xiaoxl/recipe_data huggingface dataset:
Fresh Banana Daiquiri
Category: world-cuisine
By Patrick Washburn

A nice change of pace from the usual strawberry daiquiri.

Ingredients:
½ large banana, sliced
1 ½ fluid ounces light rum
1 fluid ounce fresh lime juice
½ fluid ounce triple sec
1 teaspoon white sugar, or to taste
1 cup ice cubes

Directions:
Combine banana, light rum, lime juice, triple sec, and sugar in a blender; puree until smooth. Add ice cubes and blend on highest setting until slushy, 15 to 20 seconds. Pour into a glass and serve.

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

Calories: 233.7
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 28.9 g
Sugars: 19 g
Dietary fiber: 1.9 g
Protein: 0.9 g
Sodium: 2.7 mg
Toffee - My Interpretation


Ingredients:
salted butter, granulated sugar, water, white corn syrup, vanilla

Directions:
*Tips: Make sure ingredients are as fresh as possible. *Use a dry wooden or plastic spoon to stir. *If it is getting darker than peanut butter, remove from heat. *If it is getting dark brown liquid streaks in it, it is over-cooking. *If it is separating you may be stirring too hard or have the heat too high, or it’s too humid. This recipe should not be doubled. Candy is more successful in small batches.
*Note about moisture - Minimize moisture around toffee making, don’t boil water or run a humidifier while you are making toffee. It may make the ingredients separate during cooking. It’s better to make toffee on a dry day.
*Note about elevation - Normally water boils at 212 degrees, but at my elevation it boils at 202 or 203 degrees. You need to subtract two degrees for every 1000 feet in altitude you live above sea level from the temperature called for in the recipe. The temperature called for this recipe is 280-285. To test the adjustment for altitude in your area, boil water for a few minutes with your candy thermometer in it. If it boils at 212, no adjustments need to be made. If it boils at 202, subtract 10 degrees from the temperature called for in the recipe. Plug in those values below as they will not be the same as mine. My toffee needs to be removed from heat at 271 degrees, adjusting for an altitude of 4,300 ft. Be sure to figure out beforehand when you need to remove the toffee from the heat. Since the temperature will continue to rise after it is off the heat, take it off about 3-4 degrees lower than your final target temperature.
Line a cookie sheet with parchment paper, scatter some chunky chopped almonds over. Put first four ingredients in a 3 quart Dutch oven or heavy bottomed pan with a candy thermometer attached and cook over medium heat stirring gently until the temperature reaches 3-4 degrees below your target temperature, then remove from heat. Don’t be tempted to turn the heat up during this process. It takes about 10 or 15 minutes to get to the right temperature. At the end it will be the color of peanut butter. Immediately add 1 teaspoon of vanilla. Stir to incorporate. Wait about 30 seconds and then pour onto parchment paper. After a few minutes, scatter some chocolate chips on top, as many as you like. After another minute or so, the chips will melt and you can spread the chocolate over all. Scatter powdery choppy almonds over that. Cool for 30 min or more in the fridge until cold. Break into pieces and store in an airtight container in the fridge.
Good luck; it’s harder than it seems and it took me about four or five Christmases to get it right. I have had too many batches of oily, sugary failures in my trash can, but I was determined and finally figured out how to succeed with toffee, at least for this year. People who say this is easy are nuts or just lucky.
Baked BBQ Pulled Pork Nachos
Category: appetizers-and-snacks
By Chef Mo

This recipe takes BBQ pork to a different setting in quick, tasty nachos baked in 5 minutes - perfect pulled pork nachos, rodeo-style.

