xiaoxl/recipe_data huggingface dataset:
Dad's Hot Buttered Rum by the Mug


Ingredients:
honey, brown sugar, rum, butter, cinnamon, allspice, whole cloves

Directions:
Place ingredients in a mug and fill with boiling water., Allow to sit a few minutes for the spices to steep., Enjoy responsibly!
Roasted Garlic Asparagus Supreme


Ingredients:
asparagus spear, extra virgin olive oil, garlic paste, kosher salt, fresh ground black pepper, parmesan cheese, chives

Directions:
Preheat oven to 400°F.
Whisk together olive oil, balsamic vinegar, and  roasted garlic paste until smooth, adding more oil if it is too thick.
Bend asparagus gently until it breaks at a natural point and discard ends.
Toss asparagus pieces with roasted garlic mixture until coated and lay in a single layer on a baking sheet.
Season with salt and pepper.
Sprinkle asparagus with parmesan cheese.
Roast at 400F for 12 minutes or until done.
Sprinkle with snipped chives.
Holy Basil the Queen of Herbs Infused Honey


Ingredients:
basil, fresh ginger, raw honey, cardamom pods

Directions:
In a double boiler warm honey and add remaining ingredients.
Turn flame off and let steep covered over night.
Reheat to warm and strain into a sterilized jar.
Add about a teaspoon to a cup of warm tea.
Take straight from a spoon as desired.
Oh! You can enjoy the strained leaves to chew on or add to hot water and let steep to get every bit of goodness from them. ;].
Stovetop Green Bean Casserole


Ingredients:
green beans, unsalted butter, all-purpose flour, dried thyme, milk

Directions:
Microwave the green beans according to the package’s directions.
Meanwhile, in a large skillet, melt the butter on medium. Add the flour and thyme and cook, stirring, until golden and fragrant, about 2 minutes. Stir in the milk and bring to a boil. Simmer, stirring, until thickened, about 2 minutes.
Stir in the green beans and season to taste with salt and pepper. Transfer to a serving dish. Just before serving, top with the chips.
Alton Brown's Bread and Butter Pickles


Ingredients:
onion, cucumbers, water, cider vinegar, sugar, kosher salt, mustard seeds, turmeric, celery seed

Directions:
combine onion cucumber slices in a clean ait tight jar or container.
combine the remaining ingredients in a non reactive sauce pan and bring to a boil simmer for 4 minutes to wake up the flavors of the spices.
slowly pour the hot pickling liquid over the onions and cucumber slices completely filling the jar
allow the pickles to cool to room temperature beforetopping off with any remaining pickling liquid the refridgerate.
Maple Mulled Cider


Ingredients:
apple cider, maple syrup, cinnamon sticks, allspice berries, orange, zest of, dark rum

Directions:
"In a large saucepan, stir together all of the ingredients. Bring to a boil, then adjust the heat to simmer for 10 minutes. Serve hot."
Linda's Baked Beans


Ingredients:
brown sugar, onion, maple syrup, yellow mustard, bacon

Directions:
Mix all ingredients in a baking dish., Bake at 350, for 1 hr., or until thickened., Remove, and let set about 15 minutes., They will continue to thicken so do not over bake.
Lasagna With Meat Sauce


Ingredients:
olive oil, ground beef, onion, garlic cloves, carrot, celery rib, tomato sauce, tomato paste, basil, oregano leaves, salt, black pepper, garlic powder, mozzarella cheese, parmesan cheese

Directions:
Heat oil In a large saucepan on medium heat, then add the onions and sauté until translucent. Add the garlic and sauté until fragrant.
Mince the carrots, celery and pepper then add to the onion mixture. Cook until the vegetables are tender, several minutes.
Once the vegetables are done, crumble the ground beef into the pan and saute until the meat has colour. Add the tomato sauce, paste and spices and simmer for about an hour, stirring every once in a while. Taste and adjust the seasonings if necessary.
Preheat the oven to 350F degrees.
In a lasagna dish, place a bit of the sauce on the bottom. Layer 1/4 of the uncooked pasta sheets, a layer of sauce, sprinkle some parmesan cheese, then the mozzarella cheese. Repeat three more times.
Cover with foil and bake for 45-60 minutes, then remove foil and bake an additional 5-10 minutes or untll the lasagna has the desired colour.  Let rest for 10 minutes before serving.
* I often make the sauce the night before and warm if up just before preparing the dish.
* I prefer light amounts of sauce and cheese in the layers, but I do add more cheese to the top layer.  Add or decrease the amount of cheeses as you see fit.
*My dish is 13.5" x 14.5".
Guri Guri


