xiaoxl/recipe_data huggingface dataset:
Curried Asparagus Quinoa Salad


Ingredients:
quinoa, water, olive oil, onion, garlic cloves, fresh ginger, ground cumin, grains of paradise, pepper, asparagus, fresh peas, extra virgin olive oil, white wine vinegar, lemon juice, mango chutney, sugar, curry powder, dry mustard

Directions:
Soak the quinoa in enough water to cover for at least 15 minutes.  drain and rinse well several times.
Bring 1 1/2 cups of water to boil; add quinoa, cover, reduce heat to low, and cook for 20 minutes or until quinoa is cooked and water is absorbed.
Meanwhile, prepare salad mix.  Trim woody ends from asparagus, and chop into 1 inch pieces.
If using frozen peas, rinse in a colander under cool water to thaw.
In a large skillet heat 1 tb of olive or vegetable oil over medium high heat.
Add chopped onion and garlic, and saute until onion is soft and translucent.
Add ginger, cumin, and grains of paradise or pepper and stir to mix.
Add asparagus and peas to skillet and cook until veggies are just done, but still crisp and bright in color.
Add cooked quinoa to the salad mixture in the skillet.
Prepare dressing.  Combine extra virgin olive oil, vinegar, lemon juice, chutney, sugar, curry powder, and mustard in a jar and shake until mixed.
Pour dressing over contents of skillet and mix well to combine.
Refrigerate for a few hours to let flavors marry and develop.
Decadent Corn Pudding


Ingredients:
corn, flour, sugar, milk, eggs, butter, vanilla

Directions:
Grease a 1 1/2 quart baking dish, then mix together the corn, flour and sugar in the baking dish.
Add milk, beaten eggs, and vanilla and stir well.
Arrange slices of butter on top.
Bake for 1 hour or until set in a preheated 350 degree oven, stirring several times during the first half hour.
NOTE: Stirring is very important; also,cooking time may vary depending upon the moisture content of the corn you are using.
Cajun Corn


Ingredients:
butter, garlic, frozen corn, salt, Italian parsley

Directions:
Melt the butter in a medium sauce pan over medium heat.
When the butter has stopped foaming, add the garlic and sauté until golden, about 3 minutes.
Add the corn to the sauce pan and mix well.
Add the Creole Seasoning and season with salt to taste.
Cook over medium heat for about 5 minutes to allow the corn to heat through.
Remove the sauce pan from the heat and stir in the parsley.
Serve immediately.
Chutney Cheese Balls


Ingredients:
cream cheese, sour cream, raisins, salted peanuts, bacon, green onion, curry powder, flaked coconut, fresh parsley, chutney

Directions:
"Combine cream cheese and sour cream in a large bowl; beat at medium speed with an electric mixer until smooth.  Add raisins and next 4 ingredients, stirring well.  Shape mixture into 2 balls.  Combine coconut and parsley; roll cheese balls in coconut mixture.  cover and chill at least 4 hours.  Top each cheese ball with chutney before serving.  Serve with crackers."
Nutella® Hazelnut Cookies
Category: desserts
By Carmella DiNardo

These cookies are great for chocolate-hazelnut lovers. I make these all the time and everyone absolutely loves them.

Ingredients:
2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature
¾ cup brown sugar
¾ cup white sugar
2  large eggs
2 tablespoons vanilla extract
½ cup chocolate-hazelnut spread, such as Nutella®
½ cup chopped toasted hazelnuts
1 cup chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper. Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps. Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread. Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop. Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.

Prep time: 30 mins
Cook time: 12 mins
Total time: 57 mins
Yields: 2 dozen

Calories: 502.2
Fat: 26.7 g
Saturated fat: 13.2 g
Carbohydrates: 63.1 g
Sugars: 39.8 g
Dietary fiber: 2.5 g
Protein: 6.1 g
Cholesterol: 68 mg
Sodium: 434.3 mg
Sauteed Yellow Turnips (Swede or Rutabaga)


Ingredients:
turnips, butter, brown sugar

Directions:
Melt butter in a large skillet and sauté the turnips until soft and deep yellow in colour.
Season with salt, pepper and brown sugar.
Serve hot.
Pineapple Upside-Down Cake in a Glass
Category: drinks
By CookinBug

Cake-flavored vodka just may be the best thing in a bottle; it tastes great mixed with just about anything. This yummy cocktail combines the flavored vodka with pineapple juice for a sweet treat. Fresh pineapple also makes a great garnish.