Ingredients:
12 ounces tortilla chips
1 ½ cups shredded sharp Cheddar cheese
2 cups cooked pulled pork
¾ cup barbeque sauce
⅛  red onion, finely sliced
½ cup diced bread-and-butter pickles

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spread tortilla chips across the bottom of a baking sheet.  Sprinkle with Cheddar cheese. Spread pork evenly on top. Spoon BBQ sauce over pork and top with red onions. Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

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

Calories: 623.7
Fat: 29.2 g
Saturated fat: 10.5 g
Carbohydrates: 59.4 g
Sugars: 12.5 g
Dietary fiber: 3.2 g
Protein: 30.8 g
Cholesterol: 91.8 mg
Sodium: 1477.5 mg
Tex-Mex Pierogies


Ingredients:
flour, egg, salt, butter, sour cream, ground turkey, onion, minced garlic cloves, corn kernel, chipotle peppers, adobo sauce, salt, paprika, cumin, cayenne, colby-monterey jack cheese, butter, sour cream, green onion

Directions:
First make the dough:
In a food processor, pulse the flower and salt together to break up any lumps there may be.
Add in the beaten egg and pulse 2 or 3 times.
Add the sour cream and butter and pulse until it looks like wet sand (about 5 or 6 times]. It is important not to over mix into a lumpy ball.
Pour the sand on to your working counter or plate and bring it together into the shape of a ball. Try to handle it as little as possible.
Wrap it in plastic wrap and put it in the fridge while you make your filling. (20 min or more].
Filling:
Place your ground turkey into a HOT pan. Try to get most of the surface area covered. Let sit for a minute to brown and then start breaking apart the meat.
Add the chopped onions and stir. Sprinkle in the salt, paprika, cumin, and cayenne.
Once the onions have softened add the corn and chipotle peppers and stir.
Add the garlic and stir until fragrant. (about 1 minute].
Add the Adobo Sauce and stir.
Add 1/4 cup of the chicken stock and stir until almost all the liquid has been absorbed.
Add 1/4 cup of the chicken stock again. Stir until almost all the liquid has been absorbed.
Now add the rest (1/2 cup] of the chicken stock and stir until most of the liquid has cooked out and you're left with a thick "taco" filling.
Remove from pan and let cool.
In a separate bowl, mix the Simply Potatoes Mashed Potatoes and the cheese together. Set aside.
Assemble:
Take the dough out. You can use a rolling pin, but I didn't own one so I used a plate. Make 1" balls out of the dough and dust with flower. Roll or flatten them out to make about 3-4 inch rounds.
In the middle of the round, put a spoon full of your potato mixture followed by a spoonful of your taco filling.
Fold in half. A good trick is to gently shake up and down by the edges of the dough (like shaking water out of pasta in a colander] and press together at the top. Otherwise this could get super messy. make sure the edges are sealed tightly. You could use an egg wash here, but plain water worked fine for us.
Lay on a sheet pan that has been dusted with flour.
In a pot of boiling and salted water, drop 6-8 Pirogies at a time. cook for 8-10 minutes. They should be floating at the top when they are done.
Pull them out and let cool slightly.
Brush with melted butter on one side.
In a hot skillet, put pirogies butter side down to crisp up.
Butter the tops (since we only buttered one side].
Flip when brown and crisp up the other side.
For the Dipping Sauce.
In a bowl, mix up the sour cream, chopped green onion, and taco seasoning. THAT'S IT!
Serve on a platter with dipping sauce and sprinkle with more green onion for garnish. GREAT party food. Filling enough to be a meal.
Budget Bytes' Summer Vegetable Tian


Ingredients:
olive oil, yellow onion, garlic, zucchini, potato, tomatoes, dried thyme

Directions:
Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes].
While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
Kale Soup


Ingredients:
kale, garlic cloves, onion, mushrooms, diced tomatoes, dried parsley flakes, crushed red pepper flakes, paprika, fresh ground black pepper, fennel seed

Directions:
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Prepare garlic, onion and mushrooms and set aside.
In a blender or food processor, puree 1 can of broth and 1 can of beans until smooth.
Combine puree, kale, garlic, onion, mushrooms, remaining broth, beans, tomatoes and seasonings in a large soup pot (at least 6 quarts].
Bring to a boil on moderately high heat, stirring frequently to prevent sticking or burning on the bottom.
Reduce heat and simmer 30-45 minutes, stirring occasionally.
Zucchini with Dill Weed and Garlic-Yogurt Sauce
Category: world-cuisine
By Turkishcook

This is a refreshing and tasty Mediterranean recipe. You can also use yellow squash to cook it. It is so easy, and it goes well with fresh, crusty bread.

