
Heat brandy in a chafing dish.
When brandy is warmed, ignite and pour in flaming stream into the cocktail glass.
Enjoy!
Golden Burger Spirals


Ingredients:
ground beef, onion, green pepper, tomato sauce, salt, spiral shaped pasta

Directions:
In a large skillet, cook beef, onion, and green pepper over medium heat until the meat is no longer pink; drain.
Reheat oven to 350°F.
Add the soup, tomato sauce, 1 cup cheese and the salt.
Stir in pasta.
Transfer to a greased 2-1/2-quart baking dish. Sprinkle with the remaining cheese.
Bake uncovered for 30 minutes or until bubbly.
Baba Ghannouji Hummus


Ingredients:
lemons, eggplant, olive oil, olive oil, garlic cloves, salt, black pepper, onion powder, coriander powder, cumin, parsley

Directions:
Preheat oven at 350 degrees F.
Slice, then roast eggplant in oven with olive oil drizzled over it on a jelly roll pan lined with parchment paper for 45 minutes.
In a blender combine sesame tahini, lemon juice, garlic, salt, black pepper, onion powder, coriander, parsley, cumin.
Peel roasted eggplant slices and add them to the blender.
Blend until smooth and serve with pita.
Enjoy!
Vanilla Wafer Cake II
Category: desserts
By Barbara

This cake uses crushed cookies instead of flour.  It is a great cake for kids: they will love crushing all those cookies.

Ingredients:
1 cup butter
6  eggs
½ cup milk
2 cups white sugar
1 (12 ounce) package vanilla wafers, crushed
1 (8 ounce) package flaked coconut
1 cup chopped pecans

Directions:
Preheat oven to 300 degrees F (175 degrees C).  Grease and flour a bundt pan. Cream butter or margarine; add sugar, and beat until smooth.  Add eggs, one at a time, beating well after each addition.  Stir in crushed vanilla wafers alternately with milk.  Add coconut and pecans, and mix until blended.  Pour batter into prepared pan. Bake for 1 1/2 hours.  Cool.

Yields: 1 bundt cake

Calories: 586.6
Fat: 35.3 g
Saturated fat: 17.5 g
Carbohydrates: 64.9 g
Sugars: 41.3 g
Dietary fiber: 3.3 g
Protein: 6.3 g
Cholesterol: 134.5 mg
Sodium: 287.5 mg
Green Beans With Balsamic Vinegar


Ingredients:
fresh green beans, garlic cloves, olive oil

Directions:
Rinse and snap beans., Mince garlic., Mix garlic, vinegar and olive oil and set aside., Steam beans until tender but firm, approximately 10-15 minutues., Toss with balsamic vinegar dressing., Can be refrigerated and served cold.
Cream Cheese Crab Dip  (Caribbean)


Ingredients:
mayonnaise, sour cream, cream cheese, crushed red pepper flakes, garlic clove, lemon juice, seasoning salt, Worcestershire sauce

Directions:
In a medium size bowl, combine sour cream, together with the mayonnaise, cream cheese, worcestershire, sauce, salt, garlic, lemon juice and the hot pepper.
Stir in the crab meat. Refrigerate for a few hours before serving to blend the flavors. Serve with potato chips or corn chips for dipping.
Almond Milk


Ingredients:
water, dates, vanilla extract

Directions:
SOAK ALMONDS:.
Soak almonds 8 to 12 hours beforehand. 1 cup of almonds yields 1 1/2 cups soaked. To soak: place almonds in a mason jar. Fill with cool water, screw on the lid, and soak at room temperature; drain. Soaked almonds keep for five days.
SOAK DATES:.
Soak dates 10 to 30 minutes in a bowl with enough water to cover. Drain well and use immediately.
TO MAKE THE ALMOND MILK:.
Add 1 1/2 cups of the water and the almonds, dates, and optional vanilla in a blender. Blend on high speed until very smooth.
Add the remaining cup of water and blend until smooth.
Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it.
Using a rubber spatula, stir and press the pulp that is caught in the strainer to extract as much milk as possible. Alternatively, use a sprout bag to strain the milk.
Discard the pulp from the strainer.
Transfer milk to a sealed container and store in the refrigerator for up to five days.
It will separate, so shake well before using.
Delicious Chicken Pasta


Ingredients:
boneless skinless chicken breasts, onion, celery, green bell pepper, flour, fresh mushrooms, garlic, green onion, pasta

