xiaoxl/recipe_data huggingface dataset:
Blackberry Margarita


Ingredients:
fresh lime juice, blackberry, mint

Directions:
Pour all ingredients into a blender with crushed ice, blend.
Pour into Margarita glass.
Garnish with 2 blackberries and a sprig of mint on a cocktail stick set across the glass. Serve with straw.
Jack O Lantern


Ingredients:
water, apple cider, instant tea, sugar, lemon juice, powdered cloves, cinnamon, cinnamon stick

Directions:
Heat water., Add cider, tea, sugar, lemon juice, cloves, cinnamon and cinnamon stick., Serve hot.
Baked Eggs and Popped Beans


Ingredients:
Ro-Tel tomatoes, lemon juice, cannellini beans, fennel seed, eggs

Directions:
Rinse and drain the beans, and add to a hot non-stick pan with the fennel seeds and a pinch of black pepper.
Occasionally shaking the pan, continue to fry until the skins pop.
Drain off some of the liquid in canned tomatoes and add to the pan with a squirt of lemon juice.
Add the eggs and cover, cooking until the eggs are the desired doneness, 3-4 minutes for soft and runny.
Serve with balsamic, hot sauce and/or your favorite condiments.  Jamie suggested toast and ricotta on the side.  Keeping this appropriate for a low gi meal, be careful about the bread.
Strawberry Peach Smoothie


Ingredients:
vanilla-flavored soymilk, low-fat milk, low-fat vanilla ice cream, frozen sliced strawberries, fresh strawberries

Directions:
"Starting with the milk, add all ingredients to a blender and blend until smooth and creamy."
Shaker Green Beans


Ingredients:
fresh green beans, butter, flour, pepper, salt, sugar, onion, sour cream, cheddar cheese

Directions:
Melt butter., Add flour., add all other ingredients except cheese and crumbs., mix well., add beans., Pour into baking dish., Top with cheddar cheese., Top with bread crumbs., Bake uncovered for 30 minutes Or until beans are cooked., Note: Frozen beans will work as well.
Eggnog  .... Not Just for Holidays!


Ingredients:
eggs, icing sugar, salt, cinnamon, vanilla, milk, nutmeg

Directions:
Using a large mixing bowl beat eggs until very light and lemon coloured., Gradually beat in sugar, salt, cinnamon and vanilla., Stir in milk, using larger container if neccessary., Add liquor to taste., Refrigerate 24 hours before serving., To serve, run through a blender to foam up., To store keep covered in refrigerator up to 4 days., Strength may be adjusted by adding more or less liquor, or more or less milk., Garnish with nutmeg and serve in a pretty glass.
Double Decker Chocolate Peanut Butter Fudge


Ingredients:
sweetened condensed milk, vanilla extract

Directions:
Line an 8 inch square pan with foil, extending the foil over edges of pan.
Place peanut butter chips and 2/3 cup sweetened condensed milk in a small microwavable bowl.
Microwave on HIGH 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth when stirred.
Stir in 1/2 tsp.
vanilla; spread evenly into prepared pan.
Place remaining sweetened condensed milk and chocolate chips in another small microwavable bowl; repeat above microwave procedure.
Stir in remaining 1/2 tsp.
vanilla; spread evenly over peanut butter layer.
cover; refrigerate until firm.
Remove from pan; place on cutting board.
Peel off foil.
Cut into squares.
Store tightly covered, in refrigerator.
Grilled Corn on the Cob


Ingredients:
corn, butter, salt, sugar

Directions:
Shuck the corn., Mix the soft butter with the salt and sugar., Smear all over the corn., Wrap in a piece of foil., Put on grill, turning several times, for about 20 minutes., Put more butter on if you like.
Elegant Spanish Paella


Ingredients:
olive oil, shallot, roma tomatoes, garlic cloves, chicken breasts, rosemary, ground cumin, calrose rice, low sodium chicken broth, chorizo sausage, capers, saffron thread, clams, mussels, parsley, lemon wedges