Ingredients:
ice
1 splash grenadine syrup
1 (1.5 fluid ounce) jigger cake-flavored vodka
3 ounces pineapple juice
1  maraschino cherry

Directions:
Fill a glass with ice. Splash grenadine over ice. Pour cake-flavored vodka and pineapple juice over the ice; stir. Garnish with maraschino cherry to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 220.7
Fat: 0.1 g
Carbohydrates: 30.6 g
Sugars: 20.9 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Sodium: 12.7 mg
Sausage, Grape, and Goat Cheese Pizza


Ingredients:
Basic Pizza Dough, red grapes, Italian sausage, extra virgin olive oil

Directions:
When the dough is ready and split in half for a thin crust, roll on the pizza pan, brush with olive oil and sprinkle with salt and pepper.
Sprinkle the browned sausage, grapes, and goat cheese on the pizza.
Bake at 450°F for 13-15 minutes or until edges start to brown.
Easiest Pot Roast Ever
Category: main-dish
By Jennifer Miles

Easy Pot Roast made in the slow cooker.

Ingredients:
3 pounds beef roast
6  potatoes
1 ½ cups baby carrots
1  yellow onion
2 stalks celery
3 cubes beef bouillon
½ cup water

Directions:
Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water. Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 6 servings

Calories: 526.4
Fat: 25.3 g
Saturated fat: 10 g
Carbohydrates: 42.4 g
Sugars: 4.5 g
Dietary fiber: 6.2 g
Protein: 31.7 g
Cholesterol: 103.2 mg
Sodium: 547.4 mg
Creamy Cheesecake
Category: desserts
By Karin Christian

This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring.

Ingredients:
1 (9 inch) prepared graham cracker crust
16 ounces cream cheese
2  eggs
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon grated lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust. Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

Yields: 1 -9 inch cake

Calories: 280.8
Fat: 18.4 g
Saturated fat: 9.5 g
Carbohydrates: 25.1 g
Sugars: 19.4 g
Dietary fiber: 0.3 g
Protein: 4.6 g
Cholesterol: 72.6 mg
Sodium: 223.5 mg
Stuffed Chicken Breasts W/ Apricot Glaze


Ingredients:
chicken breasts, water, salt, pepper, mushroom, onion, celery, fresh sage, fresh thyme, salt, pepper, egg

Directions:
Rinse and then pat dry two whole chicken breasts, preferably on the bone, skin attached.
Sprinkle with salt and pepper to taste, including under the skin, and in the natural split in the meat. This is where the stuffing will go.
Set aside in refrigerator while preparing the stuffing.
Preheat oven to 375°F.
Sauté diced vegetables for stuffing in enough vegetable oil to coat the pan.
Start with the onion, then add the mushrooms, celery, adding the herbs last, until all the vegetables are soft and aromatic.
Add sauté to cubes of bread in a bowl off of the heat, mixing together.
Add hot stock (veggie stock is fine, here too] a little at a time, making sure the bread soaks it up.
Add one lightly scrambled egg to the mixture.
Take out your chicken a prepare to stuff! Use your fingers to open the split further, and start filling it in with stuffing, until just a bit is mounding out of the chicken.  The moisture of the stuffing will help to keep in it place.
You may use cotton kitchen string to keep skin and stuffing all in place, or toothpicks.
Heat a large sauté pan to medium high, with enough oil to coat the pan(I use the same pan I sauté the vegetables in].
Add the breasts skin side down until the skin is turning golden.
While chicken is in pan, mix apricot jam with water, heating in microwave to soften, approximately one minute.
Turn breasts in pan over and sear for five minutes.
Turning off heat on stove top, coat the chicken, skin side up, with the apricot glaze, and letting any excess pour into pan.
Place in the oven until done, about fifteen more minutes.  Using a meat thermometer, the chicken should be at about 175 - 180°F.
If serving several courses, these breasts can be served in halves. It's quite a bit of meat, and looks nice cut crosswise, showing the stuffing.
Israeli Orange Chicken