Directions:
Cut the chicken into thin strips, place in a small bowl and combine thoroughly with 2 teaspoons of the Meat Magic Cook pasta according to package directions.
Place a skillet over high heat and add the white onions, celery, bell pepper and the remaining 1 teaspoon of Meat Magic.
Cook over high heat, shaking pan and stirring occasionally (don't scrape!] for 5 minutes.
Add 1/2 cup chicken stock, start scraping up the browned coating on the bottom of the pan and cook another 4 minutes.
Stir in the chicken mixture and cook 4 minutes.
Add the flour and stir well, cooking another 2 minutes.
Now add the mushrooms and garlic, folding in carefully so the mushrooms don't break.
Add 1/2 cup chicken stock and scrape up the pan bottom.
Cook 4 minutes and add another 1/2 cup stock, stirring and scraping.
Continue cooking another 5 minutes, then add the green onions and the remaining 1/2 cup stock.
Stir and scrape well.
Cook 5 more minutes and remove from heat.
Garlicky Mashed Potatoes


Ingredients:
potatoes, garlic cloves, chicken bouillon cubes, dried chives, parsley, water, milk, black pepper, salt, butter

Directions:
Place the potatoes, garlic, chives, maggi cubes and parsley in a medium stockpot and add the water.
Place on the stove on high/medium temp and let boil until tender.
Drain in a colander that doesnt have huge holes so that you dont lose the garlic and spices, make sure to reserve about 1/2 cup of the broth.
Place the 1/2 cup of broth in the pot and mash the potatoes.
Add milk, black pepper, salt and butter and mix well.
*If you like a more dense mashed potatoes, cut down on the amount of broth you add*.
You may need to adjust salt according to taste.
Enjoy!
Mocha Biscotti


Ingredients:
butter, sugar, Splenda granular, instant coffee crystals, baking powder, ground cinnamon, eggs, flour, instant espresso powder, water, powdered sugar

Directions:
Heat oven to 375 degrees.
Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts.
Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees.
Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool.
For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.
Grilled Salmon With Basil Aioli


Ingredients:
fresh basil, garlic cloves, anchovy fillets, red wine vinegar, Worcestershire sauce, olive oil, warm water, fresh lemon juice, olive oil, skinless salmon fillet

Directions:
For the basil aioli:  Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire sauce in medium bowl.  Whisk in 2 Tb oil a few drops at a time, then gradually whisk in remaining oil in a thin stream.  Whisk in 1 Tb warm water, lemon juice, and hot pepper sauce.  Season to taste with salt and pepper.  Cover and chill.  (Can be made 1 day ahead.  Keep chilled].
For Salmon:  Prepare a BBQ (high heat].  Brush grill rack with oil.  Brush salmon with oil; sprinkle with salt and pepper.  Grill salmon, uncovered, 5 minutes.  Using 2 large spatulas, carefully turn fish over.  Grill until fish just begins to flake in center, 4 to 5 minutes longer.  Transfer salmon to platter.  Serve with aioli.
Russian Cabbage Soup


Ingredients:
tomatoes, onion, bay leaf, garlic, water, head of cabbage, white vinegar, white sugar, lemon juice, sour cream

Directions:
In a large soup pot cover the beef, tomatoes, onion, bay leaf and garlic with cold water.
Let stand for 1 hour and simmer covered for 3 hours.
Remove the bay leaf, add cabbage, sugar, onion, salt and pepper.
Simmer for 15 minutes more.
Remove from heat, add lemon juice and offer Sour Cream at the table.
Pear and Blue Cheese Pastry Triangles
Category: appetizers-and-snacks
By Scarlett

To die for delicious.  Fairly quick appetizer and guests can't get enough.  The perfect balance of sweet and savory.  Easy to adjust for large or small groups.  Don't skip the onions!

Ingredients:
3 tablespoons butter
1 tablespoon olive oil
4  sweet onions, thinly sliced
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
2  firm pears, peeled, quartered, and sliced
¾ cup crumbled blue cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Line two baking sheets with parchment paper. Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool. Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese. Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.