Directions:
In a large deep skillet over medium, heat ¼ cup oil. Add pork and sauté for 2 minutes. Add onion and peppers; sauté for 3 minutes. Add tomatoes and sauté for 2 minutes. Add garlic and sauté for 1 minute. Transfer pork mixture to a bowl and set aside.
Return skillet to stove and heat another ¼ cup oil. Add chicken and sauté until no longer pink, about 4-5 minutes. Season chicken with rosemary, paprika, thyme and cumin; transfer chicken into a small bowl and set aside.
Return skillet to the burner and heat the remaining ¼ cup oil. Add rice and sauté until translucent, about 10 to 12 minutes. Pour half of broth and stir to combine. Add pork and chicken mixture and stir until evenly mixed. Add chorizo and peas; stir to mix. Stir in the capers and saffron; give a quick stir. Preheat oven to 400ºF.
Transfer half rice mixture at the bottom of a 15-inch paella pan. Place shellfish and prawns then cover with remaining rice mixture; well-spaced them. Transfer pan into the preheated oven and pour the rest of the broth. Cook for 25-35 minutes or until the liquid is absorbed.
Remove paella from the oven and discard any clams or mussels that failed to open. Spoon paella onto warm serving plates and top with fresh parsley; garnish with lemon wedges.
Montego Bay Chicken


Ingredients:
boneless skinless chicken breasts, low sodium soy sauce, brown sugar, garlic clove, ground ginger

Directions:
Combine all ingredients except chicken in a small bowl., Pour over chicken and marinate at least two hours or overnight., Grill.
Italian Lemon Ice (Granita)


Ingredients:
water, sugar, salt, fresh lemon juice, lemons, rind of

Directions:
Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
Cook, stirring constantly, until the sugar is completely dissolved.
Add the salt, stir, and remove the pan from the heat.
Stir in the remaining water and let cool to room temperature.
Cover and refrigerate for a minimum of 1 hour.
Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan] in the freezer to chill.
Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
Pour into the chilled metal pan.
Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
Stir the ice crystals into the center of the pan and return to the freezer.
Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
To serve, scoop the granita into chilled dessert bowls or goblets.
(If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.] Serve at once.
Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.
Cauliflower Popcorn (Diabetic Friendly)


Ingredients:
cauliflower, turmeric, ground pepper, sea salt

Directions:
Break a head of cauliflower into popcornlike, bite-size florets, then spread them on a baking sheet lined with parchment paper.
Spray the cauliflower lightly with butter-flavor cooking spray, then sprinkle lightly with turmeric, freshly ground pepper, and sea salt.
Bake 20 to 30 minutes at 425 degrees F or until the cauliflower is slightly browned.
Cutie Orange Cup Potato Salad


Ingredients:
milk, edamame, corn, cherry tomatoes, black sesame seed, mandarin oranges, alfredo sauce, fresh carrot, salt, black pepper

Directions:
Slice the tops off of the oranges then peel zest, Using a paring or grapefruit knife and spoon, scoop out pulp from oranges, leaving a shell.  Just be careful not to rip. Separate orange sections; transfer to a small bowl.
Heat medium sauce pan, stir Simply Potatoes and milk until smooth; spoon over carrots and Alfredo sauce mixture. Bake until edges are bubbly. Sprinkle with remaining goat cheese; bake 1 to 2 minutes or until cheese is melted.
Remove from heat to cool down, then add edamame, sesame seeds, salt and pepper then mix well. After add tomato and orange segments then stir gently.
Place the orange cups on a serving platter. Fill the cups with potato salad. Put orange tops on side and serve it. Squeeze top to drizzle fresh orange juice on potato salad before eat.
Zuke Pecan Bread


Ingredients:
eggs, sugar, vanilla extract, zucchini, all-purpose flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, clove, nutmeg, pecans, raisins

Directions:
Preheat the oven to 350°F.
Grease and flour 3 8x4-inch loaf pans.
Beat eggs, oil, sugar, and vanilla together until thick.
Add the zucchini and stir well.
Sift together 3 cups flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
Gradually add the sifted dry ingredients to the zucchini mixture stirring only till blended.
Dust the nuts and raisins with 1 tbs of flour and gently fold into batter.
Pour batter into prepared pans, dividing evenly.
Bake for 50-60 minutes, or until cake tester inserted in middle comes out clean.
Let breads cool in pans for 20 minutes.
Remove to racks to completely cool.
Winter Fruit Salad with Lemon Poppyseed Dressing
Category: salad
By Nora LaCroix

Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.