Ingredients:
¼ cup olive oil
1  onion, finely chopped
1 teaspoon white sugar
4  zucchini, chopped
1 cup chopped fresh dill weed
¼ cup uncooked long grain white rice
½ cup water
salt and pepper to taste
2 cups plain yogurt
2 cloves garlic, crushed
½ teaspoon salt

Directions:
Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm. Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 292.4
Fat: 15.9 g
Saturated fat: 3.2 g
Carbohydrates: 29.7 g
Sugars: 14.1 g
Dietary fiber: 2.6 g
Protein: 9.8 g
Cholesterol: 7.4 mg
Sodium: 396.8 mg
Smooth Pumpkin Pie


Ingredients:
pumpkin puree, salt, cinnamon, mace, ginger, ground cloves, light brown sugar, eggs, evaporated milk, milk

Directions:
Line a deep nine-inch pie pan with pastry and flute the edges high as the filling is generous.
Chill the crust approximately 20 minutes in the freezer while you prepare the filling.  The cooling of the pastry helps to prevent a soggy bottom.
Preheat over to 450°F.
Mix the can of pumpkin, salt, spices, and brown sugar until well blended.
Beat the eggs lightly and add the cream or evaporated milk and then beat.
Stir the egg mixture into the pumpkin mixture and add the scalded milk and stir until just blended.
Pour the mixture into the chilled pie shell.
Bake in hot 450 F oven for 25 minutes, then reduce oven heat to 350 F and bake for 35 minutes longer or until done.
If you wish to use fresh pumpkin from the garden proceed by peeling pumpkin, cut it in thin slices and put in a heavy saucepan with water to cover over low heat.  Cook slowly until all the water is absorbed.  Stir often when the water is almost absorbed to prevent sticking.  Mash and set aside to cool.
Rich Tomato Soup


Ingredients:
onion, green peppers, margarine, basil, dried basil, tomato juice, buttermilk, fresh basil leaves, lime slice

Directions:
In a small saucepan cook onion and green or sweet red pepper in margarine till very tender.
Stir in basil and ground red pepper, if desired.
Cook and stir for 1 minute more.
Remove from heat.
In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk.
Cover and blend till smooth.
Return mixture to saucepan and heat through.
Or, chill thoroughly.
Garnish each serving with fresh basil leaves or lime slices, if desired.
Fresh Rosemary Bread
Category: bread
By MARBALET

This a wonderful herbed, cheese bread to serve with soup.

Ingredients:
1 (.25 ounce) package active dry yeast
¾ cup whole wheat flour
1 ¼ cups bread flour
¾ cup oat bran
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 tablespoons chopped fresh rosemary
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
1 teaspoon garlic salt
¼ cup vital wheat gluten
1.188 cups warm water (110 degrees F/45 degrees C)

Directions:
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer.  Select Oat/French or White Bread cycle and the Light setting for the crust. Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1.5 pound loaf

Calories: 111
Fat: 4.6 g
Saturated fat: 1.5 g
Carbohydrates: 13.9 g
Sugars: 3.1 g
Dietary fiber: 2 g
Protein: 6.3 g
Cholesterol: 5.9 mg
Sodium: 426.1 mg
Easy Malai Kulfi
Category: world-cuisine
By SUSMITA

Kulfi is best described as Indian-style ice cream. However, unlike ice cream, kulfi is not churned. This is a fantastic summer dessert. This is a quick and easy version of kulfi. I almost never make kulfi the old way any more.

Ingredients:
2 cups whole milk
½ cup condensed milk
¼ cup dry milk powder
2 teaspoons white sugar, or to taste  (Optional)
½ teaspoon ground cardamom
1 pinch saffron threads
¼ cup chopped pistachio nuts

Directions:
Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture. Pour the mixture into popsicle molds and freeze until solid, about 1 hour

Prep time: 5 mins
Cook time: 20 mins
Total time: 1 hr 25 mins
Yields: 3 cups

Calories: 193.8
Fat: 8.7 g
Saturated fat: 4.1 g
Carbohydrates: 22.7 g
Sugars: 21.4 g
Dietary fiber: 0.6 g
Protein: 7.2 g
Cholesterol: 22 mg
Sodium: 107.7 mg
Tuna Noodle Casserole II
Category: seafood
By Chris Smith

This is the old tried and true, 1950's style tuna noodle casserole we remember as kids.  Uses ingredients most people have on hand, especially those broken chips at the bottom of the bag that nobody wants to eat.  Got to have those chips on top to be real.

