xiaoxl/recipe_data huggingface dataset:
Quick Beef Vegetable Soup


Ingredients:
beef stew meat, beef broth, diced tomatoes, onion, potatoes, ground black pepper, salt

Directions:
In a large pot over medium heat, cook beef until brown., Add broth, tomatoes, onion, potatoes, mixed vegetables and pepper., Bring to a boil, then reduce heat and simmer 45 minutes.
Tita Aida's Mocha Cake


Ingredients:
eggs, cream of tartar, salt, sugar, instant coffee, water, all-purpose flour, vanilla, powdered sugar, instant coffee

Directions:
Making the cake:
Preheat oven to 325.
Separate egg yolk from white.  Put egg white in a large bowl, egg yolk in a small bowl.
In the large bowl, beat egg white, cream of tartar, and salt until soft peaks form.  Gradually add 1/2 cup sugar - beat till stiff peaks form.  Set aside.
In the small bowl, beat egg yolks until thick and lemon colored; gradually add remaining 1/2 cup sugar, then beat again.
Dissolve 3 teaspoons instant coffee in 1/2 cup water.  Blend coffee mixture, flour, 2 oz. grated chocolate & 2 teaspoons vanilla into egg yolk mixture. Beat 1 minute at low speed until blended.
Fold egg yolk mixture into egg white mixture.
Pour into ungreased 10 inch tube pan. Bake 325 deg. for 60 minutes.  Cool.
Making the frosting:
In a large bowl, beat whipping cream until slightly thickened.
Set aside 3 teaspoons grated chocolate.
Add remaining chocolate, coffee, and powdered sugar to whipping cream.  Beat until firm peaks form but DO NOT OVERBEAT.
Once cake has cooled, use a spatula to apply frosting.  Sprinkle remaining 3 teaspoons grated chocolate on top for garnish.
Blueberry Dessert


Ingredients:
graham cracker crumbs, butter, white sugar, cream cheese, salt, vanilla, lemon juice, Cool Whip, frozen blueberries

Directions:
Mix together graham crumbs, melted butter and sugar. Press into the bottom of a 9x13 baking pan and place in the freezer.
Cream together the cream cheese, salt, vanilla, lemon juice, and cool whip.
Stir in blueberries.
Spread blueberry mixture over graham crumbs and put back in freezer for at least 1 hour.
Remove from freezer about 15 minutes before serving. Keep any leftovers in the freezer.
Matzo Apple Kugel
Category: side-dish
By Cindy Faigin

Delicious Passover specialty that's easy and can be served with either meat or dairy dinners! Can also be made ahead and cooked later.

Ingredients:
4  matzo crackers, crushed
3  eggs, beaten
¼ cup white sugar
1 teaspoon salt, divided
½ teaspoon lemon juice
⅓ cup applesauce
3  Granny Smith apples - cored, peeled and chopped
½ cup dried cranberries
¼ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze. To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top. Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 180.6
Fat: 1.9 g
Saturated fat: 0.6 g
Carbohydrates: 38.7 g
Sugars: 24.4 g
Dietary fiber: 1.6 g
Protein: 4 g
Cholesterol: 69.8 mg
Sodium: 317.7 mg
Cranachan With Raspberries


Ingredients:
oatmeal, heavy whipping cream, heather honey, raspberries

Directions:
Toast oatmeal by putting in dry skillet over medium heat, add a couple dashes of whisky to oats, turning oats often until golden brown. This should take about 10 minutes.
Remove from pan so that oatmeal cools faster.
Whisk the cream together with honey and 1 tablespoon whisky, fold COOLED whisky infused oatmeal into whipped cream.
Layer into glasses whipped cream and raspberries.
Chill 30 minutes before serving.
Salsa Baked Cheese


Ingredients:
reduced-fat cream cheese, cream cheese, salsa, fresh cilantro

Directions:
Preheat oven to 350 degrees.
Mix pumpkin seeds and cheeses in small bowl; shape into a disk and place in an oven-proof baking dish. Top with salsa.
Bake 10-15 minutes or until piping hot.
Sprinkle with cilantro and serve!
Cauliflower and Crab Chowder