Ingredients:
½ cup white sugar
½ cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
½ teaspoon salt
⅔ cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
¼ cup dried cranberries
1  apple - peeled, cored and diced
1  pear - peeled, cored and sliced

Directions:
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Prep time: 25 mins
Total time: 25 mins
Yields: 12 servings

Calories: 277
Fat: 20.6 g
Saturated fat: 4.4 g
Carbohydrates: 21 g
Sugars: 14.2 g
Dietary fiber: 2 g
Protein: 4.9 g
Cholesterol: 8.7 mg
Sodium: 201.3 mg
Best Ever Gravy


Ingredients:
unsalted butter, all-purpose flour, dried rosemary, dried sage, ground black pepper, kosher salt

Directions:
Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste.
While whisking, pour wine into roux (flour mixture]. Continue whisking until mixture bubbles up and becomes a thick consistency, about one minute. While whisking, add chicken stock. Continue whisking until mixture is completely smooth.
Bring gravy to a boil. Whisk occasionally. Boil 10 minutes until gravy is thickened.
Serve and enjoy!
NOTES:
Gravy can be made ahead and kept in the refrigerator for up to a week. Reheat over low heat.
If you are sensitive to alcohol, you can substitute white grape juice or chicken stock.
IF USING MEAT DRIPPINGS:
Once the turkey comes out of the oven. Remove the turkey and place it on a platter to rest. Turn stove top to medium high and place pan on burner or two. Once the pan drippings are hot, add a cup of chicken stock (from your ingredient list] reserve the remaining chicken stock for the recipe. Use a wooden spatula to scrape the browned bits from the bottom of the pan.
Pour the pan drippings into a measuring cup and let cool in the refrigerator. In about 20-40 minutes the fat will rise to the top and begin to get hard. Skim the fat off of the top, replace the butter in the recipe with the amount of fat you have in your measuring cup. For example if you have 1/4 cup turkey fat, use that plus 1/4 cup butter for a total of 1/2 cup.
Next use the pan drippings (in the measuring cup] in place of part of the chicken stock. If you have 1 cup of drippings, add that when the chicken stock is called for and also the reserved 3 cups chicken stock so you have a total of 4 cups when adding to the recipe.
For a smoother gravy, strain the drippings before adding to the gravy.
Oat-Free and Gluten-Free Granola Bars (Clean Eating)
Category: appetizers-and-snacks
By princessgertie

If you are trying to avoid certain grains and processed sugars, this is an excellent substitute for the traditional granola bar. After trying these, my husband refuses to eat traditional granola bars and begs me to keep them in stock in our freezer. This is also wonderful on top of ice cream or baked apples.

Ingredients:
1 ¼ cups almonds, divided
1 ¼ cups sunflower seeds, divided
2 cups shredded unsweetened coconut
1 cup diced dried apricots
1 ½ cups coconut oil
½ cup honey
¼ cup ground cinnamon, or as needed
1 teaspoon vanilla extract
½ teaspoon salt

Directions:
Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place the remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit and nut mixture is combined. Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a sauce pan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes. Pour coconut oil mixture over the fruit and nut mixture; stir until the granola mixture takes on the consistency of wet sand, about 1 minute. Line a baking sheet with waxed paper. Pour granola mixture onto the sheet; place a second sheet of waxed paper on top of the granola mixture. Push down on the waxed paper with you hands until the granola mixture has been evenly spread. Pack tightly to ensure that the granola will not fall apart. Cool until granola has hardened, 2 to 3 hours. Cut into bars.

