xiaoxl/recipe_data huggingface dataset:
Easy Cherry Danish


Ingredients:
margarine, sugar, cherry pie filling, confectioners' sugar, water

Directions:
Separate breadsticks, but leave coiled in circles.
Place in a greased 15x10x1 pan.
Brush generously with margarine.
Sprinkle with sugar.
Make an indentation on top of each, fill with 1 T.
pie filling.
Bake at 400 for 15-20 minutes.
Combine conf sugar and water; drizzle over top.
You may vary the pie filling.
Blueberry is also great!
Pumpkin Pie Oatmeal


Ingredients:
rolled oats, brown sugar, ground cinnamon, ground ginger, ground cloves, salt, low-fat milk, pumpkin puree

Directions:
In a large saucepan, combine the oats, brown sugar, cinnamon, ginger, cloves and salt. Pour in the milk and stir in the pumpkin puree until there are no lumps.
Bring to a simmer over medium-high heat. Reduce heat to low and continue to stir and simmer until desired consistency, about 10 to 20 minutes.
Pour into bowls and top with pepitas and more brown sugar, if desired. Enjoy!
Strawberry & Rhubarb Jam


Ingredients:
rhubarb, strawberries, sugar, lemon juice

Directions:
Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
Slice strawberries in quarters and then mash slightly. Measure out 5 to 6 cups of mashed berries and add to pan with rhubarb.
Stir. Let mixture come to a boil.
In separate bowl, mix together 2 cups sugar and 5 teaspoons pectin.
Add sugar/pectin mixture to the strawberry and rhubarb pan.
Stir together and let come to a boil - turn down heat and let cook for about 25 minutes.
Remove from heat and fill jars to 1/4" of top. Recipe makes six 8oz. jars.
Wipe rims clean and screw on 2-piece lids.
Submerge sealed jars into hot water at 200 degrees (or boiling] for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.
Injera (Fermented Sourdough Bread)


Ingredients:
teff flour, wheat flour

Directions:
Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor.
On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.
Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.
Viennese Biscuits


Ingredients:
butter, icing sugar, plain flour

Directions:
Beat butter and sugar till pale.
To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.
Put mixture in a large star piping bag and pipe as you want.
Tradionally this should be tubes or whirls.
Chill for 15 minutes.
bake 10 minutes at 190°C.
They should not be brown, they stay pale.
When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.
milk use a small deep container (egg cup is good].
dip each tube or whirl in chocolate.
lay on baking parchment and set in fridge.
Great to serve with ice cream or my.
SUMMER AVALANCHE (posted too].
i'm drooling already!
Red Velvet Cheesecake Squares


Ingredients:
butter, eggs, cream cheese, confectioners' sugar

Directions:
For the first layer:  Spray the 9x13 pan with Pam., Combine 1 box red velvet cake mix, 1 stick melted butter, and 1 egg., Press into bottom of the pan., For the second layer:  Soften the 8 oz. cream cheese., Beat in 2 eggs and the sugar., Pour over the first layer., Bake at 350 degrees for 40-45 minutes., Cool and cut into squares.
Stroganoff Sandwiches


Ingredients:
ground beef, onion, bacon, garlic cloves, all-purpose flour, salt, paprika, ground nutmeg, fresh mushrooms, sour cream

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add bacon and garlic.
Combine the flour, salt, paprika and nutmeg; gradually stir into beef mixture until blended.
Stir in soup and mushrooms(mixture will be thick].  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.  Stir in sour cream.  Cook 3-4 minutes longer or until heated through; stirring occasionally(do not boil].  Serve on buns.
Halibut Steaks
Category: main-dish
By LITTLEASTA

This is an easy low fat low calorie recipe - great for those who have to watch your cholesterol !!

