xiaoxl/recipe_data huggingface dataset:
Salmon and Sweet Potato Patties


Ingredients:
sweet potatoes, water, red salmon, corn kernels, spring onions, egg, ground black pepper

Directions:
Put the sweet potato in a large shallow microwave safe dish and add 80ml (1/3 cup] water, cover and microwave on high/100% for 8-10 minutes or until very soft and drain well OR cook the sweet potato in a steamer basket over a large saucepan of simmering water or steam in a electric steamer, set potato aside for 10 minutes to allow the sweet potato to dry out.
Preheat oven to 180C (fan forced].
Line 2 baking sheets with baking paper.
Put sweet potato in a large bowl and mash until smooth and then add the salmon, corn, fresh breadcrumbs, spring onion and egg and then season with pepper, mixing until well combined.
Divide the mix into 16 equal portions and shape into patties.
Put dried breadcrumbs on a large plate and coat each patty in the breadcrumbs.
Divide the patties between the baking trays and spray with cooking spray on each side and cook in the oven, turning once, for 20 minutes or until browned and cooked through.
TIP 1 - You can prepare these patties to the end of step 6, then keep them in the fridge for up to 2 days and when ready to serve continue from step 7 of the recipe or, prepare and cook the patties, keep them in the fridge for up to 2 days and then serve cold or at room temperature.
TIP 2 - To freeze the patties, make up to the end of step 6 and then wrap individual patties in freezer wrap and place in a resealable freezer bags, expel air, then label and date and freeze for up to 6 months - when ready to serve, defrost on a plate in the fridge and then continue from step 7 of the recipe.
Pumpkin Pecan Cheesecake


Ingredients:
graham crackers, sugar, salt, unsalted butter, cream cheese, Libby's canned pumpkin, all-purpose flour, pecans, sugar, salt, eggs, vanilla extract, sour cream, sugar, vanilla extract, Libby's canned pumpkin, pecans

Directions:
To prepare the crust, preheat the oven to 375°F and butter a 10-inch spring-form pan.
Combine the graham crackers, sugar and salt in the bowl of a food processor. Process until the mixture is finely ground. Add the melted butter and pulse several times to combine. Press the mixture over the bottom and about one inch up the sides of the pan. Bake until firm and lightly browned around the edges, about 15 minutes. Cool on wire rack and reduce the oven temperature to 325°F
For the filling, combine the cream cheese, Libby’s pumpkin, flour, pecans, sugar and salt in the bowl of a standing electric mixer fitted with the paddle attachment. Mix well and add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Prepare a water bath by bringing a large pot of water to a boil. Completely wrap the bottom of the spring-form pan in heavy-duty foil. Pour the filling over the crust in the pan and place in the center of a large roasting pan. Carefully pour enough of the boiling water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until set and firm in the center, about 1 hour and 50 minutes.
To make the topping, mix the sour cream, sugar and vanilla in a small bowl. Remove the cheesecake from the water bath and increase the oven temperature to 400°F Spread the topping evening over the surface of the cheesecake. Use a small spoon to drop small amounts of the Libby’s canned pumpkin haphazardly over the top. Make small decorative swirls with the tip of a knife. Sprinkle over chopped pecans. Return to the oven and bake until the topping is set, about 10 minutes. Remove from the water bath and cool for 30 minutes. Cover and refrigerate for at least 12 hours before serving.
Noella's Chicken 'chest' Salad


Ingredients:
celery, onion, cilantro, white pepper, mayonnaise

Directions:
Cut the chicken 'chests' into about a 1/2" dice.
Add all ingredients to a mixing bowl and add salt and pepper to taste.
The amount of mayonnaise is a guess.
Note: I really like the  'McCormick Mayonesa' found in the Mexican foods at the grocery store.  It has lime juice added, which I like to use in most of my salad recipes.
Banana Walnut Bread
Category: trusted-brands-recipes-and-tips
By Mazola

Serve for breakfast or a quick snack.