Ingredients:
"sweetened condensed milk"

Directions:
"Combine all ingredients in a large bowl and stir until well blended. Freeze for about 1-2 hours, remove from freezer and stir vigorously breaking up the ice crystals (repeat at least twice]. Transfer to individual serving containers and freeze until firm, atleast 8 hours (preferably 24 hours or longer]."
Dense Chocolate Muffins


Ingredients:
flour, granulated sugar, baking powder, baking soda, salt, yogurt, milk, vanilla extract

Directions:
Heat oven to 350°F Line muffin cups (2-1/2 inches in diameter] with paper bake cups.
Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm.
Store, covered, at room temperature or freeze in airtight container for longer storage.
Earl Grey Hot Chocolate


Ingredients:
tea bags, boiling water

Directions:
Boil some water, then place the tea bags in a microwaveable mug and add 1 cup of the boiling water; let steep for 1 minute.
Remove tea bags, add the melted chocolate, and whisk well.
Heat in the microwave for 45 seconds, but don't allow the mixture to boil.
Whisk again and serve immediately, topped with whipped cream.
Curry Goat


Ingredients:
curry powder, onion, thyme, vinegar, salt, black pepper, potatoes

Directions:
Cut the goat into cubes.
Peel skin off potatoes and cut into cubes.
Wash the meat with the vinegar and hot water for 30 minutes, then rinse.
Season meat with 2 tblspn curry powder, diced onions, salt and pepper and refrigerate for an hour or more.
In a pot, add the oil and the 2 tblspn of curry powder.
When powder changes color add meat and fry for 2 minutes, add 2 cups of water immediately, and add potatoes,turn heat down to medium.
Boil for 15 minutes, then taste the stew, add any extra salt if necessary.
Boil for an extra 45 minutes, adding water when needed.
Too make the stew thicker add the breadcrumbs.
Mini Meatloaf - Low Carb


Ingredients:
apple cider vinegar, colby-monterey jack cheese, lean ground beef, salt, black pepper, onion powder

Directions:
Preheat the oven to 350°F Spray a baking dish with cooking spray. (Make sure it has sides so the grease doesn't drip into your oven].
Cut the 4 oz of cheese into 4 equal parts, longways. Mix together the ingredients for the sauce. Set both aside for later.
Using your hands, mix the remaining ingredients together in a large bowl. Divide the mixture into 4 equal parts.
Take the divided amount & shape it around 1 chunk of cheese, making it into a loaf shape.
Place into the baking dish then repeat with the other 3. Brush the sauce over all 4 meatloaves.
Bake in the oven for 35-40 minutes then drain off any excess grease. Serve immediately or let cool then freeze in individual containers for later use.
Sprouted Sweet Potato Rolls With Cinnamon-Honey Butter


Ingredients:
warm water, egg, butter, mashed sweet potatoes, flour, brown sugar, salt, active dry yeast, honey, cinnamon

Directions:
In bread machine pan, place all wet ingredients first followed by the flouer and the dry ingrideints. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed].
When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30-45 minutes.
Bake at 400° for 8-10 minutes. Serve warm with cinnamon butter on a side.
Cinnamon butter: mix all 3 ingredients together using a spoon, If coconut oil is hard you can warm it up a little till softer or liquid.      Enjoy!
Korean Tofu & Leek BBQ


Ingredients:
firm tofu, leeks, toasted sesame seeds, soy sauce, apples, maple syrup, toasted sesame seeds

Directions:
Combine all ingredients for the marinade in a blender and puree until smooth., Marinate tofu overnight., Thread tofu and leek pieces alternately onto skewers., Pre-heat grill pan to 220C/430°F Coat with non-stick cooking spray., Grill for 2-3 minutes on all four sides., Sprinkle with toasted sesame seeds before serving.
Fruit Dip


Ingredients:
cream cheese, marshmallow creme, Cool Whip

Directions:
Beat all ingredients., Serve with favorite fruit.
Tuna Souvlaki Pasta Salad
Category: salad
By JARRIE

A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!