Ingredients:
cauliflower florets, chicken broth, red bell pepper, lemon peel, half-and-half, all-purpose flour, dill weed

Directions:
In a large saucepan combine cauliflower, broth, bell pepper and lemon peel.  Bring to boiling, reduce heat.  Cover and simmer 6 to 8 minutes or until cauliflower is crisp tender.
Stir together half and half and flour.  Stir into cauliflower mixture.  Bring to boiling.
Gently stir in crabmeat.  Heat through.  Season with salt and pepper to taste.  Sprinkle with dill weed, if desired.  Serve immediately.
Budget Macaroni and Cheese


Ingredients:
elbow macaroni, butter, flour, salt, pepper, milk, cheddar cheese

Directions:
Cook the macaroni according to the package directions.
Drain and set aside, keeping warm.
In a saucepan over medium low heat, melt butter.
Add flour, salt and pepper; stir to make a smooth paste.
Gradually add milk, stirring constantly.
Heat and stir until thickened.
Remove from heat; stir in cheese until melted.
pour over macaroni and mix well.
Makes 4 servings.
Cheese Bars


Ingredients:
margarine, cottage cheese, flour, salt

Directions:
Mix all ingredients together with your hands., Make dough and then make one big sheet 1.5 cm thick with your rolling pin., With sharp knife, cut bars and place it to baking pan., Bake on 250°C until light golden.
Campfire Mash (Potatoes, Yams,onions,turnips,carrots)


Ingredients:
potatoes, turnip, carrots

Directions:
Pack to the campsite in the mesh bag or bags.
Boil water in large dutch oven with lid.
Open bag, cut potatoes, yams, carrots in 4 sections.
Peel onion and turnip. Cut them in 4 sections.
Pack back in mesh bag. Tie shut.
Drop in boiling water. Put the lid on.
Make sure the bag does not float to the top.
Put a rock or weight on the bag if it does.
Cook for 15 to 20 minutes.
Take bag and drain any water.
Pour out on foil or metal pie plates.
To mash: Take your hatchet and mash with the back edge. Make sure the hatchet is clean.
Season. You can remove any skins if you want.
Spinach, Shrooms, and Onions Says It All !!!


Ingredients:
fresh spinach, mushroom, onion, soy sauce, black pepper, olive oil

Directions:
1. heat the olive oil in a large skillet.
2. add mushrooms and onions and cook until soft or until you liking.
3. add black pepper and soy sauce and mix well.
4. last add spinach, its will cook very fast, so keep and eye on it, and mix the spinach in well as it starts to wilt.
5. enjoy, a healthy side with dinner with an Asian twist!
Homemade Healthy Kettlecorn Popcorn


Ingredients:
"salt"

Directions:
Spray the bottom and sides of the inside of a brown paper lunch bag with the cooking spray. Add the popping corn to the bag, fold over the top of the bag once or twice to seal, and place it in the microwave. Microwave on high for 3 & 1/2 minutes or until popping significantly slows.
When the popcorn is done popping, quickly add the Truvia and salt, reseal the bag, shake, and serve. Enjoy an entire bag of Kettle Corn microwave popcorn all to yourself for only 4 Weight Watchers® PointsPlus points (as opposed to 27 points for eating an entire bag of store-bought microwave kettle corn such as Pop Secret Old-Fashioned Kettle Corn!].
Broccoli Olive Oil


Ingredients:
head of broccoli, garlic cloves, extra virgin olive oil, water

Directions:
In a large sauce pan add olive oil and fresh garlic.  Simmer over medium heat until garlic turns light brown.  Do not burn as garlic will turn bitter.  Remove garlic leaving the remaining olive oil and place on a paper towel for a tasty treat.
Remove stalks from broccoli reserving the crowns.  Add the crowns and water into the reserved olive oil and cook until broccoli becomes al dente .Don't over cook.
Can be served with a variety of your favorite foods
Enjoy.
Multigrain Sunflower Sourdough Bread


Ingredients:
granulated sugar, warm water, whole wheat bread flour, whole wheat flour, honey, sea salt, warm water, sunflower seeds