Ingredients:
roasting chickens, oranges, onion, gingerroot, honey, wine

Directions:
Rinse and dry chicken.  Sprinkle with salt and pepper.
Insert one whole orange in the chicken. Place in roasting pan, breast side down, and surround it with onion slices.
Mix juice with ginger and pour over chicken.  Roast uncovered at 350 degree F for 1/2 an hour.
Remove chicken from the oven, turn over, and smear with honey.  Surround the chicken with second orange slices and return to oven.
After five minute, baste with wine and orange juice.  If browning occurs to quickly, cover with foil.
Baste again after 1/2 hour, continue cooking until drumsticks are removed easily, about 1 more hour.
Remove the orange from the chicken, and slice it.  Garnish with herbs as per taste. (this is unclear to me, but it may refer to salt and pepper].
Soft Ginger Cookies


Ingredients:
shortening, granulated sugar, ground ginger, baking soda, ground cinnamon, ground cloves, egg, molasses, all-purpose flour, granulated sugar

Directions:
Preheat oven to 350 degrees. With a mixer beat butter for 30 seconds on med-high speed then beat in the the sugar, ginger, baking soda, cinnamon, and cloves until combined (be sure to scrape the sides of the bowl occasionally]. Beat in the egg and molasses until combined then add as much flour as you can with the mixer. Use a spoon or your hands to stir in any remaining flour.
Shape dough into 1-1/2 inch balls and roll the balls into additional 1/4 cup granulated sugar.  Place the balls on an ungreased cookie sheet about 1-1/2 inches apart and bake for 10 minutes. DO NOT OVER BAKE the cookies should be light brown but still puffed.  Let stand for 2 minutes on a cookie sheet then transfer to a wire rack to cool completely.
Barbecued Salmon Steaks


Ingredients:
salmon steaks, lemon juice, garlic powder, pepper, brown sugar, butter, soy sauce, liquid smoke, Tabasco sauce

Directions:
Baste steaks every 3 minutes or so with a mixture of the last 5 ingredients, as they are grilling.
When finished cooking salmon will flake easily with fork.
Sprinkle with lemon juice, pepper and garlic powder.
Place on serving platter and spoon more barbecue sauce over salmon.
Chocolate Pumpkin Pudding Pie
Category: fruits-and-vegetables
By Bibi

Either blind bake a 9-inch crust, or use a graham cracker or chocolate cookie crust, and create the rest of this luscious pie on top of the stove! No need to bake the filling, this pudding pie combines the flavors of dark chocolate and pumpkin in a rich and satisfying dessert. Add some pretty sliced almonds or toasted pecans to the top if you want to add some extra crunch. This recipe is easy to personalize!

Ingredients:
½ cup white sugar
½ cup light brown sugar
2 tablespoons cornstarch
1 ½ teaspoons kosher salt
¾ teaspoon ground cinnamon
¾ teaspoon pumpkin pie spice
1 pinch ground cloves
1 (15 ounce) can solid pack pumpkin puree
1 (12 fluid ounce) can evaporated milk
4  egg yolks
4 ounces bittersweet baking chocolate, finely minced
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
2 tablespoons sweetened whipped cream  (Optional)

Directions:
Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined. Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours. Garnish with whipped cream.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 1 9-inch pie

Calories: 478.2
Fat: 23.6 g
Saturated fat: 10.5 g
Carbohydrates: 60.9 g
Sugars: 45 g
Dietary fiber: 3.2 g
Protein: 7.6 g
Cholesterol: 129.7 mg
Sodium: 736.8 mg
Chickpea Salad


Ingredients:
olive oil, white wine vinegar, salt, fresh ground pepper, chickpeas, green onions, cucumber, kalamata olives, ripe olives, plum tomatoes, fresh parsley

Directions:
Whisk together first 4 ingredients.
Combine chickpeas and next 5 ingredients. Add olive oil mixture, tossing to coat.
* 2 (15-ounce] cans navy beans may be substituted.
Yield: 6 servings.
Minestrone Soup With Meat


Ingredients:
ground beef, onion, celery, carrot, garlic cloves, tomatoes, tomato sauce, red kidney beans, water, beef bouillon granules, dried parsley flakes, salt, oregano, sweet basil, black pepper, cabbage, frozen green beans, pasta shells

Directions:
Add all ingredients into large pot., Simmer for 45 minutes., Add shells or other pasta about 13 minutes before serving.
Mascarpone Buttercream Frosting
Category: desserts
By Buckwheat Queen

A creamy and light buttercream frosting with natural vanilla flavor for your cakes or cupcakes. Make sure the ingredients are at room temperature to ensure a smooth texture.