Ingredients:
1 tablespoon olive oil
1 small onion, halved and thinly sliced
½  bell pepper, sliced thinly
8 ounces sliced fresh mushrooms
1 clove chopped fresh garlic
2 medium zucchini, julienned
6 (6 ounce) halibut steaks
½ teaspoon dried basil
½ teaspoon salt, or to taste
½ teaspoon ground black pepper
1 medium tomato, thinly sliced

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes. Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper. Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 237.3
Fat: 6.5 g
Saturated fat: 0.9 g
Carbohydrates: 6.1 g
Sugars: 3 g
Dietary fiber: 1.8 g
Protein: 37.8 g
Cholesterol: 54.4 mg
Sodium: 296 mg
Baked Potatoes on the Grill
Category: side-dish
By Kris Kornbrek

This is a recipe I use to throw a potato on the grill while I am grilling. I like how it makes the skin crispy and the center soft. Use whatever toppings you like, as in butter, sour cream, cheese, and bacon bits.

Ingredients:
2  russet potatoes
¼ teaspoon olive oil
salt to taste
2 sheets aluminum foil

Directions:
Warm up the grill to medium heat. Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 2 potatoes

Calories: 229.2
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 51.2 g
Sugars: 1.8 g
Dietary fiber: 3.7 g
Protein: 6.1 g
Sodium: 91.7 mg
Carrot Kari


Ingredients:
canola oil, brown mustard seeds, ground turmeric, paprika, curry leaves, carrots, cooked basmati rice

Directions:
Heat oil in a skillet over low heat, and cook the mustard seeds about 30 seconds, keeping the pan covered until they stops popping.
Stir in the peas, turmeric, paprika, curry leaves, and chiles and cook for 2 minutes over medium high heat, stirring often.
Add the carrots, and 1 cup of water. Bring to a boil, reduce heat and cook covered until the carrots are very soft, about 20 minutes.
Uncover the pan, and cook over high heat for about 5 minutes until the excess liquid is evaporated.  Serve over hot basmati rice.
Maryland Cream of Crab Soup


Ingredients:
unsalted butter, flour, onion, lemon juice, parsley

Directions:
In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly.
Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.
Add the crabmeat and let simmer for about 15 minutes.
Do not allow the soup to boil.
Serve garnished with a dash of Old Bay and parsley flakes.
Vegetable Stuffing for Cornish Game Hens


Ingredients:
carrot, celery, leek, mushroom, onion, butter, margarine, thyme, salt, pepper

Directions:
In a large skillet cook the carrots, celery, leeks, mushrooms & onion in the 2 tbsp of butter (margarine] for about 3 minutes.
Add thyme, salt, pepper.
Mix bread crumbs with the veggies.
Cool mixture before stuffing birds.
Crispy Vanilla-Caramel Popcorn


Ingredients:
brown sugar, granulated sugar, margarine, salt, vanilla

Directions:
Preheat oven to 300ºF. In a 4-quart Dutch oven, heat and stir the brown sugar, granulated sugar, vegetable oil spread, and salt over medium heat until just boiling and sugar is dissolved.
Stir in vanilla.
Add popcorn and toss to coat.
Spread coated popcorn in a shallow roasting pan.
Bake, uncovered, for 15 minutes, stirring once.
Transfer popcorn to a large piece of foil or a large roasting pan to cool.
Mostaccioli Cookies


Ingredients:
flour, butter, sugar, egg, milk, cinnamon, ground nutmeg, ground cloves, ground black pepper, baking powder, baking soda, confectioners' sugar

Directions:
Directions.
1.	Prepare Dough: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, roasted almonds, cinnamon, nutmeg, cloves, baking powder, baking soda, and pepper. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
2.	With cocoa-dusted hands, shape dough  by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked]. Transfer cookies to wire rack to cool. Repeat with remaining dough.
3.	Chocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.
Wilted Spinach with Orange & Ginger


