xiaoxl/recipe_data huggingface dataset:
Collin's Applesauce Oatmeal


Ingredients:
water, applesauce, cinnamon

Directions:
Combine oats and water in a microwave safe bowl. Heat on high for one minute., Stir in applesauce., Add cinnamon to taste if desired.
Microwaved Caramel Dumplings


Ingredients:
butter, self raising flour, sugar, milk, vanilla essence, brown sugar, butter, water

Directions:
To make dumplings: Rub butter into the flour and then add sugar, milk& vanilla essence.
Mix well and set aside while making the sauce.
To make the sauce: Place butter, water& brown sugar in a 2L microwave safe casserole dish and cook on high for 6 mins.
Drop Tablespoons of batter mix into the hot sauce and cook on Medium for 6 mins.
Leave to stand in hot sauce for another 5 mins.
Serve with whipped cream&/or vanilla ice-cream.
Cajun Alfredo With Pork and Shrimp


Ingredients:
onion, green pepper, diced tomatoes, alfredo sauce, shrimp, fresh cilantro, rotini pasta

Directions:
Sprinkle pork with  1/2 T Cajun seasoning. Heat oil in large pot over medium high heat.  Brown roast on all sides.
Combine onion, green pepper, beans and tomatoes in slow cooker.  Top with pork roast.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3.5 hours.
When ready to eat, cook pasta according to package directions.
While pasta is cooking, take roast out of slow cooker and slice. Add alfredo sauce, shrimp, cilantro, and remaining 1 T Cajun seasoning to slow cooker.  If cooking on low heat, turn up to high, until heated through (takes the same time as the pasta cooking].
Serve sliced pork over noodles, top with Cajun sauce.
Sizzling Seafood Mix


Ingredients:
squid, shrimp, mussels, garlic, onions, button mushrooms, celery, red bell peppers, oyster sauce, Kikkoman soy sauce, ground black pepper, sugar, cornstarch

Directions:
Deep fry  fish fillet to brown.
(set aside.].
Remove squid skin, slice to butterfly.
1 1/2 size.
Unshell the shrimps.
Boil the mussel to remove from shell.
Sautee garlic  and onion, drop the    squid, shrimp, mussel and last the fried  fish fillet.
add the remaining ingredeints and allow to boil for 2 minutes.
Thicken sauce with cornstarch.
serve in hot sizzling plate.
Sweet Potato Pancakes (Vegan)


Ingredients:
sweet potatoes, water, water, salt, onion, fresh parsley, unbleached white flour, dried cranberries, Crisco shortening, canola oil

Directions:
Put sweet potatoes & 1 cup of water in a large skillet over medium heat, then cover & steam for 10 minutes or until potatoes start to soften. Transfer the potatoes to a plate & set aside.
In a large mixing bowl, combine red potatoes with the salt & 2 cups of water & let stand for 20 minutes before rinsing, draining & pressing dry.
To the red potatoes, add the sweet potatoes, onions, parsley, flour, cranberries & Crisco, mixing well.
Heat half of the oil in the skillet over medium-low heat. When it is hot, add 1/2-cup measures of the potato mixture to the skillet, pressing down to flatten, & cook 3 to 5 minutes or until the bottoms are brown. Turn the pancakes over & brown the other side.
Transfer the cooked pancakes to a paper towle-lined plate & repeat the previous step with the remaining potato mixture.
Serve hot & crisp.
Bumipo's (Buttermilk Potatos)


Ingredients:
buttermilk, plain flour, potatoes, green beans, onion, bacon, salt

Directions:
Cook the potatoes and beans in salted water for about 15 to 20 minutes.
Gently fry the onions and bacon until fragrant and nicely coloured.
Pour away most of the water from the potatos but not all and add the bacon, onions and parsley.
Mix the buttermilk with the tsp of flour and add this to the potatos stirring slowly.
Buttermilk will generally curdle when heated. The flour mixed into it will prevent that.
Season with Salt, Pepper and Savoury Herb (Sariette/ Bohnenkraut].
Scallops with Arugula, Lentils, and Butter Beans
Category: seafood
By Chef John

This very delicious scallops with arugula, lentils, and butter beans recipe is a savory spring dish. You can substitute any large, cooked bean for the butter beans.