Directions:
Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough.  Add the remaining 1/2 cup flour if the dough is too sticky.
Turn out into oiled bowl; let rest for 30 minutes.  Fold dough (like folding a letter], turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings.  Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours.  You can place it in a greased loaf pan or cookie sheet, in a brotform --  whatever.  I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
Preheat oven to 375.  If using a stone, place it in while preheating, for around 20 minutes.  If using a clay baker, follow the usual process.
If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C] oven until instant-read thermometer registers 215°F (102°C] and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.
Grilled Pineapple


Ingredients:
fresh pineapple, lemons, honey, ground pepper

Directions:
Slash the tops of the pineapple in a crisscross pattern. Broil until the pineapple turns caramel, but not brown.
Boil the lemon juice and honey in a saucepan for 2-3 minutes. Remove from heat to cool, and season to taste with pepper. Serve as is, or with a scoop of ice cream. (You could also serve with ricotta or goat cheese].
Spicy Chicken Curry (Diabetic/ Crock Pot)


Ingredients:
skinless chicken pieces, water, onions, frozen spinach, low-fat plain yogurt, salt, garlic, ground ginger, ground cumin, ground coriander, pepper, ground cloves, ground cardamom, ground cinnamon, chili powder, red pepper flakes, turmeric

Directions:
Place (cleaned] chicken in a large slow cooker.
Cover with water.  Cover pot and cook on high for 2 hours or until tender and drain the chicken and remove from the slow cooker.
Cool briefly and cut and shred into small pieces and return to the slow cooker.
Add remaining ingredients and cover and cook on low for 4-6 hours or until potatoes are tender.
Serve on top of rice with mango slices or chutney.
Turkey Patty Melt


Ingredients:
onion, kosher salt, fresh ground black pepper, monterey jack cheese, American cheese, unsalted butter

Directions:
Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat.
Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes.
Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil.
Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread.
Spread the top and bottom of the sandwiches with some butter.
Heat the cast iron skillet over medium heat.
Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side.
Halve the sandwiches and serve with cranberry sauce, if desired.
Sticky Toffee Date Pudding


Ingredients:
dates, bicarbonate of soda, boiling water, butter, soft brown sugar, eggs, self-raising flour, soft brown sugar, vanilla, butter

Directions:
Preheat oven to 180 degrees C.
Mix the dates and baking soda in a bowl.
Pour boiling water on top and leave until needed.
Cream butter and sugar, then add eggs one at a time, beat well after each addition.
Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
Bake for 30-40 minutes, until a skewer comes out clean.
For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
Set aside until ready to serve.
Cut pudding into squares and place each square in the centre of a warm dinner plate.
Pour hot toffee sauce (reheat if neccesary] over each square and serve with ice cream.
No-Bake Chocolate Peanut Butter Squares


Ingredients:
margarine, powdered sugar, graham cracker crumbs, peanut butter

Directions:
Line a 13x9-inch baking pan with foil, with ends of foil extending over the sides of the pan; set the pan aside.
In a large microwaveable bowl, heat the margarine until melted.
Stir in the powdered sugar, graham cracker crumbs, and peanut butter; mix well.
Spread into prepared pan.
Put chocolate squares in a microwaveable bowl and melt on high about 1 to 2 minutes or until smooth; stir.
Let chocolate cool just a little then pour over peanut butter mixture in pan and spread evenly.
Refrigerate one hour or until set.
Use the foil to lift out.
Cut into squares and serve.
BBQ Flank Streak With Roasted Vegetables and Corn


Ingredients:
soy sauce, beef flank steak, asparagus, baby red potatoes, dried rosemary leaves, corn

Directions:
Preheat BBQ to medium high heat.
Mix dressing and soy sauce.
Pour 2 tablespoons dressing mixture over steak in shallow dish, turning to coat. Let stand 10 minute.
Poke small holes in bottom of disposable aluminum foil pan, set aside.
Microwave potatoes on High for 10 Min then toss potatoes with remaining dressing mixture.
Add potatoes, asparagus and rosemary to foil pan.
Place steak, foil pan and corn on grate of BBQ.
Grill 15 min or to desired doneness, turning steak and stirring vegetables after 8 minute (Corn husk will be blackened].
Honey-Gingerbread Cookies