Prep time: 10 mins
Cook time: 3 mins
Total time: 2 hrs 13 mins
Yields: 20 bars

Calories: 351.6
Fat: 31.5 g
Saturated fat: 20.2 g
Carbohydrates: 17.9 g
Sugars: 11.8 g
Dietary fiber: 4.6 g
Protein: 4.7 g
Sodium: 63.6 mg
Fluffy Flapjack Pancakes
Category: breakfast-and-brunch
By Jackie HealthyWitness

These are quick, easy, and yummy pancakes. They are flexible, too, according to your dietary needs. I have tried many recipes, and this one is simple and fail-proof! Fluffy flapjacks every time. Caution: very filling.

Ingredients:
2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups milk
2  eggs
¼ cup canola oil
cooking spray

Directions:
Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until no lumps remain. Add milk, eggs, and oil; whisk until batter is runny and well mixed. Heat a nonstick griddle over medium heat and lightly spray with cooking spray. Pour in a portion of the batter. Cook until bubbles form, 3 to 4 minutes. Turn and cook, pressing middle gently with the spatula, until lightly browned on the other side, 2 to 3 minutes more. Repeat with the remaining batter.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 pancakes

Calories: 243.1
Fat: 9.8 g
Saturated fat: 1.7 g
Carbohydrates: 31.8 g
Sugars: 7.7 g
Dietary fiber: 0.8 g
Protein: 6.8 g
Cholesterol: 51.4 mg
Sodium: 467.7 mg
Mom's Texas Delight
Category: desserts
By NIXIECHICK

You've never had a pudding dessert this good!  It is elegant and delicious.  Everyone will want the recipe. This is NOT your ordinary pudding dessert! It is well worth your efforts.

Ingredients:
1 cup all-purpose flour
½ cup finely chopped pecans
½ cup butter or margarine, melted
1 (8 ounce) package cream cheese, room temperature
1 cup confectioners' sugar
1 cup frozen whipped topping, thawed
2 (3.5 ounce) packages instant coconut cream pudding mix
2 cups milk
3 cups frozen whipped topping, thawed
½ cup chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees F).  In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold. In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer. In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set. Spread remaining whipped topping over the top, and garnish with chopped pecans.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 servings

Calories: 444.1
Fat: 28.9 g
Saturated fat: 15.9 g
Carbohydrates: 42.9 g
Sugars: 28.9 g
Dietary fiber: 1.9 g
Protein: 5.3 g
Cholesterol: 44.1 mg
Sodium: 304.6 mg
Chicken Curry


Ingredients:
chicken breasts, butter, onions, garlic cloves, turmeric, cumin, ground ginger, chili powder, salt, hot water, heavy cream, white rice

Directions:
Saute chicken pieces in butter until golden brown. Remove chicken and set aside.
In same pan, gently saute onions, garlic and all remaining condiments for 2-3 minutes, stirring constantly.
Place chicken parts in sauce. Add hot water and heavy cream. Simmer until chicken is tender and sauce is reduced to about half the original amount.
Serve over white rice.
Garlic Rabbit


Ingredients:
rabbit, garlic cloves, salt, water

Directions:
Heat the oven to 325°F/170°C/ gas 3.
Grease the baking pan with some lard, leaving the rest for the rabbit.
Clean the rabbit and salt generously.
Rub the rabit with the crushed garlic and place in in the pan.
Add the remaining lard between the legs of the rabbit and on the top. Add the water into the pan.
Place the rabbit into the heated oven and bake until golden, approximately 90 minutes, depending on your oven.
Check the rabbit often and pour the gravies over the meat to prevent the meat beeing too dry.
Crispy Vegetable Pakoras
Category: appetizers-and-snacks
By veggigoddess

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste.  Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

Ingredients:
1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2  onions, sliced into rings

Directions:
Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C). Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 cups

Calories: 216.5
Fat: 15.9 g
Saturated fat: 1.9 g
Carbohydrates: 15.9 g
Sugars: 4.3 g
Dietary fiber: 2.6 g
Protein: 4.6 g
Sodium: 406.4 mg
Chipotle Pork Posole


Ingredients:
olive oil, onion, garlic cloves, chipotle chile in adobo, reduced-sodium chicken broth, hominy, diced tomatoes with juice, cilantro