Ingredients:
2 ½ cups powdered sugar
1 cup unsalted butter, at room temperature
¾ cup mascarpone cheese, at room temperature
1 teaspoon Madagascar vanilla paste

Directions:
Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes. Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 3/4 cups frosting

Calories: 256.2
Fat: 18.7 g
Saturated fat: 11.3 g
Carbohydrates: 22.5 g
Sugars: 21.9 g
Protein: 1 g
Cholesterol: 49.9 mg
Sodium: 8.4 mg
Grandmother's Pineapple Juiced Cake


Ingredients:
cake flour, baking powder, salt, sugar, butter, margarine, eggs, vanilla, milk, crushed pineapple, vegetable shortening, vanilla extract, confectioners' sugar, milk, water

Directions:
Preheat oven to 350°F
Grease bottom of two (I use three] 8-inch round cake pans and line with waxed paper or parchment paper. Don't skip the paper liner, it is imperative since you're going to be freezing the cakes with juice in the pans later.
Sift together flour, baking powder and salt; set aside.
Cream sugar and butter together until light.
Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition.
Continue beating one minute.
Spread batter evenly in prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. May take less time depending on your oven and how many pans you use.
While cake is cooling, drain pineapple, but SAVE JUICE.
Set crushed pineapple aside for later.
Poke holes in cakes while still in pans.
Pour juice over layers in pans. Be liberal but remember cake still has to stand once assembled so don't go overboard.
Put layers in freezer to firm for a period while still in pans. We do this so that it will be easier to handle to assemble cake and to ice.
Cake can be baked, juiced and frozen ahead of time for a lengthy period as long as cakes are wrapped very well.
Prepare icing while cakes are freezing.
Cream shortening with mixer.
Add vanilla.
Gradually add sugar, one cup at a time, beating on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk or water and beat at medium speed until desired consistency. You want it to be a little firm so it won't slide off of cake, yet still spreadable.
Remove firm cakes from freezer and start assembling layers. Use a deeper bottomed plate of some sort as this cake will be juicy onced thawed completely and you don't want that to pool in your fridge.
Assemble with icing and liberal amount of pineapple between each layer, then ice entire cake. Add remaining pineapple as topping.
Cover iced cake and allow to thaw completely in refrigerator before serving. Tastes better cold!
Be sure to store cake in fridge- don't leave sitting out.
Peanut Butter Oatmeal Cookies


Ingredients:
unsalted butter, creamy peanut butter, white sugar, light brown sugar, pure vanilla extract, egg, all-purpose flour, baking soda, baking powder, salt, quick oats

Directions:
Preheat oven to 350 degrees F.
Cream the butter and peanut butter together in a large mixer on high. PEANUT BUTTER NOTE: I use 1/4 cup of both creamy and chunky peanut butter in this recipe, but use what you have.  My husband likes chunky, and I like creamy so we always have both :].
Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy.  Add the egg and beat until well combined.
In a separate bowl, mix the dry ingredients until combined: flour, baking soda, baking powder, salt, and oats.
Slowly add to the butter/sugar mixture and mix until well combined.
Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. I use a cookie scooper to make it easier.
Bake in the top half of the oven until the cookies are golden, about 10-12 minutes. NOTE: The cooking time will depend on the size of cookie (or scooper] that is used, so check at 10 minutes.  They should be golden on the edges, but don't overcook these cookies.  They should still be chewy.
Remove and let cool.
Savory Kidney Beans


Ingredients:
kidney beans, cumin seeds, onion, fresh ginger, dried thyme, tomatoes, tomato paste, salt, pepper, fresh cilantro, parsley, green onion, fresh green chile

Directions:
Heat oil in a pot over medium high heat. Add cumin and onions and cook, stirring occasionally, until onions are almost browned, 7 minutes.
Add ginger and cook 1 minute more.
Add tomatoes, beans, tomato paste, thyme, salt and pepper. Stir to mix, reduce heat to low, cover and let flavors blend, 13 minutes. You can prepare until this step and keep in the fridge up to 3 days.
Remove cover and reduce liquid on high heat, stirring frequently, until beans are covered by thick sauce, 1-2 minutes. Adjust seasonings.
Stir half of the cilantro or parsley into the beans, serve sprinkled with green onion and rest of herbs. Serve chili on the side, so that everone can add heat as they like.
Blueberry Daiquiris