Ingredients:
all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, nutmeg, unsalted butter, granulated sugar, eggs, honey, unsulphured molasses

Directions:
Whisk together flour, baking soda, salt, and spices in a medium bowl.
Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and and wrap each in plastic. Refrigerate for 1 hour.
Preheat oven to 350 degrees. On a floured piece of parchment, roll dough to 1/4 inch thick. Slide dough and parchment onto baking sheets, and freeze for 15 minutes. (This makes the dough much easier to work with].
Add a little flour to your cookie cutters and cut out desired shapes. Be sure to clean off the edges of the cutter after each application. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
Let cookies stand at room temperature until set, at least 2 hours or overnight.
Summertime Fresh Blackberry Peach Cobbler


Ingredients:
blackberries, water, sugar, butter, nutmeg, butter, all-purpose flour, salt, baking powder, sugar, buttermilk, sugar, ground nutmeg

Directions:
Put berries, peaches, orange juice, water, 1 cup (sugar or ] Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat. Stir gently to mix.
Cook until just simmering.
Keep warm while making batter and crumb topping.
Preheat oven to 350 degrees F.
Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
Mix flour, salt, baking powder and 2/3 cup of (sugar or] Splenda in large bowl;  blend in buttermilk just until moistened, set aside.
In a small bowl mix oatmeal, 1/2 cup of (sugar or] Splenda and spice.
Set aside.
Remove melted butter from oven.
Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
Set aside.
Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
Place the baking dish on a cookie sheet in case it runs over.
Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
Let cool 15-20 minutes before serving.
Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.
Crab Ball


Ingredients:
cream cheese, ketchup, onions, Worcestershire sauce, fresh lemon juice

Directions:
In a medium bowl, combine the cream cheese, horseradish, ketchup, onions, worcestershire sauce and lemon juice.
Stir until well blended.
Add crab and stir until combined.
Season to taste with hot pepper sauce.
Form the mixture into a ball.
Cover and refrigerate for at least 6 hours.
Tuna Garbanzo Bean Salad


Ingredients:
garbanzo beans, tuna in water, diced tomatoes, capers, feta cheese, red onion, of fresh mint, olive oil, red wine vinegar, lemon juice, sugar, garlic clove, Dijon mustard

Directions:
In a large bowl, combine salad ingredients., In a small bowl, combine dressing ingredients., Pour dressing over salad.  Serve at room temperature or chilled.
Strawberry-Basil Jam


Ingredients:
strawberries, fresh basil, lime juice, lime peel

Directions:
Clean and hull strawberries. Cut strawberries into pieces. Then weight to make 1.2 kg fruit for jam.
In a suited pot mix strawberries, super gelling sugar and lime juice.
Let stand for 2 hours, mixing from time to time.
Over medium high heat bring to a boil stirring all the time.
Let boil strawberry mixture for 4 minutes, stirring all the time.
Remove from heat and add lime peel. Mix.
Add coarsely chopped basil and mix.
Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. Follow the instructions on the package.
Texas Caviar


Ingredients:
black beans, diced tomatoes with jalapenos, white corn, fresh cilantro, garlic clove, green onion, red wine vinegar, cumin, chili powder, salt

Directions:
"Mix all together, chill and serve with chips.  Tastes even better when the spices work all together."
Chicken & Rice (Or Noodle) Soup


Ingredients:
celery, carrot, leek, parsley, bay leaf, whole cloves, onion, water, salt, peppercorns, celery, carrot, onion, long grain rice

Directions:
Wash chicken and remove giblets.
Place chicken in large soup kettle.
Add water, celery, carrot, leek, parsley, bay leaf, the clove-stuck onion, salt, and peppercorns.
Bring to a boil; reduce heat, cover, and simmer 2 to 2.5 hours, or until chicken is tender.
Remove chicken from the kettle.
Strain broth, removing other ingredients, and return broth to kettle.
Skin chicken, remove bones, and cut up chicken.
To make soup:
Add diced carrots, chopped celery, chopped onions, and rice to broth in kettle; simmer for 10 minutes.
Add chicken, peas, salt & pepper to taste; simmer for 10 minutes or until rice is tender.
NOTE:  When using noodles, I add them to the broth however many minutes it takes to cook them before serving.
Baked Mushroom Omelette