Ingredients:
1 (16 ounce) package uncooked pasta shells
2 (5 ounce) cans tuna, drained
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of celery soup
1 ¼ cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon crushed garlic
4 slices processed American cheese
1 ½ cups crushed potato chips

Directions:
Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in. Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray. Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave. Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish.  Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips. Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 8 servings

Calories: 467.4
Fat: 16 g
Saturated fat: 6.1 g
Carbohydrates: 57.6 g
Sugars: 3.8 g
Dietary fiber: 3.4 g
Protein: 22.6 g
Cholesterol: 30 mg
Sodium: 1143.2 mg
Tex-Mex Corn Chip Chili


Ingredients:
extra virgin olive oil, lean ground beef, sweet onion, garlic clove, chili powder, ground cumin, black beans, pinto beans, tomatoes and green chilies, fresh cilantro, monterey jack pepper cheese

Directions:
In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.
Adrienne's Cucumber Salad
Category: salad
By JSCHMAND

Cool, delicious cucumber salad. For a pretty salad, peel only half of each cucumber, leaving strips of skin on each. Don't make the vinegar solution first and then chop the cucumber because it's important that the vinegar solution be hot to ensure proper flavoring.

Ingredients:
4  cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
½ cup water
¾ cup white sugar
1 tablespoon dried dill, or to taste

Directions:
Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

Yields: 8 servings

Calories: 98.7
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 24.9 g
Sugars: 21.5 g
Dietary fiber: 0.9 g
Protein: 1.1 g
Sodium: 4.4 mg
Pickled Carrot Salad


Ingredients:
carrot, vinegar, water, sugar, garlic cloves, dried oregano, salt, ground pepper, dry mustard

Directions:
The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
Place carrots in a serving dish.
Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
Be sure you serve with a slotted spoon.
Doce De Banana (Sweet Banana)


Ingredients:
bananas, bananas, sugar, cinnamon sticks, whole cloves, water

Directions:
Combine all ingredients in a saucepan.
Cook slowly over low heat for 2 hours.  If the syrup becomes too thick, thin with a little water.
Cool for 10 minutes before serving.
Chocolate Shake Down


Ingredients:
chocolate ice cream, milk, cinnamon, vanilla extract

Directions:
Pulverize the Heath bar in a blender. Add all the remaining ingredients., Blend mixture until thick and smooth., Adjust flavors, if necessary by adding more cinnamon and vanilla as desired., Pour into chilled glasses and serve immediately.
Bacon Wrapped Pineapple Bites


Ingredients:
soy sauce, dark brown sugar, fresh pineapple, bacon

Directions:
Soak 36 toothpicks in water for 30 minutes; drain and set aside.
In large bowl, combine juices, soy sauce and brown sugar.  Add pineapple, cover and chill 30 minutes.  Drain pineapple, discarding marinade.
Preheat oven to 400°F  Line a rimmed baking sheet with foil.
Wrap each pineapple chunk with 1/3 slice bacon and secure with a toothpick.
Place on prepared baking sheet and bake 30-35 minutes or until bacon is crisp.  Serve warm.
Party Tuna Dip


Ingredients:
cream cheese, albacore tuna, onion

Directions:
Mix the cream cheese and goya packets together with a mixer.
Gently fold in the tuna and onions.
Refrigerate for two hours or overnight.  The longer the better the flavors will be.
Serve with your favorite chips or crackers.
Foil Pack Grillers With Shrimp #RSC


Ingredients:
butter, Dijon mustard, lemon juice, fresh corn, red sweet bell pepper, onion, cherry tomatoes, zucchini, medium shrimp, butter, dried rosemary, dill weed, salt, pepper