Directions:
In a large saauce pan, heat oil over medium heat.
Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes.
Transfer pork to a plater and set aside(reserve pan]
Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally until onion begins to ssoften aabout 4-5 minutes.
Add chiles and cook until fragrant, about 1 minute.
Add broth, hominy, tomatoes, pork and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until and instant-read thermometer inserted in center of pork registers 145 degrees.
Transfer pork to a work surface and shred with two forks; return to pan.
Top soup  with cilantro and, if desired, serve with lime wedges.  Serve with corn tortillas.
Seafood Lasagne


Ingredients:
butter, flour, milk, green onion, mozzarella cheese, canned shrimp, garlic cloves, salt, chicken broth, basil, cottage cheese, parmesan cheese

Directions:
Make roux with butter, garlic, flour, and salt.  When bubbly remove from heat.  Stir in milk and broth.  Heat this until boiling.  Continue to cook, while stirring constantly, for one minute or until thickened.  Add onion, basil, and mozzarella.  Cook over very low heat until cheese is melted.
Spread 1 1/2 cups of this mixture on bottom of 9X13 inch pan.
Top with 3 or 4 UNcooked lasagne noodles.  Spread cottage cheese over this.  Repeat with another quarter of the sauce and 3 or 4 more noodles.  Top this with crab and shrimp and another quarter of the sauce.  Add 3 or 4 more noodles and top with remaining sauce.
Sprinkle parmesan on top.
Bake uncovered at 350 degrees for 35-40 minutes.
Let stand 15 minutes before cutting.
Maple Cornbread


Ingredients:
all-purpose flour, cornmeal, baking powder, salt, egg, milk, maple syrup

Directions:
In a bowl, combine flour, cornmeal, baking powder and salt.
In another bowl, beat egg; add milk, syrup and oil.
Stir into dry ingredients just until moistened.
Pour into a greased 9-in.square baking pan.
Bake at 400 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 10 minutes.
Cut into squares.
Serve warm.
Lemon Lavender Cookies


Ingredients:
sugar, lemons, lemons, flour, baking powder, salt, unsalted butter, vanilla extract

Directions:
In a food processor , process the sugar, lemon zest and lavender until the sugar looks damp and the zest and lavender are fully incorporated, about 30 seconds.  Whisk together the flour, baking soda and salt, then add to the sugar mixture; pulse to combine, about 10 1-second pulses.
Scatter the butter pieces over and pulse until the mixture resembles fine cornmeal, about 15 1-second pulses.  In a measuring cup, beat together the lemon juice, egg yolk and vanilla.  With the machine running, add the juice mixture in a slow stream (should take about 10 seconds] and continue processing until the dough forms into a ball, 10 to 15 seconds longer.
Turn the dough and any dry bits onto a clean work surface and gently gather into a ball.  Working quickly, roll the dough into a cylinder about 12 inches; long and 1½” in diameter.  Center the dough on a piece of parchment or plastic wrap and wrap tightly, twisting the ends together to seal.  Chill the dough until firm and cold, about 45 minutes in the freezer or 2 hours in the refrigerator.
Preheat the oven to 375°F  Line baking sheets with parchment paper or spray them with nonstick cooking spray.  Seriously.  Even if you think your pans are non-stick pans, and even if you’re out of parchment paper and don’t feel like running to the store in the middle of all this.  Line the sheets with parchment paper!  Otherwise your delicate cookies will stick to the pan and crumble when you try to remove them.
Remove the dough log from its wrapper and use a sharp knife to slice the dough into 3/8 inch; thick rounds.  Place the rounds on the prepared baking sheets, spacing them 1 inch; apart.  Bake until the centers of the cookies just begin to color and the edges are golden brown, about 10-12 minutes (the original recipe  says 14-16 minutes, but 10 minutes was perfect for me, rotating the baking sheet halfway through the baking time.  Cool on sheets about 5 minutes, then transfer the cookies to a wire rack to cool completely.
Brussel Sprouts With Lemon Sauce


Ingredients:
Brussels sprout, carrot, butter, lemon zest, lemon juice, salt, cornstarch, water

Directions:
cook veggies until tender as you like them, in sauce pan mix ingredients til slightly thickened, toss with veggies.