Ingredients:
eggs, dried basil, dried oregano, low-fat ricotta cheese, tomatoes, onion, mushrooms

Directions:
Mix together eggs, cheese, basil & oregano., Add tomato, onion and mushrooms. Season to taste., Spoon mixture into buttered baking dish., Bake at 180 degrees celcius for 25 - 30  minutes.
Pineapple Sour Cream and Meringue Pie


Ingredients:
sugar, flour, salt, crushed pineapple, sour cream, lemon juice, vanilla, cream of tartar, sugar

Directions:
To make filling, combine sugar, flour and salt in a saucepan. Stir in pineapple, sour cream and lemon juice.
Put saucepan over high heat. Stir and cook mixture until it comes to a boil.
Turn down heat and cook 2 more minutes, stirring constantly.
In a seperate small bowl, stir a small amount of hot filling mixture into egg yolks. (This heats the eggs and prevents them from scrambling when added to the hot saucepan.]  Then add eggs to the hot mixture in saucepan, stirring constantly.
Cook and stir for 2 more minutes over medium heat.
Remove from stove and let mixture cool to room temperature (approx. 1-2 hours].  Spoon into baked pie shell.
To make meringue, beat egg whites with vanilla and cream of tartar into soft peaks.
Gradually add sugar and keep beating at highest speed until stiff and glossy.
Spread meringue on top of pineapple mixture.  Note: Meringue MUST TOUCH pie crust all way around.
Bake at 350 degrees for 12-15 minutes until meringue has a golden color.
Best served immediately when cool.  (Does not refrigerate as well.].
Balsamic Chicken Salad


Ingredients:
chicken breasts, lemon zest, lemon juice, Dijon mustard, olive oil, salt, plum tomatoes, basil, red onion

Directions:
Whisk together the salt, lemon juice, mustard, vinegar, oil and lemon zest.
Coat the chicken breasts, cover and leave to marinade in the fridge for a few hours (1 hour minimum].
Preheat the oven to 140°C.
Layer a baking tray with tin foil, add the chicken and cook in the oven for 40-45 minutes, or until cooked.
The slow cooking will prevent the chicken from drying out.
In the meantime, create the salad by slicing the onion and tearing the basil.
Mix them with the tomatoes, baby spinach or any mixed leaf salad and season with salt and cracked black pepper.
Serve the chicken sliced and placed on top of the salad and drizzle some of the juice from the baking tray over as your dressing.
Spicy Vegan Chili
Category: soups-stews-and-chili
By karkar

Made this by tweaking a family recipe to make it vegan. Great on Cinco de Mayo or football Sunday! Cornbread is a great addition to this dish.

Ingredients:
1 tablespoon canola oil
1 large green bell pepper, diced
1 large onion, diced
2  jalapeno peppers, chopped  (Optional)
¼ cup chili powder
1 ½ teaspoons salt
½ teaspoon ground cumin
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans
1 ½ cups water
1 cup rinsed, uncooked white rice
1 (15 ounce) can corn
½ teaspoon ground black pepper
1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)

Directions:
Heat oil in a pot over medium-high heat. Saute bell pepper, onion, and jalapeno peppers until tender, about 3 minutes. Add chili powder, salt, cumin, and garlic. Cook, stirring occasionally, for about 10 minutes, making sure chili powder does not burn. Stir tomatoes, beans, water, and rice into the pot. Bring to a boil. Reduce heat to low, cover, and simmer until rice is fully cooked, about 20 minutes. Check every 10 to 15 minutes if extra water is needed; add 1/4 cup at a time. Stir corn and pepper into the chili and cook until heated through, about 5 minutes. Serve with vegan cheese.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 354.2
Fat: 11.1 g
Saturated fat: 5 g
Carbohydrates: 52.8 g
Sugars: 3.3 g
Dietary fiber: 9 g
Protein: 11.8 g
Sodium: 1405.2 mg