Directions:
Lay out 4 (12x12-inch] pieces of Reynolds Wrap heavy foil. Brush each with a little butter.
Mix mustard, lemon juice, and pepper sauce in large bowl. Add corn, bell pepper, onion, tomatoes, zucchini, and shrimp. Toss together.
Divide evenly on 4 pieces of Reynold's Wrap heavy foil. Drizzle remaining butter over vegetables in packets. Sprinkle with rosemary, dill, salt and pepper.
Fold and wrap foil to enclose contents. Place on grill, seam side up, over medium heat. Grill 25 - 30 minutes until vegetables are tender and shrimp turns pink. Serve hot.
16 Bean Soup (Crockpot)


Ingredients:
bay leaves, oregano, water, celery, carrots, onion, garlic cloves, Italian sausage, tomatoes

Directions:
Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1" to 2 " in crock pot.
Cook on high for 2 hours.
Add remaining ingredients and shift cooker to low.  Cook for additional 3 hours.
For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
Serve this as a complete meal or over rice if desired.
Freezes well.
Quiche Con Patata (Spanish Inspired Quiche)


Ingredients:
eggs, milk, sour cream, parmesan cheese, potato, ham, Spanish onions, onion, rosemary, bay leaves, cayenne pepper, paprika, garlic, garlic powder, parsley, parsley flakes, oregano, salt

Directions:
Preheat oven 350 degrees fahrenheit or 177 degrees celcius.
Prepare pie crust in 9 inch pie, cake, or tart pan and refrigerate until ready to fill and bake.
Dice potatoes, ham, and onion and place into individual medium-small bowls. (One bowl per ingredient].
In a large bowl, beat 5 eggs well.
Add milk and sour cream to eggs and beat until smooth.
Add spices (to taste] to the egg mixture and beat until evenly mixed.
Add potatoes, ham, onion, and cheese to egg mixture and stir until evenly mixed.
Pour egg mixture into pie crust until pie crust is full.
Sprinkle additional cheese on top if desired, and bake for 1 hour-85 minutes, or until top when inserted into the center, a knife or toothpick comes out clean.
Let cool, and serve warm with sour cream (if desired].
Red 'n' Whites


Ingredients:
unsalted butter, cream cheese, sugar, vanilla extract, all-purpose flour, strawberries

Directions:
Preheat oven to 350 degrees.
In a mixing bowl, beat butter with the cream cheese until well blended.
Beat in the sugar and vanilla, then stir in the flour until well mixed.
Using a ½ tablespoon, shape the mixture into small balls and place 2 inches apart on cookie sheet.
Make small indentations with your thumb.
Carefully place strawberry half, seed side up in each indentation.
Bake 12 to 18 minutes or until very lightly brown. Cool on racks.
Side note: I found that I only needed to bake them for 10 minutes to get the right "light-brown" color needed .
Crab Stuffed Portabella Mushrooms


Ingredients:
flour, butter, pepper, milk, cheddar cheese, lemon juice, Worcestershire sauce, Dijon mustard, green onion, parmesan cheese, portabella mushrooms

Directions:
In a small saucepan melt buter, add flour half the old bay and pepper, blend well.
Slowly add milk, stir and cook until thickened.
Add cheddar and stir until melted.
Pour this over remaining ingredients, except crumbs and parmesan and mix well.
Stuff Mushrooms with equal amounts of crab mixture and top with crumbs and parmesan-the amount is up to you-and bake in a 350 degree oven for 35-45 minutes.
Serve with a salad, french bread and wine.
Jumping Juice


Ingredients:
pomegranate juice, fresh coriander

Directions:
"Shake and strain all ingredients into an ice-filled highball glass."
Romano Beans!


Ingredients:
olive oil, green beans, onion

Directions:
Clean and string beans, then break into bite sized pieces.
Slice onion.
Sauté onions and beans in olive oil over medium high heat until golden brown.
Add chicken broth, reduce heat, cover, and simmer until most of liquid is gone (about 45 minutes to an hour].
Serve (optional: garnish with grated Parmesan cheese].