Ingredients:
½  red onion, cut into bite-size pieces
4 cups ice water, or as needed
1 (8 ounce) package tri-color rotini pasta
1 (5 ounce) can light tuna in water, drained and flaked
2 stalks celery, cut into bite-size pieces
½ cup roasted red peppers, drained and chopped
¼ cup smoked sun-dried tomatoes
¼ cup crumbled feta cheese
1 sprig parsley, stemmed and leaves minced
4 leaves fresh basil, rolled and very thinly sliced
2 teaspoons capers
1 cup Greek vinaigrette salad dressing

Directions:
Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water. Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

Prep time: 30 mins
Cook time: 10 mins
Total time: 5 hrs 10 mins
Yields: 8 servings

Calories: 247.8
Fat: 12.7 g
Saturated fat: 2.3 g
Carbohydrates: 24.9 g
Sugars: 3.1 g
Dietary fiber: 1.6 g
Protein: 9 g
Cholesterol: 8.9 mg
Sodium: 482.1 mg
Gabe's Coffee-Crusted Hanger Steak with Apple, Fennel, and Herb Salad
Category: salad
By Gabe Kennedy

This smoky, sweet, spicy rub adds amazing flavor and color to just about any type of steak or pork tenderloin – and is great for grilling and pan-searing. To save time, make the rub ahead of time and store in an airtight container until ready to use. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Ingredients:
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
¼ cup finely ground dark roast coffee beans
¼ cup ground ancho chile pepper
¼ cup brown sugar
2 ½ tablespoons kosher salt
2 tablespoons hot smoked paprika
2 teaspoons ground black pepper
2 teaspoons red pepper flakes
1 pound hanger steak
salt to taste
1 teaspoon olive oil
4  shallots, halved
3 cloves garlic, smashed
3 sprigs fresh thyme
1 tablespoon butter, cut in small pieces
1  lemon, zested and juiced
1 tablespoon olive oil
2 teaspoons honey
salt and ground black pepper to taste
1 bulb fennel, halved
½  lemon, juiced
½  apple, cut into matchstick-size pieces
1 tablespoon fresh mint leaves, or to taste
1 tablespoon fresh parsley leaves, or to taste
1 tablespoon fresh cilantro leaves, or to taste
¼ cup pomegranate seeds
2 tablespoons chopped hazelnuts

Directions:
Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture. Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak. Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices. Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed. Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

Prep time: 30 mins
Cook time: 9 mins
Total time: 44 mins
Yields: 4 servings

Calories: 412.7
Fat: 17.1 g
Saturated fat: 4.9 g
Carbohydrates: 53.9 g
Sugars: 22.6 g
Dietary fiber: 12.4 g
Protein: 20.7 g
Cholesterol: 32.9 mg
Sodium: 3782.1 mg
Corn Soup (Oriental-Ish) Delicious


Ingredients:
soy sauce, eggs

Directions:
Put your chicken stock and creamed corn in a pot and heat until at a rolling boil.
Add the sesame oil and soy sauce (it's really to taste, but I put my estimates up. I use a lot].
Beat your eggs in a seperate bowl. (You can use only the whites to lower the fat content if you'd like- the result is the same].
Wait until your pot gets boiling again and pour in your eggs VERY slowly in a thin stream, while stirring quickly, to feather them.
You're done! Depending on how boiling your soup was when you poured in your eggs, they will either make thin steaks (if boiling] or will just thicken the soup by making it homogeneously eggy (if not quite boiling]. It's great either way, so no worries :].
Cola Fruit and Date Loaf


Ingredients:
dates, brown sugar, flour, baking soda, baking powder, cinnamon, lemon rind, egg, vanilla extract, pecans