Ingredients:
1 pound scallops
2 tablespoons olive oil
1 teaspoon sweet paprika
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
1 clove garlic, crushed
1 (12 ounce) bottle butter beans, rinsed and drained
1  lemon, juiced
½ teaspoon Italian seasoning
1 ½ cups cooked lentils
1 cup arugula, or to taste

Directions:
Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated. Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl. Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds. Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 361.1
Fat: 8.2 g
Saturated fat: 1 g
Carbohydrates: 32.8 g
Sugars: 2.5 g
Dietary fiber: 9 g
Protein: 39.5 g
Cholesterol: 68.5 mg
Sodium: 631.4 mg
Mousse De Morangos With Port Wine Sauce


Ingredients:
gelatin powder, water, strawberries, sugar, lemon zest, lemon juice, heavy cream, port wine, lemon zest, orange zest

Directions:
Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften].
In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.
Add the gelatin and stir until it is completely melted. Let cool to room temperature.  This is VERY important, it will melt the next step if you don't.
In the meantime, whip the heavy cream to soft peaks. Once the strawberries are at the right temperature, carefully fold the whipped cream into the fruit mixture.
Pop a few sliced strawberries into your bowls. Pour mousse into bowls and chill for at least 4 hours.  Serve with whip cream placed on top and drizzle with port wine reduction.
PORT WINE REDUCTION.
Combine the port wine and zests together in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer to reduce the mixture to 1/4 cup and is about the consistency of syrup, 25 to30 minutes.
Grands!® Mini Pizzas
Category: trusted-brands-recipes-and-tips
By Pillsbury

Customize individual biscuit pizza your way! These mini pizzas are ready in 25 minutes, thanks to a tasty crust made from refrigerated biscuits.

Ingredients:
1 (16.3 ounce) can Pillsbury® Grands!® refrigerated biscuits
1 cup pizza sauce
2 cups shredded mozzarella cheese
1 (3.5 ounce) package sliced pepperoni

Directions:
Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and pepperoni. Bake at 375 degrees F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

Prep time: 10 mins
Total time: 25 mins
Yields: 8 pizzas

Calories: 336.6
Fat: 18.9 g
Saturated fat: 6.7 g
Carbohydrates: 26.6 g
Sugars: 6.3 g
Dietary fiber: 1.2 g
Protein: 14.1 g
Cholesterol: 31.1 mg
Sodium: 1091.1 mg
Salmon and Cream Cheese Crepe Appetizers


Ingredients:
flour, eggs, salt, milk, butter, salmon, mayonnaise, chives, pepper, cream cheese, mayonnaise, bacon

Directions:
Make Crepes: mix flour and salt. Add milk, eggs and butter. Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30 minutes before making crepes.
You need to get 14 crepes out of this about 7 inches wide.You will trim these later.
Heat non-stick skillet and brush with a small amount of oil. Remove pan from heat, pour batter in middle all at once and twirl the pan with your wrist. Once spread, return pan to heat. Cook on the first side until the edges start to get golden. Flip and cook another minute on the second side. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great.
Make the salmon layer: In a small bowl, mash salmon with 1/4 cup mayo, chives and pepper. Make sure the salmon mixture has no lumps, it needs to be smooth and spreadable.
Make cream cheese layer: Make sure the cream cheese is room temperature. In a small bowl, mix with bacon and 2 tbsp mayo. Stir until smooth.
On a cutting board, lay out two crepes (This will be the bottom layer of each of the two stacks]. Spread 1/6 of the salmon on each. Place another crepe on top of each stack, spread 1/6 of the cream cheese. Continue, until you have two stacks of 7 crepes with alternating layers of salmon and cream cheese. I Save the two most attractive looking crepes for the top layers.
Wrap each stack in plastic wrap and chill at least an hour. Before serving, slice each stack into 12 wedges and garnish with green olives with no pit so that you can stick a toothpick thru it.
Easy Breakfast Pancakes


Ingredients:
egg, all-purpose flour, milk, sugar, baking powder, salt

Directions:
Beat eggs with whisk until fluffy.
Beat in all remaining ingredients until smooth.
Heat griddle or pan.
Pour about 3 tablespoons of batter in pan and cook until pancake is puffed and dry around the edges.
Turn and cook other side until golden brown.
Segura Pickles


Ingredients:
garlic cloves, whole coriander seed, celery seed, fennel seed, whole allspice, whole cloves, black peppercorns, bay leaves, red chili peppers, fennel leaves, dill, powdered turmeric, vinegar, sugar, salt, water, kirby cucumbers