Ingredients:
1 ¼ cups all-purpose flour
½ cup sugar
2 teaspoons Argo® Baking Powder
¼ teaspoon salt
1  egg
¾ cup mashed bananas
½ cup Mazola® Corn Oil
½ teaspoon Spice Islands® Pure Vanilla Extract
½ cup chopped walnuts
1  As needed Mazola® Pure No-Stick Canola or Butter Flavored Cooking Spray

Directions:
Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan. Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 loaf

Calories: 210.1
Fat: 13.1 g
Saturated fat: 1.8 g
Carbohydrates: 22.4 g
Sugars: 10.2 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 13.6 mg
Sodium: 135.4 mg
Persian-Style Red Lentil and Tomato Soup


Ingredients:
onion, carrot, celery, garlic cloves, chopped tomatoes, red lentil, parsley, dried dill, lime, turmeric, paprika, bay leaf

Directions:
Heat oil in a medium pot over medium heat.  Add the onion, celery, carrot and garlic.  Cook until the onion is softened.
Stir in the turmeric and paprika.  Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes.  If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
Add the lentils, return to a simmer.  Cover and cook 15-20 minutes or until the lentils are cooked.
Using an immersion blender or regular blender, puree half the soup, return to the pot.
Add sumac and parsley/other herbs, cook 5 minutes longer.
Serve hot with bread and a dollop of yogurt (optional].
Vermont Sweet and Spicy Chicken


Ingredients:
unsalted peanuts, garlic, red pepper flakes, chicken breasts, fresh basil leaves, scallions, sesame seeds, white wine, lemon juice, lemon, zest of, water, maple syrup

Directions:
Stir-fry peanut oil and peanuts for 2 minutes until browned; add garlic and red pepper flakes and sauté for 1 minute.
Add chicken, basil, scallions and sesame seeds and cook two more minutes until chicken loses pinkness.
Add the white wine, lemon juice, lemon zest, water, and maple syrup, and bring to a boil.
Garnish with peanuts.
Machaca


Ingredients:
onion, green bell pepper, garlic cloves, green chilies, diced tomato, eggs, spicy tomato sauce

Directions:
In crockpot, cook roast on low heat 8-10 hours.
Remove from pot and shred beef.
In skillet, saute diced onion and green bell pepper until lightly browned.
Add garlic and saute with onion for an additional minute or so.
Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture.
Add salt and pepper to taste.
Add green chilis and tomatoes.
Cook until well heated.
Break eggs into a bowl and scramble.
Add to meat mixture and cook until eggs are done and scrambled throughout.
Add enough El Pato tomato sauce to moisten but not drench.
When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish.
NOTE:  If you eliminate the eggs, this makes a wonderful chimichanga filling as well.
Raspberry Peach Muffins


Ingredients:
butter, sugar, eggs, vanilla, baking powder, salt, flour, fresh raspberry

Directions:
In bowl cream together sugar and butter until fluffy.
Add in eggs one at a time and mix well after each.
Blend in vanilla, baking powder, and salt.
Fold in 1 cup of the flour and then 1/4 cup of the half and half.  Repeat using the rest of the flour and half and half.
Toss the fruit in a bit of flour to coat them so they don't sink to bottom of batter and fold in gently.
Spoon into greased muffin cups (between 18-20] and bake at 375°F 20-30 minutes.
Chocolate Orange Cupcakes


Ingredients:
all-purpose flour, sugar, baking soda, salt, mayonnaise, orange zest, vanilla extract, confectioners' sugar

Directions:
In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick]. Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Marinated Green Olives


Ingredients:
green olives in brine, fresh rosemary, fennel seed, peppercorn, preserved lemons, lemon, zest of, olive oil

Directions:
Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop].  Chop the chillies into smallish pieces.
Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!].
drain the olives and give them a rinse off in water.
Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
I have left them as little as a couple of hours and up to a few weeks.  Pop them in the fridge, but bring back to room temperature before serving.
Heinz Chili Sauce (Copycat)


Ingredients:
tomato paste, water, light corn syrup, distilled white vinegar, chili powder, salt, Worcestershire sauce, ground allspice, ground cloves, garlic powder, white pepper

Directions:
WHISK all ingredients well in a medium bowl: 1 (6  ounce] can quality tomato paste, 1/2 cup water, 1/2 cup light corn syrup (Karo], 1/2 cup distilled white vinegar (Heinz], 1 tablespoon minced onion flakes, 1 teaspoon unseasoned sweet chili powder, 1 teaspoon plain salt, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/8 teaspoon garlic powder, 1/8 teaspoon red chili flakes, 1/8 teaspoon white pepper.
SIMMER sauce in a small saucepan over low heat until proper/desired consistency is reached (sauce should be as thick as possible, while retaining viscosity]; TASTE sauce; SEASON to taste with a pinch of salt salt or more if necessary (flavor should be a balance between savory, salty, sweet and sour].
REMOVE from heat and allow to cool completely.
POUR sauce into a squeeze bottle and serve.
ENJOY it while it lasts! Refrigerate unused portion in sealed squeeze bottle.
Cold Fruit Explosion Soup
Category: soups-stews-and-chili
By smokehouse

This can be served as is or with a dollop of whipped cream. A great hit on a hot summer day.