Prep time: 35 mins
Cook time: 55 mins
Total time: 2 hrs
Yields: 36 triangles

Calories: 108.7
Fat: 7.4 g
Saturated fat: 2.5 g
Carbohydrates: 9.2 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 1.8 g
Cholesterol: 4.7 mg
Sodium: 80.7 mg
Beer Pork Chops


Ingredients:
mushroom, beer

Directions:
Mix all ingredients except pork chop and mushrooms., Cook the pork chops in a pan with the mushrooms., When they are done, put them in a oven dish., Add the mix on top., Cover and put in oven at 375F for an hour., Serve with rice.
Linguine With Ham and Cheese Sauce


Ingredients:
linguine, onion, garlic clove, butter, all-purpose flour, milk, salt, pepper, frozen English peas, ham, swiss cheese

Directions:
Cook the linguine according to package directions.  Drain well, and set aside.
Saute onion in butter in a large skillet until tender. Add the garlic and cook about 30 seconds, until the garlic is fragrant. Add flour, and stir until blended.  Cook 1 minute, stirring constantly.  Gradually add milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly.  Stir in salt and pepper.
Add peas; cook over medium heat 2 to 3 minutes or until tender. Add ham; cook until thoroughly heated.
Remove from heat; add cheese, stirring until the cheese melts.
Place linguine and sauce in a large serving bowl, and toss gently to combine.  Serve immediately.
Split    Pea   Soup


Ingredients:
onions, garlic, carrots, celery, black pepper, chicken bouillon cubes, ham hocks

Directions:
Put all ingredients and 7 cups of water in a 5 and 1/2 quart or larger slow cooker.
Cover and cook on high for 6 hours pr low 12 hours until peas are very soft and they fall apart.
Remove ham.
When cool enough to handle, cut meat off the bone, dice and return to soup.
Rotini with Broccoli
Category: main-dish
By Seaside

This recipe combines fresh broccoli with the delicious and complementary flavors of lemon and garlic. Plus, it's fast and easy.

Ingredients:
1 ½ cups chopped fresh broccoli
1 (16 ounce) package uncooked rotini pasta
½ cup olive oil
4 cloves garlic, chopped
1 pinch crushed red pepper flakes
1 cup chicken broth
½ cup lemon juice
salt and ground black pepper to taste
¼ cup freshly grated Parmesan cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 9 cups

Calories: 470.5
Fat: 20.2 g
Saturated fat: 3.3 g
Carbohydrates: 60.7 g
Sugars: 3 g
Dietary fiber: 3.2 g
Protein: 12 g
Cholesterol: 2.9 mg
Sodium: 63.7 mg
Pad Thai


Ingredients:
fish sauce, tamarind juice, palm sugar, fresh shrimp, tofu, garlic cloves, shallots, radish, eggs, fresh bean sprouts, unsalted dry roasted peanuts, lime, fresh cilantro, green onions

Directions:
Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch.
While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar.
Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.
When the noodles have softened, drain and set aside.
Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.]
Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
Reserve 1 teaspoon of the remaining oil, add the rest of the oil to the wok and swirl to coat the wok surface, wait 20 to 30 seconds for it to heat.
Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden.
Add garlic and stir-fry with the tofu for 15 to 20 seconds.
Follow with the sliced shallots and cook another 15 seconds.
Add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok.
Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok.
Add the reserves teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly.
When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles.
If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook.
Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.
When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using].
Sprinkle with half the chopped peanuts and return the shrimp to the wok.
Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
Creamy Tuna and Shells Casseroles


Ingredients:
tuna, onion, celery, mushrooms, mayonnaise, milk, shell pasta, butter, cheese, cheddar cheese

Directions:
Preheat oven to 350°F.
Cook shell pasta according to package directions.
Add butter to sauté pan on low-med heat.
Add celery and onions.
Sauté until onions almost clear.
Add mushrooms - remove from heat.
Drain veggies (if extra butter in pan].
Put veggies in pan, add soup, tuna, milk, cheese until heated through and cheese melted.
Remove from heat add mayo and cook pasta.
Pour into baking dish, top with remaining shredded cheese bake until cheese is melted and "browning" (approx 1/2 hour].
Remove and let sit for about 5 minutes.
Eat.
Baked Whiting
Category: seafood
By iamabeast

A healthy way to enjoy whiting and/or tilapia, without spending all of your time in the kitchen. My family enjoys it, even the kids will be looking forward to the next time I make fish.

Ingredients:
4  whiting fish fillets, or more to taste
½ cup milk, or as needed
1 pinch garlic powder, or more to taste
1 pinch onion powder, or more to taste
1 pinch paprika, or more to taste
salt to taste
1  Roma (plum) tomato, diced
4 teaspoons butter, or more to taste
2  lemon, juiced, or more to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. Season fillets with garlic powder, onion powder, paprika, and salt. Top each fillet with at least 3 pieces tomato. Add butter to each fillet. Squeeze 1 lemon half over each fillet. Bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 150.3
Fat: 7.3 g
Saturated fat: 3.4 g
Carbohydrates: 2.6 g
Sugars: 2 g
Dietary fiber: 0.3 g
Protein: 17.5 g
Cholesterol: 73 mg
Sodium: 162.3 mg