Ingredients:
unsalted butter, olive oil, garlic, fresh ginger, coarse salt

Directions:
In a large nonstick skillet, pile the spinach and turn the heat to high.
Using tongs, gently and continuously toss the spinach over the heat until it's all wilted (they'll turn a darker green], 2 to 3 min.
Don't overcook; they should collapse but still have some body.
Transfer them to a colander and let any excess liquid drip away.
Wipe the skillet clean if necessary.
In the same skillet, heat the butter and oil over medium-low heat.
When the butter is melted, add the garlic and ginger and sauté until softened and fragrant, about 2 min.
Add the orange juice, turn the heat to high, and reduce the liquid to a glazy consistency, no more than 1 min.
;you'll have 1-1/2 to 2 Tbs.
left in the pan.
Turn the heat down to low, immediately add the drained spinach and the salt, and toss thoroughly to coat.
Remove the pan from the heat.
Serve hot from the pan or slightly cooled.
Strawberry Avocado Salad


Ingredients:
sugar, extra virgin olive oil, honey, cider vinegar, lemon juice, avocado, strawberries, pecans

Directions:
In a small bowl, combine dressing ingredients. Whisk together until well blended. Set aside.
Place salad greens in a bowl. Arrange avocado and strawberry slices on top of greens. Drizzle dressing over salad and top with pecans.
Serve immediately or refrigerate up to 2 hours.
Spicy Garlic Mayonnaise


Ingredients:
pimiento, red bell pepper, garlic cloves, olive oil, kosher salt, black pepper, cayenne pepper

Directions:
Immerse pimiento or red pepper in a pan of boiling water and boil 2 minutes. (Skip this step if used the roasted red peppers in a jar].
Remove from water with a slotted spoon.
Reserve.
While motor is running, add garlic cloves to a food processor fitted with the steel blade.
Process until pureed.
Add pimiento or red pepper and process until blended.
Add egg yolks and blend.
With blades turning, slowly pour in olive oil in a fine steady stream until sauce is thick and smooth and all oil is added.
Add salt, pepper and cayenne.
Taste for seasoning.
Refrigerate in a tightly covered container until ready to use.
Serve cold.
Clementine Poppy Seed Muffins


Ingredients:
all-purpose flour, granulated sugar, poppy seed, baking powder, ground ginger, baking soda, clementines, low-fat plain yogurt, eggs, butter

Directions:
In a bowl, stir together the flour, sugar, poppy seeds, baking powder, ginger, and baking soda.
Finely grate the rind of 2 of the clementines; add to the bowl.
Peel all the clementines and coarsely chop segments to make about 1 cup; add to the flour mixture and toss to coat.
Whisk together the yogurt, eggs and butter.
Pour over the flour mixture; stir just until moistened.
Spoon into 10 greased or paper-lined muffin cups, filling two-thirds full.
Bake in a 375 degree F oven for 20 to 25 minutes or until golden and the tops are firm to the touch.
Let cool in the pan on a rack for 5 minutes; transfer to a rack and let cool completely.
Extreme Diet Soup


Ingredients:
olive oil, onions, chicken, carrot, garlic cloves, thyme, oregano, chicken broth, black beans, tomatoes, salt, pepper, parmesan cheese, lemon wedge

Directions:
Heat oil in a large stockpot over med. heat. Add onions and cook 10 minutes, stirring occasionally.
Add chicken and cook for 5 minutes (or until chicken is cooked through and onions are lightly browned], stirring occasionally.
Add carrot, garlic, jalapeno and thyme or oregano. Cook another 2 minutes.
Stir in broth and increase heat to high. Bring to a boil. Add beans, spinach and tomato. Bring back to a boil.
Turn off the heat and add salt and pepper to taste.
Sprinkle each serving with 1 T parmesan cheese. If desired add a squirt of lemon.
NOTES: To finely chop carrot, I coursely chop, put in a blender, add water to cover, then blend until carrots are desired consistency. Then drain and use in recipe. If you want to keep some of the nutrients, measure the water, and then subtract that amount of liquid from the broth. I also added the spinach when I add the carrot, garlic & jalapeno so it gets cooked more.
Easiest Penne With Vodka