Ingredients:
4 cups cubed seeded watermelon
2 cups cubed honeydew
2 cups fresh blueberries, divided
1 ½ teaspoons minced fresh ginger root
½ teaspoon ground nutmeg

Directions:
Blend the watermelon, honeydew, and about half the blueberries in a blender until smooth. Add the ginger and nutmeg; blend again until incorporated. Pour the soup into a bowl and stir the reserved blueberries to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 80
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 20 g
Sugars: 15.8 g
Dietary fiber: 2.1 g
Protein: 1.3 g
Sodium: 11.8 mg
Roasted Chayotes


Ingredients:
chayotes, olive oil, garlic

Directions:
Preheat oven to 450°F with racks in upper and lower thirds.
Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 to 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
Roast 45 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 10 - 15 minutes more. Season with salt.
Cooks’ note:
Chayotes can be roasted 5 hours ahead and kept, loosely covered with foil, at room temperature. Reheat in a preheated 350°F oven (about 15 minutes].
Chocolate Zucchini Cake


Ingredients:
eggs, zucchini, vanilla, cinnamon, instant chocolate fudge pudding, instant decaffeinated coffee

Directions:
Beat eggs, zucchini, oil, vanilla, chocolate pudding.
Add cinnamon, coffee, cake mix (dry out of the box] and beat at low speed until moist.
Bake in bunt pan about 1 hour at 350 degrees or in a 9x13 pan 40-45 minutes.
Powder sugar dusting with a sieve makes an excellent topping for this cake.
Cream of Asparagus and Mushroom Soup
Category: soups-stews-and-chili
By Kristy

I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.

Ingredients:
3 slices bacon
1 tablespoon bacon drippings
¼ cup butter
3 stalks celery, chopped
1  onion, diced
3 tablespoons all-purpose flour
6 cups chicken broth
1  potato, peeled and diced
1 pound fresh asparagus, tips set aside and stalks chopped
salt and ground black pepper to taste
1 (8 ounce) package sliced fresh mushrooms
¾ cup half-and-half cream

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings. Melt butter with drippings in a saucepan over medium heat. Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes. Whisk flour into the mixture and cook for 1 minute. Whisk in chicken broth and bring to a boil. Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper. Reduce heat and simmer for 20 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed. Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated. Garnish soup with crumbled bacon.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 155
Fat: 10 g
Saturated fat: 5.8 g
Carbohydrates: 12.7 g
Sugars: 2.6 g
Dietary fiber: 2.5 g
Protein: 5.2 g
Cholesterol: 27.4 mg
Sodium: 144.9 mg
Brie Smoked Salmon Stackers


Ingredients:
smoked salmon, French baguette, olive oil, fresh coarse ground black pepper, Grey Poupon Dijon Mustard

Directions:
slice french baget in half inch slices an arrange of a cookie sheet., drizzle baguet with olive oil., scoop one dab of brie softened at room temperature onto each piece of bread., cut salmon into equal portions and place on top of brie., cook for 375 degrees for 8-10 minutes., brush the salmon lightly with the grey poupon mustard., sprinkle with pepper to taste.
The Best Chocolate Chip Cookies
Category: desserts
By sdnativegal

This is a great chocolate chip cookie with Macadamia nuts and coconut besides the chocolate chips - my family loves them!

Ingredients:
2 cups butter flavored shortening
1 ½ cups packed brown sugar
1 ½ cups white sugar
4  eggs
4 teaspoons vanilla extract
4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup flaked coconut
1 cup chopped macadamia nuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Finally, fold in the chocolate chips, coconut and macadamia nuts. Roll dough into 1 inch balls and place them 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy! - they will be chewy.  If you like them crispy, increase the cooking time to about 12 minutes. (My mom loves them burnt!)

Prep time: 30 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 dozen

Calories: 239.5
Fat: 14.1 g
Saturated fat: 4.4 g
Carbohydrates: 27.6 g
Sugars: 17.5 g
Dietary fiber: 1.1 g
Protein: 2.3 g
Cholesterol: 15.5 mg
Sodium: 114.2 mg
Broiled Tofu


Ingredients:
extra firm tofu, soy sauce, catsup

Directions:
To press the tofu, sandwich the tofu between two plates. Weigh the top.
plate with a heavy book, and press for 30 minutes. Remove the weight and.
top plate, and empty the water from the bottom plate. The tofu is now.
ready.
Preheat the broiler. Slice the pressed tofu into thirds lengthwise.
Place the tofu on a lightly oiled baking sheet and spread the tofu with the marinade.
Broil the tofu 3 to 4 inches from the heat for 5 to 7 minutes on each.
side, until browned and crisp on the edges. Serve it straight from the oven.
or make a tofu sandwich on toasted multigrain bread topped with your.
favorite condiments.
World's Best Scones! From Scotland to the Savoy to the U.S.
Category: bread
By FRIENDLYFOOD

My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!