Directions:
Grow or buy Kirbies that are small enough to fit neatly into quart canning jars. Make sure the skins are not wrinkled. Boil your jars to sterilize. Pack the cucumbers into the jars.
Boil all the seeds and spices together with the vinegar, sugar, salt and water. (You can put a spoon in and taste it now to see if you want to change the salt to sugar to vinegar to water ratio.].
Pour the brine over the cucumbers. If there isn't enough liquid to completely cover all the cukes, add some boiled water. Cover loosely with the lids and let sit for 1 hour to 24 hours or more, taste, then refrigerate. If you intend to keep the pickles more than a couple of weeks then go through the canning process and boil the jars immediately after pouring the brine.
From Phyllis: A tip: I cut one pickle into quarters and put it near the top of the jar so if I want to see how they taste I can pick it out with a fork, rinse it off gently, and taste to see if I want to continue the pickling process longer.
If you don't like that slightly yellowish color that is imparted to the pickles then eliminate the turmeric.
Warm Flourless Chocolate Cake with Caramel Sauce
Category: desserts
By GANCHROW

A rich complex bittersweet chocolate cake which is simple to make and always loved by all.

Ingredients:
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 ¼ cups white sugar
1 cup unsweetened cocoa powder
6  eggs
1 ½ cups white sugar
¼ cup water
1 ½ teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth.  In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan. Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed  and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously.  If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

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

Calories: 544.1
Fat: 34.1 g
Saturated fat: 20.2 g
Carbohydrates: 61.2 g
Sugars: 55.5 g
Dietary fiber: 3.7 g
Protein: 6.5 g
Cholesterol: 165.9 mg
Sodium: 153.3 mg
Overnight Asparagus Mushroom Strata
Category: breakfast-and-brunch
By Shandeen Gemanis

This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist.

Ingredients:
2 teaspoons butter, or as needed
1 ¾ cups sliced crimini mushrooms
5  English muffins, split and toasted
1 cup shredded Colby-Monterey Jack cheese
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ cup chopped red bell pepper
½  onion, finely chopped
8  eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
¼ teaspoon ground black pepper
1 cup shredded Colby-Monterey Jack cheese

Directions:
Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside. Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese. Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight. The next day,  preheat oven to 375 degrees F (190 degrees C). Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole. Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

Prep time: 25 mins
Cook time: 45 mins
Total time: 9 hrs 15 mins
Yields: 8 servings

Calories: 349
Fat: 18.9 g
Saturated fat: 10.7 g
Carbohydrates: 24.7 g
Sugars: 4.9 g
Dietary fiber: 2 g
Protein: 21.2 g
Cholesterol: 226.2 mg
Sodium: 784.9 mg
Loaded Flank Steak


Ingredients:
butter, bacon, green onions, pepper, beef flank steak

Directions:
In a small bowl, combine first 5 ingredients., Cut a deep slit in the steak, forming a pocket., Stuff butter mixture into slit., Grill steak, covered, over medium heat for 5-7 minutes per side., To serve, slice thinly across grain.
Kimchi Bokkeumbab (Kimchi Fried Rice)


Ingredients:
garlic, fresh ginger, coarse salt, leeks, cooked rice, eggs, soy sauce, sesame seeds

Directions:
Heat 4 tablespoons vegetable oil in a small, nonstick skillet over medium-high heat. Add 2 eggs, minced garlic, and ginger, and cook until eggs are partially-scrambled. Slide the eggs to the side of skillet and add the kimchi. Saute both sides for several more minutes without combing together.
Add 3 more tablespoons vegetable oil and add rice and red pepper flakes (gochugaru].  Cook for about 5 minutes stirring often until it begins to brown. Taste and add salt if needed at this time.
Heat 1 tablespoons vegetable oil in a nonstick skillet. Add eggs and fry according to your preference.
Put rice on platter. Top with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil and soy sauce. Garnish with alfalfa sprouts.
Mascarpone Mashed Potatoes
Category: side-dish
By Chef John

Not only is this a delicious alternative to regular mashed potato recipes, but it's a very user-friendly way to serve your potato side dish. They're really decadent: not too rich, but just rich enough, and perfect for any special occasion.