Directions:
Preheat oven to 350 Fahrenheit.
Generously grease a 9 by 5 inch loaf pan.
Chop dates.
Heat cola to boiling.  Remove from heat and stir in dates, mixing very well.
Stir in sugar and oil.  Cool while preparing other ingredients.
Stir dry ingredients together and add to cola mixture.  Stir in egg, extract and nuts.
Spoon batter into pan.  Bake about 1 hour until cake tests done.  Cool on a rack for 20 minutes then remove from pan and wrap.
Store overnight before slicing.
Hamburger Noodle Bake


Ingredients:
ground beef, onion, green onion, cheddar cheese, water, chili sauce, butter

Directions:
Cook noodles according to package directions until almost tender; drain. In a large skillet, cook beef, onions and the green pepper over medium heat for 10- 12 minutes or until beef is no longer pink; drain off fat. Stir in noodles, soup, cheese, water and chili sauce. Transfer to a greased 8 inch square baking dish.
Toss bread crumbs with melted butter; sprinkle over casserole. Bake uncovered, at 350°F for 35 to 40 minutes or until bubbly and golden.
Red Wine Sea Salt Meringues


Ingredients:
dry red wine, sugar, cream of tartar, walnuts, sea salt, vanilla custard

Directions:
1.	In a small saucepan, combine the wine and sugar and bring to a boil, stirring with a wooden spoon. Simmer over moderate heat until a candy thermometer registers 248 F, about 15 minutes.
2.	In a heatproof mixing bowl, using a handheld mixer, beat the egg whites with the cream of tartar at moderate speed until soft peaks form. Then, beating constantly at high speed, slowly pour the hot wine syrup into the egg whites. Continue beating until the whites are stiff and glossy.
3.	Spoon the soft meringue into a serving bowl or decorative wineglasses. Sprinkle with the chopped walnuts, garnish with RawSpiceBar’s Red Wine Sea Salt and serve.
Cheesy Hash Browns Casserole


Ingredients:
hash brown potatoes, sharp cheddar cheese, sweet onion

Directions:
Preheat oven to 375°F.
Spray a 9 x 13 dish with oil.
Set aside 1 cup of shredded cheese.
In a large bowl, mix all ingredients and put into baking dish.
Top with remaining cheese and bake 45 minutes to 1 hour, depending on how golden and bubbly you like your cheese.
Chicken-Pizziola Panini With Green Tea Spiced Pears


Ingredients:
chicken cutlets, sun-dried tomatoes, provolone cheese, bartlett pears, sugar, golden raisin, honey, ginger, cinnamon, cornstarch

Directions:
Chicken Pizziola Panini:
Preheat two-sided tabletop grill. Sprinkle seasoning over chicken, then coat with spray. Place chicken on grill and close lid; grill 2–3 minutes or until chicken is 165°F.
Spread 2 teaspoons tomato spread over the inside of each flatbread; top with chicken, 2 slices pepperoni, and 1 slice cheese. Close flatbreads.
Coat sandwiches with spray and place on grill, pressing lid down gently; grill 2–3 minutes or until crisp and golden. Serve.
Green Tea Spiced Pears:
Peel pears and remove core; cut pears into small cubes.
Combine remaining ingredients in medium saucepan on medium heat and bring to a simmer; cook 5–6 minutes or until sugar dissolves and mixture thickens slightly.
Stir in pears and cornstarch; cook and stir 4–5 more minutes or until tender and sauce has thickened. Serve warm.
Pea Salad With a Twist


Ingredients:
frozen baby peas, salt, sour cream, green onion, celery, dill weed, crisp bacon, tomatoes, cashews, fresh ground pepper, cheddar cheese

Directions:
Fry bacon and drain on paper towels to cool.
Empty peas in a colander to thaw and drain.
Meanwhile, dice vegetables into small pieces.
Place peas in a bowl, adding sour cream, diced vegetables, bacon, cashews and seasonings.  Small cubes of cheddar cheese can also be added if desired.  Do not add salt until salad has been rechilled, because after flavors meld salt from cashews may be enough.
Chill and serve in a pretty glass bowl.Enjoy!
Tri-Level Brownies


Ingredients:
flour, brown sugar, baking soda, salt, butter, sugar, butter, egg, flour, baking powder, salt, milk, vanilla, butter, confectioners' sugar, vanilla, hot water