Ingredients:
1 ¾ cups all-purpose flour
4 teaspoons baking powder
¼ cup white sugar
⅛ teaspoon salt
5 tablespoons unsalted butter
½ cup dried currants or raisins
½ cup milk
¼ cup sour cream
1  egg
1 tablespoon milk

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup.  Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones! With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 scones

Calories: 246.6
Fat: 10 g
Saturated fat: 6 g
Carbohydrates: 35.4 g
Sugars: 13.2 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Cholesterol: 46.9 mg
Sodium: 238 mg
Sassy Steak Marinade and Sauce


Ingredients:
beef sirloin steak, olive oil, honey, soy sauce, garlic cloves, seasoning salt, olive oil, fresh mushrooms

Directions:
Pierce steaks all over with a fork, and place them into a resealable freezer bag.
In a medium bowl, stir together 1 tablespoon of olive oil, cocktail sauce, honey, soy sauce, garlic, and seasoning salt. Pour over the steaks in the bag, seal, and refrigerate for 30 minutes or up to 6 hours, turning frequently
Preheat an outdoor grill for medium-high heat. When grill is heated, lightly oil the grate
Remove steaks from marinade, reserving marinade.
Grill for about 7 minutes on each side, or to your desired degree of doneness
While steaks are grilling, heat the remaining tablespoon of olive oil in a skillet over medium heat.
Add mushrooms, and cook until tender.
Pour in reserved marinade, and bring to a boil. Boil for 5 minutes, or until thickened.
Serve on top of steaks.
Slow Cooked Italian Stew (Crock Pot)


Ingredients:
yellow onion, carrots, boneless skinless chicken breasts, green pepper, zucchini, fat free chicken broth, Italian stewed tomatoes, dried rosemary, dried oregano, garlic clove, cannellini beans, fresh basil

Directions:
Coat slow cooker with a light layer of cooking spray.
Add carrots and onions.  Top with chicken cubes and chicken sausage. Top with peppers and zucchini.
Mix together the tomatoes, broth, rosemary, garlic and oregano. Pour on top of ingredients in the crock pot.
Cook on high for 3 to 4 hours or low for 6 to 7 hours. Vegetables should be tender and chicken cooked but not falling apart.
Turn cooker to high and stir in cannellini beans and re-cover slow cooker.  Cook and additional 10 to 15 minutes until beans are heated through.
Ladle stew into bowls and garnish with basil.
Chocolate Carrot Cookies


Ingredients:
butter, sugar, egg, carrot, flour, baking powder, baking soda, cinnamon, nutmeg, clove, salt, vanilla, orange zest, raisins

Directions:
Preheat oven to 350Â°F.
Melt Chocolate and butter.
Next, add sugar to cool down the chocolate and butter mixture, then mix in the egg.
Combine the dry ingredients and add to the egg mixture.
Stir in the carrots, nuts and raisins.
Drop on cookie sheets apply decoration and bake for 12 minutes or until a little bit browned.
Beef Chimichangas


Ingredients:
Mexican-style diced tomatoes, flour tortillas, margarine, onion, flour, milk, Velveeta cheese, salt, pepper, dry mustard, lettuce, sour cream

Directions:
cook meat till tender, then shred.
Place meat in a sauce pan and mix in tomatoes.
Cover and place on low heat.
Cheese sauce: melt margarine in a sauce pan, add onions and saute till transparent.
Stir in flour and allow to thicken.
Slowly add milk.
Stir in cheese cubes,salt, pepper, and dry mustard.
Cook over medium heat, constantly stirring until thickened.
pour in sauce bowl and set aside.
In a large pan heat oil over med.
heat till hot.
wrap some shredded meat mixture in flour tortilla and close securing it with toothpicks.
fry in oil on both sides till golden brown.
Place on a plate, top with cheese sauce, shredded lettuce, and a dollop of sour cream.
repeat till everyone is served.
White Chocolate Coconut Banana Snack Cake


Ingredients:
butter, eggs, vanilla, white sugar, brown sugar, baking powder, baking soda, salt, flour, white chocolate chips, unsweetened coconut

Directions:
Mix butter, eggs, vanilla and sugars together in a large bowl until smooth., Add bananas and combine., Add powder, soda, salt and flour.  Combine well., Fold in chocolate and coconut., Pour into a greased or sprayed 9"x13" pan., Bake at 350F for 30-40 minutes.