Ingredients:
4 ½ pounds russet potatoes, peeled and halved lengthwise
½ cup mascarpone cheese at room temperature
1  egg yolk
¾ cup milk
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup butter, cut into chunks

Directions:
Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes. Preheat oven to 425 degrees F (220 degrees C). Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper. Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes. Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top. Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 9x13-inch dish

Calories: 483.1
Fat: 30.7 g
Saturated fat: 18.6 g
Carbohydrates: 47.3 g
Sugars: 2.7 g
Dietary fiber: 3.3 g
Protein: 7.8 g
Cholesterol: 105.9 mg
Sodium: 194.1 mg
Roasted Sweet Peppers:


Ingredients:
mini sweet peppers, olive oil, salt

Directions:
Heat oven to 375°F
Place mixing of 10 whole mini sweet peppers, olive oil and salt on a baking sheet in oven and roast for about 35 minutes or until brown on the outside.
Remove sweet peppers from the oven and seal in ziplock bags, which makes it easier to peel the skins. Remove after five minutes and remove skins.
Lobster and Brie Enchiladas


Ingredients:
butter, thyme, pepper, salt, basil, parsley, garlic powder, onion powder, fresh lemon juice, flour tortillas, green onion, shallot, fresh basil, parmesan cheese

Directions:
Preheat oven to 350 degrees.
In a medium saucepan over medium heat combine the first 9 ingredients (from butter to lemon juice] Cook until just melted and the herbs and spices are well incorporated.
Set Aside.
Lightly coat a baking dish with cooking spray.
Fill evenly all of the tortillas with the lobster meat, brie, roasted peppers, green onions, shallots, basil and bacon.
Tightly wrap and place in prepared baking dish.
Drizzle on herbed butter, coating each enchilada well.
Top with the grated Parmesan cheese.
Bake for 15 minutes, until brie is melted and tortillas are golden.
Serve hot.
Lion Cupcakes - Roarrrr!


Ingredients:
"flaked coconut"

Directions:
Preheat oven to 325.
Toast coconut on a cookie sheet in a single layer for 6-10 minutes until lightly brown (stir coconut every 2-3 minutes while toasting].
Frost cupcakes with frosting.
Roll edges of cupcake in toasted coconut to make the lion's "mane".
Place 2 gum drops side by side in the lower/middle of the cupcake.
Place 2 licorice "whiskers" on each side tucked partially under the gum drops to adhere.
Place 2 m&m "eyes" above the gumdrops.
Place a dab of pink icing below eyes and above the gumdrops to make the "nose".
Chocolate  Cake Dripping With Chocolate Sauce


Ingredients:
butter, caster sugar, eggs, vanilla extract, self-raising flour, cocoa powder, boiling water, cocoa powder, golden syrup, icing sugar

Directions:
Cream the butter and caster sugar until white and fluffy.
Beat each egg individually into the mix.
Stir in the vanilla extract.
Sieve the flour and cocoa powder together and fold in gently.
Line two 9" cake tins with greaseproof paper and evenly pour the mixture into both.
Pre heat the oven to gas mark 5/190°C/375°F and cook for 25 minutes.
Turn the tins after 15 minutes so that the cakes rise evenly.
Cool on a wire rack.
For the sauce mix the boiling water and cocoa powder together in a saucepan.
Add the golden syrup and icing sugar.
Bring to the boil stirring so as not to burn the sugar.
Allow to cool, it will thicken as it cools.
Cover one cake sandwich with the strawberry jam and place the other on top.
Cover with the chocolate sauce.
Drinking Garri With Fried Fish


Ingredients:
flour, milk, sugar

Directions:
Place the garri flour in a small bowl, then add cold water and wash off top into sink.
then pour cold water, (please don't add hot or warm].
add your milk into the garri
and your ready to go, your meal is ready . you can take this small appetiser as a dessert or as a meal and you can take this with chicken or fish or fried suya meat  --  enjoy your meal.
Foil Wrapped Side of Salmon With Lemon and Rosemary


Ingredients:
kosher salt, fresh ground white pepper, fresh rosemary, lemon, red onion, garlic cloves, extra virgin olive oil

Directions:
Preheat the oven to 425 degrees F / 220 degrees Celsius.
Rinse salmon fillet under cold running water and pat dry.
Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends.
Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down.
Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil.
Fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.
Crab and Shrimp Pasta Salad
Category: salad
By LLUV7877

Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!

Ingredients:
1 (16 ounce) package uncooked tri-colored spiral pasta
½ cup mayonnaise
¼ cup apple cider vinegar
¼ cup olive oil
salt and pepper to taste
1 (8 ounce) package imitation crabmeat, flaked
1 (6.5 ounce) can tiny shrimp, drained
1 pint grape tomatoes, halved
1  English cucumber, diced
1 (4 ounce) can sliced black olives, drained
1  red bell pepper, seeded and chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside. In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.

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

Calories: 445.6
Fat: 20.6 g
Saturated fat: 3 g
Carbohydrates: 50.9 g
Sugars: 4.4 g
Dietary fiber: 3.4 g
Protein: 14.2 g
Cholesterol: 38.5 mg
Sodium: 470.5 mg