Ingredients:
blueberries, fresh lemon juice, rum, fresh lime juice

Directions:
Combine first 3 ingredients in a blender, and process until smooth.
Strain mixture through a sieve into a bowl, and discard solids.
Combine blueberry mixture, 3 cups crushed ice, rum, and lime juice in blender, and process until smooth.
Broiled Chicken With Fettuccine Earl's


Ingredients:
tomatoes, sun-dried tomato packed in oil, red onion, green peppercorn, garlic, fresh lemon juice, salt, black pepper, skinless chicken breast half, olive oil, fettuccine pasta, heavy cream, brandy, fresh basil

Directions:
Preheat broiler.
In a bowl, stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper.
Brush each chicken breast half with additional oil and season with salt and pepper.  Broil chicken about 4 inches from heat 4 minutes on each side, or until just cooked through.  Reduce temperature to 200ºF and keep chicken warm in oven.
In a kettle of salted boiling water cook fettuccine until al dente.  Drain well and keep warm.
In a large nonstick skillet saute tomato mixture in oil over moderately high heat, stirring, 1-2 minutes.  Stir in cream and brandy and simmer until thickened slightly.  Add fettuccine and basil, and stir.
Divide fettuccine and sauce between 2 plates and top with chicken.
Chicharrones En Salsa Verde


Ingredients:
onion, fresh cilantro, chicken bouillon granule

Directions:
To make the salsa, boil the tomatillos (without the papery husk], and jalapenos, until the jalapenos change color. Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic salt and bouillon.
To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything.
Chop the chicharrones to bite size, and reserve.
Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
Let everything simmer for some 15 minutes before serving.
Serve hot, with refried beans and flour tortillas.
Chicken Pasta Soup


Ingredients:
water, parsley, white pepper, poultry seasoning, dried dill, celery, carrot, onion, pasta

Directions:
Add spices and vegetables to broth., Bring to a boil and keep boiling until vegetables are tender., Can also be canned and put in the fridge for later consumption.
Mango Crepe


Ingredients:
bread flour, milk, eggs, salt, sugar, vanilla, mangoes, confectioners' sugar, Grand Marnier, Curacao

Directions:
Crepe batter: (from Bread flour to vanilla].
Stir all ingredient until smooth. Strain.
Let sit 30 minute.
Cook, as thick as possible, until golden brown on Medium heat.
Sauce:  Whisk egg, sugar until stiff and fluffy.
Fold whipped cream (soft peak] and add grand marnier/curacao.
Assemble:  Crepe - peaches/mango - top with remaining cream ( I place mine in 9x13 pyrex dish].
Pour Prepared sauce on top.
Bake 450F/232C for 5 min or until the top is light brown.
Dust with confectioner's sugar before serve.
Spicy Chicken Cakes With Horseradish Aioli


Ingredients:
boneless skinless chicken breast, fresh chives, light mayonnaise, salt, light mayonnaise, garlic, canola oil, olive oil

Directions:
Plce bread in a food processor. Pulse 10 times or until coarse crumbs. Measure 1 cup (you can freeze extra crumbs for later use]. Set crumbs aside.
Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayo, seasoning, 1/4 tsp salt, egg whites, and bread crumbs in a medium bowl. Mix well (mixture will be wet]. Divide into 8 equal portions (or six for chicken burgers], shaping each into a 1/2" thick patty.
Heat oil in large nonstick skillet over medium heat. Add patties; cook 7 minutes per side, or until golden brown and cooked throughout.
Combine 2 tbsp mayo, horseradish, and garlic in a small bowl. Serve with cakes.
Beef and Macaroni Bake


Ingredients:
roast beef, beef broth, macaroni, tomatoes, celery, onion, pepper, salt

Directions:
Preheat oven to 350*.
Cut up leftover roast beef in 2-inch cubes.  Place cubes in small roast pan.
Add beef broth, tomatoes, celery, onions, pepper and salt.
Cover and bake 1 hour.
Add macaroni and bake another 20 minutes.
Tip:
If you do not have a tasty lefover gravy, add Worcestershire sauce,garlic etc to give the sauce a boost.