Ingredients:
butter, vodka, crushed red pepper flakes, cayenne, diced tomatoes, salt, heavy cream, parmesan cheese, penne

Directions:
Heat butter in large skillet over medium-low heat.
Stir in vodka, seasoned or crushed red pepper, and cayenne; heat gently for two minutes.
Carefully add tomatoes and salt.
Increase heat to high and cook until mixture thickens, about 5 minutes.
Lower heat, and stir in heavy cream and Parmesan cheese.
Add the penne, and toss with sauce.
Date Nut Loaf Cake
Category: desserts
By Rae

An easy and quick date nut loaf served with a warm brown sugar sauce.

Ingredients:
1 cup dates, pitted and chopped
1 cup water
½ cup butter
1 cup white sugar
1 teaspoon baking soda
1 ½ cups all-purpose flour
1  egg, beaten
1 teaspoon vanilla extract
1 cup chopped walnuts
¼ cup butter
⅓ cup heavy cream
½ cup brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes. Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce. To make Warm Sauce:  In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9x5 inch loaf pan

Calories: 386
Fat: 20.9 g
Saturated fat: 9.6 g
Carbohydrates: 48.4 g
Sugars: 33.7 g
Dietary fiber: 2.1 g
Protein: 4.2 g
Cholesterol: 55.1 mg
Sodium: 198.3 mg
Walnut Butter Oatmeal


Ingredients:
muesli, granola cereal, water, butter, apple, pear, walnuts

Directions:
Add the muesli or granola into a bowl with the water. Microwave for 3 minutes., Stir in the walnut butter., Top with sliced apples and pears.
Mexican Chocolate Pumpkin Mousse


Ingredients:
pumpkin puree, silken tofu, soymilk, cocoa powder, cinnamon, nutmeg, salt

Directions:
Combine all ingredients EXCEPT NUTS in blender/food processor.
Blend until completely smooth.
Spoon into cups (or pie shells] and chill for 1 hour.
Garnish with a sprinkle of cinnamon and nuts.
Thermonuclear BBQ Shrimp


Ingredients:
raw shrimp, habanero pepper, unsalted butter, onions, cayenne pepper, reduced-sodium Worcestershire sauce, lemon juice, pepper, paprika, ground cumin, brown sugar, garlic

Directions:
Wash the shrimp, drain and place on skewers 4-6 per skewer.
Sauté onions and garlic in butter, remove for heat and place in blender.
Add cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds; blend till smooth.
Brush onto the shrimp skewers and let marinate for 30-60 minutes in fridge.
Start grill and cook till opaque and slightly crispy.
Dust with paprika and serve.
Greek Tiropitakia With Feta, Ricotta and Olive Filling


Ingredients:
feta, ricotta cheese, kalamata olive, egg, phyllo pastry, butter

Directions:
Preheat oven to 180C.
Prepare filling by crumming feta cheese in a large bowl.
Mix ricotta cheese into the feta cheese.
Chop up olives into small bits and put in mixture.
Crack and egg and mix into the mixture, making sure the egg is mixed well.
Prepare the phyllo sheets by placing them one at a time on a bench and drizzling them with a splash of butter.
Chop the phyllo sheets into 4 squares.
Place a teaspoon of the cheese mixture about  3cm away from an edge of each square.
Fold each square and make them into a triangle shape.
If desired, you may fold the triangle again.
Back in oven for aprox 10-15mins and check regually.
When golden brown, take out of oven and if desired serve with olive oil.
Marci's Cabbage Casserole


Ingredients:
head of cabbage, cheese, sour cream, butter, mayonnaise, sweet onion

Directions:
Chop Cabbage and onion., Boil together 10 minutes., Strain and put back in pot., Add mayonnaise,  soups, sour cream, 1/2 stick melted butter, and 8 oz. cheese., Mix well., Spray 10.5 X 14.5 casserole dish with cooking spray., Place all mixed ingredients in casserole dish., Top with 8 oz shredded cheese, and French fried onions., Drizzle 1/2 stick melted butter over top., Bake at 325 for 30 minutes.
Sweet Dill Pickles
Category: side-dish
By SUSANNAH

These pickles soaked in a sugar mixture taste just like candy! They take some time to make, but are a sweet treat.