Directions:
BASE: Stir together oats, flour, brown sugar, soda, salt, and melted butter., Pat into a 11x7x1 1/2 baking dish., Bake at 350 degrees for 10 minutes., Cool., SECOND LAYER: Mix sugar, butter and melted chocolate., Add egg: beat well., Stir together flour, baking powder, and salt., Add to chocolate mixture alternately with milk and vanilla., Stir in chopped nuts if using., Spread over baked cooled base layer., Bake at 350 degrees for 25 minutes., Cool., FROSTING: Melt chocolate with butter over low heat, stirring constantly., Remove from heat and stir in powdered sugar and vanilla., Blend in hot water to make an almost pourable consistency., Frost brownies., Cut into 16 bars.
Banana Chocolate Chip Cookies


Ingredients:
baking powder, baking soda, salt, butter, sugar, egg, vanilla, chocolate chips

Directions:
Cream butter and beat in sugar gradually.
Beat in egg and vanilla. Add mashed bananas to butter mixture.
Add mashed banana mixture  alternately with the dry ingredients, beating each addition well.
Stir in chocolate chips and drop dough onto a buttered cookie sheet.
Bake at 375 degrees for 9-12 minutes.
Thai Basil Rolls with Hoisin-Peanut Sauce
Category: appetizers-and-snacks
By ALONGENECKER

Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!

Ingredients:
½ pound medium shrimp
½ pound pork loin
1 (8 ounce) package rice noodles
12  round rice wrapper sheets
1 bunch fresh Thai basil - leaves picked from stems
1 cup chopped fresh cilantro
1 cup chopped fresh mint
2 cups bean sprouts
1 cup hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon water
chopped roasted peanuts

Directions:
Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half. Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips. Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking. Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick. Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 rolls

Calories: 194.8
Fat: 4.3 g
Saturated fat: 0.9 g
Carbohydrates: 29.2 g
Sugars: 6.6 g
Dietary fiber: 1.7 g
Protein: 9.6 g
Cholesterol: 38.2 mg
Sodium: 448.1 mg
Garlic Soup With Potatoes and Cumin


Ingredients:
garlic cloves, vegetable broth, olive oil, salt, bay leaf, sage, potatoes, cumin, gruyere

Directions:
Place garlic, water, olive oil, salt, bay leaf, and sage in a soup pot. Bring to a boil, reduce heat, and simmer for 15 minutes.
Add salt and pepper, and remove the herbs. Add potatoes and cumin, and simmer for 10 minutes, or until the potatoes are tender.
Beat the egg yolks in a bowl, and beat half of the broth into the yolks. Add the yolk mixture to the pot, heat through (don't boil, or the yolks will curdle], and serve sprinkled with cheese.
Sun of a Gun Beef Stew


Ingredients:
london broil beef, potatoes, stewed tomatoes, onion, garlic, carrots, celery, whole kernel corn, peas, broccoli, turnip, water, pearl barley, salt, black pepper, bay leaves, parsley, basil, oregano, cornstarch

Directions:
Heat oil in Dutch oven or large skillet. Add garlic and chopped beef.
Brown beef on all sides.
Add onion, stewed tomatoes, and 3 quarts of water.
Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry.
Add vegetables and pearl barley and simmer covered for 1 hour.
Add water as needed.
Thicken stew with cornstarch.
" Wild Game " Moose Sloppy Joes


Ingredients:
onion, brown sugar, prepared mustard, ketchup, barbecue sauce

Directions:
Brown moose and onion in skillet and drain., Add other ingredients and simmer for 5 minutes., Serve over buns or any other type of bread., You can also use venison/red deer hamburg in this recipe.
Schinkenfleckerln   (Ham-Noodle Casserole)


Ingredients:
butter, onion, sour cream, eggs, cooked ham, caraway seed, ground mace, black pepper, milk, paprika

Directions:
Butter a 2-quart casserole.  Preheat oven to 350 degrees F.
Cook the onion in the butter to soften.  Add the cooked, drained noodles to the pan and stir to coat well.  Add the sour cream and beaten eggs, stirring to mix.  Mix in the ham, caraway seeds, mace and pepper.  Add the milk to lighten the mixture, if needed.
Turn into prepared casserole.  Top with bread crumbs, if desired, and paprika for color.
Bake 40-45 minutes.   Do not freeze this casserole.