Ingredients:
2 (32 ounce) jars dill pickles
4 cups white sugar, divided
½ cup distilled white vinegar
½ cup water
1 tablespoon pickling spice

Directions:
Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight. In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight. Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

Prep time: 30 mins
Cook time: 5 mins
Total time: 14 hrs 35 mins
Yields: 64 ounces

Calories: 53.6
Fat: 0.1 g
Carbohydrates: 13.7 g
Sugars: 12.8 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 359 mg
Spicy Green Chile Verde Pork


Ingredients:
onion, salt, black pepper, cumin, bay leaves, chicken broth, garlic cloves, masa harina

Directions:
Place pork, onions, salt, pepper, cumin, and bay leaves into a large braising pan; cover with water; gently simmer over medium-heat 1 1/2 hours or until pork is tender; drain liquid from pork; remove bay leaves; trim pork into 1/2" pieces.
NOTE: A portion of the pork may be cooled and frozen at this point, then used for making carnitas later on.
Wipe braising pan dry; pour in vegetable oil and heat until oil almost smokes; brown pork in oil, stirring occasionally, for approximately 15 minutes.
While pork is still cooking, prepare the sauce: Remove most of the membranes and most of the seeds from the jalapeno peppers; bring chicken stock to boil in medium saucepan; add tomatillos, jalapenos, and garlic cloves and boil 3 minutes; pour hot contents of saucepan into blender; puree.
Pour sauce over browned pork; simmer 15 minutes over low heat; thicken, if desired, with a slurry of 3 tablespoons masa harina shaken with 1/4 cup water until smooth.
NOTE: You may make your chile verde as spicy or as mild as you like by simply increasing or decreasing the amount of jalapeno pepper seeds and membranes included in the sauce.
Cripple Creek Meatloaf


Ingredients:
ground beef, Italian sausage, tomatoes, yellow onion, green bell pepper, garlic clove, Worcestershire sauce, eggs, black pepper, oregano, salt, ketchup, honey

Directions:
Mix all ingredients gently, but well and form into a loaf in a baking pan.
Do not overmix, as this tends to make for a tough (too firm] meatloaf.
Mix topping ingredients together and coat top of meatloaf.
Bake for 1 ½ hours at 350°F
Cover for first 45 minutes.
Spring Vegetable Soup


Ingredients:
garlic cloves, leek, carrots, celery ribs, mushrooms, fresh parsley

Directions:
Heat oil in large pan; cook onion and garlic, stirring, until onion is soft.  Add leek, carrot and celery; cook, stirring, until vegetables are soft.  Add mushrooms; cook, stirring, 1 minute.
Stir in stock; simmer, uncovered, 15 minutes.
Add pasta; simmer, uncovered until just tender.  Stir in parsley.
Moosewood's Crema De Elote (Creamy Corn Soup)


Ingredients:
onion, garlic clove, butter, cumin seed, chile, fresh tomatoes, potatoes, bell pepper, corn, milk, monterey jack cheese, salt, fresh ground black pepper

Directions:
In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
Add the coriander, cumin, and chiles; saute for 2 minutes.
Add the chopped tomatoes and cook until they are juicy.
Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
Add the corn and heat thoroughly.
In a blender, puree about half of the soup with the milk and cheese.
Stir the puree back into the soup pot.
Add salt and pepper to taste.
Heat slowly until the soup is hot but not boiling.